Maqlooba. Upside down rice, middle eastern dish

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers similar texture, while cabbage is budget-friendly.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, while water reduces costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more economical.

Wash and soak the rice, then set it aside.

Add enough water to cook the meat and a little bit of stock to the pot.

Fry the aubergines and potatoes until golden brown.

Saute the onions until softened, not browned.

Add the spices to the meat and cook for another 10 minutes.

Take the stock from the meat and place it into a pan, bringing it to a bubble.

Add a little bit of oil to the bubbling stock and then add the soaked rice.

Cook the rice on high heat for about 5 minutes until the water reduces a bit.

Reduce the heat and cover the rice, cooking for 10-15 minutes until done.

Prepare a yogurt salad by mixing diced cucumber, mashed garlic, salt, dry mint, and yogurt, adjusting consistency with water.

Layer the potatoes in a new pan as the first layer.

Add the fried aubergines as the second layer.

Place the cooked meat and onions on top of the aubergines.

Add the cooked rice on top, pressing it down firmly.

Cover the pan and cook on low heat for about 10 minutes.

Turn the pan upside down onto a large plate, gently tapping the sides to release the dish.

Sprinkle with almonds for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary