Maklouba translates to upside down in Arabic. This dish was given this name because of the way it is prepared. The bottom of a pot is layered with vegetables and meat and then rice is put on top. The whole pot is flipped over when served. If it is made correctly, the rice and vegetables/meat will stay together like a cake.
There are a few keys to getting the Maklouba to stay together when flipped. First make sure your pot is greased well so the vegetables don't stick to the bottom. Second make sure your rice is still steaming hot when you put it on top of the vegetables (you will want to have your vegetables and meat prepared before you make the rice). Third, after you take the pot out of the stove, allow it to sit for at least 20 minutes. Having the rice steaming hot and allowing it to sit for 20 minutes is what makes the rice stick together. If your Maklouba doesn't stick together, don't stress. It will still taste great!
Serves about 6
1 lb beef, your choice of cut (leave this out to make it vegetarian)
1 large eggplant
1 large onion
2 garlic cloves
3 medium tomatoes or 2 large
3 medium sized potatoes or 2 large
1 cup oil (whatever oil you use to pan fry)
1/2 teaspoon baharat (middle eastern allspice)
1/2 teaspoon salt + more for sprinkling on vegetables
2 1/2 cups Basmati rice
4 cups Water
3 tablespoons oil
5 tablespoons tomato paste
1 tablespoon salt
*You can use any vegetables you would like for this dish. Some other options are cauliflower, mushrooms, or peppers.
These cookies are delicious and surprisingly simple to make.
Makes about 30 cookies.
2 Sticks or 1 cup unsalted butter at room temperature
1 cup powdered sugar
2 cups all purpose white flour
1 teaspoon ground cardamom
30 blanched almonds or about 1/4 cup (optional)*see blanching instructions below if you don't buy pre-blanched almonds
Preheat oven to 350 degrees Fahrenheit.
*Blanching almond instructions: Add almonds to boiling water. Boil for one minute. Drain almonds and rinse with cold water. Peal skins and allow almonds to dry.
Beat room temperature butter with a hand mixer or stand mixer until fluffy. Add powdered sugar and beat until blended. Put the flour and cardamom in a separate bowl and mix. Add the flour and cardamom to butter/sugar mixture and beat until flour is blended in. Take the dough out of mixing bowl and squeeze together with hands until smooth. Cover and refrigerate for 1/2 hour to hour. Remove the dough from refrigerator and take a small piece in your hand (a little over a tablespoon). Squeeze the dough in your hands a little to soften. Shape into desired shape and put on ungreased cookie sheet. If your dough is cracking and not flexible then squeeze it in your hands to warm up a bit more and try again. Press an almond onto each cookie. For mine I rolled into a small log and brought the ends together and pressed to make a circle. I added an almond to the part where the ends met. Put into preheated oven for 15 minutes. These cookies should not be browned. Cool cookies.
Although this is a Greek recipe, it is served at most Chaldean restaurants and so we thought we would share our recipe.
7 cups chicken broth
1 cup basmati rice
1 cup cooked shredded chicken breast*
1/3 cup fresh squeezed lemon juice
salt and pepper to taste
*For my chicken breast I seasoned with salt, pepper, and garlic powder and then pan fried until fully cooked. You could also use a store bought rotisserie chicken.
Rinse the rice. In a pot, bring chicken broth to a boil and then add the rice. Simmer until the rice is cooked, about 15 minutes. Add the lemon juice and chicken to the pot and stir. Beat the egg in a bowl. Add a few tablespoons of the broth from the soup to the beaten egg and mix. Slowly add the egg mixture to your pot and whisk it in the soup while you are adding. Add salt and pepper to taste. You may also add more lemon if you prefer.
This recipe makes a manageable amount of about 100 kulecha. Traditionally a lot more are made and some are frozen for later. Once you get the hang of making them, you can double the recipe.
½ cup warm water
1 teaspoon granulated sugar
1 packet active yeast
4 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons ground dough spices* (optional but recommended)
1 teaspoon nigella seeds (optional)
1 cup melted unsalted butter (1 stick)
1 ¼ cup warm milk
Date Paste mixture
1 pound date paste**
1 tablespoon vegetable oil
½ teaspoon ground cinnamon
1 teaspoon sesame seeds
1 teaspoon ground cardamom
1 cup walnut halves (should come out to about ¾ cup when chopped)
¼ cup granulated sugar
2 teaspoons ground cardamom
2 teaspoons rose water
1 tablespoon water
*dough spices can be purchased at most Middle Eastern stores. It usually contains a mix of ground anise, fennel, cardamom, cherry pits and more.
**If you can't find prepared date paste you can make your own by pureeing pitted dates with a little water.
Add packet of yeast and 1 teaspoon sugar to ½ cup warm water. Stir to dissolve. Allow to rest for 10 minutes. It should be foamy on top after 10 minutes.
Mix your dry ingredients (flour, sugar, salt, dough spice, nigella seeds). Add melted butter and mix. Add the yeast mixture and mix. Add about ¾ cup of the warm milk and mix. Begin to knead the dough. Slowly add enough milk so your dough is pliable and not sticky. You may not use all of your milk. If you feel you have added too much milk and the dough is sticky, sprinkle a little flour until it is not sticky. Knead for 10 minutes. Place your dough in a bowl, cover with plastic wrap and place a blanket over the bowl. Allow to rest for 1 – 3 hours or until it is doubled in size. While you are waiting for your dough, start preparing your fillings.
Preparing Date Paste
Heat your oil in a pan. Add date paste, cinnamon, cardamom, and sesame seeds and mix until softened and the ingredients are blended well.
Preparing nut mixture
Chop your walnuts until fine; add sugar, cardamom, and rose water. Mix well.
If your dough has risen, preheat your oven to 350 degrees Fahrenheit.
Preparing date Kulecha
Once your dough has risen, separate it into 4 balls. Take one to use and leave the other 3 in the bowl covered. Cut your dough ball in half and roll out until it is about 1/8 inch. Trim into a rectangular piece about 10 by 7 inches. Place half of your date paste on some parchment paper, add another piece of parchment paper on top and roll with rolling pin until it is about as thin as you can get it. Trim into a piece that matches the size of your dough. Take the top layer of parchment paper off of date mix. Carry the date paste using the bottom piece of parchment paper and flip the date paste over the dough. If some of your dough is not covered by the date paste, patch where necessary. Starting at the long end, roll the dough. Press the end of the roll to seal. Place the end side down and gently go over the roll with a rolling pin so it is about half the height it was. Cut the roll into triangular or rectangular pieces. I used a crinkle cutter knife for mine to give the edges a nice touch. Take the other half of the dough and repeat the process. Brush kulecha with egg wash, put in oven at 350 degrees F for 18 to 20 minutes or until browned.
Preparing nut kulecha
Take a piece of the dough and roll out to about 1/8 inch thickness. Using a cup or cookie cutter with about a 2 ½ diameter, cut out circle shapes. Take a circular piece and press between forefinger and thumbs of both hands and rotate to gently thin out and stretch dough. Place about 1 teaspoon of the nut mixture in the middle. Fold in half and pinch the ends together to seal, making sure there are no nuts where you are pressing. Starting at one end, fold the pinched part and press down and repeat and continue to the other end (see pics or video). Repeat process until all of your dough is done. Brush kulecha with egg wash, put in oven at 350 degrees F for 18 to 20 minutes or until browned.
Anytime you have extra dough from trimming your dough or the leftover from the cutouts, place the pieces back in the covered bowl. You can reshape it for whatever filling you had extra of or just make plain dough kulecha if your fillings ran out.
4 pounds chicken breast
2 Tbs water
3/4 C flour
1 Tbs salt
1 tsp black pepper
2 tsp garlic powder
2 tsp Italian seasoning (optional)
2 C bread crumbs
2 C oil for frying (approximate)
Butterfly the chicken breast to make them thinner. Place the chicken on a cutting board and cover with a piece of plastic wrap. Pound the chicken with the textured side of a meat tenderizer until thin.
Put the flour in a medium size bowl. Add the salt, pepper, garlic powder and Italian seasoning and mix until well blended
In a separate bowl, whisk the eggs and water.
Set up your work area as follows in separate bowls/plates: chicken breast, flour mixture, eggs, bread crumbs.
Start by dipping the chicken in flour mix, then eggs and then bread crumbs. Set aside and repeat until all of your chicken is breaded.
Put enough oil in your pan so it as least 1/4 inch depth. Heat until sizzling. Place chicken in the pan and flip when golden color (about 5-8 minutes). Cook the other side until golden. Remove from pan and put on a napkin to absorb extra
oil. These are traditionally sliced and served over rice.
These potato chops taste amazing. The potatoes become crispy on the outside and soft on the inside. They can be eaten as a main dish or appetizer. This recipe makes a lot but they can be frozen before or after frying. If you freeze or refrigerate after frying, it is best to use the oven to reheat so they stay crispy on the outside. The recipe can be halved if you don't want to make so much.
Makes about 40 - 50 potato chops
5 Lbs. Idaho or Russet potatoes
2 Eggs Beaten
5 Tbsp. cornstarch
1 Tbsp. salt
2 Lbs. lean ground beef
1 large onion chopped fine
1 cup parsley leaves, chopped fine
1 Tbsp. salt
2 tsp. allspice (Baharat)
2 Tbsp. vegetable oil
2 cups or more of vegetable oil for frying.
Potato Mash Prep
Peel potatoes and cut into even pieces. I cut small ones in half and large ones in thirds. Put the potatoes and enough water to cover in a pot and boil until they are tender on outside but still a little firm on the inside (about 20 minutes)
Remove potatoes from pot. When the potatoes are cool enough to handle, put them through a potato ricer or a meat grinder.
Add cornstarch, beaten eggs, and salt to the potato mixture and mash with hands until well mixed.
Put the potato mixture in the fridge for an hour. This is an important step that should not be skipped.
Heat the 2 tablespoons oil on stove over medium heat, add onions and sauté for a couple minutes until soft. Add ground beef, salt and baharat and sauté until meat has browned well. Drain excess fat.
Mix the chopped parsley with the ground beef. Allow to cool.
Rub some oil in your hands so the potato mixture does not stick to them. Using the potato mixture, make a ball about the size of a golf ball in your hand (just under a ¼ cup). Push your thumb in the middle of the ball but don’t push all the way through and gently repeat going in a circle until the ball looks like a nest. Place 1 tablespoon of the meat filling in the nest shape. Bring the top of the nest up and seal. Flatten the ball with both palms,so that it is disc shaped. Rotate the disc and flatten again until it is the desired shape. Patch up with potato mixture if necessary. See our quick video to see how to assemble. Place on a tray. Repeat.
Put enough oil in a pan so that the potato chops will be covered over halfway. Heat oil on high until it is very hot and sizzling. Slide in one potato chop at a time. Do not overcrowd. When you can see the sides of the potato chop are brown, flip over with a large spoon. When the other side is brown, remove with a slotted spoon and set in a plate or tray with paper towel to absorb oil.
This version of tabbouli is packed with nutrients and protein. I have also been told it is better tasting than traditional tabbouli. It's quicker to make too because kale is easier to wash, trim and chop than parsley.
2 small bunches of kale or 1 large bunch (10 stalks or 8 cups loosely packed)
10 green onions
2 medium sized tomatoes
1/2 cup lemon juice from fresh lemons
1 Tbspextra virgin olive oil
1 1/2 tsp salt
Cayenne or black pepper to taste
1/4 cup uncooked quinoa
1/2 cup water
Put quinoa and water in a small pot. Bring to boil. Let simmer covered for 10 minutes or until all water is absorbed and you can see the rings on the quinoa. Allow to cool.
Chop kale fine by bunching it up with your hand and then cutting. Rotate your cutting board 90 degrees and bunch and cut again. (See video).
Chop the tomatoes and green onions.
Put the kale, green onions, tomatoes, and quinoa in a large bowl and mix. Add the olive oil, lemon juice, salt and pepper and mix well.
This recipe is very simple to make,tastes great and is nutritious too! You can replace the sunflower seeds and almonds with more sesame seeds or use a different nut or seed.
3 cups raw sesame seeds
1 cup raw sunflower seeds
1 cup raw almonds
3/4 cup light brown sugar
3/4 cup honey
Put the sesame seeds, sunflower seeds, and almonds in a pan over medium heat and stir frequently until the sesame seeds are brown.
In a different pan, stir the sugar and honey over medium heat. Stir until the sugar has dissolved.
Put the sesame seeds, sunflower seeds, and almonds in a large bowl. Add the sugar and honey mixture. Grease a mixing spoon and stir until combined well.
You will need an 8 1/2" by 12" jelly roll pan or substitute with something similar. Lay a piece of wax paper or parchment paper in the pan. Put the mixture in the pan. Lay out another piece of wax paper or parchment paper on top. Use a rolling pin to flatten.
Allow to cool and harden. Remove from the pan and remove the paper. Use a pastry cutter or sharp knife and cut into small squares.
We are excited to bring you one of our most requested recipes. This recipe is a lot of work but well worth the effort.
This recipe makes about 60 pieces of kubba which is enough for 2 meals for about 4 to 5 people.
Please note the ingredients and instructions are separated into three different parts. If you are only making the kubba now and not the stew, you only need the first two parts. If you are making the kubba and the stew now, you will need all three parts.
Meat Mixture Ingredients
2 tablespoons oil
1 large onion diced
1 1/2 teaspoons of salt (or to taste)
2 teaspoons baharat/or allspice if you don’t have access to baharat
1 pound ground beef – your choice of leanness
Meat Mixture Instructions
Outside Part - Paste Ingredients
1 pound lean ground beef
1 teaspoon salt
1 teaspoon baking soda
3 cups of cream of rice plus more if necessary
½ cup cream of wheat also known as jareesh
1 1/2 cups of ice cold water plus more if necessary
Outside Part - Paste Instructions
You can cook your kubba now or your can freeze for future use.
If freezing, line a tray with wax paper or plastic wrap. Set the kubba in the tray in a single layer making sure you do not let them touch. When the bottom of tray is full, put another piece of paper on top and set another layer on top. Repeat until your tray is full. Cover and freeze in tray. When they are fully frozen, pry off the paper and insert into a large freezer bag to use for future use.
If you don't want to eat your kubba in a stew, you can bring a pot of water with a tablespoon of salt to a rolling boil. Add the kubba and allow bring to a boil again. Simmer for 30 minutes. Remove from water and serve.
there are many stews the kubba can be used in. Below is a recipe using carrots and celery. The vegetables can be substituted. Other options are cauliflower, turnips, or english cucumbers.
7 cups water
2 celery stalks sliced
3 carrots sliced
6 oz tomato paste (small can),
4 garlic cloves smashed
1 tablespoon salt
½ teaspoon dried mint
1/2 teaspoon citric acid or juice of one lemon (this can also be to taste)
red pepper flakes to taste
This is a sour and spicy turshi recipe.
You will need a one gallon jar for this recipe
4 garlic cloves
(the vegetables below can be substituted with other vegetables of your choice or in different proportions)
1 head cauliflower
1/2 head green cabbage
30 green beans
5 Cups water
5 Cups white vinegar
4 to 5 tablespoons salt (depending on taste)
2 tablespoons curry (may use more or less depending on how spicy you want it and how spicy your curry is)
1/4 Teaspoon yellow powder (this is for color only - you can leave out or substitute with turmeric or annatto)
Your turshi will be ready in one day if you boiled the liquids, or 2 to 3 days if you didn't boil. I like to put mine in the refrigerator after 2 days because it stays crisper. You can leave at room temperature for a week or two or refrigerate to keep it fresh longer than that.