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How to make eggplant maqluba with meat for Eid lunch
How to make eggplant maqluba with meat for Eid lunch
Ingredients
- Eggplant: 2 pieces (medium size, sliced)
- - Salt, to taste
- Potatoes: 2 tablets (cut into circles)
- Egyptian rice: 2 cups
- Basmati rice: half a cup (or long grain)
- Meat: 1 kilo (with bone)
- Cumin: as desired
- Curry: as desired
- - Black pepper to taste
- Dried coriander: as desired
- Turmeric: as desired
- Mixed spices: as desired (correct)
- Vegetable oil: as needed (for frying)
- Hot water: as needed
How to prepare
- Soak Egyptian rice and basmati rice with a pinch of turmeric in a little water for an hour.
- Sprinkle a little salt on the eggplant slices to get rid of the water.
- Heat two tablespoons of oil in a saucepan over medium heat.
- Add the meat and stir until it changes color, then immerse the ingredients in water.
- Season the meat with cumin, curry, black pepper, coriander, turmeric and mixed spices.
- Leave the mixture on the fire until the meat is cooked, then season with salt to your liking.
- Heat oil on medium heat and fry the eggplant and potato slices in it.
- Arrange the fried potato circles at the bottom of a saucepan and arrange the eggplant over it, then the meat pieces.
- Drain the rice and add it to the pot.
- Season with salt, cumin, curry, black pepper and coriander, then cover the ingredients with meat broth.
- Leave the pot over medium heat until it boils, then reduce the heat and leave it until the liquids dry completely, about 30 minutes.
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