Okay, I love maklube, I eat it all the time when I go to my arabic friends house before I get married…never asked for the recipe though 😦 and now I’m all the way in Texas and missing it.
So, here is my take on maklube, and…..it’s DELICIOUS!….
Can’t say enough, it’s easy and definitely something your guests will love 🙂
-aisha a. i’m posting this for you, sorry it took sometime to write it!
- 1 package cauliflower, cut into medium pieces
- 1 big eggplant or around 2-3 chinese medium sized eggplant, cut into big pieces.
- 3 carrots, peeled, and cut into chunks.
- 2 potatoes, peeled, and cut into medium cubes
- 1 onion, finely chopped
- 1 chicken, cleaned, skinned, and cut into 12 pieces.
- 3 cups uncle ben’s rice, or enriched long grain rice
- chicken bouillon cubes(opt.)
- 2 tsp cumin powder
- 6 cups water
- salt to taste
- 2-3 tbsp curry powder
- toasted almonds (sliced or whole)
- Marinate the chicken with salt and 1 tbsp of curry powder at least 4 hours, but I usually do it overnight, so the taste will absorb through the chicken.
- Fry the first four ingredients (the veggies) separately until tender.
- In a big deep pot, fry the onions with oil until tender, then add the chicken, cook it together with the onions for 5 minutes. Add the rice, and crushed bouillon cubes. Add the fried veggies.
- In a separate bowl, mix the curry powder, salt and water well, and add it to the pot. Mix just a little bit, and taste the maklube liquid if it has enough salt or too much salt.Cover well.
- Boil and then lower to med. heat for 30-45 minutes or until chicken is tender(you can also cook it in a pressure cooker which I usually do, for around 20 minutes).
- Serve in a nice big plate, and sprinkle with almonds. Serve with your favorite salad on the side and dig in! 🙂
p.s: please your own intuition when adding the amount salt, and curry powder!. I like foods that have enough salt than bland with less salt, and more curry powder, but everybody’s taste is different, so adjust willingly 🙂
I got this from my mom’s Japanese cook book. She made this a lot when I was a kid, and remember always loving it!
- Potato 230gr
- 1/2 Onion
- ground beef 100 gr.
Coating : flour, 1 egg, and japanese bread crumbs
- Peel potatoes, and cut in chunks. Soak in water for a little while. Then, boil with salt and water until cooked.
- Mash the potatoes, and season it with salt and pepper to taste.
- Chop onions, and cook with 1 tbsp of butter. Add ground beef, salt and pepper. Cook until all the liquid from the gr. beef evaporates. Add the potatoes and mix until well-blended.
- Divide into 4, and shape them into an egg-shaped ball.
- Dip into flour, and then the egg, and lastly roll into the bread crumbs.
- Fry them until golden.
1 small package mushroom
1 onion. chopped
3 tomatoes, chopped
Saute the onions in a pan with oil. Add the tomatoes. Cook for 5 minutes. Add the mushroom, salt and pepper cook for another 5 minutes, and turn off the stove. Set aside.
1 big salmon fillet (the ones from costco/ sams club) or arrange a couple of salmon fillet together. Butterfly the parts of the salmon that are too thick. Clean with water and pat dry
1/3 of a jar of mayonnaise
1/2 cup of Kikkoman soy sauce
3 tbsp lemon juice
In a big tray or a deep baking pan or a casserole dish, arrange the salmon fillets that it will cover the whole area.
Poke holes on them with a fork. Sprinkle a little salt. Spread the mayonnaise evenly on top of salmon ( I like lots of this!). Pour the Kikkoman soy sauce evenly. And then the lemon juice.
Then, add the Topping of mushrooms and tomatoes evenly. Sprinkle some pepper. Wrap it nice and tight with aluminium foil and bake at 375 for 25-30 minutes.
Okay, one day, my husband mentioned about un helva, and how much he loved it. I honestly never tried un helva in my life, and never saw it either. So I flipped a turkish cook book, and thought that it looked good and decided to make it. When my husband came home he loved it, but I was curious if he was just being nice to me..lol..so I brought it to my turkish friend (turkish guru for my turkish cooking), and she told me that it tasted good, but it is not quite the right un helva….lol…that’s what I needed to hear! She said I should’ve cooked it a more until the color becomes caramelized (from the sugar), therefore making it brown instead of pale cream color….
Well, I didn’t do well, making me curious to eat the REAL UN HELVA when I go to Turkey so I can make the right one..lol…but anyways, I’ll still show you what I made so you will know what not to make..hehehe….