Assyrian Dishes © ALL RIGHTS RESERVED. 

Making the Chicken

• Place the breast fillets in a saucepan
  
• ​Add 5 cups of cold water & add the salt
  
• Cover & cook on low for 40 mins
  
• Remove the chicken & place on a plate
  
• ​Shred the chicken with a knife & fork
  
• In a frypan add the oil on high heat
  
• Add the onion & fry until translucent
  
• Add the shredded chicken & fry together
  
• Add the baharat spice & mix all together
  
• Remove from the pan & place in a bowl
  

Frying the Vegetables

• Season the potatoes with sea salt
  
• ​Season the eggplant with sea salt
  
• Pour some vegetable oil in a frypan
  
• Heat on med-high heat
  
• Dab the potatoes with a paper towel to remove excess water
  
• Place the potatoes in the frypan
  
• Flip & fry until golden brown
  
• ​Remove & place on a dish with paper towel for excess oil
  
•  Dab the eggplant with a paper towel to remove excess water
  
• Place the eggplants in the frypan
  
• Flip & fry until golden brown​
  
• Remove & place on a dish
  

• Remove excess oil from the pan
• Add the green capsicum, season with salt & fry until soft
  
• ​Remove from the pan & place on a dish
  
• ​Add the tomatoes in the pan, season with salt, fry on both sides until soft
  
• Remove from the pan & place on a dish
  

Making the Red Rice

• Rinse & strain the rice
• In a large pot add the oil on high heat
• ​Add the rice & add the tomato paste & mix together
  
• ​Reduce the heat to low, add 3 cups of boiling water & add the salt, mix together
  
• Cover & cook on low for 20 minutes
  
• Place the rice in a bowl
  

Layering the Makloubi

• Brush some oil on the bottom of the pot (so the makloubi comes out easily)
  
• Place the tomatoes first & spread evenly
  
• Add the green capsicum
  
• Spoon in some red rice on top, spread evenly & spoon down
• Add the eggplants
  
• Add the potatoes on top
  
• Spoon in the red rice on top, spread evenly
  
• ​Add the chicken, pack down with a spoon
  
• ​Add the rest of the rice on top, spread evenly & spoon down
  
• Cover & cook on low for 15 minutes
  
• Place a large dish on top of the pot & FLIP!​ 

Directions

Ingredients

Chicken Makloubi

​Red rice
2 cups Basmati Long Grain 
White Rice (soaked in water)
3-4 tablespoons Tomato Paste
4 tablespoons Light Olive Oil
1 tablespoon Salt
3 cups Boiling Water

Chicken Ingredients
2 Chicken Breast Fillets
1/2 large Onion (diced)
2 tablespoons Light Olive Oil
1 teaspoon Salt
1 teaspoon Baharat Spice

Vegetable Ingredients
3 Yellow Potatoes (peeled & sliced)
3 small Eggplants (sliced)
2 Green Capsicums (sliced)
2 large Tomatoes (sliced)
Sea Salt to season
Vegetable Oil for frying