So sad for what has been happening in Palestine, I cant still get why Israel government belive they have the right to displace palestinian families... may God bless you brothers and sisters
The Jews survived ethnic cleansing and returned. The Muslims are the invaders and colonists. The Arabs have been trying to "drive the Jews into the sea" for over a hundred years. They keep failing and don't like it. Why don't Jordan or Egypt want the Gazans? That is their ancestral home. Two million two hundred thousand Arabs - 22% of the population- live in Israel in much more contentment than the natives in Lebanon, Syria, Iraq, Egypt, etc. How many Jews live in these places? Take off your shoes and socks so that you can keep track of the count.
@@bobbyqroberts The only thing the J's survived was the gnocide at the hands of Germany, so its Germany's responsibility to give them a safe home. This "ethnic cIeansing" youspeak of only happened after white J's from europe came to paIestine, kiIIed and dispIaced paIestinians (who are the natives of this Iand), causing anger in neigboring arab nations leading to them kicking out their own J's. Now this was wrong of them to do, but it would not have happened if paIestinians werent dispIaced and kiIIed by the J's with the help of the lmperiaI british army. These countriesyou mention were aII perfectly wonderfuI countries before european J's, Britain, and the USA intervened and destroyed them. PaIestine isnt the J's homeIand any more than Africa is. J's were pushed out of this region more than 3000 yrs ago by ROMANS. The non J's who remained are the modern day paIestinians (who since then have converted to lsIam) who the modern white J's are dispIacing.
When you said you drank a good mug of broth, I smiled. Every time my mom would make Maklouba, she would give us all a cup of broth to drink when we were little. ♥️
Well it is actully just chicken soup with all the vegetables and so, i still do that im 36 now and when i have boilded chicken or pork or beef, i always take the stock pours it over in freezing bags and into the freezer, then they is a ground basic for a good soup or sauce, or just boilding some rice into the stock
Ugh, Obi. I just finished baking the Baklava and am sprawled on the coach with my wife, because it was unbelievably delicious and now I already feel like eating again. Thank you so so much and do not stop. (I am half Tunisian and your Slata mechouia has me on a cooking spree ever since. You are doing wonderful work making the food accessible!)
There is a similar looking dish in Thailand called _khao mok kai_ ("rice smothering chicken") which has been influenced a lot by spices from Indian Subcontinent and the Middle East. I'm not sure if it has originated from Maklouba directly or via Biryani. However, what I'm really sure is that _khao mok kai_ has a fairly strong tie with Muslim communities in lower central Thailand.
Maqluba! Oh my God I had this in Palestine, and wow what a dish! The restaurant had us all part of the process which was super special, but I could never remember the entire thing. Ok now I know what I'm cooking next week!
This looks delicious. Middle Eastern cooking always seems to have a really hearty, comfort food feel to it. Just what I'm craving right now being full of a cold, and with the long winter nights setting in!
I love to make maqlooba--especially when we're having guests. I make a vegetarian version that uses cauliflower, courgettes, carrots and chickpeas. I also Sautee tofu (extra firm, frozen then thawed and pressed to limit fluid and maximize texture. Slice in thin chunks for a lot of surface area and fry with olive oil, garlic, apostle salt and bahirat. Provides more flavor and protein with a better texture than most people expect of tofu) If I'm feeling spunky, I might even toss some sultanas in with the veg and rice. It's sooooo delicious, and non middle eastern people are so impressed when you turn it out. 😉
I am beyond excited to find this channel and subscribe! Our closest family friends growing up were from Lebanon and Iran- to be honest, they were very much like my own Italian family- loud, loving, constantly feeding you. It made me aware at an early age that people's cultures are generally more alike than different. Watching you prepare some of those dishes in your videos is really taking me back and I can't wait to try some of them. The best thing I've ever eaten in my life was tahdig- I ate it when I was 14, and 30 years later, I still dream about it (the wonderful lady who made it, Pamela, and her husband, Ali, moved to England when I was in high school and I was never able to learn how to make it from her). Maybe one day I'll learn enough to reach that elusive pinnacle! Gleaning all the info I can from your videos seems like a good place to begin.
@@gabijovanova1061 it was a rice and lamb dish (tahdig is the rice, khoresh is the lamb)- the rice was cooked and steamed with saffron and other ingredients to create a crust in the bottom of the cooking pan. The khoresh was made separately; it was chunks of lamb with tomato in sort of a ragout- thick and meaty and delicious. The lamb was falling apart. Then the fluffy tahdig rice was scooped out into a serving bowl and the crust of the tahdig was broken up and piled in pieces on a plate. The khoresh was served on the side and you used the crust of the tahdig to scoop the lamb up and eat it, like a utensil. The most delicious utensil ever. Once the crust was gone you just ate the rest of the khoresh with the saffron rice. Pamela and Ali also had cooked pasta so that you could eat the lamb as a pasta sauce if you weren't a rice person, I guess. Maybe it was because I was a kid and they didn't know if I would eat a strange rice dish- but I did. It was one of the most delicious things I've ever eaten in my life. I'm 45 now and I still think about it occasionally. I've tried to make tahdig and have never been able to make it successfully- I always burn it or get undercooked rice.
At first I thought not another rice casserole…and then I watched your unusual construction of the stock (which appears to be a richer tasting version of traditional stock) and with the frying/braising/thoughtful spicing of the other elements and I said Obi never ceases to deliver. You’ve highlighted what attracts me most to Middle Eastern and Indian cuisines-their masterful use of spices. Fantastic job! The beef and aubergine aka eggplant, I imagine, is an even richer version. Thanks for mentioning it.
that looks delicious, and I've shared it with my in-laws too =) I really enjoy seeing "new" (to me) ways of treating similar ingredients, because so many cultures have a similar base in what they use, but their end result is very different.
Obie knows exactly what we want! I was looking for a good simple recipe and couldn't find one.. This is going to be my fifth recipe tried from this channel! I'm sure it will be a success. Inshallah!
Thank you! In my family we use eggplant and chicken. The spices we use are similar, cardamom, generic spice mix, and probably very importantly is cinammon! It's my favorite dish of all time. And the ride at the bottom is always the best and most falvorful lol. Have a good one bro and thank you for spreading these recipes and introducing a lot of people to our cuisine!
Obi, the combination of your contagious gustatory delight and experience plus your gift of putting almost the taste of it all puts me into almost a vacation state of mind. You are my idea of escapism!
Looks amazing, Obie! Maybe you've covered this before, but I'd love to know how you make baharat! I've seen lots of recipes with different ingredients, and I'm sure making it from scratch makes a huge difference.
Also how to make the authentic Libyan 10 spice hararat mix. I tried a 5 mix one which is good but quite different from the ones my dad used to be able to get from the asian shop.
Amazing as always, I like mine with fried eggplant and cauliflower and lamb of of course as an Egyptian that’s how I had it . Blessings to you and yours Greetings from Dallas Texas
I've heard of this dish and have always wanted to try it. This is definitely going to be the next dish I cook on my day off! Thank you for this recipe Obie!!
My friend, yes, Palestinian maqluba is one of the most beautiful dishes. Maqluba is a heritage, heritage, sign and history of this great people. The people of Palestine are creative and known for their delicious food. THANK YOU
The cauliflower is always the best part, better than the meat, my favorite lamb or your chicken even for those people who hate cauliflower it's simply scrumptious!!!
I cooked this tonight and came out very delicious! I put the cast iron pot into the oven for 20 minutes after boiling for 5 minutes with high heat to avoid scorching at the bottom. It may not be authentic but I had some mushroom and green beans I needed to use so I sautéed mushroom and boiled green beans in chicken stock and put them with cauliflower. I soaked rice in the water and rice came up to be softer. I will use less chicken stock next time. I also put a stalk of celery to the stock which gives you more flavor.
Hi Obi, watching this video inspired me to want to make this dish, and when I mentioned it to my Lebanese fiance he told me that it had been his father's favorite dish, so I want to make it just right. What he mentioned had a few more ingredients, and I'm hoping you have a recipe that will fit the bill. First, he mentioned eggplant, then chicken for sure. He didn't mention it, but I'm noticing that cauliflower seems to be in every single version of this dish, so that's in. But what he also mentioned were raisins (I'm thinking sultana's), pine nuts, and almonds. No potatoes, for sure. Hope you can help, thank you!
There's two different kinds of the fish, chicken with cauliflower or beef/lamb with aubergine. It's possible their family made something slightly different that's not really an issue. The potatoes aren't part of the dish, they just stop it from sticking to the pot. For the raisins, they're just a garnish. Soak them then add them when youve removed the pot. The almonds and pine nuts can just be fried until golden then added.
A colleague brought this dish made by his wife to work and generously shared this with me just this past Thursday! It was a tremendously delicious dish and I felt so privileged that he shares his cooking!
Obi you're a star, I have a pot of makluba currently steaming away and have been hunched over the stove slurping up the last bits of stock... If the stock is any hint to how delicious this will be, I cant wait!!
Here in Palestine they make it with a layer of potato on the bottom, that way when you flip it you get a golden potato crust that looks amazing and tastes great. Thanks for this recipe! As an Israeli I appreciate learning more about my Palestinian brothers!
My first boyfriend used to make this for us. That was a long time ago and I am vegan now, so I appreciate that you suggest making it without meat. I had forgotten about this until I saw your title.
I'd say you nailed it and then fell in the same issue I had when making maqlooba outside of Palestine, to find a good pot to cook in it, usually in Palestine we have a wider (in diameter) and a shorter pot where you can fit all the ingredients and when you flip it it will still hold its shape, sadly I can't find that pot in Europe...
The one thing I would say I was disappointed by was he warned about the rice burning and sticking to the pot but that's where the best stuff is, all deep and caramelized and nearly burnt.
Have you tried cutting out a round piece of baking paper and place it at the bottom? Don't know if it would ruin the dish by burning or dissolving, that is why I ask. Would help, if it works, with the presentation as well as there would be no pieces stuck to the bottom pulling on the rest of the dish.
Love this! Been meaning to try making maqlooba for a while! I was wondering if you could share where you got your dinnerware from? Its really beautiful
I never thought to try it as I always hear it is a tedious process🙃 but now I will try it for sure cause I like cauliflower but cant cook it in new ways
i think you're underselling the bottom of the pot thing. i think if you'd grease up the bottom of the pan first, that could really help prevent sticking. and have you tried heating up the pan first a little before adding in that bottom layer of veges? i've seen another version of this recipe where they do try to get the bottom layer of vegetables to fry and crisp up, and not stick in the pan all the time. those were some of the things they tried to help that.
I'm going to try this with eggplant, carrots, and chickpeas. Cauliflower is too plain for me. I like the suggestiom of adding parsley and pine nuts (roasting the latter might be worth a try). A bit of cinnamon would be nice, too.
You're meant to layer the vegetables first in maqlouba, and the rice is meant be so soft it almost melts in your mouth, which is why we use medium grain rice rather than basmati. We sometimes refer to the rice as "messy" or "doughy" because of that. You can try to attempt a maqlouba with tahdig though, vut it's not a thing in Palestine.
Also, stock making tip, don't leave stock at a rolling boil because this helps emulsify the fat into the liquid and makes it harder to seperate and skim later down the line.
Maklouba baaaby. I think a lot of Egyptians find this one of the best Palestinian dishes, all their food is good but this really shames the gulf's rice dishes and anything similar.
So important to share Palestinian cuisine with the world, to show that a rich culture has existed there long before 1949!
So sad for what has been happening in Palestine, I cant still get why Israel government belive they have the right to displace palestinian families... may God bless you brothers and sisters
The Jews survived ethnic cleansing and returned. The Muslims are the invaders and colonists. The Arabs have been trying to "drive the Jews into the sea" for over a hundred years. They keep failing and don't like it. Why don't Jordan or Egypt want the Gazans? That is their ancestral home. Two million two hundred thousand Arabs - 22% of the population- live in Israel in much more contentment than the natives in Lebanon, Syria, Iraq, Egypt, etc. How many Jews live in these places? Take off your shoes and socks so that you can keep track of the count.
@@bobbyqroberts "that is their ancestral home" bullshit. provide a source for this claim.
❤❤
@@bobbyqroberts
The only thing the J's survived was the gnocide at the hands of Germany, so its Germany's responsibility to give them a safe home. This "ethnic cIeansing" youspeak of only happened after white J's from europe came to paIestine, kiIIed and dispIaced paIestinians (who are the natives of this Iand), causing anger in neigboring arab nations leading to them kicking out their own J's. Now this was wrong of them to do, but it would not have happened if paIestinians werent dispIaced and kiIIed by the J's with the help of the lmperiaI british army.
These countriesyou mention were aII perfectly wonderfuI countries before european J's, Britain, and the USA intervened and destroyed them.
PaIestine isnt the J's homeIand any more than Africa is. J's were pushed out of this region more than 3000 yrs ago by ROMANS. The non J's who remained are the modern day paIestinians (who since then have converted to lsIam) who the modern white J's are dispIacing.
@@bijad3854 Zionists making up lies
When you said you drank a good mug of broth, I smiled. Every time my mom would make Maklouba, she would give us all a cup of broth to drink when we were little. ♥️
It was a I don't think he's joking moment?
Well it is actully just chicken soup with all the vegetables and so, i still do that im 36 now and when i have boilded chicken or pork or beef, i always take the stock pours it over in freezing bags and into the freezer, then they is a ground basic for a good soup or sauce, or just boilding some rice into the stock
I frickin love broth
Ugh, Obi. I just finished baking the Baklava and am sprawled on the coach with my wife, because it was unbelievably delicious and now I already feel like eating again. Thank you so so much and do not stop. (I am half Tunisian and your Slata mechouia has me on a cooking spree ever since. You are doing wonderful work making the food accessible!)
Haha, sorry, it will be like this every weekend if you keep watching! Glad you liked the baklava.
There is a similar looking dish in Thailand called _khao mok kai_ ("rice smothering chicken") which has been influenced a lot by spices from Indian Subcontinent and the Middle East. I'm not sure if it has originated from Maklouba directly or via Biryani. However, what I'm really sure is that _khao mok kai_ has a fairly strong tie with Muslim communities in lower central Thailand.
❤❤
I think one thing that sets middle Eastern cooking apart from western or far eastern cooking is just how many steps are involved to make something
In order to ensure that the pot does not stick, my mother uses a trick of putting baking paper and potatoes on top, then tomatoes and eggplant.
Maqluba! Oh my God I had this in Palestine, and wow what a dish! The restaurant had us all part of the process which was super special, but I could never remember the entire thing. Ok now I know what I'm cooking next week!
This almost made me cry of joy.
The memories that came to me from only seeing the food.
This looks delicious. Middle Eastern cooking always seems to have a really hearty, comfort food feel to it. Just what I'm craving right now being full of a cold, and with the long winter nights setting in!
Waugh! 30+ years ago, making 'upside down' in college with my friends Zuhair, Walid, Mohammad, Mofeed... lovely memories of lovely feasts : )
I love to make maqlooba--especially when we're having guests. I make a vegetarian version that uses cauliflower, courgettes, carrots and chickpeas. I also Sautee tofu (extra firm, frozen then thawed and pressed to limit fluid and maximize texture. Slice in thin chunks for a lot of surface area and fry with olive oil, garlic, apostle salt and bahirat. Provides more flavor and protein with a better texture than most people expect of tofu) If I'm feeling spunky, I might even toss some sultanas in with the veg and rice. It's sooooo delicious, and non middle eastern people are so impressed when you turn it out. 😉
Oh...the "burned" stuff on the bottom is DELICIOUS, also! I absolutely LOVE your recipies, habibi!!! SHOKRAN❣
My 🇯🇴 father (bless his soul) used to make this often while I was growing up. He called it “upside down”.
I am beyond excited to find this channel and subscribe! Our closest family friends growing up were from Lebanon and Iran- to be honest, they were very much like my own Italian family- loud, loving, constantly feeding you. It made me aware at an early age that people's cultures are generally more alike than different. Watching you prepare some of those dishes in your videos is really taking me back and I can't wait to try some of them. The best thing I've ever eaten in my life was tahdig- I ate it when I was 14, and 30 years later, I still dream about it (the wonderful lady who made it, Pamela, and her husband, Ali, moved to England when I was in high school and I was never able to learn how to make it from her). Maybe one day I'll learn enough to reach that elusive pinnacle! Gleaning all the info I can from your videos seems like a good place to begin.
"Tihdig", please tell us more about it.
@@gabijovanova1061 it was a rice and lamb dish (tahdig is the rice, khoresh is the lamb)- the rice was cooked and steamed with saffron and other ingredients to create a crust in the bottom of the cooking pan. The khoresh was made separately; it was chunks of lamb with tomato in sort of a ragout- thick and meaty and delicious. The lamb was falling apart. Then the fluffy tahdig rice was scooped out into a serving bowl and the crust of the tahdig was broken up and piled in pieces on a plate. The khoresh was served on the side and you used the crust of the tahdig to scoop the lamb up and eat it, like a utensil. The most delicious utensil ever. Once the crust was gone you just ate the rest of the khoresh with the saffron rice. Pamela and Ali also had cooked pasta so that you could eat the lamb as a pasta sauce if you weren't a rice person, I guess. Maybe it was because I was a kid and they didn't know if I would eat a strange rice dish- but I did. It was one of the most delicious things I've ever eaten in my life. I'm 45 now and I still think about it occasionally. I've tried to make tahdig and have never been able to make it successfully- I always burn it or get undercooked rice.
At first I thought not another rice casserole…and then I watched your unusual construction of the stock (which appears to be a richer tasting version of traditional stock) and with the frying/braising/thoughtful spicing of the other elements and I said Obi never ceases to deliver. You’ve highlighted what attracts me most to Middle Eastern and Indian cuisines-their masterful use of spices. Fantastic job! The beef and aubergine aka eggplant, I imagine, is an even richer version. Thanks for mentioning it.
Lamb not beef
that looks delicious, and I've shared it with my in-laws too =) I really enjoy seeing "new" (to me) ways of treating similar ingredients, because so many cultures have a similar base in what they use, but their end result is very different.
Obie knows exactly what we want! I was looking for a good simple recipe and couldn't find one.. This is going to be my fifth recipe tried from this channel! I'm sure it will be a success. Inshallah!
Thank you! In my family we use eggplant and chicken. The spices we use are similar, cardamom, generic spice mix, and probably very importantly is cinammon! It's my favorite dish of all time. And the ride at the bottom is always the best and most falvorful lol. Have a good one bro and thank you for spreading these recipes and introducing a lot of people to our cuisine!
I actually made this last night using Sami Tamimi’s recipe. I’ll try this one next. It’s a ridiculously delicious dish.
Thank you for this wonderfull recipe !
I made it for the lunch. So yummy !
Obi, the combination of your contagious gustatory delight and experience plus your gift of putting almost the taste of it all puts me into almost a vacation state of mind. You are my idea of escapism!
Thank you so so much! Yesterday I made your macarona bechamel and it was a hit🤗 I really enjoy cooking with you guys 😄
Looks amazing, Obie! Maybe you've covered this before, but I'd love to know how you make baharat! I've seen lots of recipes with different ingredients, and I'm sure making it from scratch makes a huge difference.
I haven't mad Bharat yet, but will try cover it in a future video that uses it!
Also how to make the authentic Libyan 10 spice hararat mix. I tried a 5 mix one which is good but quite different from the ones my dad used to be able to get from the asian shop.
By chance, I think I got the same pot as the one you use here (and elsewhere) for my 21st birthday! If I'm right, you sure have some proper kit!
Amazing as always, I like mine with fried eggplant and cauliflower and lamb of of course as an Egyptian that’s how I had it .
Blessings to you and yours
Greetings from Dallas Texas
Thank you for sharing this great Palestinian dish Obi! 🥰
Cheers tam, hope you try it out!
I can only imagine the heavenly scent! Well done.
Enjoyable video. One of the best videos on Maqluba.
I've heard of this dish and have always wanted to try it. This is definitely going to be the next dish I cook on my day off! Thank you for this recipe Obie!!
My friend, yes, Palestinian maqluba is one of the most beautiful dishes. Maqluba is a heritage, heritage, sign and history of this great people. The people of Palestine are creative and known for their delicious food. THANK YOU
The cauliflower is always the best part, better than the meat, my favorite lamb or your chicken even for those people who hate cauliflower it's simply scrumptious!!!
I cooked this tonight and came out very delicious! I put the cast iron pot into the oven for 20 minutes after boiling for 5 minutes with high heat to avoid scorching at the bottom. It may not be authentic but I had some mushroom and green beans I needed to use so I sautéed mushroom and boiled green beans in chicken stock and put them with cauliflower. I soaked rice in the water and rice came up to be softer. I will use less chicken stock next time. I also put a stalk of celery to the stock which gives you more flavor.
oh, dude, I've never heard of this before. I'm so excited to give this a try. Homemade stock, of course!
Hi Obi, watching this video inspired me to want to make this dish, and when I mentioned it to my Lebanese fiance he told me that it had been his father's favorite dish, so I want to make it just right. What he mentioned had a few more ingredients, and I'm hoping you have a recipe that will fit the bill.
First, he mentioned eggplant, then chicken for sure. He didn't mention it, but I'm noticing that cauliflower seems to be in every single version of this dish, so that's in. But what he also mentioned were raisins (I'm thinking sultana's), pine nuts, and almonds. No potatoes, for sure. Hope you can help, thank you!
There's two different kinds of the fish, chicken with cauliflower or beef/lamb with aubergine. It's possible their family made something slightly different that's not really an issue. The potatoes aren't part of the dish, they just stop it from sticking to the pot. For the raisins, they're just a garnish. Soak them then add them when youve removed the pot. The almonds and pine nuts can just be fried until golden then added.
A colleague brought this dish made by his wife to work and generously shared this with me just this past Thursday! It was a tremendously delicious dish and I felt so privileged that he shares his cooking!
my go to maklooba recipe!! so easy to follow and a success everytime. My palestinian mother says I'm a pro maklooba maker now :D
Obi you're a star, I have a pot of makluba currently steaming away and have been hunched over the stove slurping up the last bits of stock... If the stock is any hint to how delicious this will be, I cant wait!!
Looks delicious! Can you try making siyadieh? All the videos use premade skip the stock making is the hardest to make!
Searching the tube for a good recipe after seeing Moataz's clip.
Seen it! What a beautiful video
BRAVO!!! Thank you for the amazing and detailed way of making this amazing dish.
We actually just have this for lunch with shrimp instead of the chicken and let me tell u the caramelized potato’s in the bottom are gold !
We normally add both eggplant and cauliflower together in the maqlub
Here in Palestine they make it with a layer of potato on the bottom, that way when you flip it you get a golden potato crust that looks amazing and tastes great. Thanks for this recipe! As an Israeli I appreciate learning more about my Palestinian brothers!
Amazingingly tasty rice dish that turned out great. We made it and it finished too fast! Thank you Obi
I love maqlouba and i will try this recipe today
My first boyfriend used to make this for us. That was a long time ago and I am vegan now, so I appreciate that you suggest making it without meat. I had forgotten about this until I saw your title.
I'd say you nailed it and then fell in the same issue I had when making maqlooba outside of Palestine, to find a good pot to cook in it, usually in Palestine we have a wider (in diameter) and a shorter pot where you can fit all the ingredients and when you flip it it will still hold its shape, sadly I can't find that pot in Europe...
The one thing I would say I was disappointed by was he warned about the rice burning and sticking to the pot but that's where the best stuff is, all deep and caramelized and nearly burnt.
Interesting sort of cooking, never done that yet. Looks amazing.
OMG I need to try and cook this! Probably have to swap out the cauliflower for eggplants, but this dish seems right up my alley!
Thank you for the recepie it looks so good, very well explained I will try .
You are the best, I love your detailed authentic recipes, will definitely try this maqluba as well. 🎉🎉
Great dish 👍👍. I always eat it when visiting Palestina. Thanks for sharing the recipe 😊🙏
How am I going to finish eating all the stuff this channel makes me want to cook?
Have you tried cutting out a round piece of baking paper and place it at the bottom? Don't know if it would ruin the dish by burning or dissolving, that is why I ask. Would help, if it works, with the presentation as well as there would be no pieces stuck to the bottom pulling on the rest of the dish.
My Iraqi grandfather makes incredible maklouba with potatoes and eggplant, it's such a comforting dish
This makes me want to cook.
Great job!
Thanks
Delicious! I followed exact recipe and it’s incredible!
My favourite dish of all food! I really hope everyone makes this! Nice one Obi ♥️
what a lovely and delicious recipe thanks for sharing and well prepared. full watched.
Your channel is National Geographic Middle East Food Documentary. Great video and thanks a lot for your efforts. :)
Love this! Been meaning to try making maqlooba for a while! I was wondering if you could share where you got your dinnerware from? Its really beautiful
Serving plate is from habitat and dinner plates are H&M home :)
Wow amazing looks great tasty and yummy 👍
I never thought to try it as I always hear it is a tedious process🙃 but now I will try it for sure cause I like cauliflower but cant cook it in new ways
What did you do with the discarded onions? Could they be put back in the pot?
This looks so F'n good. I'll have to find a restaurant that serves this.
Looks lovely, but how much salt is in a portion of that?
great video
i think you're underselling the bottom of the pot thing. i think if you'd grease up the bottom of the pan first, that could really help prevent sticking.
and have you tried heating up the pan first a little before adding in that bottom layer of veges? i've seen another version of this recipe where they do try to get the bottom layer of vegetables to fry and crisp up, and not stick in the pan all the time. those were some of the things they tried to help that.
I'm going to try this with eggplant, carrots, and chickpeas. Cauliflower is too plain for me. I like the suggestiom of adding parsley and pine nuts (roasting the latter might be worth a try). A bit of cinnamon would be nice, too.
Thank you!
Making this for New Years!!!
I've seen some people use grease proof paper or something like that to prevent sticking previously.
I love the idea of this dish, but would really love the rice crispy on the bottom like tahdig. Is that achievable?
You're meant to layer the vegetables first in maqlouba, and the rice is meant be so soft it almost melts in your mouth, which is why we use medium grain rice rather than basmati. We sometimes refer to the rice as "messy" or "doughy" because of that. You can try to attempt a maqlouba with tahdig though, vut it's not a thing in Palestine.
Cardamon and rice is such a heavenly combination 😋
Good idea thanks
Also, stock making tip, don't leave stock at a rolling boil because this helps emulsify the fat into the liquid and makes it harder to seperate and skim later down the line.
Unless of course, you enjoy the richness ; )
MAKLOUBA and then Baklava 💯
Great videos thanks!
Maqlouba!!❤😋
Hey Obi, can you please make a recipe of EGYPTIAN KISHK??? PLEASE!!
You need to make a "musakhan" dish, one of the most difficult Palestinian dishes
Could you also make it with meat? If so should you use the same spices or do you have to use other spices and what part of the cow should be used
Delicious thanks for sharing from 🇬🇧🇬🇧🌷🌷
That looks delicious
Thank you 🙏 don’t know if you are Palestinian or not yet you rock
this looks utterly divine
Another great video!
Obi counts garlic cloves the same way I do: "Four cloves of garlic" (throws in five cloves)
Hello, by any chance do you have a recipe for Chraime (spicy Moroccan fish)??
Maklouba baaaby. I think a lot of Egyptians find this one of the best Palestinian dishes, all their food is good but this really shames the gulf's rice dishes and anything similar.
There's definitely significant flavour differences between gulfie rice dishes and this, personally I love them both.
Great video!!!
Do one on fast arab dishes
That's the plan, hoping to do it in the next month.
How much liquid stock sid you use to cook everything together?
Will try it someday
Lovely recipe sharing stay connected
Cinnamon is a must
in maqloba!!
Thanks Obie :)
No problem! Glad you liked it
You did us Palestinians proud, good job!