Maqluba

 

When you are beckoned by someone eating a dish and the restaurant owner invites you (later you discover for free) you know the universe loves you.

Yes of course i did ask him how he did it after i showered him with compliments

here's what he said and what i interpretred

its all in the layer

 Potatoes

Veggies - cauliflower 

Rice fry first - semi cooked

with spices

Paprika hot and sweet

Turmeric 

Cardamom 

White pepper

Chicken on top 

Bit of water 

Oil around edge

Towel around lid to seal

Four hours small fire

still not sure about the water thing.

here chicken on top, juices run down onto rice.....

burnt potatoes on top

The aroma of the cardamon was heavenly.

another way on YT - upside
chicken on top 
rice raw - mix spices

tomotoe paste and garlic with rice too

baking paper on bottom of pot . easy peel of when serving. non stick

https://www.youtube.com/watch?v=NRK3IQQbChQ&ab_channel=%D9%85%D8%B7%D8%A8%D8%AE%D9%86%D8%A7%D8%A7%D9%84%D9%8A%D9%85%D9%86%D9%8AOurYemeniKitchen

WIth nuts on top and eggplant surround.
Nice spices of cinnamon and person lemons, cardamon, bay leaves, all spice, tumeric, lcoves 

(1:43) spice pic for chicken 

https://www.youtube.com/watch?v=DvnC_fWcipY&ab_channel=AbirzKitchen

Rice, nuts, raisin,

 Rice with tumeric, nuts, Uzbekistan raisins, pomegranate, green leaves
water was imbued with dried rosemary before added to rice.
Gave a nice subtle rosemary aroma

Rice, Pomegranite, Raisins, Nuts

 

Sushi burrito

Mujaddara Left overs with Salmon

Crispy skin pan-fried Salmon (is this what they mean by blackend?)

Yesterday's Mujaddara as a 'base'
Added: Red Onions thinly sliced
Red peppers - Sliced
Coriander - chopped

Nice combination of colours - me thinks
Dressed with lots of lemon juice and if  you feel like, some fish sauce would go good here too.  I decided not, don't ask me why, too much on a Shabbat morning I guess.

Paella

Ingredients

Olive Oil
Garlic chopped
Onion chopped
Green Runner Beans
Peas
Tomatoes - Fresh Pureed
Rice
Prawns
Mixed cured meat ie salami, sausages, pastrama,
Rice
Paprika
Turmeric
Mixed spices (ground cloves, cardammon, cinnammon,nutmeg)
Coriander seeds grounded
Salt Pepper
Worchestershire sauce
Soya
Coriander or Parsley or both - chopped
Chili- chopped
White wine or stock or boiling water
Lemon wedges for serving


Heat and soften onions and garlic.
Add meats and brown.
Add beans and peas.

Add spices: mixed, paprika, tumeric, coriander seeds, pepper,chili, mix.
Add raw rice,stir well
Add tomatoes,stir.
Add liquid (white wine/stock)
Add green leaves ie coriander leaves.
Add seafood on top.
Close lid and bake in oven 180oc till done.

Serve with plenty of lemon wedges.

Source link - Click here

Mujaddara

One of those modest simple classics,  no wonder I use this so often for shabbat dinners.

When I make this I know that atleast I have the starch part of the meal out of the way, easily and quickly.  I still get to go to the beach on the afternoon before the evening meal.  That's how easy this dish is!

Like all dishes with simple few ingredients there are so many variants depending on mood and person.

Spices are usually Turmeric, Cumin, then the rest is your choice, my holy trinity here is Turmeric, Cumin, ground Coriander seeds, I've seen cinnamon, cardamon, paprika added too. It really is your choice.



The basic recipe

Onions chopped
Garlic chopped (optional)
Olive oil
Salt and Pepper
Coriander leaves for garnish
Black Lentils (soaked overnight) 1/2 cup
Rice 1cup (uncooked rice) I use jasmine
Water 1cup BOILING
Spices: Turmeric, Cumin, Coriander seeds grounded - or what ever you have and like, no rules here

Heat splash of olive oil and fry onions and garlic till soft.
Add spices (ie turmeric, cumin, ground coriander seeds) and toast spices.
Add soaked lentils. Stir well
Add salt
Add raw rice.  Stir well so all is coated
Add BOILING water, make sure all the rice is covered. Cover with lid.
Place on low heat for 30 mins.
After 30 minutes all the water should have been absorbed.
Do not raise lid if possible
Close heat and let to stand

* Note: I try to always have a stash of post-soaked lentils in the freezer, that way I can just take out, thaw (if no time to thaw just throw in the pan and cook from frozen) I make this dish when ever I need something fast, tasty and good-looking.  This dish really is a life saver when unexpected vegetarian friends jump over or after a busy day at work or on the beach, this simply gets the carbs on the menu sorted, and out of the way.  Often I make a quiche to go with , served with a sauce such as tzatziki or tehina along side a simple salad.
Voila suppers on the table!

If you use other types of rice such as Basmati or Perisan please let me know what water/rice ratio you use.  Thanks

Another cooking option is to bake, this eliminates any chance of burning the bottom of the pan also from burning the rice.

Bake in pre-heated oven 180c till rice is light and fluffy, about 30 mins.

Option 1:  Toast nuts/seeds such as sliced almonds, pumpkin seeds and sprinkle on top, dust with red paprika and corriander leaves for maximum effect and serve.

Option 2:  Fry thin julienne cuts of fresh ginger and sprinkle on top, serve.