Ma'louba

Name: Ma'louba
Ingredients: 1½ cups basmati rice; 1 large globe eggplant, sliced into ¼-inch rounds (about 1 pound); 2 tablespoons kosher salt; 2 cups neutral oil, such as sunflower or canola; ½ cup cornstarch; 1 russet potato with skin, sliced into ¼-inch rounds; 2 large carrots, cut on the bias into ¼-inch rounds (about 2 cups); 1 head cauliflower, broken into 1½-inch florets (about 4 cups); 2 red bell peppers or 3 or 4 small mixed bell peppers, sliced into ¼-inch strips; 4 cups water or vegetable stock, plus more as needed; 2 tablespoons Seven-Spice Mix (page 26); 1 teaspoon ground turmeric; 2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly-ground black pepper, plus more as needed; Neutral oil, such as sunflower or canola, for greasing; 2 Roma tomatoes, sliced into ¼-inch rounds; 4 garlic cloves, thinly sliced; ¼ cup slivered almonds, toasted; ¼ cup chopped parsley; 2 cups plain whole-milk yogurt or Yogurt, Mint, and Cucumber Salad (page 218) for serving

lifeandthyme.com

A recipe for Ma'louba, a layered Palestinian rice dish by Chef Reem Assil.

View full recipe on lifeandthyme.com

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Ingredients

1½ cups basmati rice
1 large globe eggplant, sliced into ¼-inch rounds (about 1 pound)
2 tablespoons kosher salt
2 cups neutral oil, such as sunflower or canola
½ cup cornstarch
1 russet potato with skin, sliced into ¼-inch rounds
2 large carrots, cut on the bias into ¼-inch rounds (about 2 cups)
1 head cauliflower, broken into 1½-inch florets (about 4 cups)
2 red bell peppers or 3 or 4 small mixed bell peppers, sliced into ¼-inch strips
4 cups water or vegetable stock, plus more as needed
2 tablespoons Seven-Spice Mix (page 26)
1 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly-ground black pepper, plus more as needed
Neutral oil, such as sunflower or canola, for greasing
2 Roma tomatoes, sliced into ¼-inch rounds
4 garlic cloves, thinly sliced
¼ cup slivered almonds, toasted
¼ cup chopped parsley
2 cups plain whole-milk yogurt or Yogurt, Mint, and Cucumber Salad (page 218) for serving