Best Eggplant Maklouba By Nadia
Best Eggplant Maklouba By Nadia

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, best eggplant maklouba by nadia. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Best Eggplant Maklouba By Nadia is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Best Eggplant Maklouba By Nadia is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook best eggplant maklouba by nadia using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Best Eggplant Maklouba By Nadia:
  1. Make ready 4 medium eggplants, cut into thick slices
  2. Prepare 1 kg lamb, with bones, cut into medium pieces
  3. Prepare 2 cups rice, rinsed
  4. Prepare 1/4 cup almonds
  5. Take 1/4 cup raw pine nuts
  6. Get 6 cloves garlic
  7. Take 1 parsley, small bundle, chopped finely
  8. Prepare 1/2 teaspoon 7 spices
  9. Prepare 1 teaspoon turmeric
  10. Make ready vegetable oil
  11. Make ready salt to taste
Steps to make Best Eggplant Maklouba By Nadia:
  1. In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.
  2. Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside.
  3. Place the meat in a pot and cover with water. Add in the 7 spices and cook until the meat is done. Remove the meat onto a plate and reserve the meat broth. Season the meat with some salt.
  4. Sprinkle the bottom of a deep saucepan with a little bit of rice. Layer the eggplants over the rice and then add the meat as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, salt and just enough meat broth to cover the rice.
  5. Place a plate upside down over the rice to prevent it from scattering.
  6. Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.
  7. Place a large serving dish over the pan and turn the pan content upside down. Lift up the pan slowly and you will get a "cake" with the arranged layers of makloubeh. Garnish with parsley and the roasted almonds and pines.
  8. Serve Hot.

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