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Secret Recipes # 9 Baghdadi Makluba– Upside-Down Lamb or Beef and Rice Meal:

Total: 2:30

Prep:  1:30

Cook: 40 to 50 minutes

Yield: 10 servings

Level: Intermediate

Recipe Cost: $2.49

 

 

Baghdadi Makluba– Upside-Down Lamb or Beef and Rice Meal:

 

 I called this dish as Baghdadi Maqluba, it is different in taste, flavor, and technique from the original dish of Maqluba. Maqluba is a traditional Palestinian dish, also it is cooked throughout the Middle East with slightly different tastes and flavors depending on which country is served. The main ingredients in many of these dishes are meat and rice. The Maqluba is served with meat, rice, potatoes, cauliflower, and eggplant.  The meat, rice and the vegetable organized neatly inside the pot, after the Maqluba is fully cooked, the pot will be flipped upside down to be served after the pot removed the whole dish become formed as a perfect round circle like a cake-like.  I have taken this original recipe and upgraded it to sharp-tasting and intense aroma flavor. I have added more spices, herbs, and vegetables to bring out more flavor and made it more enticing and enjoyable to eat. I have cooked Baghdadi Makluba many times for my family, friends, in many gatherings and occasions. It was loved repeatedly, and I was asked for the recipes numerous times. I decided to reveal my secret recipe of the Baghdadi Makluba to have others enjoy it as much as my family and friends did.  What so wonderful about Baghdadi Makluba is all the goodness in one pot if you have a gathering that is all you need to make one big pot of Baghdadi Makluba, salad, and yogurt sauce as a side dish.  It is a wonderful meal to eat as a family or having a large gathering. Baghdadi Makluba has a huge aroma, as soon you flipped the pot the aroma of the food comes out the smell of the basmati rice is so heavenly, the chicken is so tender and melt in your mouth, also the layers of vegetables beautifully organized on top of each other and they all individual spiced and salted perfectly. As I have been told about my Baghdadi Makluba dish many times that as soon, they take the first bite a burst of flavors hit their palate instantly. The Makluba can be cooked in many different ways and you can add your favorite vegetables and your favorite meats to the recipe.

 

​I have divided this recipe into 4 main parts to make it easier to read and follow with each step. I have included many pictures for easy to understand and follow the recipe.  I hope you would enjoy this recipe as much as my family enjoys it.

 

Step 1 Making of the lamb or Beef & Rice

 

The serving suggestion of a lamb or beef meat per serving is a 1/2 Ib. I like to use 1 Ibs of lamb or beef per serving. The part of the lamb I like to use is the lamb sirloin steak. The beef, I like to use the Beef Loin top Sirloin. The lamb and the beef can be cooked in three different ways, frying then boiling, by boiling only or baking. Do not cook the meat if its frozen allow it to defrost, and let it sit at room temperature for 45 minutes. 

 

Ingredients:  

 

  • 10 to 11 Ibs lambs or beef.

  • 4 tablespoon olive oil or as needed

  • 2 tablespoon Garam Masala powder

  • 2 tablespoon Coriander powder

  • 2 tablespoon Black pepper

  • 2 tablespoon Cumin powder

  • 2 tablespoon ground cinnamon 

  • 5 cardamom pods open

  • salt (adjust to taste)

  • 1 squeeze lemon Juice

  • 1 tablespoon apple cider vinegar

  • 7 to 10 cups beef, or chicken or vegetable broth or just water. As needed

  • 5 cups Basmati rice

  • 1 tablespoon azafrin socked in a ¼ cup of hot water or hot beef broth

 

 

Instruction for lamb or beef:

The first option for cooking the lamb or beef:

 

Frying then boiling the lamb or beef:

 

In a large bowl add the lamb or beef.  Then add all the spices, Garam Masala powder, coriander powder, Black pepper, Cumin powder, cardamom pods, cinnamon salt, lemon juice, and apple cider vinegar. Let it marinate for an hour or 30 minutes.

 

In a deep skillet over high heat add olive oil, add the meat, let it cook on both sides for at least 3 minutes each side until it browns. Add beef stock let it boil then cover the pot, and let it cook for 40 to 50 minutes on medium heat or until the meat is tender add more beef stock if need. Take out the lamb or beef and place it in a deep dish to be used later.

The Second option for cooking the lamb or beef:

 

Boiling the lamb or beef only:

In a large pan add your lamb or beef fill the pot with water and put it on high heat until boils. remove all the foam as they surface on the top of the pot. let it cook for 7 to 10 minutes. 

 

Take out the meat and place it into a new pot, add the beef stock.

Put it on high heat and let it boil 

 

Add all the spices, Garam Masala powder, coriander powder, Black pepper, Cumin powder, cardamom pods, cinnamon salt, lemon juice, and apple cider vinegar. Add the beef stock as need.   

 

let it cook for about 30 to 40 minutes on medium heat or until the meat is fully cooked. 

 

Take out the meat and place it in a deep dish, and set aside. 

The Third option for cooking the lamb or beef:

Baking the lamb or beef:

In a large bowl add the lamb or beef.  Then add all the spices, Garam Masala powder, coriander powder, Black pepper, Cumin powder, cardamom pods, cinnamon salt, lemon juice, and apple cider vinegar. Let it marinate for an hour is the best or 30 minutes.

In a large deep baking pan add your marinade meat cover with a foil and place in a heated oven of 400 degrees. About 40 to 50 minutes until your meat is tender. Take out your lamb or beef and place it in a deep dish to be used later.

  

In a large bowl add the Basmati rice and use the beef or lamb broth or stock that we cooked the beef or lamb with. With every cup of rice, you need two cups of broth.

 

If you do not have enough stock, use beef broth from the can or just warm water.  And leave the rice to soak.​

 

Set aside

 

Step 2 Ingredient for the onion:

 

  •  ¼ cup olive oil

  • 7 onions sliced very thin

  •  A whole garlic head minced

  • 5 tablespoon minced ginger

  • 1 ½ jalapenos pepper chopped very fine

  • 3 Sun-Dried tomatoes chopped very fine.

  • 2 tablespoon cumin spice

  • 2 tablespoon Curry powder

  • 2 tablespoons paprika

  • 2 tablespoon coriander

  • 1 tablespoon cumin seeds

  • 1 tablespoon chili spice (optional)

  • 1 tablespoon paprika

  • Salt as preferred

 

Instruction for the onions:

 

 In a big pan add olive oil, onions let it cook for about 5 minutes until it is tender, push all the onions on the side of the pan, on the empty side of the pan add a dash of olive oil and add the garlic, ginger, jalapenos pepper and sun-dried tomatoes and let it cook for 3 to 4 minutes.

 

Then mix it with the onion and let it cook until the onions very tender. Start to add the spices cumin, Curry powder, paprika, coriander, cumin seeds, chili spice, paprika, and salt.

 

Set aside

 

Steps 3 Ingredient for the vegetables:

 

  • 1 big Eggplant, skinned, sliced into half-inch thick

  • 5 Potatoes skinned and sliced into half-inch thick

  • 1 big Green pepper sliced into half-inch thick

  • ½ of Cauliflower cut into small pieces 

  • 11 baby Carrots as a whole (option)

  • 1 cup corn oil or as needed

  • 1 tablespoon black pepper

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • Salt as preferred. 

 

Instruction for vegetables:

 

In a bowl add the eggplants add just a dash of salt and dash of the rest of the spices the black pepper, cumin, and coriander and mix well. In a frying pan add corn oil and cook the eggplants fully and set aside.

Another method to cook the eggplant:

In a bowl add the eggplants add just a dash of salt and dash of the rest of the spices the black pepper, cumin, and coriander and mix well. place them on a greased cookie sheet and place it in the heated over of 400 degrees for 15 minutes or until they are tender. Set aside

 

Steps 4 Garnish:

  • 1 cup Almond cut into halves

  • 1 small Onion chopped

  • 1 can 16 oz Chickpeas

  • 1 cup Raisin (option)

  • 2 tablespoons or more cilantro   

 

Instruction to the garnish:

 

In a frying pan add the olive oil, onion and cook until the onion very tender. In a different frying pan add the almond cook until golden brown then adds it to the onion, then add the chickpeas, raisin cook for few minutes remove from heat then add the cilantro.

 

To organize all the ingredient in the pot:

 

In a big pot add olive oil

 

Add the potatoes, salt, black pepper, cumin, and coriander. Organize the potatoes in the bottom of the pot. 

 

Add the cooked lamb or beef

 

Add half of the cooked onion with the spices.

 

Add the eggplant, Cauliflower, and Baby Carrots. Add a touch of salt, black pepper, cumin, and coriander.

 

Add half of the rice

 

Add the other half of the cooked onion with the spices

 

Add the other half of rice with it liquid

 

Pure the saffron with the liquid

 

With a big spoon press the rice into the pot and add water if needed. The water should cover a ½ inch above the rice.

Cover well, if needed cover the lid of the pot with a towel and cover the pot tightly. Put it on high heat, after the whole water has vibrated, lower the heat and cover tightly.

Let cook for about 30 to 40 minutes on low heat.  

Flip the pot into a big tray and start to pull your pot with ease. Hopefully, it will come out as a cake-like and everything stays together then add the garnish on top 

Any questions or help about the recipe please Email us, will be happy to help

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