— Garnish with nuts and chickens | When mentioning the Palestinian cuisine , the first thing comes in mind is Maqluba; either done with eggplant or cauliflower or both of them |
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— Fry the nuts until golden as well | — Cook chicken in water with the spices and onion for 30-45 minutes |
When the time of serving you simply flip the pot upside down and usually presented on a wide flat serving platter.
Other additional ingredients returns to the comfort of each family and stems from personal preferences | |
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Further notes : — you can add grilled squash slices as a layer above eggplants | — Fry eggplants in the same way, place also on kitchen paper |
— Wash both kinds of rice together and soak in lukewarm water for a while.
— Serve with arabic salad, yogurt and mixed pickles | Place on kitchen paper to absorb extra oil |
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— Using a wide flat serving plate place it over the pot , hold the top and bottom with kitchen towels- to prevent burning your hands while flipping | It is found in the semi desert areas of Levant countries by the end of winter |
— Strain the rice and season with the spices, mix very well.