Mqulabah

Ingredients

• 3 cups of rice (such as Egyptian or basmati rice)
• 1 kilogram of baïdzan (or other types of squash, zucchini, or green beans)
• Half a kilogram of chicken
• 1/4 kilogram of ground beef, added after cooking (optional)
• salt
• pepper
• hazelnut or almond (optional)
• For each cup of rice, use 1.5 cups of water for cooking.

First, drain the rice, then rinse it thoroughly.

Cut the eggplant into slices or medium-sized pieces and sauté in a pan until it turns a dark brown color and becomes tender. (You can also use apples, zucchini, green beans, or eggplant at the same time, along with pieces of carrot.)

If you are using other vegetables, cut them into slices as well and cook them alongside the main vegetables.

Season the chicken or poultry with a little bay leaf and onion. Alternatively, cook the meat for 40 minutes with the onion, cinnamon, and a bay leaf.

Arrange the ingredients in layers, placing slices of potatoes at the bottom of the dish to prevent sticking and burning. Do not stir the ingredients. Arrange the cooked vegetable slices on top of the cooked chicken or poultry, then place the rinsed rice on top and spread it evenly to cover all the vegetables. You can also add fat (note: the vegetables are already cooked, so the fat can be omitted and replaced with chicken or poultry fat).

Add salt to taste, and spices such as ground pepper and cinnamon, to your liking.

Add the appropriate amount of water or beef broth. Use the water used to cook the meat until it covers all the ingredients, then simmer for 40 minutes.

Once the mqulabah is cooked, the dish is usually transferred to a serving plate and served. This is why it’s called mqulabah, as it’s not served in the same pan it was cooked in. You can also add cooked ground beef to the pan on the serving plate, along with toasted hazelnuts or almonds.

Serve the mqulabah with yogurt or a finely chopped Arabic salad. Alternatively, serve it with a salad of onions and tomatoes, and add some grated beans.