Upside Down
It's been much longer than I wanted to. I haven't been able to read as much as I'd like, to ride my motorcycle on a twisted mountain road, to walk by the sea or to sit down in the privacy of my own thoughts and blog. Working for a living is the most overrated human activity. To take pride in what we do is acceptable but to surrender our identities to our careers is so pitifully vain. I honor what I do but what I do doesn't add or take away anything from what I truly am. Since my last business trip, work has been pressing parasitically on my personal space. I work for a living that's true but I need to eventually take a firm stand and not allow a job, any job, to turn my life upside down.
And this brings us to the recipe I chose to share with you today: Ma'loubeh or Upside Down is a Levantine eggplant dish. I often post about local recipes in their most basic form for a purpose. I want you, the reader, to be able to acquire, prepare and cook the dish without hassle. This is exactly the case with my Upside Down since there are so many more elaborate variations to this basic theme.
I must confess that as a child I was not a fan of eggplants at all. In fact, I'm not really that fond of them even today. However, I have changed my attitude to not eating something because I don't like to eating it and appreciating the fact that I have food on my table while many people are hungry around the world. You might be wondering why am I swaying left and right when all I intend to write about ultimately is a recipe. I guess this is my own way of getting in the mood for blogging again. I'm wetting my toes before I dive in and shiver in the briskly cool waters of November.
If you're into eggplants (as food or in some other twisted and kinky way) Ma'loubeh will turn you upside down. I wonder why they don't call it 69? Come to think of it, it's equally appropriate:-)
Ingredients:
2 cups rice - (long grain)
400 g ground beef or minced lamb
1 kg round eggplants - cut in slices (1” thick)
1 small onion – diced
Salt, pepper and spices as per preference (for the meat and rice)
1 cube chicken broth
1 tablespoon butter
1 tablespoon vegetable oil
Preparation:
Sahha W Hana
And this brings us to the recipe I chose to share with you today: Ma'loubeh or Upside Down is a Levantine eggplant dish. I often post about local recipes in their most basic form for a purpose. I want you, the reader, to be able to acquire, prepare and cook the dish without hassle. This is exactly the case with my Upside Down since there are so many more elaborate variations to this basic theme.
I must confess that as a child I was not a fan of eggplants at all. In fact, I'm not really that fond of them even today. However, I have changed my attitude to not eating something because I don't like to eating it and appreciating the fact that I have food on my table while many people are hungry around the world. You might be wondering why am I swaying left and right when all I intend to write about ultimately is a recipe. I guess this is my own way of getting in the mood for blogging again. I'm wetting my toes before I dive in and shiver in the briskly cool waters of November.
If you're into eggplants (as food or in some other twisted and kinky way) Ma'loubeh will turn you upside down. I wonder why they don't call it 69? Come to think of it, it's equally appropriate:-)
Ingredients:
2 cups rice - (long grain)
400 g ground beef or minced lamb
1 kg round eggplants - cut in slices (1” thick)
1 small onion – diced
Salt, pepper and spices as per preference (for the meat and rice)
1 cube chicken broth
1 tablespoon butter
1 tablespoon vegetable oil
Preparation:
- Mix the meat and onions in a frying pan over medium heat until golden brown
- Separately heat the eggplants in a large pan on both sides (10 minutes each) in the oven (high) then remove and wait for the pan to cool a little so you don't burn your hands. Uuuhhh, if you're the gorgeous woman I have in mind let me kiss that burn for you. If you're a man and happen to burn your hand, stick it somewhere then get back to cooking (don't forget to wash it first)
- Arrange the eggplants side by side and in layers if needed with the meat and onions
- Add 2 ½ cups water and 1 cube of chicken broth. Wrap in aluminum foil completely and return to oven for 20 minutes
- Remove and collect the sauce in a small pot
- In the same frying pan we used for the meat and onions, heat the butter then stir in the rice for a few minutes before throwing it in the sauce to cook (normal way of cooking rice)
- Bring in a new pot (its shape will determine the final look of the dish) and spread the eggplants, meat and onions at the bottom. Top with 1/3 the quantity of cooked rice then another layer of the remaining eggplants, meat and onions then the rest of the rice
- Place the serving glassware on top of the pot and turn Upside Down to get the dish ready for the table
- Enjoy with salted plain yogurt on the side (add some garlic for great taste)
Sahha W Hana
Comments
AB
About Isobel's comment, what if I told you both to write recipes as a duet (for it would almost be a beautiful song). Abufares, you have got some experience with that "duo writing", don't you?
All the best, my friend!
Upside Down lyrics,Jack Johnson
Who's to say
What's impossible
Well they forgot
This world keeps spinning
And with each new day
I can feel a change in everything
And as the surface breaks reflections fade
But in some ways they remain the same
And as my mind begins to spread its wings
There's no stopping curiosity
I want to turn the whole thing upside down
I'll find the things they say just can't be found
I'll share this love I find with everyone
We'll sing and dance to Mother Nature's songs
I don't want this feeling to go away
Who's to say
I can't do everything
Well I can try
And as I roll along I begin to find
Things aren't always just what they seem
I want to turn the whole thing upside down
I'll find the things they say just can't be found
I'll share this love I find with everyone
We'll sing and dance to Mother Nature's songs
This world keeps spinning and there's no time to waste
Well it all keeps spinning spinning round and round and
Upside down
Who's to say what's impossible and can't be found
I don't want this feeling to go away
Please don't go away
Please don't go away
Please don't go away
Is this how it's supposed to be
Is this how it's supposed to be
_____-------------------_____
Amigo
http://www.youtube.com/watch?v=s1yUJ-Ei8EQ&feature=PlayList&p=E2A086A3D9D9BBD8&playnext=1&playnext_from=PL&index=3
In principal I see no reason why you can't make this dish totally vegetarian. Just drop the meat. It might not taste as good but being a veggy... well you deserve it :-)
I always thought 69 is better than 96 although 99 is not bad at all.
:-D (there is no emoticon for a mischievous face!!!)
I really like eggplants sometimes especially if I've been eating healthy for a while and I'm starving for some fried junk.
I'm so glad I made you giggle. That was the whole point.
It's been a while since you've last been here and I'm glad your visit proved helpful.
Please let me know how your Upside Down turned out to be.
Well... it should literally come out upside down.
I have my own independent practice and if it were not for the obligations and responsibilities I would've not bothered with a second job. I'd rather be doing anything else than having 2 jobs.
Now to the other part of your comment which made me discover that in addition to you being one of the most wonderful people I know you are also so Picara;-)
If it's entirely up to me I don't mind being stuck with Isobel in a small kitchen to write duet recipes or for something far more original than that.
May be you can intervene on my behalf:-)
Thank you for the song
Thank you for the links although I would've preferred to read a word or two from you.
Yes my friend, sometimes I'm just overwhelmed by the whole work ethic concept. Don't get me wrong, I really work my ass off and always give 100% to any job I perform. But this is my whole point: I am bringing honor and value to work and it's never the other way around.
Upside Down is yummy and you should give it a try as soon as possible. Don't forget the yogurt on the side.
Yummm!
You and AB would have a fantastic meal together. Just split the rice.
It turned out DELICIOUS ...
On the picture ... are the green things stuffed kusa?
Maybe I'm wrong and need new glasses ...
Thanks for the recipe - next time I'll do it YOUR way! :-)
I love my job -sometimes- and it is a part of me cause partially I do something that I've always wanted to do, but I know what you mean when you say "my personal space" cause I've been trying to get it alot lately but in vien!!
and so, upside down brings the worst memories ever, I see how eggplant is unpopuler inhere! BUT.. when I get to find my own "Sea Side" piece of heaven, trying to run a way, and on that time I will call you and invite myself over "I'll be close to Tartous" and I will have ma'lobeh made by passion.
Cheers!
It was delicious! My girlfriend and me liked it.
Maqloobah lazizah!
Awafy Abu Fares!
AB
As I said there are so many variations. Mine is a very basic and easy one to prepare. The green things are eggplant slices, lollll. You either need new glasses or I need another camera:-)
It's not too late to reverse the process and get "unsucked" by the system.
I enjoy certain aspects of my jobs too but I won't let them get to my head.
And I take it you're following Sea Side which makes me very happy indeed.
Anytime Dania, you're more than welcome:-)
Since your girlfriend liked it she must prove it to you... Wow, it's an all around winning proposition :-)
Glad you both liked it really.
Most vegetables are underrated and under-appreciated while work is indeed overwrought with undue importance and appraisal.
I had Imam Bayaldi, on originally Turkish dish, at my aunt's house in Damascus so many years ago. I'll see what I can do, that is try to prepare it at home then post about it.
!
Good to see that you're back in action Abufares. Your Ma'loubeh is delicious.
Let's see if you, or anyone of your guests, remember this one:
What is the difference between "69" & "96" ? LOL This is like being back in school.
1 globe eggplant
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons butter
1 cup each: dried potato flakes (instant mashed potatoes), grates parmesan cheese
Preheat oven to 400F. While oven is heating, put butter in a baking dish and melt the butter in the heating oven. Peel the eggplant and slice it into 1/2" rounds. Feel free to cut the larger rounds in half. Whisk together egg, salt and pepper. Combine potato flakes and cheese in another bowl/plate. Dip eggplant into egg mixture, then coat in the potato/cheese mixture. Place rounds in preheated pan. Bake 10 minutes, then flip the eggplants and bake another 10 minutes. Serves 2.
If you want to see what they look like, there's a picture here: http://seidhr.blogspot.com/2009/08/potato-and-cheese-crusted-eggplant.html
Well you should consider the fact that many women look sexy in glasses.
Uuuuhhhh
Please tell us Oh Wise One, lolll.
I have no idea really but lately 99 has been constantly on my mind ;-)
Thank you for sharing.
Eggplant Lovers Unite!!!
I will give it a try. The photo on your blog made me drool :-)
Did I die and go to heaven??? Mariyah is here :) :) :)
A simple back rub will do!
It's not the same without you, and you know it, but I guess you enjoy being spoiled and sweet-talked by me. I'm always happy to see you here or anywhere else in fact.
See you, your place, Friday:-)
Thank you for your visit.
I was shooting for 50 but I think I will miss it (not hours a week, but to retire at 50)
Well we can't have it all I guess and what I have is sooooo good I shouldn't really complain.
Auf ihrem Weg zum Horizont
Hielt man fuer UFOs aus dem All
Darum schickte ein General
Eine Fliegerstaffel hinterher
Alarm zu geben, wenn es so war
Dabei war da am Horizont
Nur 99 Luftballons...Whatever that means, LOL.
The wise man said:
Definition of "69": "You eat mine, I eat yours"
Definition of "96": "You eat mine, I owe you one"
Thank you for your kind remark. You are obviously a charming person.
I've been to Hama many times and I found it most "interesting" food and otherwise... especially otherwise :-)
http://en.wikipedia.org/wiki/Hama
Your recipe wasn't very successful enough!
What is this gentle man:((If you're a man and happen to burn your hand, stick it somewhere then get back to cooking (don't forget to wash it first) .)).
I think you are bigger enough to write such that,especially you write about foods?
We visit this blog page because we used to read a very high standard and respectful writing;so I couldn't understand why you did that?
All the best man, you are free,it's your blog and your thoughts!
A man likes Syria.
My kids LOVE Ma'luubeh! We go more for the cauliflower kind.
Have a great day, even if it is at work.
I'm sure the food of Hama tastes great, just like everywhere else in Syria, the Levant and... well the rest of the world. However, being from Tartous I'm obviously more biased toward her than anywhere else, food included.
I'm sorry you don't enjoy my writing anymore but there's very little I can do about that.
You see, I too read plenty of stuff I don't like everyday but it never occurs to me to leave comments on blogs saying that their food is repelling or that their version of a certain dish is the monkeys version.
There is no way that my writing can "appeal" to everyone. Even Holy Text cannot claim such honor. My writing, technically speaking, remains very high standard. As to being respectful this is obviously subjective.
Nevertheless, you are always welcome to voice your opinion.
Thank you for your comments.
Welcome back, "Ilo Zaman Hal Amar Ma Ban."
You know it just occurred to me that we make Zahra exactly the same way as eggplants but we never call it Ma2loubeh. I, too, love it with Cauliflower, your kids are absolutley correct.
It's Thursday, the last day of the week and I'm happy that I will be breaking the chains later this afternoon.
A man likes Syria.
It's going to be my turn to start counting down soon ;-)
Ohhh, a countdown. Well I hope you enjoy the hell of out of your 0 Hour and make it last till Infinity ;-)
You know what! Sometimes I get the urge to turn my blog erotic especially in times like these when I have nothing (else on my mind) to write about.
Eating Upside Down with your naked man fueled my imagination with my own cravings.
Well it involves "one" naked woman and plenty of Labneh (http://en.wikipedia.org/wiki/Strained_yoghurt)
BTW, I strongly urge you to give it a try if you haven't already done so. Labneh as simple food or as a prop for a totally erotic adventure. Who knows, we might actually get lucky enough to read about it on your blog.
I'm sorry I'm not commenting there as much as I'd like but nevertheless I don't miss any of your posts. Always brilliantly sensual.
http://bizinformation.org/us/www.abufares.net
Don't delete!!!