Tuna upside down (Maklouba)

Prep. 20 mins

Cooking 15 mins

Serving 4

Easy

INGREDIENTS Measurements

2 cans Tuna in olive oil

2 cups Egyptian rice, cooked halfway

2 tablespoon olive oil

1 teaspoon mixed spices (cinnamon, cloves, cardamom)

1 cup vegetable or chicken stock

1 large eggplant, sliced and fried

2 tablespoon pine nuts, roasted

1 tablespoon parsley, chopped

salt and pepper

- Combine drained tuna with half the spices in a large bowl, Season with salt and pepper.
- Combine rice with the rest of the spices in a separate bowl.
- Place eggplant at the bottom of a greased round pot.
- Add half the rice mixture top with spiced Tuna; top with remaining rice.
- Pour stock over layered rice and Tuna mixture.
- Cover the pot and cook over medium-high heat until it starts boiling.
- Reduce heat and simmer for about 15 minutes, or until tender.
- Remove the pot from heat and let rest for about 15 minutes.
- Place a large serving plate on top of the pot and flip it over.
- Lift the pot off the plate to reveal the layered dish.
- Garnish with roasted nuts and parsley.