Syrian Eggplant Maqluba – Recipe for Syrian Eggplant Maqluba

Syrian Eggplant Maqluba – Recipe for Syrian Eggplant Maqluba

Syrian Eggplant Maqluba is a delicious dish known for its unique taste and high nutritional value. It's easy to prepare, taking only 20 minutes to prepare and an additional 60 minutes to cook. Below are the ingredients and instructions to serve six people. We hope you enjoy this wonderful dish from Syrian cuisine!

Ingredients for Syrian Eggplant Maqluba:

 

• 1 medium-sized whole chicken, cleaned, skinned, and cut into about 10 pieces.
• 1 kg of eggplant, cut into slices.
• 3 cups of short-grain rice, washed and drained.
• 4 cups of water.
• 2 teaspoons of curry powder.
• 1 teaspoon of mixed spices.
• 1 teaspoon of whole cardamom.
• 1/2 teaspoon of cloves.
• 1/2 teaspoon of ground cinnamon.
• 2 cinnamon sticks.
• 3 bay leaves.
• Salt and black pepper to taste.
• Vegetable oil (for frying the eggplant).
• Roasted almonds or pine nuts (optional, for garnish).

Steps to Prepare Syrian Eggplant Maqluba:

1. Fry the eggplant:

   • Heat a generous amount of vegetable oil in a large pot over medium heat.
   • Fry the eggplant slices until golden on both sides, then transfer them to a paper towel or a colander to drain the excess oil.

2. Prepare the chicken broth:

   • In a separate pot, add 4 cups of water along with the black pepper, salt, cardamom, bay leaves, mixed spices, cinnamon sticks, ground cloves, and ground cinnamon.
   • Bring the water to a boil, then add the chicken pieces.
   • Reduce the heat to low and let the chicken simmer until fully cooked. Remove the chicken from the pot and reserve the broth.

3. Layer the Maqluba:

   • In a non-stick pot, layer the fried eggplant slices at the bottom.
   • Add half of the chicken pieces over the eggplant, followed by half of the rice.
   • Add another layer of eggplant, the remaining chicken, and top with the remaining rice.

4. Cook the Maqluba:

   • Pour 4 cups of the reserved chicken broth over the layered pot.
   • Bring the pot to a boil over medium heat, then reduce the heat to low, cover, and let it simmer until the rice is fully cooked and absorbs all the broth.

5. Flip and serve:

   • Once done, carefully flip the Maqluba onto a large serving platter (so the bottom layers of eggplant and chicken are now on top).
   • Garnish with roasted almonds or pine nuts, if desired.

Your Syrian Eggplant Maqluba is now ready to be served! Enjoy this warm, flavorful dish with family or guests, and savor the rich blend of ingredients. Bon appétit!