SYRIAN RICE

                   SYRIAN RICE

 

 

 

 





 

 I learned this recipe from my dear friend who passed away a year ago. I missed her and our conversations about food. This recipe is for her memory.

  She had told me that  she also  learned it from a Syrian friend. When I search  for Syrian rice pilaf I have found  many different  recipes which is called Makloubeh- means upside down. All of them are cooked with fried eggplant and cooked on  the stove and spicy. 

My recipe is  different from them; using raw eggplant and cooking in the oven. I can  guarantee that the taste is so good. 

 

INGREDIENTS

 

6 medium onions, sliced and sauteed

500g ground-minced beef

1 onion , chopped

6 tomatoes, sliced

3 medium size eggplant- aubergine, sliced

1 1/2 cup rice

 1 1/2 pint chicken stock

1 teaspoon salt

1/2 teaspoon black pepper

 

Soak rice in salty water 30 minutes, drain , wash under running water and drain again.

 Soak eggplant in salty and 1 teaspoon flour added water 15 minutes, wash well and slices.

 Heat 1 tablespoon olive oil in a pan, fry sliced onion until lightly brown. Slice tomatoes.

Heat 2 tablespoons olive oil in a pan add ground beef, cook until brown, add chopped onion, continue to stir further 10 minutes. 

For to prepare: 

In a dip casserole lay the ingredients. Start first with 1/3 of onion then 1/3 ground beef, then 1/2 of rice then 1/3 of sliced eggplant and sliced tomatoes. Repeat until all ingredients are used. Last layer must be tomato.

Pour hot chicken stock over very slowly . Bake about 180C-375F for 30-35 minutes or until rice is cooked.

Let rice set 10 minutes, run a spatula around the edge of the rice. Then place a serving dish upside down over the casserole.