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Aubergine Maqloobeh (Maqloobet Bathenjan)

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

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Aubergine Maqloobeh (Maqloobet Bathenjan)
Aubergine Maqloobeh (Maqloobet Bathenjan)
Print Recipe
  • CourseMain courses
  • CuisineSyrian
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Aubergine Maqloobeh (Maqloobet Bathenjan)
Aubergine Maqloobeh (Maqloobet Bathenjan)
Print Recipe
  • CourseMain courses
  • CuisineSyrian
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Ingredients
  • 2 cups rice
  • 4 aubergines large
  • 1 kg chicken with bones
  • 2 handfuls any nuts
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp pointed red pepper
  • salt
  • vegetable oil for deep frying
Servings: servings
Instructions
  1. Cut the aubergines into thin slices vertically (0.5 – 1 cm thick), you can peel them first if you prefer. Sprinkle each slice with salt and leave in a strainer for at least half an hour.
  2. Wash rice, soak in hot water for half an hour, then strain it.
  3. Cut chicken into large pieces and leave to simmer in 2 liters of water for 30 minutes. Add pepper and 2 ½ tsp of salt.
  4. Remove chicken pieces from the broth, remove bones, and cut the meat into small pieces as desired with your hand or a fork. Keep the broth!
  5. Deep fry the aubergine slices until they become golden.
  6. In a cooking pot, lay the aubergine slices until they cover the bottom in one layer. Add a layer of chicken pieces. Pour half of the rice over chicken carefully. Flatten it with a spoon.
  7. Lay another layer of aubergine over the rice. Then pour the remaining rice.
  8. Add the cinnamon and turmeric into the broth. And gently pour 3 cups of broth in the pot over the rice.
  9. Bring to a boil then cover and leave to simmer on low heat for 30 minutes.
  10. After turning the heat off, wait for 20 minutes then turn the pot upside down over a deep tray.
  11. Lay the remaining chicken pieces on top and sprinkle with toasted nuts. Bon appetit!
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Filed Under: Uncategorized Tagged With: chicken, dairy-free, gluten-free

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Contributor

Noura Tawil (Syria)
English to Arabic freelance translator and TWB volunteer translator.

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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