Ingredients
- 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
Basmati Rice3 cups
Tomato Paste2 tablespoons- Vegetable oil, for frying the meat1 tablespoon
Saffron1 teaspoon
Paprika1 tablespoon
Pepper1 pinch
Salt1 pinch
Butter2 tablespoons- Vegetable oil for frying1.5 cups
Steps
- 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 minRequired Tools:
Frying Pan - 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 minRequired Tools:
Pot - 3
Salt the eggplant and fry it, then distribute half of it over the potatoes in the pot.
5 min - 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 min - 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 min - 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 min - 7
Reduce the heat and let the rice cook until done.
5 min - 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 min
Nutrition Facts
Basmati Riceper 100gTomato Pasteper 100gSaffronper 100gPaprikaper 100gPepperper 100gSaltper 100gButterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.