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Palestinian Chicken And Rice Is Served Upside Down
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- Опубліковано 6 сер 2024
- Maklouba is a dish that is literally served UPSIDE DOWN. It's a wonderful meat and rice dish, which is cooked, then flipped and served upside down. Today we'll be making it with Chicken and Cauliflower, and I promise you this dish is one of the greatest you'll ever try
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0:00 Intro
1:13 Making the perfect stock
3:35 Frying the cauliflower
4:27 Seasoned rice
5:20 Assembly
6:07 Cooking
7:40 Taste Test & Review
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Ingredients (feeds 4-6):
Stock:
2 Tbsp Oil
1 kg Chicken Pieces
4 Bay Leaves
15 Cardamom pods
2 Tsp black peppercorns
3 Large onions
4 Cloves garlic
4 Tsp salt
Vegetables:
1.5kg fresh cauliflower or 1 kg of trimmed florets (you can add more kinds of vegetables if you want)
4-8 cloves garlic
Oil for frying
Rice:
3 cups of short grain rice (I recommend mixing 2 1/2 cups of Egyptian or Japanese rice with 1/2 cup of basmati rice for structure)
3 Tsp salt
1 Tsp cardamom powder
1 Tsp Bharat or 7 Spice
3/4 Tsp black pepper
1/2 Tsp turmeric
1 Tbsp oil
To layer:
2-3 Tomatoes or Potatoes
2 Tbsp oil
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Directions:
To make the stock:
1- Add the oil to the pot and heat on high heat
2- Add the chicken pieces in batches, and sear for 5-9 minutes on each side until golden all over
3- Add the spices, and toast for 2-3 minutes
4- Dice the onions and add to the pot, then saute until softened and pot is deglazed
5- Add the garlic, and saute for another minute before adding the chicken in again and the salt
6- Fill the pot with water to cover the chicken and bring to a light boil
7- Skim the surface from scum, and cover with the lid set ajar, temp to medium and simmer for 40-50 minutes
8- When done, remove the chicken and sieve the stock to remove any onions and spices
To make the vegetables:
1- Chop your cauliflower into medium and large florets
2- Add oil to a pan on high heat, so it's about 1 cm deep
3- Add the cauliflower to the hot pan and fry on each side for about 5 minutes until browned all over
4- Remove and allow to drain on paper towels, salt immediately once removed from the oil
5- Don't forget to fry some garlic
To make the rice:
1- Thoroughly wash your rice then let it drain until most of the excess water has drained off
2- Add to a bowl with the spices and salt and gently mix to combine
3- Once evenly mixed, pour in the oil and mix once more until the rice is coated in oil
To assemble:
1- Scatter a few tbsp of rice in the bottom of your pot
2- Slice the tomatoes or potatoes into slices, then line the bottom with them
3- Add the cooked chicken, skin side down, until you have a single filled layer
4- Cover the chicken and fill any gaps with a thin layer of rice, then add a layer of cooked cauliflower
5- Finally add the remaining rice on top and spread it into an even layer
To cook:
1- Pour filtered stock into the pot, until it just reaches the level of the rice
2- Turn the heat to high and cover with a lid. Once it comes to a boil, set a timer for 5 minutes
3- Once the 5 minutes are up, turn the heat to low (2/10) and keep covered for 20 minutes
4- Pour 2 Tbsp oil around the edges of the pot, then place a paper towel on the top of the pot and place the lid on again
5- Let it steam for 10 minutes more on low. When done you can serve it immediately, or follow these instructions for a good flip
6- Let it rest for 15 minutes off the stove. Then place a plate on top, and flip the pot with the plate. Rest for 10-15 more minutes before revealing so the contents can settle
Serve with thick yoghurt and enjoy
1- y and grilled
2- Serve and enjoy immediately
So sad for what has been happening in Palestine, I cant still get why Israel government belive they have the right to displace palestinian families... may God bless you brothers and sisters
The Jews survived ethnic cleansing and returned. The Muslims are the invaders and colonists. The Arabs have been trying to "drive the Jews into the sea" for over a hundred years. They keep failing and don't like it. Why don't Jordan or Egypt want the Gazans? That is their ancestral home. Two million two hundred thousand Arabs - 22% of the population- live in Israel in much more contentment than the natives in Lebanon, Syria, Iraq, Egypt, etc. How many Jews live in these places? Take off your shoes and socks so that you can keep track of the count.
@@bobbyqroberts "that is their ancestral home" bullshit. provide a source for this claim.
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@@bobbyqroberts
The only thing the J's survived was the gnocide at the hands of Germany, so its Germany's responsibility to give them a safe home. This "ethnic cIeansing" youspeak of only happened after white J's from europe came to paIestine, kiIIed and dispIaced paIestinians (who are the natives of this Iand), causing anger in neigboring arab nations leading to them kicking out their own J's. Now this was wrong of them to do, but it would not have happened if paIestinians werent dispIaced and kiIIed by the J's with the help of the lmperiaI british army.
These countriesyou mention were aII perfectly wonderfuI countries before european J's, Britain, and the USA intervened and destroyed them.
PaIestine isnt the J's homeIand any more than Africa is. J's were pushed out of this region more than 3000 yrs ago by ROMANS. The non J's who remained are the modern day paIestinians (who since then have converted to lsIam) who the modern white J's are dispIacing.
@@bijad3854 Zionists making up lies
So important to share Palestinian cuisine with the world, to show that a rich culture has existed there long before 1949!
When you said you drank a good mug of broth, I smiled. Every time my mom would make Maklouba, she would give us all a cup of broth to drink when we were little. ♥️
It was a I don't think he's joking moment?
Well it is actully just chicken soup with all the vegetables and so, i still do that im 36 now and when i have boilded chicken or pork or beef, i always take the stock pours it over in freezing bags and into the freezer, then they is a ground basic for a good soup or sauce, or just boilding some rice into the stock
I frickin love broth
There is a similar looking dish in Thailand called _khao mok kai_ ("rice smothering chicken") which has been influenced a lot by spices from Indian Subcontinent and the Middle East. I'm not sure if it has originated from Maklouba directly or via Biryani. However, what I'm really sure is that _khao mok kai_ has a fairly strong tie with Muslim communities in lower central Thailand.
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Ugh, Obi. I just finished baking the Baklava and am sprawled on the coach with my wife, because it was unbelievably delicious and now I already feel like eating again. Thank you so so much and do not stop. (I am half Tunisian and your Slata mechouia has me on a cooking spree ever since. You are doing wonderful work making the food accessible!)
Haha, sorry, it will be like this every weekend if you keep watching! Glad you liked the baklava.
Maqluba! Oh my God I had this in Palestine, and wow what a dish! The restaurant had us all part of the process which was super special, but I could never remember the entire thing. Ok now I know what I'm cooking next week!
This almost made me cry of joy.
The memories that came to me from only seeing the food.
In order to ensure that the pot does not stick, my mother uses a trick of putting baking paper and potatoes on top, then tomatoes and eggplant.
I think one thing that sets middle Eastern cooking apart from western or far eastern cooking is just how many steps are involved to make something
Waugh! 30+ years ago, making 'upside down' in college with my friends Zuhair, Walid, Mohammad, Mofeed... lovely memories of lovely feasts : )
My 🇯🇴 father (bless his soul) used to make this often while I was growing up. He called it “upside down”.
This looks delicious. Middle Eastern cooking always seems to have a really hearty, comfort food feel to it. Just what I'm craving right now being full of a cold, and with the long winter nights setting in!
I love to make maqlooba--especially when we're having guests. I make a vegetarian version that uses cauliflower, courgettes, carrots and chickpeas. I also Sautee tofu (extra firm, frozen then thawed and pressed to limit fluid and maximize texture. Slice in thin chunks for a lot of surface area and fry with olive oil, garlic, apostle salt and bahirat. Provides more flavor and protein with a better texture than most people expect of tofu) If I'm feeling spunky, I might even toss some sultanas in with the veg and rice. It's sooooo delicious, and non middle eastern people are so impressed when you turn it out. 😉
I am beyond excited to find this channel and subscribe! Our closest family friends growing up were from Lebanon and Iran- to be honest, they were very much like my own Italian family- loud, loving, constantly feeding you. It made me aware at an early age that people's cultures are generally more alike than different. Watching you prepare some of those dishes in your videos is really taking me back and I can't wait to try some of them. The best thing I've ever eaten in my life was tahdig- I ate it when I was 14, and 30 years later, I still dream about it (the wonderful lady who made it, Pamela, and her husband, Ali, moved to England when I was in high school and I was never able to learn how to make it from her). Maybe one day I'll learn enough to reach that elusive pinnacle! Gleaning all the info I can from your videos seems like a good place to begin.
"Tihdig", please tell us more about it.
@@gabijovanova1061 it was a rice and lamb dish (tahdig is the rice, khoresh is the lamb)- the rice was cooked and steamed with saffron and other ingredients to create a crust in the bottom of the cooking pan. The khoresh was made separately; it was chunks of lamb with tomato in sort of a ragout- thick and meaty and delicious. The lamb was falling apart. Then the fluffy tahdig rice was scooped out into a serving bowl and the crust of the tahdig was broken up and piled in pieces on a plate. The khoresh was served on the side and you used the crust of the tahdig to scoop the lamb up and eat it, like a utensil. The most delicious utensil ever. Once the crust was gone you just ate the rest of the khoresh with the saffron rice. Pamela and Ali also had cooked pasta so that you could eat the lamb as a pasta sauce if you weren't a rice person, I guess. Maybe it was because I was a kid and they didn't know if I would eat a strange rice dish- but I did. It was one of the most delicious things I've ever eaten in my life. I'm 45 now and I still think about it occasionally. I've tried to make tahdig and have never been able to make it successfully- I always burn it or get undercooked rice.
that looks delicious, and I've shared it with my in-laws too =) I really enjoy seeing "new" (to me) ways of treating similar ingredients, because so many cultures have a similar base in what they use, but their end result is very different.
Obie knows exactly what we want! I was looking for a good simple recipe and couldn't find one.. This is going to be my fifth recipe tried from this channel! I'm sure it will be a success. Inshallah!
At first I thought not another rice casserole…and then I watched your unusual construction of the stock (which appears to be a richer tasting version of traditional stock) and with the frying/braising/thoughtful spicing of the other elements and I said Obi never ceases to deliver. You’ve highlighted what attracts me most to Middle Eastern and Indian cuisines-their masterful use of spices. Fantastic job! The beef and aubergine aka eggplant, I imagine, is an even richer version. Thanks for mentioning it.
Lamb not beef
Oh...the "burned" stuff on the bottom is DELICIOUS, also! I absolutely LOVE your recipies, habibi!!! SHOKRAN❣
Thank you! In my family we use eggplant and chicken. The spices we use are similar, cardamom, generic spice mix, and probably very importantly is cinammon! It's my favorite dish of all time. And the ride at the bottom is always the best and most falvorful lol. Have a good one bro and thank you for spreading these recipes and introducing a lot of people to our cuisine!
I actually made this last night using Sami Tamimi’s recipe. I’ll try this one next. It’s a ridiculously delicious dish.
Thank you so so much! Yesterday I made your macarona bechamel and it was a hit🤗 I really enjoy cooking with you guys 😄
Obi, the combination of your contagious gustatory delight and experience plus your gift of putting almost the taste of it all puts me into almost a vacation state of mind. You are my idea of escapism!
You are the best, I love your detailed authentic recipes, will definitely try this maqluba as well. 🎉🎉
I've heard of this dish and have always wanted to try it. This is definitely going to be the next dish I cook on my day off! Thank you for this recipe Obie!!
Thank you for this wonderfull recipe !
I made it for the lunch. So yummy !
The cauliflower is always the best part, better than the meat, my favorite lamb or your chicken even for those people who hate cauliflower it's simply scrumptious!!!
By chance, I think I got the same pot as the one you use here (and elsewhere) for my 21st birthday! If I'm right, you sure have some proper kit!
Thank you for the recepie it looks so good, very well explained I will try .
My friend, yes, Palestinian maqluba is one of the most beautiful dishes. Maqluba is a heritage, heritage, sign and history of this great people. The people of Palestine are creative and known for their delicious food. THANK YOU
Amazing as always, I like mine with fried eggplant and cauliflower and lamb of of course as an Egyptian that’s how I had it .
Blessings to you and yours
Greetings from Dallas Texas
I can only imagine the heavenly scent! Well done.
Delicious! I followed exact recipe and it’s incredible!
Great videos thanks!
BRAVO!!! Thank you for the amazing and detailed way of making this amazing dish.
My favourite dish of all food! I really hope everyone makes this! Nice one Obi ♥️
Enjoyable video. One of the best videos on Maqluba.
Looks amazing, Obie! Maybe you've covered this before, but I'd love to know how you make baharat! I've seen lots of recipes with different ingredients, and I'm sure making it from scratch makes a huge difference.
I haven't mad Bharat yet, but will try cover it in a future video that uses it!
Also how to make the authentic Libyan 10 spice hararat mix. I tried a 5 mix one which is good but quite different from the ones my dad used to be able to get from the asian shop.
oh, dude, I've never heard of this before. I'm so excited to give this a try. Homemade stock, of course!
what a lovely and delicious recipe thanks for sharing and well prepared. full watched.
Obi you're a star, I have a pot of makluba currently steaming away and have been hunched over the stove slurping up the last bits of stock... If the stock is any hint to how delicious this will be, I cant wait!!
Great dish 👍👍. I always eat it when visiting Palestina. Thanks for sharing the recipe 😊🙏
my go to maklooba recipe!! so easy to follow and a success everytime. My palestinian mother says I'm a pro maklooba maker now :D
Good idea thanks
Looks delicious! Can you try making siyadieh? All the videos use premade skip the stock making is the hardest to make!
Another great video!
I love maqlouba and i will try this recipe today
I cooked this tonight and came out very delicious! I put the cast iron pot into the oven for 20 minutes after boiling for 5 minutes with high heat to avoid scorching at the bottom. It may not be authentic but I had some mushroom and green beans I needed to use so I sautéed mushroom and boiled green beans in chicken stock and put them with cauliflower. I soaked rice in the water and rice came up to be softer. I will use less chicken stock next time. I also put a stalk of celery to the stock which gives you more flavor.
We actually just have this for lunch with shrimp instead of the chicken and let me tell u the caramelized potato’s in the bottom are gold !
A colleague brought this dish made by his wife to work and generously shared this with me just this past Thursday! It was a tremendously delicious dish and I felt so privileged that he shares his cooking!
Thank you for sharing this great Palestinian dish Obi! 🥰
Cheers tam, hope you try it out!
Great video!!!
Searching the tube for a good recipe after seeing Moataz's clip.
Seen it! What a beautiful video
Love this! Been meaning to try making maqlooba for a while! I was wondering if you could share where you got your dinnerware from? Its really beautiful
Serving plate is from habitat and dinner plates are H&M home :)
OMG I need to try and cook this! Probably have to swap out the cauliflower for eggplants, but this dish seems right up my alley!
Hi Obi, watching this video inspired me to want to make this dish, and when I mentioned it to my Lebanese fiance he told me that it had been his father's favorite dish, so I want to make it just right. What he mentioned had a few more ingredients, and I'm hoping you have a recipe that will fit the bill.
First, he mentioned eggplant, then chicken for sure. He didn't mention it, but I'm noticing that cauliflower seems to be in every single version of this dish, so that's in. But what he also mentioned were raisins (I'm thinking sultana's), pine nuts, and almonds. No potatoes, for sure. Hope you can help, thank you!
There's two different kinds of the fish, chicken with cauliflower or beef/lamb with aubergine. It's possible their family made something slightly different that's not really an issue. The potatoes aren't part of the dish, they just stop it from sticking to the pot. For the raisins, they're just a garnish. Soak them then add them when youve removed the pot. The almonds and pine nuts can just be fried until golden then added.
Amazingingly tasty rice dish that turned out great. We made it and it finished too fast! Thank you Obi
Making this for New Years!!!
Delicious thanks for sharing from 🇬🇧🇬🇧🌷🌷
Wow amazing looks great tasty and yummy 👍
My first boyfriend used to make this for us. That was a long time ago and I am vegan now, so I appreciate that you suggest making it without meat. I had forgotten about this until I saw your title.
I never thought to try it as I always hear it is a tedious process🙃 but now I will try it for sure cause I like cauliflower but cant cook it in new ways
We normally add both eggplant and cauliflower together in the maqlub
My Iraqi grandfather makes incredible maklouba with potatoes and eggplant, it's such a comforting dish
Your channel is National Geographic Middle East Food Documentary. Great video and thanks a lot for your efforts. :)
Hello, by any chance do you have a recipe for Chraime (spicy Moroccan fish)??
How am I going to finish eating all the stuff this channel makes me want to cook?
Thank you!
Will try it someday
Great job!
Thanks
Lovely recipe sharing stay connected
Will try it someday ❤
Have you tried cutting out a round piece of baking paper and place it at the bottom? Don't know if it would ruin the dish by burning or dissolving, that is why I ask. Would help, if it works, with the presentation as well as there would be no pieces stuck to the bottom pulling on the rest of the dish.
That looks delicious
This makes me want to cook.
This looks so F'n good. I'll have to find a restaurant that serves this.
great video
Hey Obi, can you please make a recipe of EGYPTIAN KISHK??? PLEASE!!
Superb 👌
I'd say you nailed it and then fell in the same issue I had when making maqlooba outside of Palestine, to find a good pot to cook in it, usually in Palestine we have a wider (in diameter) and a shorter pot where you can fit all the ingredients and when you flip it it will still hold its shape, sadly I can't find that pot in Europe...
The one thing I would say I was disappointed by was he warned about the rice burning and sticking to the pot but that's where the best stuff is, all deep and caramelized and nearly burnt.
this looks utterly divine
What kind of oil do you use?
Maqlouba!!❤😋
I love the idea of this dish, but would really love the rice crispy on the bottom like tahdig. Is that achievable?
You're meant to layer the vegetables first in maqlouba, and the rice is meant be so soft it almost melts in your mouth, which is why we use medium grain rice rather than basmati. We sometimes refer to the rice as "messy" or "doughy" because of that. You can try to attempt a maqlouba with tahdig though, vut it's not a thing in Palestine.
What did you do with the discarded onions? Could they be put back in the pot?
Cinnamon is a must
in maqloba!!
How much liquid stock sid you use to cook everything together?
i think you're underselling the bottom of the pot thing. i think if you'd grease up the bottom of the pan first, that could really help prevent sticking.
and have you tried heating up the pan first a little before adding in that bottom layer of veges? i've seen another version of this recipe where they do try to get the bottom layer of vegetables to fry and crisp up, and not stick in the pan all the time. those were some of the things they tried to help that.
Looks lovely, but how much salt is in a portion of that?
I've seen some people use grease proof paper or something like that to prevent sticking previously.
I'm going to try this with eggplant, carrots, and chickpeas. Cauliflower is too plain for me. I like the suggestiom of adding parsley and pine nuts (roasting the latter might be worth a try). A bit of cinnamon would be nice, too.
Cardamon and rice is such a heavenly combination 😋
Obi counts garlic cloves the same way I do: "Four cloves of garlic" (throws in five cloves)
Could you also make it with meat? If so should you use the same spices or do you have to use other spices and what part of the cow should be used
how long does the stock last.
MAKLOUBA and then Baklava 💯
Holala.... You make me love rice as I'm very bad with it 🥲
You need to make a "musakhan" dish, one of the most difficult Palestinian dishes
Can you make some saleeg 😋😍
Thanks Obie :)
No problem! Glad you liked it
Also, stock making tip, don't leave stock at a rolling boil because this helps emulsify the fat into the liquid and makes it harder to seperate and skim later down the line.
Unless of course, you enjoy the richness ; )