Assyrian Dishes © ALL RIGHTS RESERVED. 

Vegetarian Makloubi

Rice Ingredients
3 cups Basmati Long Grain Rice
1/2 cup Vermicelli Pasta
5 tablespoons Light Olive Oil
1 tablespoon Salt
4 cups Boiling Water

2 Green Capsicums
1 large Onion
2 Tomatoes
3 Yellow Potatoes
1 Large Eggplant
Salt for seasoning
Vegetable Oil for frying

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Directions

• Cut out the core of the tomatoes & slice the tomatoes
  
• Cut out the core of the capsicums, remove the seeds & slice & cut the capsicums 
  
• Peel the onion & cut the ends
  
• Cut in the middle and cut in thick slices from the ends
  
• Peel & slice the potatoes 
  
• ​Peel & slice the eggplant
  
• Salt the eggplant
• Add vegetable oil in a deep frypan
  
• Heat the oil on high heat
  
• Fry the eggplants and potatoes on both sides
  
• Place them on paper towel to remove excess oil
• Remove the oil
  
• Sauté Tomatoes, onions, capsicums separately
  
• Soak the rice for 20 minutes
  
• Drain & rinse the rice
  
• Heat a pot on high heat & add the olive oil
  
• Add the rice & vermicelli pasta & fry for a couple of minutes
• Add the boiling water & salt and stir together
  
• ​Cover & cook on low heat for 20 minutes
  
• Stir once before turning off
  
• Brush some oil on the bottom of the pot (so the makloubi comes out easily)
  
• Layer a pot with the tomatoes first then eggplant, eggplant, onion, potato and green capsicum
  
• Add all the rice in the pot and pack in the rice with the back of a spoon
  
• Place a dish on top of the rice and warm on low heat for 20 minutes
  
• Place a flat dish on top of the pot and FLIP!

Ingredients