I've been making this all week and it's incredible, substituted pine seeds for sunflower seeds
Maqluba
A showstopping one-pot Palestinian rice dish you cook in layers, then flip out onto a platter like a savoury cake.
need: saucepan for the maqluba measuring 20-22cm, about 10cm high (8-9 x 4in)
500 g Basmati rice
▢2 Tbsp olive oil + a little more for greasing
▢500 g minced lamb (or beef)
▢1 tsp salt
▢1 dash freshly ground black pepper
▢800 ml chicken stock hot, preferably simmering away when you need it
Vegetables
▢1 large onion chopped
▢1 large aubergine (eggplant)
▢1 courgette (zucchini)
▢1 red capsicum (bell pepper)
▢4 tomatoes sliced in rings
▢1 small cauliflower
▢1 Tbsp EV olive oil for the cauliflower
Dry Spices
▢2 tsp allspice
▢½ tsp turmeric
▢¼ tsp salt for the cauliflower
▢1 dash freshly ground black pepper for the cauliflower
To Serve
▢30 g pine nuts
▢1 handful fresh parsley chopped
Prep the vegetables and rinse the rice.
Roast the cauliflower (or fry/roast whichever vegetables you prefer for better flavour).
Cook the minced lamb (or beef) with onions and spices until browned and fairly dry.
Layer everything tightly in a 20 – 22cm pot: tomatoes at the bottom, then vegetables/meat, then rice.
Pour over hot stock carefully (the saucer/spoon trick prevents craters in your rice).
Cook low and steady, then REST before flipping.
Flip onto a platter, top with pine nuts and parsley, and accept your applause.
Allayet Bandora
2 large eggplants, peeled and sliced into thick disks
1Kg ripe tomatoes, peeled & chopped (deseeded optional)
4 garlic cloves, sliced thinly
1-2 tbsp DS Organic Red Shatta (optional for spicy)
2 tbsp tomato paste
2 cups fresh tomato juice
DS Pink Himalayan Salt, to taste
Black pepper, to taste
3 tbsp DS Premium Organic Extra Virgin Olive Oil
1 tbsp DS Organic Sumac
1 handful of finely chopped fresh parsley for garnish
3 tbsp toasted pine seeds
Peel and slice the eggplants, then fry or roast them and set them aside to drain and cool.
In the meantime, in a large saucepan, sweat the garlic and shatta in the olive oil, but do not brown.
Add the chopped tomatoes and stir fry until heated through. Season with salt and black pepper and stir a couple of times, then add the tomato juice and tomato paste and stir well to incorporate. Bring to a boil.
Once boiled, reduce the heat and leave to simmer for 10-15 minutes, stirring occasionally. Once reduced and thickened, remove from the heat.
Meanwhile, toast the pine nuts until golden and set aside.
Place the eggplant disks at the bottom of the serving dish, then sprinkle with sumac all over. Pour the tomato mixture over to cover the eggplants.
Garnish with chopped parsley and the toasted pine nuts, then drizzle lightly with olive oil and sprinkle lightly with sumac.
Serve warm or cold.