Maqluba (Upside Down Layered Rice Cake with Vegetables) recipe and introduction from Lamees Dahbour of Mama Lamees
A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don’t taste like vegetables, and traditional homemade versions are expensive and time-consuming to make. In our recipe, we grind a selection of fresh vegetables, salt, and savory ingredients to a paste that we can store in the freezer and reconstitute as needed. Leeks provide good allium flavor, and a small amount of freeze-dried onions support the fresh flavor of the leeks. Tomato paste and soy sauce provide an ultimate boost.
This recipe comes to us from Michael Harlan Turkell's book, Acid Trip. It is credited to Chef Jeremiah Langhorne of The Dabney in Washingon, DC.
This dish can be made wet and soupy if serving with fish, or firmer and more creamy like risotto if serving with chicken.
Note: Can be served cold/vegan.
Vegan and gluten-free