Maklooba (Maklouba)
traditional Mediterranean meat, cauliflower and rice meal

Brown both sides of the chicken in 1/2 cup Ziyad Brothers Olice Oil.

Add spices (per preference)

Place in large pot

Cover chicken with water and bring to a boil.

Brown cauliflower in olive oil in pan. Set aside.

Brown eggplant in olive oil in pan. Set aside.

Grill onions, add to chicken.

Boil the rice to prepare. Season to desired taste.

Add rice, onion, cauliflower and eggplant to pot with cooked chicken.

Add water just enough to cover mixture in large pot.

Boil 10 minutes to start heat and then reduce to a simmer for 25 minutes. You can add a 1/4 cup of olive oil during the boiling to help retain flavor.

Check consistency of rice to determine when Maklooba is finished.

Drain any remaining sauce into a side bowl by pouring from the cooking pot.

Let Maklooba sit 15 minutes, covered.

Using a large plate, place it on top of the cooking pot and quickly Turn Pot over to produce the Maklooba mound.

Brown pine nuts in tablespoon of Ziyad Brothers Olive Oil, and sprinkle over finished Maklooba mound. Add parsley, spice and wedges of onions and lemons as garnish.

(Optional: you can baked the Maklooba for 25 minutes at 325 degrees in the oven, before serving)

Serves 8.

 

 

 

 

Ziyad Recipes
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2 whole chickens, skinned and quartered (You can use white or dark meat sections per preference from four chickens)

3 1/2 cups Sultan/Ziyad Brand Extra Virgin Olive Oil

1 large head of cauliflower, trimmed into flowered sections

1 large eggplant, peeled, cubed, and salted

(Optional: two potatoes cut into small sections 1/4 inch)

3 onions, 2 thinly sliced

5 cups medium grain rice

Spices: salt, pepper, nutmeg, ground cardamom, allspice, saffron, cinnamon, cumin

Pine nuts, 2 lemons

 

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