Maqluba (Upside-Down Beef, Eggplant and Rice)
Maqluba (also Maqlooba, Makloubeh or Maqlouba) is an upside down rice dish that is very common throughout the middle east. Layers of vegetables, spiced rice and meat cooked altogether then flipped for a stunning comfort food dinner.
Get the nutritional information, printable recipe, and tips:
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Ingredients
▢1 cup (198g) Basmati rice , uncooked rice
▢1 Tablespoon butter
▢1 teaspoon 7 spices
▢1/2 teaspoon salt.
▢1/2 teaspoon black pepper.
▢1 1/4 cup boiling water or broth
For the ground beef mixture:
▢1/2 pound ground beef. (230g)
▢1 small onion. chopped
▢1/2 teaspoon all spice.
▢1 teaspoon tomato paste.
▢1/4 teaspoon black pepper.
▢Salt to taste.
▢1 (450g) medium firm eggplant cut into 1/2 inch slices lengthwise and fried or baked in the oven.
▢1 medium tomato, sliced.
▢Optional: Chopped parsley roasted nuts for garnishing.
Instructions
Wash rice twice or 3 times, drain then place in a deep bowl, cover with cold rice and soak for 30 minutes.
Meanwhile fry or oven bake the eggplants.
Brown the ground meat:
In a skillet over medium heat, sauté onions in oil then add ground beef and spices, mix well. Add the tomato paste and mix everything well, cook until browned all around. Set aside.
Preheat oven to 400F.
Line an oven safe dish with parchment paper.
Arrange tomato slice at the bottom of the pan.
Top that with a layer of the browned ground beef.
Arrange eggplant slices over the ground beef skin side out.
Add rice, then pour boiled water or broth over.
Fold the egg plants over the rice.
Cover and cook in the oven for 40 minutes.
Take the dish out fluff the rice on top and taste to make sure it is completely cooked.
If you feel it needs more water or broth add a quarter cup, cover then return to oven for another 10-15 minutes.
Let it cool down for 10 -15 minutes before flipping over the serving large plate.
Remove parchment papers and tomatoes on top, you can eat them if you want.
Garnish top with chopped parsley and roasted nuts.
Serve with Tzatziki or yogurt sauce.
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How do i make Eggplant casserole. (Raf kitchen)
3 eggplant
1 pound of grown beef
1/2 onion
1 bell pepper
1 cup of oil
1/2 cup of tomatoes paste
2 chiken cube
1 tsp oregano
salt
black peper
tomate powder?( cons-mate)
garlic.
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EggPlant Casserole Recipe
Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#EggplantVeganRecipe #ChickpeasVeganRecipe #FoodImpromptu #VeganStewRecipe #VeganStew #Vegan #HealthyStews #VeganCooking #Food #VeganRecipes #HealthyVeganRecipes #HealthyRecipes #Vegan
Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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☕ Glass Measuring Jug 1 litre:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
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???? Victorinox Peeler:
Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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Turkish Eggplant Kebab Recipe | Easy Baked Eggplant Shishkebab By Aysenur Altan
Learn how to make kebab with eggplant! Eggplant kebab is one the famous Turkish dishes along with popular other kinds of kebabs. It is mostly grilled in Turkish restaurants but you can easily make it at home in the oven. This way is sure more healthy and easy to make.
Ingredients for the Eggplant Kebab:
1 kg of medium size and (if you can find)
same diameter eggplants , try to choose ones that little softer inside when touched
1 teaspoon of salt to take out the juices
For the kebab:
500gr. ground beef or lamb or half of each (better if it has some fat in it which will give more flavor)
2 medium size onion
1 TSP each (IN THE VİDEO I MİSTAKELY said 1 TBSP PLEASE FORGET THAT:) of black pepper, salt and ground red pepper
3 tbsp water
5-6 medium size tomatoes, green peppers, 2 small onions
For the tomato sauce: 2 tbsp tomato paste, 3 tbsp olive oil, about 2 + 1/2 cups boiled water (the sauce water should cover more than half way up the kebabs and eggplants)