Συστατικά
- Meat, any type cut into long slices 1 cm thick500 grams
- Tomatoes, sliced into rounds0.5 kilograms
- Medium-sized eggplant, sliced into rounds2 pieces
- Potatoes, sliced into rounds2 pieces
- Medium onion, sliced1 piece
- Bell pepper, sliced1 piece
Ρύζι Μπασμάτι3 cups
Πάστα ντομάτας2 tablespoons- Vegetable oil, for frying the meat1 tablespoon
Κρόκος1 teaspoon
Πάπρικα1 tablespoon
Πιπέρι1 pinch
Αλάτι1 pinch
Βούτυρο2 tablespoons- Vegetable oil for frying1.5 cups
Βήματα
- 1
In a frying pan over heat, add one tablespoon of vegetable oil, then add the meat, onion, and bell pepper slices and sauté briefly.
5 λεπτάΑπαραίτητα Εργαλεία:
Τηγάνι - 2
Spread a portion of the tomatoes at the bottom of the pot, season the potatoes with salt and fry them in plenty of oil, then distribute half of the fried potatoes over the tomatoes in the pot.
5 λεπτάΑπαραίτητα Εργαλεία:
Κατσαρόλα - 3
Salt the eggplant and fry it, then distribute half of it over the potatoes in the pot.
5 λεπτά - 4
Add the meat, onion, and bell pepper mixture over the eggplant, then distribute the remaining tomatoes as a final layer over the meat mixture, and place the pot over heat.
5 λεπτά - 5
Mix one tablespoon of tomato paste with half a cup of water, saffron, paprika, pepper, and a little salt (keeping in mind that we have added salt to both the potatoes and eggplant) and add it to the pot to boil for five minutes.
5 λεπτά - 6
Wash the rice and drain it, then place it directly over the previous vegetable mixture, submerge the rice in boiling water flavored with saffron and salt, and leave the pot over high heat until the rice water dries up.
5 λεπτά - 7
Reduce the heat and let the rice cook until done.
5 λεπτά - 8
Remove the pot from the heat, add pieces of butter on top of the Maqluba, cover the pot, and let the butter melt in the steam heat.
5 λεπτά
Διατροφικά Στοιχεία
Ρύζι Μπασμάτιανά 100gΠάστα ντομάταςανά 100gΚρόκοςανά 100gΠάπρικαανά 100gΠιπέριανά 100gΑλάτιανά 100gΒούτυροανά 100g* Οι διατροφικές πληροφορίες είναι κατά προσέγγιση και ο υπολογισμός τους μπορεί να επηρεαστεί από τον τύπο του συστατικού και τις μεθόδους καλλιέργειας, αποθήκευσης και μαγειρέματος.