MAGLOOBA - Upside-Down Eggplant Rice

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 boneless chicken breasts
• 3 tablespoons olive oil
• 2 medium onions sliced thick
• 4 cloves garlic
• 6 whole cloves
• 6 whole green cardamoms
• 1 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 4 cups of water
• 4 medium eggplants
• 1/2 cup light vegetable oil
• 2 cups medium-grain rice (Egyptian rice)

1. In a medium pot, brown onions, garlic, and spices in olive oil. Add chicken and stir.

2. Add 4 cups of water. Bring to boil, then simmer on low heat for 30 minutes.

3. Cut the eggplants whichever way  you like into 1.5 cm thick slices. Arange the eggplant slices in a baking sheet. Brush generously with oil and broil in the oven turning once until both sides are golden. Drain any excess oil.

4. Layer eggplant slices in a deep oven-safe dish. Shred chicken and layer on top of the eggplants. Add the rice distributing it evenly.

5. Gently add 2 1/2 cups of the chicken broth to the oven dish. Bake covered in 375°F (190°C) heated oven for 30 minutes.

6. Remove from oven and let it stand covered for 30 minutes.

7. Place a large serving platter that fits securely on top of the casserole. Carefully flip the casserole over with the platter to transfer its contents upside down into the serving platter.

 
 

Add chicken broth to individual serving if desired.
Serve with yogurt on the side.

SHARBET HOOT - Fish Soup

PREP: 15 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 1/2 pound Spanish Mackerel or similar fish (not mild)
• 1 medium onion
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic
• 1 teaspoon cumin powder
• 1/4 cup orzo
• 5 cups of water

1. Cook fish in water and salt for 15 minutes

2. In another pot, sautee diced onions in oil, add garlic, cumin, tomato paste, and cilantro.

3. Add 5 cups of the fish broth, bring to boil. Simmer on low heat for 30 minutes.

4. Add orzo and cook for another 10 to 12 minutes

5. Add fish after removing bones and shredding into small pieces.

6. Serve and squeeze lemon to taste.

Best served with sourdough baguette

MEDITERRANEAN CHICKEN CASSEROLE

PREP: 30 MINUTES ----- BAKE: 1 HOUR ----- SERVINGS: ~6

• 3 chicken quarters (legs preferred)
• 4-5 medium potatoes
• 6 shallots (may substitute with pearl onions or small onions)
• 2 tablespoons tomato paste
• 1 lemon
• 8 cloves of garlic
• 1 teaspoon crushed rosemary
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 1 tablespoon cooking olive oil

1. Preheat oven to 400°F (200°C)

2. Clean chicken and remove excess fat (leave the skin on)

3. Peel and cut potatoes into 1/2 inch thick circles

4. Peel shallots or onions and garlic

5. Slice 1/2 of the lemon and squeeze the juice of the other half

6. Combine all ingredients in a bowl and mix well to cover evenly

7. Bake covered in the oven for 40 minutes. Remove cover and bake for an additional 20 minutes. Broil for 5 minutes if needed.