*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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My Jordanian husband makes this all the time. I don't care for the chicken with bones so he uses boneless skinless chicken breast and just reduces the boiling time. He also uses a pinch of saffron while soaking the rice... it gives it a nice flavor.
I submitted this recipe and I would just like to say that you can add chopped carrots to this dish as well The sweetness is wonderful. Also most of the time I do add maggi cubes (chicken bouillon cubes). Use at least one cube remember to salt after you add the cubes since chicken stock is salted. Also over the years I have started to add a little more spices try adding 1 tsp of cumin or curry. It's great.
This recipe is for a difficult middle eastern dish that i have had for years with friends and its perfect. I recently made it for my friends and they absolutely loved it i gave this recipe out to many people. And as for the measurements of allspice its perfect it tastes just like how arabic food should taste not bland!! Thanks imankay look forward for more recipes from you.
Good recipe. It is a bit time consuming and frustrating since you need 3-4 different pots to make it the wasy suggested but I am sure the end result is very pretty. Mine did not look that pretty but tasted good. I'd make it again.
Makloubeh is a traditional Middle Eastern dish that I first had in Jordan. I remember my mother making it and am now making it for my children. A few steps but fairly easy and so yummy. Plus the house smells great while it's cooking!
made exactly as described. Smelled nice. Was EXTREMELY mild - could use a lot more spices. I was disappointed. My kids ate it the first night but wouldn't finish the leftovers. Had to throw the rest away - and this makes a LOT. Won't be making again.