Maqluba with Turkey and Vegetables

Step 1: Prepare Rice

Pour 1 kg of rice into a large bowl and add water to soak. Let it soak while preparing other ingredients.

Step 2: Cut Turkey Meat

Cut 1 kg of turkey meat into bite-sized cubes.

Step 3: Prepare Eggplant

Peel the eggplants in stripes, then slice them into rounds. Arrange the slices in a tray, sprinkle generously with salt, and cover with water. Let them soak to remove bitterness.

Step 4: Prepare Potatoes

Peel the potatoes and slice them into rounds. Add them to the tray with the soaking eggplant slices.

Step 5: Start Fire and Heat Pans

Start a fire in the outdoor stove. Place a large pot on one burner for the rice and a frying pan on the other.

Step 6: Cook Turkey Meat

Add some vegetable oil to the large pot. Add the cubed turkey meat and cook until it's browned and cooked through, stirring occasionally.

Step 7: Fry Potatoes

Drain and rinse the eggplant and potato slices. Add vegetable oil to the frying pan and heat it. Carefully add the potato slices and fry until golden brown and tender. Remove and set aside.

Step 8: Fry Eggplant

Add the eggplant slices to the same frying pan and fry until golden brown. Remove and set aside.

Step 9: Assemble Maqluba Layers

Drain and rinse the soaked rice. Arrange the fried potato slices in a layer at the bottom of the large pot with the cooked turkey. Add a layer of rice over the potatoes. Then, arrange the fried eggplant slices over the rice. Add another layer of rice. Place chunks of butter on top of the rice and pour enough water to cover the rice by about an inch.

Step 10: Cook Maqluba

Cover the pot and place it back on the stove. Cook until the rice is tender and all the liquid has been absorbed. This usually takes about 20-25 minutes after boiling, then let it rest for 10-15 minutes off the heat.

Step 11: Prepare Salad Vegetables

Wash all the salad vegetables thoroughly. Finely slice the white cabbage, red cabbage, onion, green peppers, and cucumber. Dice the tomatoes and chop the parsley. Tear the lettuce leaves into smaller pieces.

Step 12: Grate Carrots

Grate the carrots using a grater.

Step 13: Mix Salad Components

Mix the sliced onion, green peppers, cucumber, tomatoes, and parsley together in a bowl.

Step 14: Invert Maqluba

Place a large serving platter over the top of the Maqluba pot. Carefully and confidently invert the pot onto the platter, allowing the Maqluba to settle into a beautiful dome shape. Let it rest for a few minutes before lifting the pot.

Step 15: Serve Maqluba with Salad and Yogurt

Arrange the various salad components (white cabbage, red cabbage, grated carrots, mixed salad, and lettuce) around the Maqluba on the platter. Add dollops of yogurt on the side. Drizzle olive oil over the salad and Maqluba, and sprinkle with salt and spices to taste. Serve hot.

• Soaking eggplant in salt water helps remove bitterness and prevents it from absorbing too much oil during frying.

• Ensure the rice is thoroughly rinsed until the water runs clear to achieve a fluffy texture.

• When inverting the Maqluba, let it rest for a few minutes before lifting the pot to ensure it holds its shape.

• Chicken or lamb can be used instead of turkey.

• Other vegetables like cauliflower or zucchini can be added or substituted.

• Spices like turmeric, cumin, and coriander can be added to the rice for extra flavor.