2 garlic cloves, peeled and sliced
sea salt and black pepper 2 onions, peeled and thinly sliced
450g courgettes (ideally a mix of yellow and green), sliced lengthways
120g Puy or red lentils 4 large tomatoes, sliced, or 24 whole cherry tomatoes
600ml hot chicken stock 30g pine nuts or flaked almonds (or a mixture), lightly toasted
1 tbsp chopped flat-leaf parsley
1 tbsp chopped mint
1 Tip the rice into a bowl, add the turmeric and pour on sufficient water to cover, then leave to soak for an hour. Preheat the oven to 190o
C/Gas 5.
2 Cut the aubergines into slices, the thickness of a £1 coin. Brush them with olive oil on both sides and lay on a large baking sheet. Bake in the oven for 15–20 minutes until tender.
3 Meanwhile, put the mince or sausage into a bowl and add the spices, thyme, garlic, 1
/2 tsp salt
and a good scrunch of pepper. Mix thoroughly with your hands until evenly combined.
4 Heat 2 tbsp olive oil in a large frying pan, add the meat and stir over a medium-high heat until evenly browned. Tip out onto a plate; set aside.
5 Add a little more oil to the pan, then cook the onions and courgettes gently until soft and translucent. Remove from the heat.
6 Drain the rice thoroughly and toss with the lentils. Oil a tatin pan or large gratin dish and arrange a layer of tomatoes on the bottom. Layer half of the rice and lentils on top and cover with half of the aubergines. Add the spiced meat in a layer, followed by the onions and courgettes, the remaining aubergines and finally the rest of the rice and lentils.
7 Pour on three-quarters of the hot stock, cover and bake for 40 minutes, then add the rest of the stock, re-cover and return to the oven for a further 20 minutes or until the rice is cooked through.
8 Invert the maqluba onto a warmed large plate and sprinkle with the toasted nuts. Scatter the chopped parsley and mint over the surface and serve.
Food You Can't Say No To Tamasin Day-Lewis Published by Quadrille
FOODLOVERMAGAZINE.COM | 33
© SIMON WHEELER
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