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Title: Maclubi
Categories: Casserole Poultry Jewish Meat Yemeni
Yield: 6 Servings
| 2 | tb | Oil |
| 2 | ts | Salt |
| 1 1/2 | c | Rice |
| 3 | c | ;Boiling water |
| 1 | lg | Eggplant |
| 1 | c | Oil |
| 2 | c | Zucchini, sliced |
| 1/2 | lb | Lamb, boneless |
| 1/2 | lb | Chicken, boneless & boiled |
| 3/4 | c | Margarine or butter |
| ;(1 1/2 sticks) | ||
| 1 | tb | Salt |
| 1 | ts | Pepper |
| 1/4 | c | ;Water |
Heat the 2 tb. of oil in a large saucepan with the 2 tsp. of salt. When oil is hot, stir in rice and saute until the rice is golden. Pour in the boiling water and cook the rice, covered, over low heat until all of the water has been absorbed.
Peel the eggplant; cut it into 1/2" slices. Saute the eggplant slices in the 1 c. of oil, a few slices at a time, until the slices are golden on both sides. Add more oil if necessary. Remove from the skillet; drain on paper towels. In the same oil, saute the zucchini slices until golden. Remove the zucchini; drain on paper towels.
Cut the lamb into 2" pieces and brown in the remaining oil. Cut the boiled chicken into 2" pieces.
Cut half of the butter or margarine into small pieces and put on the bottom of a large heatproof dish. Mix 1 tb. salt and 1 tsp. pepper into the rice. Put a small amount of the rice on the bottom of the dish to cover. Arrange a layer of 1/3 of the zucchini and eggplant slices over the rice. Cover with half the chicken cubes. Add another layer of rice. Arrange half the lamb cubes over the rice layer. Cover the lamb with another 1/3 of the eggplant and zucchini slices. Cover with a layer of rice. Add the remaining chicken and a layer of rice. Layer with the remaining eggplant and zucchini slices. Cover the vegetables with the remaining lamb. Complete the layers with the remaining rice. Dot with remaining butter. Sprinkle 1/4 c. of water over all.
Cover the casserole with a lid or aluminum foil; cook on the stove over low heat until all of the ingredients are hot.
Yield: 6 to 8 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pp. 155-156. ISBN 0-8050-0394-0. Posted by Cathy Harned.
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