The best trick in the recipe for this wonderful mekaluba is that you can prepare it a day in advance, and on the eve of the holiday just "beat" it by heating it for 20 minutes in the oven, flip and serve.
This tip is particularly successful, because the maklova requires a little investment on the one hand, but it will take a lot of stress off of you on the eve of the holiday itself (hey, you can even move the mold to other people's holiday table and heat it up at their place). The result will be a makluba rich in everything good, every "digging" in it will reveal a hidden and especially delicious treasure of roasted chicken and vegetables.
Maklova/Amir Menachem
Ingredients for the recipe
Quantity: 5-6 diners
A deep pot with a diameter of 26 or 28 cm
Baking paper cut to the size of the inner diameter of the pot
2 cups jasmine or Persian rice
1 small potato sliced into 0.5 cm thick slices
1 zucchini or zucchini sliced into 0.5 cm thick slices
1 carrot sliced into 0.5 cm thick slices
1 onion sliced into thick rings
1 small eggplant cut lengthwise and sliced into 1 cm thick slices
Oil spray or oil and a brush to brush the vegetables
6 units of chicks from chicken raised without antibiotics
1/2 tablespoon Bharat
1 teaspoon of salt
1 teaspoon of turmeric
1 teaspoon ground black pepper
1/2 teaspoon of cinnamon
To submit:
Chopped parsley
Preparation
1. Place the rice in a bowl, pour boiling water over it, soak for about an hour and filter.
2. In the meantime, heat the oven to 200 degrees. Arrange the vegetable slices in one layer in a pan lined with baking paper (if necessary, use two pans), brush with oil or spray with oil spray and roast for about 25 minutes.
3. Cut the chicks into quarters, heat oil in a wide pot, put the chicks in, sprinkle the dry spices over them and brown them on both sides. Pour 4 cups of water, bring to a boil and remove from heat. Keep aside with the cooking liquid.
4. Place the baking paper we cut out at the bottom of a large pot with a diameter of 26/28 cm and grease the sides of the pot well.
5. Arrange a little less than half the amount of roasted vegetables and chickpeas densely on the baking paper. Place half of the amount of rice on top, another layer of chickpeas and vegetables on top and finish with a final layer of rice.
6. Tightly tighten the contents of the pot, gently pour in the seasoned cooking liquid of the chicks (the one we kept aside), bring to a gentle boil, lower the heat and cover.
7. Cook on very low heat for about 40 minutes. Another option: put the pot in the oven covered for about an hour at a temperature of 170 degrees.
8. After the cooking time, remove from the heat and check with a knife that there are no more liquids in the pot. If there is no more liquid and the stew is ready, cover again and wait 10 minutes.
9. Attach a wide tray to the pot and turn the pot over on the tray, the paper will help the makluba to come out evenly and without falling apart. Sprinkle chopped parsley on top and serve hot to the table.
Tip for the holiday: you can prepare the mekaluba in advance, cover with foil, heat before serving in the oven at 100 degrees for 20 minutes and turn over.
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