{"id":19075,"date":"2020-04-17T15:11:25","date_gmt":"2020-04-17T13:11:25","guid":{"rendered":"https:\/\/bistrobadia.de\/maqlube-geschichteter-reistopf\/"},"modified":"2024-10-15T17:49:06","modified_gmt":"2024-10-15T15:49:06","slug":"maqlube-layered-rice-pot","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/maqlube-layered-rice-pot\/","title":{"rendered":"Maqlube: Layered rice pot"},"content":{"rendered":"\n

Every time we have maqlube<\/strong>, you can hear hearts beating loudly with anticipation just before serving. This layered rice pot is actually tumbled out of the pot onto a serving platter, neck deep, and is supposed to keep its shape nicely. This definitely takes a lot of practice – or just really good luck \ud83d\ude00<\/p>\n\n\n\n

The name Maqlube (or Maqluba<\/strong>) actually says a lot about the delicious rice dish with fried aubergines, cauliflower and tender chicken. In Arabic, the name means something like “upside down”<\/strong> or “turned inside out”<\/strong>. And the name really says it all here.<\/p>\n\n\n\n

Maqlube: layer after layer a delicacy<\/h2>\n\n\n\n

If you are in a hurry, you should look for another recipe. Maqlube takes a little time and is great for a leisurely Sunday with the family. First you make a delicious chicken<\/strong> broth yourself. Meanwhile, fry the aubergines<\/strong> and cauliflower<\/strong> in hot oil until nice and golden brown. And finally, the basmati rice<\/strong>, wonderfully refined with all kinds of spices, has to be prepared for its appearance. I admit, there are a few things that have to be done. Fortunately, however, it’s all pretty easy. Maqlube is not witchcraft – at least not in the preparation.<\/p>\n\n\n\n

Once you have everything ready, you layer everything neatly on top of each other in the pot. And this is the reason why there can’t be small portions of maqlube. The pot must be so full that you can easily tip it upside down after cooking. And you can do this without making a mess in the kitchen or throwing food in the faces of your loved ones (it’s all been done…).<\/p>\n\n\n\n

Spices without end<\/h2>\n\n\n\n

Hey, don’t run away again. I’m just exaggerating a little. Maqlube is really worth every effort. When you end up sitting at the table with the dish, whatever it is, on your plate, the taste rewards you and you’re floating on the 7th flavour cloud. Before I made Maqlube for the first time, I always wondered how best to distribute the spices so that they got everywhere. My mother has a great trick: you mix the spices (cardamom, cloves, allspice, cinnamon, coriander seeds, turmeric) with the washed rice and the aroma fireworks distribute themselves in the pot.<\/p>\n\n\n\n

The critical moment<\/h2>\n\n\n\n

When you have finished the rice pot, your heroic moment has come. Serving the maqlube is always such an exciting thing that we always do it right at the table with the whole team gathered around. The lid comes off the pot, the serving plate is placed directly on the lid and 3, 2, 1: Tilt! Before the pot is lifted, everyone stares at each other excitedly for a moment. And no matter what it looks like: It will definitely taste fantastic.<\/p>\n\n\n\n

\n\n\n\n

Recipe for Maqlube<\/h2>\n\n\n
<\/div>
\n
\"Maqlube<\/div>\n \n<\/div>\n\n
\n