Veal and aubergine maqluba
Middle Eats · ♥ 647 likes · 26.8K views · 8 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 quills cinnamon
- 4 pods cardamom
- 2 whole clove
- 10–15 whole black peppercorns
- 500 ml vegetable oil
- 1 kg meat cubes
- 6 whole large aubergines
- 3 cup short grain rice
- 1½ tsp cinnamon
- 1 tsp baharat or allspice
- ¾ tsp black pepper
- 0.125 tsp cardamom
- clove
- nutmeg
- 3 tsp salt
Cut the tops off the aubergines and peel them, which removes the bitter skin and lets them absorb less oil; cut into rounds about 1 cm thick.
- salt
Toss the aubergines in a large bowl with a few tablespoons of salt and leave at least half an hour to draw out liquid and bitterness.
- 1 tbsp butter
Melt a tablespoon of butter in a heavy bottomed pot on high heat; add the crushed pepper to infuse until fragrant.
Add the meat a few pieces at a time; let it sit a couple of minutes, then stir so all pieces sear.
- ¼ cup water
When most pieces are browned, add 1 teaspoon salt and a quarter cup of water, cover and braise on low, checking every 10 to 15 minutes and adding water if it evaporates, until fork tender and deep brown.
Rinse the salted aubergines thoroughly in a colander in small batches so the dish is not too salty; dry on kitchen towels.
Fry the aubergines in vegetable oil at least 1 cm deep until the edges brown, flip and fry a couple more minutes until golden; drain on a towel-lined oven tray. Repeat.
Mix the dried rice in a mixing bowl with all the ground spices and 2 teaspoons salt until evenly coated.
- 2 whole potatoes
Cut the potatoes into 1 cm slices and line the bottom of a large heavy pot, filling the gaps, so the dish does not stick.
Layering the pot
Layer half the aubergines, overlapping and pressed down; then half the rice, flattened; then the whole spices; then the braised meat piece by piece; then the remaining aubergines; then the remaining rice, flattened.
- 600 ml beef stock
On high heat pour in about 600 ml of stock slowly until the rice is just submerged, topping up with water if needed; boil until the liquid recedes below the rice.
Place a serving plate on the pot and flip quickly; let sit 10 to 15 minutes, then lift the pot straight up and serve immediately.