Cauliflower And Chicken Makloubeh Recipes

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MALOOBA



Malooba image

This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.

Provided by IMANKAY

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 14

1 (4 pound) whole chicken, cut into pieces
6 cups water
1 medium onion, quartered
2 tablespoons ground allspice
½ teaspoon ground cardamom
3 whole cardamom seeds
4 whole cloves
3 bay leaves
2 ½ cups uncooked basmati rice, rinsed and drained
2 tablespoons ground allspice
3 tablespoons vegetable oil
1 large potato, sliced into rounds
1 large head cauliflower, separated into florets
2 medium tomatoes, diced

Steps:

  • Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.
  • Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
  • Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.
  • In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
  • When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 89.9 g, Cholesterol 82 mg, Fat 27.8 g, Fiber 7.7 g, Protein 39 g, SaturatedFat 6.7 g, Sodium 131.3 mg, Sugar 6.1 g

MAKLOUBEH - CAULIFLOWER



Makloubeh - Cauliflower image

from "Sahtein, Middle Eastern Cookbook" and from Rita Rukab Harb who taught me to make it. This is a great recipe for the crock pot. Because of high blood pressure, I don't add the salt during cooking - instead we salt at the table.

Provided by Everybody eats when

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 large cauliflower
1 1/2 lbs boneless beef cubes (or lamb)
1 large onion
2 cups rice
1/2 teaspoon allspice
1/2 teaspoon pepper
1 dash garlic powder
2 tablespoons butter
4 teaspoons salt
3 1/2 cups broth or 3 1/2 cups water
1/8 teaspoon saffron (optional)
2 tablespoons pine nuts (optional)

Steps:

  • Saute onion and meat together in butter.
  • Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
  • Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
  • Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
  • Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
  • Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.

Nutrition Facts : Calories 819.5, Fat 64.1, SaturatedFat 27.2, Cholesterol 92.5, Sodium 1832.4, Carbohydrate 47.1, Fiber 3.6, Sugar 3.9, Protein 13.1

MAKLOUBEH



Makloubeh image

A pot of rice, stewed meat and vegetables that's flipped upside down and garnished with toasted nuts. It's a very common dish in the Middle East and absolutely delicious!

Provided by Farah Abumaizar

Categories     Main Course

Number Of Ingredients 24

2-3 tbsp olive oil or vegetable oil for drizzling on the vegetables
1 tsp salt for seasoning the vegetables
2-3 potatoes, peeled and sliced,
2 medium sized eggplants, peeled into strips and sliced lengthwise into strips
1 medium head cauliflower, cut into large florets
1 tbsp vegetable oil or olive oil
1.5 lb lamb pieces, boneless or bone in (700g)
1 onion, cut into half
1 head garlic, cut into half
2 bay leaves
4 whole cardamom pods
4 cloves
2 cinnamon sticks
4 cups water
1 tsp seven spices or allspice powder
2 tsps salt
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp olive oil or vegetable oil
2 tomatoes, sliced
1/2 can chickpeas, rinsed and drained (7 oz total (200g))
2.5 cups basmati rice, rinsed and drained well
salt for sprinkling

Steps:

  • Preheat the oven to 425 C (220C). Add the cauliflower florets and potato slices to one baking sheet lined with parchment paper, spread out. Add the eggplant slices to another baking sheet lined with parchment paper, in a single layer. Drizzle both trays of vegetables with oil and sprinkle with salt. Place both trays in the oven at the same time.
  • Roast for around 30 minutes or until vegetables are golden brown and cooked through. they'll probably need around 30 minutes. You can flip the potato slices around halfway through, but it's not necessary. Once vegetables have roasted, remove from the oven and set aside until it's time for assembling.
  • Add the oil to a large saucepan over medium heat. Once hot, add the meat pieces and cook, stirring until browned on each side. Add the onion and garlic, the bay leaves, cardamom pods, cloves, and cinnamon sticks.
  • Add enough water to the pot to cover the meat completely. I used 4 cups of water. Bring to a boil, then skim off any foam that accumulates on the surface and discard it.
  • Cover the pot, reduce heat to a medium low simmer, and cook for 40-45 minutes or until lamb pieces are cooked through and tender. Alternately, you could cook the meat in an pressure cooker or instant pot according to your preference.
  • Once the meat is cooked, pour the stock over a strainer, catching the stock in a bowl. Discard the whole spices, and keep the meat pieces aside.
  • To the strained stock, stir in the seven spices or all spice, salt, black pepper, cumin powder and turmeric powder. Taste it, it should taste pretty salty. Set stock aside.
  • In a large clean saucepan (you can clean the one you used to make the stock), drizzle the oil to coat the bottom. Layer the tomato slices on the bottom, this will help keep the rice from sticking.
  • Arrange the eggplant slices evenly around the pan, coming up the sides of the pan if you can so that they'll sort of end up wrapping the rice mixture (see video below for clarification).
  • Sprinkle the eggplants with salt, and add all the meat cubes to the pan. Add the chickpeas on top of the meat. Add half the rice and spread it out evenly. Add the cooked potato slices and half the cauliflower florets. Season these vegetables with a sprinkle of salt.
  • Add the second half of the rice on top of the vegetables, and pat with the pack of a wooden spoon to firmly press it into the pan.
  • Pour the meat stock over the rice. It should cover the top of the rice by about 1/2 inch. If you need to, add a little water in order to submerge the rice, maybe 1/2 cup or so. Place the pot of rice on medium high heat until the water in it comes to a boil, about 5 minutes or so, then tightly cover (if your lid doesn't fit tightly, you can place a kitchen towel under the lid before covering).
  • Reduce heat to low, and cook for 50-55 minutes, until all the broth has been absorbed and the rice is fluffy. Remove from heat and let the pot stand for 5-10 minutes.
  • After the rice has rested, remove the lid and place a serving platter or tray on top of the pot. Flip the pot upside down, but don't lift the pot up for a few minutes to give the rice time to drop. After a few minutes pass, slowly use the pot handles to lift and remove the pot.
  • Garnish your makloubeh with plenty of toasted nuts and parsley. Enjoy immediately! We like this with yogurt and/or a simple green salad.

Nutrition Facts : Calories 408 kcal, ServingSize 1 serving

CAULIFLOWER AND CHICKEN MAKLOUBEH



Cauliflower and Chicken Makloubeh image

Make and share this Cauliflower and Chicken Makloubeh recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 24

1 cauliflower, cut into florets
1/4 cup extra virgin olive oil
1 whole chicken, cleaned, dried and jointed into 8 pieces
1/2 onion, peeled
4 whole black peppercorns
4 whole cardamom pods
2 1/2 teaspoons salt
2 1/2 quarts boiling water
2 tablespoons vegetable ghee or 2 tablespoons clarified butter
6 garlic cloves
1/2 teaspoon white pepper
1 teaspoon saffron (optional)
1 teaspoon ground cardamom
1/2 teaspoon allspice
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon cumin
3/4 lb basmati rice
2 1/2 ounces pine nuts, lightly toasted, to garnish
1 cucumber, peeled and chopped
1 cup plain yogurt
1/2 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon mint, chopped to garnish

Steps:

  • Soak the cauliflower in 5 cups of cold salty water for at least 1 hour.
  • Heat the oil in a large saucepan and fry the chicken pieces until golden on both sides.
  • Add the onion, peppercorns, cardamom pods, 1 teaspoon of the salt and the boiling water. Bring to the boil, lower the heat then cover with a lid and simmer for 40-50 minutes, checking regularly to make sure the mixture doesn't dry out.
  • When the chicken pieces are tender, remove from the pan and reserve the stock.
  • Meanwhile, drain the cauliflower pieces and pat dry on absorbent paper. Heat the oil in a deep fat fryer to 375F and fry the cauliflower until golden (this may also be done, in batches, in a frying pan). Remove the cauliflower with a slotted spoon and drain on kitchen paper.
  • In a small frying pan, warm the ghee or clarified butter. Add the garlic, cook until softened and remove with a slotted spoon.
  • Lay the chicken pieces on the base of a large ovenproof saucepan and arrange the fried cauliflower around the edges, leaving a gap in the middle. Add the fried garlic and ghee.
  • Add the remaining salt, pepper, saffron (if using), ground cardamom, allspice, nutmeg, cinnamon and cumin.
  • Pour in the reserved stock, place the pan on a medium heat and bring to the boil.
  • Soak the rice in 4 1/2 cups boiling water for 5 minutes, drain and repeat.
  • Preheat the oven to 350°F Spoon the rice into the empty gap and then cover the cauliflower completely with the rest.
  • Pour over enough stock to completely cover the rice. Simmer gently, uncovered, for 10 minutes, until some of the stock is absorbed.
  • Cover the pan with a lid and transfer to the oven. Cook for 12-15 minutes, until the rice is tender.
  • To make the salad, mix the chopped cucumber, yogurt, salt and garlic together. Cover and chill in the refrigerator until needed. Just before serving, scatter the mint over.
  • Remove the Makloubeh from the oven and leave to cool for 20 minutes.
  • Place a large serving plate over the top of the pan and turn the whole lot over. The contents of the pan should come out in one piece onto the serving dish. Scatter with pine nuts.
  • Serve the Makloubeh straight away with the cucumber and yogurt salad.

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