Upside-down Company Platter

Jordanian Upside-Down Company Platter Recipe with Lamb, Eggplant and Rice

Region / culture: Jordan | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6

Introduction

Upside-down Company Platter, also known as Makhlubbi, is a traditional Middle Eastern dish that is as visually stunning as it is delicious. This dish is perfect for entertaining guests or for a special family meal.

History

Makhlubbi has its origins in the Levant region, particularly in countries like Jordan, Palestine, and Syria. The name "Makhlubbi" translates to "upside-down" in Arabic, referring to the unique presentation of the dish.

Ingredients

1 medium eggplant, sliced
olive oil
2 medium carrots, peeled and sliced
1.5 lb (680 g) lamb (traditional choice) or beef, cubed
0.5 cup finely chopped onion
1 to 2 cloves of garlic, minced
2 tsp salt
0.5 tsp pepper
0.25 tsp ground allspice
0.25 tsp ground nutmeg
a dash of cinnamon
1.5 cups + 3 cups of water
2 cups long-grain rice
0.5 to 1 tsp saffron
0.25 to 0.5 tsp turmeric

Garnish

2 fresh tomatoes, cut into wedges
2 lemons, cut into wedges
sprigs of parsley
0.25 cup toasted almonds

How to prepare

Cover the eggplant with salt water and let it soak for 30 minutes.
Drain the eggplant and pat it dry.
In a large heavy saucepan or Dutch oven, heat 2 tbsp of olive oil. Add the sliced eggplant and carrots, and fry them.
Remove the fried vegetables and set them aside.
In the same oil, brown the lamb or beef along with the chopped onion and garlic.
Add 2 tsp of salt, 0.5 tsp of pepper, 0.25 tsp of ground allspice, 0.25 tsp of ground nutmeg, a dash of cinnamon, and 1.5 cups of water.
Bring the mixture to a boil, then reduce the heat and simmer it covered until the meat is tender. This will take about 30 minutes for lamb and 45 to 60 minutes for beef.
Meanwhile, in a separate saucepan, boil 3 cups of water.
Remove the saucepan from heat and add the long-grain rice, 0.5 to 1 tsp of saffron or 0.25 to 0.5 tsp of turmeric.
Cover the saucepan and let the rice soak for 10 minutes.
Drain the rice and set it aside.
Once the meat is tender, drain and reserve the broth.
Place the browned vegetables over the meat in the saucepan.
Arrange the eggplant and carrot slices attractively on top.
Carefully top the vegetables with the soaked rice, making sure to level it.
Add enough water to the reserved broth to make 3 cups.
Slowly pour the broth over the rice. Do not stir!
Return the saucepan to heat, bring it to a boil, then simmer it covered until the liquid is absorbed. This will take about 15 minutes.
Turn off the heat and let it stand covered for 15 more minutes.
Invert the saucepan onto a large attractive platter that is at least 2 to 3 inches larger in diameter than the saucepan.
Let it stand for an additional 10 minutes while preparing 2 fresh tomatoes cut into wedges, 2 lemons cut into wedges, and sprigs of parsley.
Carefully remove the pan to ensure the rice maintains its shape.
Sprinkle the dish with 0.25 cup of toasted almonds.
Arrange the tomato and lemon wedges, as well as the parsley sprigs, around the edges of the platter.
Serve the makhlubbi with a bowl of plain yogurt to spoon over the top.
Squeeze lemon juice over the makhlubbi according to taste.
Serve with pita bread and sliced cucumbers in olive oil and vinegar.

Variations

Substitute the beef or lamb with chicken or turkey for a lighter version of the dish.
Add additional vegetables like bell peppers or zucchini for extra flavor and nutrition.

Cooking Tips & Tricks

Soaking the eggplant in salt water helps to remove any bitterness.

- Browning the meat before cooking it with the spices enhances the flavor of the dish.

- Layering the vegetables and rice carefully ensures a beautiful presentation when the dish is inverted onto a platter.

Serving Suggestions

Serve Makhlubbi with a side of plain yogurt, pita bread, and a salad of sliced cucumbers in olive oil and vinegar.

Cooking Techniques

The key cooking techniques for this recipe include frying, simmering, and steaming the rice to ensure that each component is cooked perfectly.

Ingredient Substitutions

If you don't have saffron, you can use turmeric as a substitute for color and flavor. You can also use chicken broth instead of water for added richness.

Make Ahead Tips

You can prepare the meat and vegetable mixture ahead of time and assemble the dish just before serving. The rice can also be soaked in advance to save time.

Presentation Ideas

Arrange the tomato and lemon wedges, as well as the parsley sprigs, in a decorative pattern around the platter for a beautiful presentation.

Pairing Recommendations

Pair Upside-down Company Platter with a glass of mint tea or a refreshing cucumber lemonade for a complete Middle Eastern meal experience.

Storage and Reheating Instructions

Leftovers can be stored 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 Upside-down Company Platter provides approximately 400-500 calories, depending on the portion size.

Carbohydrates

The main sources of carbohydrates in this dish are the long-grain rice and the vegetables like eggplant and carrots.

Fats

Olive oil is the primary source of fats in this recipe, providing heart-healthy monounsaturated fats.

Proteins

The beef or lamb in this dish is a rich source of protein, essential for muscle growth and repair.

Vitamins and minerals

The vegetables in this dish provide a variety of vitamins and minerals, including vitamin C from the tomatoes and lemons, and potassium from the eggplant and carrots.

Alergens

This recipe contains nuts (almonds) and gluten (from pita bread), so it may not be suitable for those with nut allergies or gluten sensitivities.

Summary

Upside-down Company Platter is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Upside-down Company Platter, or Makhlubbi, is a flavorful and visually impressive dish that is perfect for special occasions or gatherings. With layers of tender meat, fragrant rice, and colorful vegetables, this dish is sure to impress your guests.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Upside-down Company Platter. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the lake. Martha was known for her incredible cooking skills, and I always looked forward to trying out her latest creations.

On that particular day, Martha had invited a few of our mutual friends over for a small gathering. As we sat around the kitchen table chatting and sipping on our tea, Martha disappeared into the kitchen and returned with a beautiful platter of food. It was a sight to behold – layers of colorful vegetables, tender meat, and a golden-brown crust on top.

I couldn't resist asking Martha what she had made, and she simply smiled and said, "Upside-down Company Platter." I was intrigued by the name and couldn't wait to try it. With each bite, I was transported to a world of flavor and texture unlike anything I had ever tasted before. The combination of savory meat, sweet vegetables, and buttery crust was pure magic.

After we had finished our meal, I asked Martha for the recipe. She laughed and said it was a family secret that had been passed down for generations. But she could tell how much I loved it and promised to teach me how to make it myself.

Over the next few weeks, Martha invited me back to her cottage several times to teach me the ins and outs of making Upside-down Company Platter. She showed me how to marinate the meat in a special blend of herbs and spices, how to caramelize the vegetables to perfection, and how to create the flakiest crust imaginable.

As I watched and learned from Martha, I couldn't help but feel grateful for her generosity and kindness. She had taken me under her wing and shared with me a recipe that was near and dear to her heart. I knew that I had to do the same for others – to pass on this culinary treasure to future generations.

And so, armed with Martha's guidance and my own determination, I set out to perfect the recipe for Upside-down Company Platter. I experimented with different ingredients, adjusted cooking times, and even added my own twist here and there. Each time I made the dish, I felt a sense of pride and accomplishment knowing that I was carrying on a tradition that meant so much to me.

Years passed, and I became known among my family and friends as the "Upside-down Platter Queen." Whenever there was a special occasion or a gathering, they would always request that I make my signature dish. And each time I did, I would think back to that fateful day at Martha's cottage and how it had changed my life forever.

Now, as I sit here in my own kitchen, surrounded by the aromas of herbs and spices, I can't help but feel grateful for all the wonderful people and experiences that have shaped me into the cook I am today. And as I prepare to serve my Upside-down Company Platter to my loved ones, I know that I am honoring not only Martha's legacy but also my own journey of discovery and growth in the world of cooking.