Makhluba – Upside down rice cake

This can be cooked in many different ways. I am putting this recipe here so that I can try it tonight. This is from Marwa in the cooking group i’m in.

14937323_1834668263476369_7032447809651736469_n

Ingredients:

Chicken – 1 Whole (1.5kgs)
Potatoes – 3-4 medium size
Egg plant – one large
Onion – 1 big I used 3
Butter – 1 tblspn
Olive oil – 2-4 tblspns
Vegetable oil for frying
Basmati rice – 3 cups

Spices for the chicken:
Cinnamon ground – 1/2 tspn
Cardamom ground- 1/4 tspn
Coriander ground – 1 tspn
All spice ground – 1 tspn
Seven spices ground – 1 tspn
Cumin – 1 tspn
Turmeric – 1 tspn
Spices for the rice: Salt and pepper- 1/2 tspn each; All spice – 1/2 tspn; turmeric – 1 tspn.

Method:
1. De-skin the chicken, cut into 12 pieces at the joints, clean, wash, drain and keep aside.
2. Heat a tblspn of butter in a big pot and add the diced onion to it.
3. When the onions sweat a little add the chicken to the pan followed by the spices and mix well. Keep turning over and brown the chicken in the pan.
3. Add 3 – 4 cups of water and let it cook for sometime till the chicken is done.
4.Slice the egg plants and potatoes separately. Rub a little salt and keep them aside for sometime. The egg plants sweat a little on rubbing salt. Press them gently to drain the water and wipe with paper towels. This way they don’t absorb oil when frying.
5. Deep fry them separately. Drain on paper towels.
6. Boil water in another pot. Add the basmati rice. When the rice is 80% cooked, drain well, then add the spices to the rice, mix well and set aside.
7. Take a small round roaster and grease it with some butter (1tspn) on the inside. Then sprinkle a little of the spiced rice at the bottom.
8. Now spread a layer of the chicken pieces (reserve the broth) on top of the sprinkled rice.
9. Then spread a layer of baked/fried egg plant on top of the chicken. Then a layer of potatoes on top of the egg plant or you can layer both together – one eggplant and one potato slice, all stacked together.
10. Finally add the spiced rice on top. Press the rice with a lid and then pour the reserved broth on top of the rice. Close the roaster lid and put it in the pre-heated oven (at 350 degrees fahrenheit) for 15 mins till you see the steam gushing out as soon as you open the lid. You have to be careful when you are opening the lid and avoid keeping your face close to the roaster.
11. Keep a round serving platter ready. Remove roaster lid and close it with the serving platter.
12. Put your oven gloves on (thick insulated ones) and holding the roaster bottom with one hand and the top of the closed serving platter with the other, overturn the roaster carefully on to the serving platter and slowly rest the serving platter on the counter top. Remember it is very hot so you have to do it very carefully and tactfully balancing it really well. Otherwise ask someone to help you.
13. Let this rest for 2 mins. Take a serving spoon and tap the roaster on the top and all the sides slowly to release the makhlooba from sticking to the roaster.
14. Uncover the roaster slowly. Lo and behold! You have the whole makhlooba with the chicken on the top like a cake. It looks beautiful, smells great and tastes heavenly. Hmm, so yummy! Enjoy.

Advertisements

Kefta Bi Saniyi

I love Arabic food, and Kefta is one of my all-time favourites. You can buy Kefta mince already made in some butchers or you can easily make it yourself. Google will give you hundreds of wonderfully different ways. I hope you’ll love this recipe here from Hanan in a cooking group I’m in.

15219401_871115509698431_7978787314818732956_n

Preheat oven to medium heat

2. Using your hands, divide the Kafta into balls, each the size of an egg, and then flatten each ball into a circle to obtain kafta patties

3. In a baking pan, arrange the Kafta patties one next to the other.

4. And put them in the Oven

5. While the Kafta is in the oven Cut Vegetables (i put Potatoes, tomatoes,Capsicum and Onions) Once Kafta looks cooked take out of the oven

6. Put the capsicum and onions over the Kefta then place the potato slices as a layer on top.

7. Then pour a can or 2 of diced italian tomato (depending on how much you have made) dissolved a bit of tomato paste, salt, pepper and water mix well and then pour evenly over the baking pan and sprinkle dried mint over the food.

8. Cover the baking tray (saniyi) and then place it on stove on high until the sauce for the dish starts to boil. Once it starts to boil cook on low heat for about 30 to 40 minutes or until potatoes are cooked.

9. Serve with white rice on the side.

Chicken Kabse

This recipe looks great!! I’m going to be making it tonight and hopefully it’s as good as Em Haytch from a FB cooking group i’m in says it is.

I love chicken and rice, I love when they’re cooked together like this and this style of recipe is exactly my style of food.

15073483_1781645192106259_7067613402189438101_n

Ingredients –

1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 onion, finely chopped
6 cloves garlic, minced
1 whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 can diced tomatoes, undrained 3 carrots, peeled and grated
2 whole cloves
1 pinch ground cumin
1 pinch ground coriander salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 cube chicken stock
2 1/4 cups unrinsed basmati rice

Directions –

Mix together the cardamom, cinnamon, allspice, white pepper, in a small bowl, and set the spice mix aside.

Melt the butter in a large stock pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.

Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, cumin, coriander, salt, and black pepper. Cook for about 3 minutes; pour in the water, and add the chicken stock cube and the spice mix you’ve set aside.

Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.Transfer the rice to a large serving platter and arrange the chicken pieces on top. And enjoy

Homemade Butter Chicken

This delicious looking recipe is from a lady named Marwa in a cooking group I am in. And doesn’t it sound GREAT?!

14642051_1766033433667435_5310313814201744740_n

Ingredients

1/2 cup plain Farmers Union Greek Style Yogurt
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1/4 teaspoon chilli powder
600g chicken thigh fillets, trimmed, cut into 3cm pieces
1 tablespoon vegetable oil
20g butter
1 brown onion, halved, thickly sliced
410g can tomato puree
1/2 cup Campbell’s Real Stock Chicken
1/2 cup thickened cream
SunRice Basmati Rice and coriander leaves, to serve

Method

Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

Step 2 Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

Step 3 Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

Mexican Rice

This is one of our family’s favourite recipes. You can cook it as it is or you can mix some beef mince through when cooking the onions to give a different spin on it, you can make the topping more of a pizza style by adding pineapple or whatever you wish. It’s VERY adaptable and it packs well for a cold lunch the next day too!

mex-rice-430x322

Ingredients

  • 3 cups basmati rice
  • 3 x brown onions, diced
  • 1 x large tin red kidney beans, rinsed
  • 2 x tins, chopped tomatoes
  • 2 x medium tomatoes, chopped
  • 1/2 x green capsicum, chopped
  • 1/2 x red capsicum, chopped
  • 1/3 cup sliced black olived
  • 3 cloves garlic (finely chopped)
  • 1.5 cups grated cheese for topping
  • 3 Tbls ground cumin
  • 5 Tbls ground paprika
  • 1/4 tspn chilli flakes
  • 1 tspn salt
  • 1 tspn pepper

Method

Preheat oven to 180C and spray a large roasting dish with oil.

Rinse rice and cook by packet instructions until almost soft, drain andΒ put into your chosen dish.

Meanwhile heat some Olive Oil in a large frying pan and cook onions until almost soft, add Basil and garlic and cook a further 2 minutes, stirring occasionally. Add the Cumin, 3 TBS of the paprika, chilli flakes, ground chilli if using and the salt and pepper. Cook a further 1 minute stirring until fragrant. Remove from heat.

Put the rice into the roasting dish and add the rice mixture with the extra other 2 TBS of paprika and stir well. Mix in the tins of tomatoes and the Red kidney beans. Mix well so that everything is distributed evenly.

Pat down gently and smooth the top so that it is evenly sitting in the dish then cover with foil and bake for 30 minutes.

Remove foil and top with the chopped tomatoes, olives, mixed capsicums and cheese. Bake a further 15 minutes until cheese is nicely melted then cut up and serve immediately.