Makloubeh
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| Servings | Prep Time |
| 4persons | 30minutes |
| Cook Time |
| 90minutes |
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Makloubeh
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Ingredients
- 1large eggplant
- 2tsp. salt
- 2cups cauliflower florets
- Olive oil spray
- 0.5kg ground lamb
- 1 medium yellow onion, finely chopped
- 4Tbsp. extra virgin olive oil
- 350gram long-grain rice, rinsed
- 1tsp. seven spices
- 0.5tsp. ground cinnamon
- 0.5tsp. ground nutmeg
- 0.5tsp. ground cardamom
- 1liter Water
- 50gram pine nuts (optional)
- 50gram sliced almonds
- 1/4cup fresh Italian parsley, chopped
Units:
Instructions
- Preheat the oven to 220ºC.
- Cut eggplant into 6 mm slices, sprinkle with 0.5 teaspoon salt, and let drain in a strainer for 20 minutes. Pat dry.
- Spread eggplant and cauliflower florets on the prepared baking sheet, lightly coat with olive oil spray, and bake for 20 minutes. Set aside.
- In a medium skillet over medium heat, brown the lamb meat for 5 minutes, breaking up lumps with a wooden spoon.
- Add onion and 2 tablespoons extra-virgin olive oil, and cook for 5 minutes.
- Transfer lamb and onions to a large bowl, and stir in long-grain rice, seven spices, cinnamon, nutmeg, cardamom, and salt.
- In a large pot, add a layer of eggplant, half of rice mixture (includes meat, onion and rice), half of cauliflower, another layer of eggplant, remaining rice mixture, and a final layer of cauliflower. Slowly pour in water, cover, and cook over low heat for 40 minutes. Let rice rest for 15 minutes after cooking.
- In a small saucepan over low heat, heat remaining 2 tablespoons extra-virgin olive oil. Add pine nuts and almonds, and toast for 3 minutes. Remove from heat.
- Carefully place a plate over the rice pot, and carefully flip over the pot. Give the pot a few taps and a little jiggle, and slowly lift up the pot.
- Distribute toasted almonds around the plate, sprinkle Italian parsley over top of rice, and serve warm.
Recipe Notes
Contributor: Nahida Mahmoud,77
Place: Battir, Palestine
Personal Background:
Housewife
| Recipe’s Personal Background | How did you learn this recipe? | It came to me from my mother. |
| Is there some memory/historical event connected to this recipe? | No, but Battir is famous for its eggplant | |
| Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? | No. | |
| Mediterranean Background | Any tradition this receipe is connected to? If yes, which one? Can you describe it? | They say the origin of this meal is connected to the leftovers of the main meal of the rich people, who usually left their food to the poor people, everything together in a saucepan. Nowadays, it’s a meal for everybody. |
| Any Festivity this recipe is connected to? If yes, which one? Can you describe it? | It is connected to the Battir Eggplant Festival. | |
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? | Yes, it is linked to Battir as its eggplant is very famous and it is very tasteful. | |
| Season (season this food is linked to) | It is linked to the summer time, as that is when the Battir’s eggplant grows. |
| Ingredient | Nutritional Importance | Health Benefits |
| Rice | 100 gm • 130 calories • 35mg Potassium • 2.7gm Protein • Vitamin B-12 3% • Vitamin D 5% 0.1 g Sugar |
Provide fast and instant energy, regulate and improve bowel movements, stabilize blood sugar levels, and slow down the aging process |
| Eggplant | 100 Gm • 25 Calories • 0.2 g Total Fat • 0 g Saturated fat • 0.1 g Polyunsaturated fat • 0 g Monounsaturated fat • 0 mg Cholesterol • 2 mg Sodium • 229 mg Potassium • 6 g Total Carbohydrate • 3.5 g Sugar • 1 g Protein Vitamin C 3% |
The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. Decrease Blood Cholesterol. Decreases the risk of Obesity. |
| Cauliflower | 100 Gm • 25Calories • 0.3 g Total Fat • 0.1 g Saturated fat • 0 g Polyunsaturated fat • 0 g Monounsaturated fat • 0 g Trans fat • 0 mg Cholesterol • 30 mg Sodium • 299 mg Potassium • 5 g Carbohydrate • 2 g Dietary fiber • 1.9 g Sugar 1.9 g Protein |
It is good & Beneficial for: Cancer Prevention Memory Digestion Bones (Vitamin K) |
| Pine Nuts | 1 cup (135 g) • Calories 909 • Total Fat 92 g • Cholesterol 0 mg • Sodium 3 mg • Carbohydrate 18 g |
Good for weight loss, Induces sleep, prevent heart disease & diabetes, prevents cancer |
| Almond | 1 cup, sliced ( 92 g) • 529 Calories • 45 g Total Fat • 3.4 g Saturated fat • 1 mg Sodium • 649 mg Potassium • 20 g Carbohydrate • 20 g Protein |
Good for weight loss, Induces sleep, prevent heart disease & diabetes, prevents cancer |
| Parsley | 1 cup of parsley provides: • 20 calories • 4 g of carbohydrates • 2 g dietary fiber • 0 g total fat • 0 mg cholesterol • 2 g protein |
Parsley contains myricetin, a flavonol which has been shown to have chemopreventive effects on skin cancer. Myricetin has also been evaluated for its effectiveness in the treatment and prevention of diabetes. Parsley and other green herbs and vegetables that contain high amounts of chlorophyll have been shown to be effective at blocking the carcinogenic effects of heterocyclic amines, which are generated when grilling foods at a high temperature. |
| Additional information | |
| Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? | It treats the difficulty of digestion. |
| What is the primary base with which your food is prepared? Is this a derivative of oil or another base? | The food is based on vegetables and, nutritionally, on starch. |
| What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? | |
