Mglube (English translation: Upside-down) is a traditional Palestinian dish that is flipped upside-down for serving; hence, the name. It’s a fairly quick and easy recipe to prepare and will delight your family or guests. Go on out to the kitchen and give it a shot. I bet you can make it perfectly on the first try!
3 medium potatoes, cut in chunks 3 T Seven Spice
1 medium cauliflower, broken into sprouts 4 T vegetable oil
3 C short grain rice Salt and pepper to taste
4 C chicken stock
Soak the rice in warm water for about 15 minutes. Meanwhile, sauté the potato and cauliflower chunks in oil to a golden brown. When the vegetables have reached a pleasing color, remove the pan from the heat and drain on kitchen paper. Place the drained vegetables into a clean pot in an even layer, and cover them with the rice.
Add 3 T vegetable oil, spices, salt and pepper to the chicken broth and add it to the rice/vegetable mixture. The rice should be covered about 1 cm. Do not stir! Place the pan on high heat for about 5 minutes, or until it comes to the boil. Reduce heat to low and cook until all liquid is absorbed. Take care that you consider the salt content of the broth before adding more.
When all liquid has been absorbed, invert the pan onto a serving dish and allow it to rest and release. After about 5 minutes, gently lift the cooking pan off the dish to reveal a ‘cake-like’ structure of rice, topped with vegetables.
Top with fried chicken or lamb chunks and serve with plain yoghurt or Arabian salad.
Note: Virtually any combination of vegetables, such as aubergine, tomatoes and/or bell peppers will work very well with this dish. To make the meal vegetarian, simply replace the chicken broth with vegetable broth.
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