Ultimate Iraqi Maklouba Upside Down Rice, Chicken and Vegetables /المقلوبي العراقي الاصيل UAE

#iraqifood #makloube #maklouba #مقلوبي #Recipe170CFF One of the most delicious and elegant meal in the iraqi cuisine. It is not everyday or even weekly meal . This is a big and time consuming meal. You make it for the occasions and for loved one. It has high calories from frying many vegetables but it is worth every bite of it. I consider it a masterpiece. Very elegant you will impress your loved one and they will never ever forget its taste. Ingredients Slices of 3-4 medium eggplants. Sprinkle salt on all side and set a side. This will help to reduce the bitterness and reduce the amount of the oil absorbed while frying. Slices of 3-4 medium Zucchinis Slices of 2 big onions Slices of 2 big potatoes. Soaked in the water to prevent the oxidation. Slices of 3-4 medium tomatoes Slices of 1-2 large green paper All veggies must be sliced pretty thick so they don’t demolish while cooking about 1/4 in thickness. 3 cups long grain rice - washed, soaked for 20 minutes and drained Tomato sauces:- 1-2 cans tomato sauce each 8 oz. Depend on how much you like your rice to be red color. 1 Tbsp. 7 spices 1 tsp black pepper 1 Tbsp. salt or to taste 1/2 tsp hot red pepper 3-4 cup of hot water (the water should be above the rice by 1/4 ") (amount of spices and salt depend on how much spicy and salty you like your food to be) Mix all the ingredients together and sit a side. 1 whole chicken cut up into 8 pieces and seasoned with 2 tsp salt salt, 1 tsp black pepper and 2-3 tsp 7 spices. You can use cooked meat stew instead. Steps :- -Pad dry all the vegetables before frying. -Fry all vegetables over medium-high heat in shallow oil. Starting with potato then zucchini then green pepper then onion then eggplant and finally tomato. Try to use as little oil as you can. Just give the vegetables color and don't cook them completely. -Brown the chicken pieces in a little oil about 1/4 cup from all sides over high heat. When they are all browned cover and cook for about 10-15 minutes over low to medium heat. -Layer all the fried vegetables on top of the chicken pieces. So the chicken would be as first layer then potatoes then onion then tomato then green paper, then Zucchini then eggplants and finally tomato. -Add the drained rice on top of the all veggies and make it even . -Add tomato mixture carefully on top of the rice and it should be 1/4 inch higher than rice. -Cover and cook on full flame of fire. -When the liquid is almost gone press the rice with spatula and try to level it up. -When the liquid is completely gone, press firmly and level the rice again then cover and cook on low heat for about 20 minutes or until the rice is tender. -Turn off the flame and leave the pot for about 15 minutes. -Then Put the pot in the sink that is full halfway with tap water for about 10 minutes so when you flip the pot everything will come out in one piece like a cake. -Serve with simple salad and yogurt drink. Enjoy:) Facebook:- https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums youtube:- /channel/UCinkrO_NSXrAeDLU9avumQw Instagram:- https://www.instagram.com/cooking_for_fun_page/ twitter:- https://twitter.com/cooking_for_fun tumblr:- https://www.tumblr.com/blog/cookingforfunpage Google+:- https://plus.google.com/u/0/+ COOKINGFORFUN Music: Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037 Artist: http://incompetech.com/

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