The Recipe Book: Maqlubeh Rice Cake

Chef Karmah’s recipe is inspired by the 650 Km trail that connects Jordan from north to south which she completed last month. Her recipe is a tribute to the Jordan Trail reflecting her own interpretation of the culinary journey the team went through during the 40 day trip. It is also inspired by local ingredients that are available in markets across the country. Maqlubeh Rice Cake (an appetizer) is a take on the popular Jordanian Maqlubeh that consists of a layer of fried eggplants and cauliflower that is cooked with rice, chicken and spices. Traditionally, the Maqlubeh is served with a side of yogurt and tomato and cucumber salad.

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Ingredients

CHICKEN:

  • 400gr chicken breast, skinless
  • 4gr spice mix (powdered cardamom, cinnamon, cloves, black pepper, salt)
  • 320gr cauliflower
  • 400gr eggplant
  • 25gr rice crackers
  • 10gr puffed rice

Preparation:

  • Scale out all ingredients
  • Marinate chicken with the mix of spices, salt and olive oil for a minimum of 4 hours
  • Preheat the electric grill. Slice eggplant and cauliflower into 2cm slices. Rub with olive oil and place on grill until golden brown and soft
  • Preheat the frying pan, add the chicken that has already been rubbed with oil. Give the chicken a golden color on both sides, cover the pan with a lid for 7 minutes. Check the thickest part of the chicken with a knife to see if it is fully cooked (make sure all pink and blood color is gone). Avoid over cooking the chicken
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Cauliflower and eggplant on the grill

SALAD:

  • 290gr avocado
  • 150gr tomato
  • 150gr cucumber
  • 70gr red Onion
  • 20gr Fflat Leaf Parsley

Preparation:

  • Wash the vegetables, thinly slice tomatoes, cucumber and onion
  • Dice the avocado and finely chop parsley
  • Reserve in a small bowl in the fridge

SAUCE:

  • 70gr lemon Juice
  • 30gr olive Oil
  • 2gr garlic, Crushed
  • 2gr chili Pepper Flakes
  • 6gr fresh Green Chili
  • 20gr mayonnaise (optional)
  • 40gr tahini Paste
  • 70gr walnuts
  • 200gr water
  • Pinch of salt

Preparation:

  • Scale out all ingredients, juice the lemon, chop the chili pepper, pick through the walnuts then roughly chop with a knife or bash with a heavy object
  • Using your blender of choice add all ingredients except tahini, olive oil and water
  • Pulse ingredients while slowly adding the liquids. Keep on blending until you have a smooth paste
  •  Adjust the sauce with salt and crushed pepper and reserve in the fridge

Any extra sauce can be used as a dip for fried kubbe!

DISH ASSEMBLY:

  • Dress the reserved salad with some salt, olive oil and lemon juice.
  • On a flat plate, using a spoon spread some walnut sauce, arrange a rice cracker at the end on the sauce
  • Layer the chicken, eggplant and cauliflower with some sauce in between on top of rice cracker
  • Spoon some salad carefully on top of stack of chicken and sprinkle the plate with the puffed rice crisps

Serving 5

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Maqlubeh Rice Cake

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