ASEEDAH RECIPE

Here's a recipe for a traditional Middle Eastern dish called "Makloubeh," also known as "Upside-Down Rice." It's a flavorful and hearty dish that combines rice, meat, and vegetables. Please note that the following recipe is a general guideline, and you can adjust the ingredients and measurements according to your taste and preferences.

Ingredients:

- 2 cups long-grain rice

- 1 pound bone-in chicken or lamb, cut into pieces

- 2 large eggplants, sliced into rounds

- 2 large potatoes, peeled and sliced into rounds

- 2 large tomatoes, sliced

- 1 large onion, thinly sliced

- 4 cloves of garlic, minced

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon turmeric

- 1 teaspoon cinnamon

- Salt and pepper to taste

- 4 cups chicken or vegetable broth

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until they become translucent.
3. Add the chicken or lamb pieces to the pot and brown them on all sides. Season with salt, pepper, cumin, coriander, turmeric, and cinnamon. Stir well to coat the meat with the spices.
4. Once the meat is browned, add the chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the meat is cooked through and tender. Skim off any impurities that rise to the surface.
5. While the meat is simmering, preheat the oven to 350°F (175°C). Grease a large oven-proof dish.
6. In a separate pan, heat some oil and fry the eggplant and potato slices until they are lightly golden on both sides. Remove from the pan and set aside.
7. Once the meat is cooked, remove it from the pot and set it aside. Strain the broth, reserving it for later.
8. Now, it's time to assemble the dish. Arrange the sliced tomatoes at the bottom of the greased oven-proof dish, followed by a layer of eggplant slices, then a layer of potato slices.
9. Next, add the cooked meat on top of the vegetables, spreading it out evenly.
10. Spread the soaked and drained rice on top of the meat, ensuring it covers the entire dish evenly.
11. Pour the reserved broth over the rice. The liquid should cover the rice completely. If not, add some water or broth to ensure proper cooking.
12. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for about 40-45 minutes or until the rice is fully cooked and tender.
13. Once cooked, remove the dish from the oven. Allow it to rest for 10 minutes.
14. To serve, carefully invert the dish onto a large serving platter, so the rice is on the bottom and the meat and vegetables are on top.
15. Makloubeh is traditionally served with a side of yogurt or a fresh salad.

Prepare Aseedah

1. Prepare the Aseedah:

   - In a large pot, bring the water to a boil.
   - Slowly add the sorghum flour while stirring continuously to prevent lumps from forming.
   - Reduce the heat to low and continue stirring until the mixture thickens and becomes a sticky dough-like consistency. This process can take about 10-15 minutes.
   - Season with salt to taste and remove from heat. Set the Aseedah aside.

2. Prepare the Sauce:

   - In a separate saucepan, heat the oil over medium heat.
   - Add the chopped onions and sauté until they become soft and translucent.
   - Add the minced garlic and cook for another minute until fragrant.
   - Stir in the chopped tomatoes, tomato paste, cumin, coriander, salt, and pepper. Mix well to combine.
   - If needed, add a little water to achieve a sauce-like consistency.
   - Reduce the heat and let the sauce simmer for about 10-15 minutes to allow the flavors to meld together.

3. Serve the Aseedah:

   - To serve, place a portion of the Aseedah in a bowl or on a plate.
   - Make a well in the center of the Aseedah and pour some of the prepared sauce into the well.
   - Optionally, you can top the Aseedah with cooked meat or vegetables for added flavor and texture.
   - Mix the Aseedah and sauce together before eating to combine the flavors.

Aseedah is often enjoyed with the hands by breaking off pieces of the Aseedah and using it to scoop up the sauce. It is a comforting and filling dish that can be adapted to suit individual tastes and preferences.