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Western style magloba

Wasting money by throwing away meat?

Magloba is a decadent Arabian dish made from juicy cuts of meat, a variety of vegetables and fragrant spices.

Leftover meat is a problem for the pocket and the planet. For the energy and resources that are used to produce meat, and the environmental damage caused by its waste, we should make the most of it and throw away less. The magloba is by Federica Frattini, from Podere San Giuliano, San Lazzaro in Savena.

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1 H. 0 Min.
Medium
Chefs Special

Ingredients

Serves 6
600g basmati rice, cooked
350g meat cuts suitable for stock (chuck or brisket)
150g cherry tomatoes
, halved
4 medium potatoes
2 large eggplants
2 onions
2 cinnamon sticks
2 tbsp brown sugar
1 tbsp extra-virgin olive oil
1 tsp juniper berries
1 tsp peppercorns
1 tsp dried oregano
1 garlic clove
1 litre sunflower oil
white wine
Salt

Method

Place the meat in a large pot.

Add cinnamon, sugar, juniper berries, peppercorns, oregano and salt.

Add water until the meat is covered. Boil for two hours on medium heat.

Heat a pot with hot sunflower oil.

Slice potatoes in a thickness of 2mm. Fry potatoes in the oil and dry on blotting paper.

Season with salt just before serving.

Heat 2tbsp of olive oil.

Slice eggplants 1cm thick and grill.

Place the halved cherry tomatoes on a rack covered with parchment paper.

Dust with brown sugar, season with salt, oregano, chopped garlic and extra-virgin olive oil. Bake at 140°C for 2 hours.

Heat 2tbsp of olive oil and fry onion until brown. Add rice and toast for few minutes. Deglaze with dry white wine. Add to the meat broth and cook.

Serve by shaping the rice in a funnel. Place the rice pyramid on one side of the plate.

Serve by laying a 2cm thick slice of meat, then 2 slices of grilled eggplants. Lay the tomatoes and potatoes on the side, and the dish is ready to serve.

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