Maglooba, A dish meant to eat upside down

A wonderful dish eaten in most of the Arab world made of mixed vegetables, chicken & rice, served inverted on a large platter - and shared by all.

Ingredients

2   Tablespoons (T) virgin olive oil

2   Teaspoons (t) salt

1.5 Cups of rice *

3   Cups of boiling water

1   Large eggplant

1   Cup of Grape Seed Oil or Virgin Olive Oil **

2   Cups of sliced zucchini (green coosa)

.5  Pound of lamb meat, no bones

.5  Pound of chicken, boneless and boiled

1.5 Sticks of unsalted butter

1  Tablespoon salt

1   teaspoon pepper

* About rice:  - Uncle Ben's converted rice is nice and firm for this, however a basmati or any long grain rice will work well

** About oil - Grape seed oil is great for high heat cooking, such as a quick fry - or making samboosa 

Method

Heat the 2 T olive oil in a large heavy saucepan with the 2t salt. When the oil is hot, stir in the rice and saute until the rice becomes fragrant and golden in color. Now - pour in the boiling water and cook the rice, covered over a low heat until all the later has been absorbed. Set aside.

Peel the eggplant and cut into 1/2 inch slices. Saute the slices in 1 cup of the oil by adding a few slices at a time. Make the slices golden on both sides, adding oil as needed. When done, drain on paper towels or cotton kitchen towels. 

Treat the zucchini as the eggplant, adding the slices to the oil and frying until golden.  Remove and drain. 

Cut the lamb into 2 inch pieces, and brown in the remaining oil. 

Cut the lamb into 2 inch pieces

Preparing the pot

Cut half of the butter into small pieces and put it on the bottom of a large heatproof dish. Mix the 1t salt and 1t pepper into the rice. Layer the bottom of the dish with a small amount of rice, make sure the bottom is covered. 

Next - begin the layering of the vegetables and lamb by arranging a layer of 1/3 of the zucchini and eggplant over the rice, adding another layer of rice, then add half of the lamb, covered with another 1/3 of the zucchini eggplant mixture. 

Add another layer of rice.

Add the remaining chicken and another layer of rice

Layer the remaining zucchini-eggplant mixture, and cover the vegetables with the remaining lamb. 

Cover this all with the remaining rice. 

Dot with the remaining butter and sprinkle 1/2 cup of water over it all. 

Cover the casserole with a lid or aluminum foil and cook on top of the stove over low heat only until all of the ingredients are hot. 

This meal serves six to eight grateful people.

Batinjaan Mahshi with Ground Lamb

• 20 small cylindrical eggplant
• 1-1/2 cups minced lamb or beef
• 1/4 cup pine nuts
• 3/4 cup minced onions
• 1-1/4 tsp. 
• Salt-1/2 tsp. 
• Pepper-to taste
• 1-1/2 cups fresh tomato juice, or diluted tomato paste
• 1 cup water
• 1 cup (or more) samneh, (or other shortening)

Clean eggplant and trim stems to about half an inch. Do not remove hulls. Partially peel, leaving lengthwise strips of alternating peel and flesh. Fry eggplant until soft in hot samneh. Drain into shallow baking pan or pyrex baking dish. Fry chopped onions in samneh until yellow. Add meat, pine nuts, salt and pepper and fry until meat is well done.

Slit each eggplant lengthwise to form a pocket. Gently press several spoonfuls of stuffing into the slits. Cover with tomato juice, sprinkle with salt and pepper. Simmer on top of stove 15 minutes and then bake 15 minutes in hot oven to brown the tops. Serve hot in the baking dish. Good with Lebanese rice.