Iraqi Maqluba with Meat

Zahra HaddadCuisinier

Ingrédients

• Meat, any type cut into long slices 1 cm thick
  500 grams
• Tomatoes, sliced into rounds
  0.5 kilograms
• Medium-sized eggplant, sliced into rounds
  2 pieces
• Potatoes, sliced into rounds
  2 pieces
• Medium onion, sliced
  1 piece
• Bell pepper, sliced
  1 piece
• Riz Basmati
  3 cups
• Concentré de tomate
  2 tablespoons
• Vegetable oil, for frying the meat
  1 tablespoon
• Safran
  1 teaspoon
• Paprika
  1 tablespoon
• Poivre
  1 pinch
• Sel
  1 pinch
• Beurre
  2 tablespoons
• Vegetable oil for frying
  1.5 cups

Mesures

1. 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.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 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.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Salt the eggplant and fry it, then distribute half of it over the potatoes in the pot.

   5 minutes
4. 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 minutes
5. 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 minutes
6. 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 minutes
7. 7

   Reduce the heat and let the rice cook until done.

   5 minutes
8. 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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Riz Basmatipour 100g

Énergie365 kcal

Protéines8 g

Lipides totaux0.6 g

Glucides80 g

Fibres alimentaires1 g

Sucres totaux0.1 g

Concentré de tomatepour 100g

Énergie100 kcal

Protéines1.5 g

Lipides totaux0.5 g

Glucides24 g

Sucres totaux20 g

Fibres alimentaires2 g

Safranpour 100g

Énergie300 kcal

Protéines10 g

Lipides totaux5 g

Glucides60 g

Fibres alimentaires20 g

Sucres totaux2 g

Paprikapour 100g

Énergie282 kcal

Protéines14.1 g

Lipides totaux13.2 g

Glucides54.3 g

Fibres alimentaires34.9 g

Sucres totaux5.3 g

Poivrepour 100g

Énergie20 kcal

Protéines1 g

Lipides totaux0.2 g

Glucides4.7 g

Sucres totaux2 g

Fibres alimentaires1.5 g

Vitamine C143.7 mg

Capsaicin250 mg

Selpour 100g

Cendres100 g

Beurrepour 100g

Énergie717 kcal

Protéines0.85 g

Lipides totaux81 g

Glucides0.1 g

Sucres totaux0.1 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques