Maglubeh (or maqlubeh or maklubeh) is a specific Palestinian food with mutton (chicken, beef), vegetables and rice; it is boiled until the rice is dry so that it can be returned to a plate. The Spaniards call it "Paella araba" and the English "Upside down dish". In Romanian it would translate overturned food.
Initially it was a peasant food; today, however, it is considered a special dish that is served to guests and is cooked on Friday, a holiday in Muslim countries.
The bean is native to the Middle East, Southeast Asia and North Africa. The bean is a broad bean, one of the oldest plants cultivated and much appreciated in antiquity by the Egyptians, Jews, Greeks, Romans, who used it in food, but also as an offering to the gods. The garden bean is known by several names: Vicia faba, broad bean, fava bean, faba bean, field bean, bell bean, or tic bean. The bean has multiple uses. Thus, in the human diet are used young pods, green and dried seeds, reached maturity, and sometimes even the leaves, prepared in different forms: salads, soups, broths, sauces, food, creams. The seeds, dried, roasted and ground, can be used to obtain coffee substitute, and in the form of flour, mixed with wheat or rye, are used to prepare an assortment of bread.
- 1 kg of green garden beans
- 2 cups and a half of rice
- 1/2 kg of beef
- 1 medium onion
- 1/2 bunch of green coriander
- 7-8 cardamom seeds
- olive oil
- 2 teaspoons spice for maqlubeh: cumin, cloves, ginger, pepper, bay leaves, cardamom, coriander
- salt to taste
- freshly ground pepper to taste
- pine seed ("snobar")
- almond seeds (halves)
- 1.5 l water
Preparation time: less than 120 minutes
PREPARATION RECIPE "Maglubeh bil foul akhdar" - "Maglubeh" with green garden beans:
Put water to boil with salt and onion in which I stuck the cloves, add the beef and cook in a pressure cooker for 45 minutes.
The onion is removed after the meat has boiled and the soup is strained.
The green garden bean is cut into 2-3 cm pieces.
Heat the olive oil in a non-stick pan and add the bean pods together with the finely chopped coriander, salt and freshly ground pepper to taste.
After 5 minutes, add a glass of water in which the meat was boiled and let it simmer for about 20 minutes.
The rice is scalded and washed well.
In the pan in which we cook maglubeh, a layer of rice is placed first; over the rice we put the bean pods and then the boiled beef.
Cover with the rest of the rice and sprinkle with the spice for maglubeh.
The soup in which the meat was cooked is seasoned with salt and poured over the rice, just enough to cover it.
Bring to a boil first over a normal heat and when it starts to boil, cover with a lid and reduce the heat to a minimum.
Boil for 20-25 minutes.
Turn over on the serving platter and leave for 5 minutes, then lift the pan.
Fry the pine nuts and almonds in oil until golden.
Sprinkle over maglubeh.
Serve with mixed Arabic salad or yogurt.
The Arabian rice must be well boiled, but the grain must remain firm; that's why the rice / water ratio is 1 cup rice / 1 cup and ¼ water.
"Maglubeh" can also be prepared with fresh berries from the green garden bean.