MaklubA

Fried chicken topped with rice pilaf wrapped with eggplant. (Maklube)
Makluba is a traditional dish in middle eastern countries. It generally consists rice, fried vegetable and seared red meat or chicken. It usually flipped upside down when served.

Ingredients:
I used white chicken and egg plant.
Ingredients:
1 big and hard eggplant
One 4 quarters of bowl with 2 tbsp. salt.
1 tomato
500 gm (a little more than 1 Lb.) white chicken meat( chicken breast)
Chicken marinating spice (thyme, cayenne pepper, sage, coriander, garlic powder, )
3 cloves of garlic
2 medium size onion
1/2 C chopped parsley and a few drops of Chile pepper garlic oil
 
Making:
Rinse the rice and set aside.
Prepare salt water in a large water
Peel the eggplant in strips. Slice long 3 mm slices. And place in salt water. (All slices must be sunk in the water) set aside.
Rinse the chicken meat flatten the meat slightly on the board, and coat with olive oil and chicken spice mix.
Heat 2 Tbsp. butter Preferably in a Dutch oven, place the meat pieces on melted butter, keep the heat high to sear the meat quickly and well browned. (If you keep the heat medium or light meat may release juice and may dry out.
In the mean time take the eggplant slices out of the water and tap dry. Spray avocado oil both side of each slice.
Heat the flat iron-cast pan and fry both side of the eggplant slices really fast.
After frying both side of the chicken meat take them out of the pan onto cutting board and slice one-inch pieces.
Slice the onion and garlic and sauté the onions in the same pan (Dutch oven) that chicken meat seared with a Tbsp. of butter. Set aside.
Return the chicken slices back into Dutch oven in one layer. Place the eggplants on the chicken pieces (please see the Photos)
Spread the rice on the eggplant, place the sauteed onion slices on the rice.
Squeeze the tomato on the rice
Fold over the other half of the eggplants and cover the rice.
Add 3 C of water on the eggplants.
Bring the heat to simmer as soon as it starts boiling.
Cook it for 45 min.
Flip it over on to serving dish.
Garnish with chopped parsley and chili oil drops.
Serve immediately .
 
 6/16/2025

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