Ma'loobet el Bedingan

Ma'loobet el Bedingan Recipe - Authentic Egyptian Dish

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 1 hour 20 minutes | Servings: 6

Introduction

Ma'loobet el Bedingan is a traditional Middle Eastern dish that features layers of tender beef, fragrant rice, and perfectly roasted eggplant. This dish is a true comfort food that is sure to satisfy your taste buds.

History

Ma'loobet el Bedingan has been a staple in Middle Eastern cuisine for centuries. The dish is believed to have originated in the Levant region and has since spread to other parts of the Middle East. It is a popular dish for family gatherings and special occasions.

Ingredients

vegetable oil
2 chopped onions
1 lb (454 g) lamb or beef cubes
salt and pepper
1 tsp cinnamon
0.5 tsp allspice
2 lb (907 g) eggplant, sliced into 0.33" thick slices
2 cups long grain rice
0.5 cup toasted pine nuts for garnish (optional)

How to prepare

In a large pan or skillet, fry the onions in 3 tbsp of oil over low heat, with the lid on, until they are softened and golden in color.
Add the meat and brown it all over.
Cover the meat with water, add salt, pepper, cinnamon, and allspice. Cook until the meat is tender, for about one hour. Make sure to add water as necessary to keep the meat covered.
While the meat is cooking, arrange the eggplant slices on a baking sheet. Brush both sides generously with oil and lightly season with salt. Broil the slices under a preheated broiler, turning once, until they are lightly browned on both sides.
Remove the pan with the meat from the heat and place a layer of eggplant slices on top.
Pour half of the rice evenly over the eggplant layer and season with salt.
Add a second layer of eggplant slices, then cover with the remaining rice.
Sprinkle with a little salt (if desired) and add just enough water to cover the rice. Do not stir.
Cover with a lid and bring to a boil, then simmer on the lowest possible heat for about 20 minutes or until the rice is tender. Add water if the casserole becomes too dry.
Let the casserole rest, but keep it warm for 20 minutes before serving.

Variations

You can substitute lamb or chicken for the beef in this recipe.
Add your favorite spices or herbs to customize the flavor of the dish.
Try adding diced tomatoes or bell peppers for a pop of color and flavor.

Cooking Tips & Tricks

Make sure to brown the meat well before adding water to ensure a rich flavor.

- Broil the eggplant slices until they are lightly browned to enhance their flavor.

- Be sure to cover the rice with just enough water to cook it perfectly without becoming mushy.

- Let the casserole rest for 20 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve Ma'loobet el Bedingan with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

Browning the meat before adding water helps to develop a rich flavor in the dish.

- Broiling the eggplant slices adds a smoky flavor to the dish.

- Simmering the casserole on low heat allows the flavors to meld together perfectly.

Ingredient Substitutions

You can use ground beef or lamb instead of beef cubes.

- Use any type of nuts for garnish if you prefer a different flavor.

Make Ahead Tips

You can prepare Ma'loobet el Bedingan ahead of time and reheat it before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Ma'loobet el Bedingan in a large serving dish and garnish with toasted pine nuts for a beautiful presentation.

Pairing Recommendations

Ma'loobet el Bedingan pairs well with a side of tabbouleh salad or hummus for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers of Ma'loobet el Bedingan in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ma'loobet el Bedingan contains approximately 400 calories.

Carbohydrates

Each serving of Ma'loobet el Bedingan contains approximately 45 grams of carbohydrates.

Fats

Each serving of Ma'loobet el Bedingan contains approximately 15 grams of fats.

Proteins

Each serving of Ma'loobet el Bedingan contains approximately 20 grams of proteins.

Vitamins and minerals

Ma'loobet el Bedingan is a good source of vitamin B6, iron, and potassium.

Alergens

This recipe contains nuts (pine nuts) and may not be suitable for those with nut allergies.

Summary

Ma'loobet el Bedingan is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Ma'loobet el Bedingan is a delicious and comforting Middle Eastern dish that is perfect for family gatherings or special occasions. With layers of tender beef, fragrant rice, and perfectly roasted eggplant, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. Ma'loobet el Bedingan, a traditional Middle Eastern dish that translates to "upside-down eggplant," is a dish that has been passed down through generations in my family. I learned how to make it from my own grandmother, who learned it from her mother, and so on.

As a young girl, I would watch in amazement as my grandmother lovingly prepared this dish in her kitchen. The aroma of spices and roasted eggplant filled the air, and I couldn't wait to taste the final product. I would often sit at the kitchen table, listening to her stories about how she learned to make Ma'loobet el Bedingan.

She told me that the recipe originated from her own mother, who learned it from a neighbor when they lived in Lebanon. The neighbor had traveled from Palestine and brought with her this delicious recipe. My grandmother's mother made a few adjustments to the original recipe, adding her own special touch to make it uniquely hers.

As I grew older, I began to help my grandmother in the kitchen, learning the secrets of making Ma'loobet el Bedingan. She taught me how to properly slice the eggplant, how to season the meat just right, and how to layer the ingredients in the pot to create the perfect dish. I was eager to learn and would often spend hours in the kitchen with her, soaking up all of her culinary wisdom.

Over the years, I have made Ma'loobet el Bedingan countless times for my own family and friends. Each time I prepare this dish, I am reminded of my grandmother and the love and care she put into every meal she made. I can still hear her voice guiding me through the recipe, encouraging me to add a little extra spice here and a pinch of salt there.

One of my fondest memories of making Ma'loobet el Bedingan was when I made it for my husband for the first time. He had never tried this dish before and was curious to see what all the fuss was about. As he took his first bite, his eyes lit up with delight, and he declared it the best thing he had ever tasted.

Since then, Ma'loobet el Bedingan has become a staple in our household. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to the next generation. I take pride in knowing that I am carrying on a family tradition that has been passed down for generations.

As I sit in my kitchen now, preparing Ma'loobet el Bedingan for dinner tonight, I can't help but feel a sense of pride and gratitude for the recipe that has been a part of my family for so long. I am grateful for my grandmother and the love she showed me through her cooking, and I know that every time I make this dish, I am honoring her memory and keeping our family traditions alive.