If you want to help spread Palestinian cuisine and culture, cooking and sharing dishes like this is a great way to introduce newcomers. There's nothing quite like good food that unites people. With all the protests going on around the world and in universities, you can do your part by sharing these traditions! And if you'd rather cook a chicken maqluba, you can get watch the video for that at the link in the description, or if you'd like to support our recipe development work, you can find it and many other dishes in our e-book payhip.com/b/hMV0y.
My friend said he can solve the problem with Israel/ Palestine... and that is with a falafel competition. Rules are simple. Who ever makes the best falafel wins. I told him that was a trick, as we all know that Egyptians make the best falafel 🤤
And all of the world, naive maybe but food is amazing everywhere so we should all get on. How can you be enemy’s when countries have so much great and diverse food? All these places at war, I bet if there were not fighting and the other countries that have gangs and kidnapping they would all be amazing to go to and the locals so friendly. I’ve only been out of the UK once and that was to Nepal. It’s opened my eyes and it was initially started by making some Nepali food for some Nepalis I was working with. If I had the time and money I’d gladly travel to eat food like this cooked in its home country. But I’d also like to know some of the language so I could tell them how much better it was then food in the UK 😂👍
My best friend's mother, Fadwa, was Palestinian and when she made maqlouba she always had my friend invite me to dinner because she knew how much i loved it. She passed away over ten years ago and i havent had maqlouba since. Will try making it based on your recipe and when I'm eating I will remeber Fadwa❤
Really appreciate the way you bring attention to the Palestinan cause and share such amazing dishes in the process. This intangible culture must be shared and protected.
This looks like the best, most delicious maqluba ever... This recipe is one of the most wonderful rice recipes in the whole world... I really love it. Thank you for remembering Palestine, 🍉Long live free Palestine and long live our brothers in Gaza 🍉
What a lovely way to highlight the Palestinian cause but also thank you for showing a very realistic version of making this. I've done it a few times and always have to fix the top before serving!
when I was young my mom would make maklouba and i would say eww no i hate it, i grew up a little and my taste buds changed and now maqlouba is my favorite dish on the planet along with moshakkan.
@@GusJenkinsElite I used to feel when I was younger her eggplants are very soft when cooked with rice ( I like crunchy stuff more than soft ones) and sometimes bitter taste depending on the quality of the eggplant I guess, another factor is when I went to study abroad I wasn’t eating good and lost tremendous weight and when I returned I just ate whatever my mom put on the table and I was like wait ! This is actually tasty what was I thinking 🤣😂🤣
I'm glad this channel showed up in my recommendations. I'm subscribed now and I can't wait to try the chicken-and-cauliflower version of this recipe. Blessings and glory to Palestine! 🇵🇸
I think that this means that I'll have to find a way to adapt your Makluba recipe for wilderness backpacking, because this sounds incredible and I'd love to tuck into this after a twenty mile hike. Solidarity friend, thank you for using the universal language of food to elevate the struggle of the Palestinian people in the public eye.
Great recipe and video, a levantine classic with good reason. So, so nostalgic. And I love to see major variations on dishes you have already covered, so please don't hesitate. 👍🏼❤
I really wish we ate more lamb & goat in the US. It’s way too expensive here. This looks so good though. The eggplants are brilliant. I made biryani recently and I am just thinking about the beautiful histories of layered rice dishes. ❤ Thanks for featuring Palestinian dishes… gonna go make some freekeh!
I want to make this so badly! Maqluba seems like the ideal dish for me because there's rice, meat, and eggplants, my favorite combination! Thank you Middle Eats for video on this
My husband is Egyptian amd he picked up a similar recipe on his travels. Its his favourite. Now i will try this one and see what he says! Thanks ❤💚🖤❤️✌️💯🇯🇴
تحيه لك، تسلم يدلك، حبيبي، طبخه من اجمل ما يمكن، وعرضك وأسلوبك اكثر من رائع. لكن، كفلاح ابن فلاح فلسطيني 😂، اسمح لي اقول لك ان واحده من اهم مكونات المقلوبه هي العُصفر. عادة يُنقع في كوب من الماء الساخن ثم يضاف ماء النقيع بعد تصفيته الى الحله بعد ان يتم تجميع كل شيء. العُصفر وزيت قلي الباذنجان هو ما يعطي المقلوبه طعمها المميز. احسنت يا أصيل، يا ابن الشعب والبلد العربي الأصيل 🌹🤝.
Fantastic recipe as always! Just finished eating and it's absolutely stellar. Excited to use the stock for future dishes too (or just to drink as you suggested lol).
What a delicious and flavorful dish! Thank you for the incredible recipe. I ended up using Calrose rice instead of basmati you used. I should have followed the recipe. It took Calrose rice to cook longer and that increased my cooking time and led to my Makloubeh becoming even more stuck to the bottom of my pot. Would you recommend trying it in a dutch oven?
You're right that they do use Egyptian rice in this too, however sometimes they do a mix and sometimes use basmati only. Our research shows all three methods being used in Jerusalem, which is the home of maqluba. The method most likely to stay upright is the basmati version, it gives a lot more structural integrity to tall rice dishes
I beg to differ, Egyptian and short grain rice has more starch in it and is more likely to stick together and hold shape. Also, it tends to melt in your mouth which is the beauty of it, especially the rice grains at the bottom of the pot. I always use a mix, 2 cups Egyptian rice and 1 cup basmati. It's true all three methods are used, but basmati rice was introduced to Palestine later than Egyptian rice.
I wish you had taken a few moments to discuss and explain BAHARAT. Apart from that, everything in the recipe is familiar and available just about anywhere. We do have one or two pan-Arabic grocery shops in Minneapolis, but is Baharat a blend that can be made at home if it is not available?
For this dish you would normally use 7-spice blend (1 teaspoon whole cloves, 1 teaspoon whole black peppercorns, 1 small round nutmeg ball, 1/2 small cinnamon stick, 5-6 cardamom pods with outer shells removed) toast these on a skillet gently until you smell the aroma and then grind in a spice grinder. To that mixture, please add 1/2 teaspoon of ginger powder and 1 tablespoon of Allspice powder. Mix everything well and you have your own Bharat mixture to use in future dishes. This spice mix works great for dishes that have meats and chicken. Sometimes people refer to Allspice as Bharat, but it is only 1 ingredient.
You are such a treasure. Thank you. QUESTION: would you be available/interested to be interviewed for our Mother's Day fundraiser on Sat May 11 on a twitter space? It's to raise funds for a mum's evacuation for my young friend who's family is in Gaza but he is in Egypt. He founded an emergency public health & medical care program in October to respond and now his mum is very ill. The fundraiser is planned to have speakers about Palestine beautiful culture, food, dance. You could tell us about your lovely episodes & how you added crucial awareness in between each.
@@rachkate76 💕Thank you so much!! Most fundraisers I've seen have just had talking for 24 hours. Middle Eat's focus on "cultural appreciation through food" was the beginning idea. 😍💕
I have a friend that would make this for me occasionally, and she had a technique that started on the stove but finished in the oven. Do you ever do this? I'd like to know the oven technique to free up my stove top occasionally
This was my brother's birthday cake a few years ago. When asked what cake he wanted, he said Mahloobeh ( which is what we've always called it 😂) So we flipped it over and stuck birthday candles in it and sung him a very happy birthday ☺️
What was the point of the cartouche if everything still stuck to the bottom? Was this supposed to be cooked in a dutch oven? Why did so much stick to the bottom? More oil? I personally wouldn't be happy with the result you had. Any suggestions? I mean this sincerly, because I want to cook it.
It's a detail thing, 90% of the time it won't come out upright, but for the best results you add a cartouche. In our tests the cartouche worked every time, except the one time we filmed it, but even then it wasn't a failure. The cartouche and veg weren't stuck to the pot, they just didn't come out with the rice, taking them out was super simple and didn't damage them. Without a cartouche you'd have to scrape it out of the pot...
Loving all these culinary showcases of Palestinian dishes and traditions. These videos help to increase international sympathy by sharing Palestinian customs and values like generosity, hospitality, and family held in common with all other people. It really illustrates a warmer, more comfortable, welcoming side of Palestine which is completely absent in Western media which seeks to dehumanize Palestinians by only portraying them as violent through coordinated propaganda efforts. That said, do your part to secure peace and protest your government to push for a ceasefire, boycott/divest/sanction Israel, and advocate for the abolition of the apartheid state. It is everybody's moral duty as a human being to be firmly planted on the side of justice by supporting Palestine in the face of ethnic cleansing and genocide.
