We join chef and author Sami Tamimi in his home kitchen as he makes maqluba, or makloubeh - a traditional upside down dish made with chicken, vegetables and rice, that’s popular across Palestine, Syria and Lebanon.
Perfect for sharing, this dish makes a great centrepiece for Eid celebrations served with yogurt and cucumber. This recipe is adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury).
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Ingredients:
2 medium aubergines, cut into 0.5cm slices
320g basmati rice
Sunflower oil, for frying
6-8 chicken thighs, skin on
1 large onion, peeled and quartered lengthways
10 black peppercorns
2 bay leaves
1 medium cauliflower, divided into large florets
Butter, melted, for greasing the pan
3-4 medium ripe tomatoes, cut into 0.5cm slices
4 large cloves garlic, halved
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground allspice
¼ tsp ground white pepper
1 tsp baharat spice mix
Flat leaf parsley, to serve, optional
For the yogurt with cucumber:
200g cucumber
500g Greek yogurt
1 clove garlic, crushed
Pinch cayenne pepper
1 tbsp dried mint
1-2 tbsp fresh mint, chopped
2 tbsp lemon juice
¼ tsp ground white pepper
For the pine nuts:
15g ghee or unsalted butter
30g pine nuts
To view the full recipe | bit.ly/3hCbecY
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