This week, I will present a very popular dish in Palestine, maqlooba, hope you enjoy it. Submitted by Randa El Dabagh, Business Senior. Peel eggplants, cut into cubes, sprinkle with salt and set aside for at least one hour. Soak the rice in boiling water to cover for one hour.
Squeeze eggplants to remove excess water and deep fry in oil until browned.
Remove with a spoon and transfer to a pot. Pour out most of the oil, leaving 5-6 tbsp in the pot. Fry onions until golden then add meat. Add to eggplant along with the spices and mix together well. Pour boiling water over rice and bring to boil.