Eggplant Makloubeh

Method24 steps

1. 1

   Step 1: In a large pot over high heat, combine ALL 1 kg cubed stew meat, the chopped onion (1 large), 2 teaspoons seven-spice blend, ONLY 2 teaspoons of the divided salt (2 teaspoons) and all ½ teaspoon black pepper. Reserve the other 2 teaspoons salt for stage 12.

   Uses 1 kg stew meat, cut into 1-inch cubes · 1 large onion, chopped · 2 teaspoons Arabic seven-spice blend · 2 teaspoons kosher salt for meat; reserve 2 teaspoons for broth · 1/2 tsp black pepper

2. 2

   Step 2: Cook the actual meat-onion-seasoning mixture from stage 1, stirring frequently, for about 5 minutes until beginning to brown.

   Brown stew meat: about 5 minutes · 5 minUses Complete actual stew-meat onion and seasoning mixture

3. 3

   Step 3: Add about 4 cups water to the actual browned meat mixture from stage 2, sufficient to cover the meat. This is the initial meat-cooking water, not an additional rice-liquid dose.

   Uses Complete actual browned stew-meat mixture · About 4 cups water, sufficient to cover the meat for its simmer

4. 4

   Step 4: Bring the actual meat and water from stage 3 to a simmer, reduce the heat and cook covered for about 1½ hours, until the stew meat is tender. Continue as needed until genuinely tender; retain its actual cooking liquid.

   Stew meat: about 1½ hours · 90 minUses Complete actual stew meat and cooking-water mixture

5. 5

   Step 5: The actual cooked meat and broth from stage 4 may optionally be prepared up to 2 days ahead. If continuing immediately, proceed to stage 6 without a storage delay. If making ahead, separate them as described next and refrigerate promptly in shallow covered containers, within 2 hours, at 4°C or colder.

   Uses Complete actual tender cooked meat and its broth

6. 6

   Step 6: Drain ALL the actual tender meat from stage 4, reserving its actual cooking broth separately. Use both immediately if continuing now; otherwise refrigerate in separate shallow containers as described in stage 5. Reserve ALL meat for stage 13, and enough of the actual broth to measure 2⅓ cups for stage 12; keep any remaining broth for another use.

   Uses Complete actual cooked meat and broth outputs

7. 7

   Step 7: Slice the entire 1 kg eggplant into ½-inch slices. Choose ONE preparation route: fry in stage 8 and skip roasting stages 9–11, OR skip stage 8 and roast in stages 9–11. Both routes use this same eggplant supply.

   Uses 1 kg eggplant, about 2, sliced ½ inch thick

8. 8

   Step 8: FRYING ROUTE ONLY: heat the 5-cup vegetable-oil (5 cups) bath to 180°C, checking with a thermometer. Fry the actual eggplant slices from stage 7 in manageable batches until silky and soft, then lift out and drain. Reserve ALL actual fried eggplant for stage 13 and skip stages 9–11. Do not pour the frying bath into the rice; actual oil uptake and frying duration are unspecified.

   Uses 5 cups vegetable oil for the eggplant frying bath, ONLY if choosing frying; unused oil is not added to the rice · Complete actual sliced eggplant, frying route only

9. 9

   Step 9: ROASTING ROUTE ONLY: skip stage 8 and preheat the oven to 210°C. The sliced eggplant from stage 7 is prepared in the next two stages.

10. 10

    Step 10: ROASTING ROUTE ONLY: place ALL the actual sliced eggplant from stage 7 on a parchment-lined baking sheet and drizzle with ONLY the 2 tablespoons roasting olive oil. Reserve the separate optional finishing drizzle for serving.

    Uses Complete actual sliced eggplant, roasting route only · 2 tablespoons olive oil for eggplant, ONLY if choosing roasting

11. 11

    Step 11: ROASTING ROUTE ONLY: cover and bake ALL the actual eggplant and 2-tablespoon oil preparation from stage 10 at 210°C for about 30–40 minutes, until soft. Reserve ALL actual roasted eggplant for stage 13. Skip this phase if the frying route was selected.

    Roasting route only: eggplant 30–40 minutes · 35 minUses Complete actual eggplant and roasting-oil preparation

12. 12

    Step 12: Measure ONLY 2⅓ cups of the actual reserved meat-cooking broth from stage 6; its total cooked yield is not specified. Warm this measured dose if cool, add all 2 teaspoons tomato paste and ONLY the remaining 2 teaspoons divided salt. Taste and add optional extra kosher salt only if needed. Keep this complete measured, seasoned broth for stage 14; reserve any excess original broth separately.

    Uses 2⅓ cups actual reserved cooking broth; total cooked yield and fraction are unspecified · 2 tsp tomato paste · Remaining 2 teaspoons kosher salt for measured broth · Additional kosher salt for the measured broth to taste, only if needed

13. 13

    Step 13: In a wide pot, layer ALL sliced tomatoes (2 medium) on the bottom, followed by ALL actual cooked meat reserved in stage 6. Mix the 1½ cups dry short-grain rice with the ½ cup dry parboiled rice, then layer half this actual mixed dry-rice supply and half the actual cooked eggplant from the ONE selected route (stage 8 OR 11). Finish with the remaining half of that same rice mixture and remaining half of that same cooked eggplant. Use all these stocks once; do not add both eggplant routes.

    Uses 2 medium tomatoes, sliced · Complete actual reserved cooked meat · 1½ cups dry short-grain rice, such as Egyptian or Calrose · ½ cup dry parboiled rice, such as Uncle Ben’s; not already cooked rice · Complete actual fried eggplant, only if frying was selected · Complete actual roasted eggplant, only if roasting was selected

14. 14

    Step 14: Pour ALL the actual measured 2⅓-cup seasoned broth from stage 12 over the complete layered meat, rice, tomato and selected cooked-eggplant mixture from stage 13. This uses the separately prepared measured broth once; do not add another raw-water or stock dose.

    Uses Complete actual layered makloubeh ingredients · Complete actual measured seasoned 2⅓-cup cooking-broth portion

15. 15

    Step 15: Set the actual layered makloubeh and measured broth from stage 14 over high heat until boiling. Cover tightly with foil and a lid, then reduce the heat to a gentle simmer.

    Uses Complete actual layered makloubeh with its measured broth

16. 16

    Step 16: Cook the actual covered makloubeh from stage 15 at a gentle simmer for about 30 minutes, until the rice is fully tender and the liquid is absorbed. If refrigerated meat was used, check the finished dish is heated throughout to 74°C (165°F). Continue as needed to reach the actual rice-tenderness and reheating endpoints.

    Covered makloubeh: about 30 minutes · 30 minUses Complete actual covered simmering makloubeh

17. 17

    Step 17: Prefer serving the actual finished makloubeh from stage 16 promptly. If service is delayed, do not rely on a towel or blanket to establish a safe temperature; refrigerate promptly in shallow containers within 2 hours at 4°C or colder and reheat throughout to 74°C (165°F) before serving.

    Uses Complete actual cooked makloubeh

18. 18

    Step 18: For immediate service, keep the cooked makloubeh from stage 17 covered only while arranging the platter. If it was refrigerated after a delay, reheat throughout to 74°C (165°F) before serving.

    Uses Complete actual safely handled cooked makloubeh

19. 19

    Step 19: When ready to serve, uncover the actual cooked makloubeh from stage 18 and place a large heatproof round serving platter over the pot. Use oven gloves for the hot pot.

    Uses Complete actual cooked makloubeh ready for inversion

20. 20

    Step 20: Check the platter fits securely over the entire opening of the actual makloubeh pot prepared in stage 19.

    Uses Complete actual makloubeh pot with its serving platter

21. 21

    Step 21: Holding the pot and platter securely with oven gloves, invert the actual assembly from stage 20. Tap the bottom of the pot a few times, then lift it off to release the cooked makloubeh onto the platter.

    Uses Complete actual cooked makloubeh and fitted platter assembly

22. 22

    Step 22: If any actual cooked pieces remain in the pot after stage 21, transfer them onto the released makloubeh so the complete batch is served.

    Uses Complete actual inverted makloubeh and any retained cooked pieces

23. 23

    Step 23: Top the complete actual plated makloubeh from stage 22 with ALL the ¼ cup ready toasted slivered almonds and ¼ cup chopped parsley.

    Uses Complete actual released makloubeh batch · ¼ cup ready toasted slivered almonds for topping · ¼ cup chopped parsley for topping

24. 24

    Step 24: If desired, add a little of the optional extra-virgin olive-oil finishing drizzle to the actual topped makloubeh from stage 23. Serve the complete batch as six portions.

    Uses Complete actual topped makloubeh · Optional extra-virgin olive-oil drizzle at serving, amount not specified