This is my all time favorite snack! I became addicted when we lived in Miami and had avocados in abundance, and it was served in many dishes. I use guacamole as an appetizer when entertaining almost every time, as a snack for my kids, and as a snack or salad for myself! Avocados are excellent sources of healthy mono-saturated fats, which are essential for keeping healthy cholesterol levels, improving blood pressure, and preventing heart disease. Avocados are also rich in potassium, vitamin K, vitamin B, vitamin C, and folate. Avocados are also one of the few foods rich in both insoluble and soluble fiber. Insoluble fiber is essential because it helps cleanse your body and will aid in the prevention of colo-rectal cancer as it flushes out and cleanses the colon quite well. Soluble fiber is great for your body because it remains in your body and make you feel fuller longer, preventing a person from eating more unnecessary calories and fats. Avocados have also been shown to significantly increase the body’s absorption of lycopene and beta carotene, so go ahead and add them to your salads and sandwiches!

With all of that said, I could eat this guacamole every day. And its a good thing it is extremely easy to make! Please, don’t bother buying it from a store! Please! A fresh avocado tastes SO much better and you will be so happy to see how easy it is to prepare. Sometimes I make it with only tomato and lime if I am missing the other ingredients and it still tastes just as wonderful! My general flavoring ratio is 1 lime and 1/2 tomato  per avocado, and optionally, 1 tbsp of chopped onion per avocado. Any more onion or tomato and it will be too liquified and saucy, which still tastes great as a salsa or dip, but will lack that nice, thick, and creamy texture of guacamole. The cilantro just gives it that perfect kick and flavor, so I always make sure to add it if I have it! I usually omit or limit the jalapeño if I have the kids eating with me, because that can get quite spicy for them!
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To pick an avocado, touch and press it gently, if it yields to your touch and is still firm, it is probably not ripe yet. And on the contrary if it is quite soft, has indentations, or is smushy it will be overly ripe or spoiled! You want it to be soft enough to give way a little bit under your fingers but still have firmness. You could also pull off the stump of the stem and check for a nice yellowish green color. Check out this useful post I pinned on Pinterest to help me pick avocados. 

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Literally, maqlooba means upside down or flipped over. That is exactly what this dish is- a pot full of deliciousness, flipped over onto a plate for serving. The first time I had this was at my friend’s house for dinner, and yes she is Palestinian. Maqlooba is traditionally a Palestinian dish, although it is commonly cooked in Syria, Jordan, Lebanon and all over the Middle East with some variations. Generally, maqlooba is a one pot stop of all things delicious: a combination of spiced rice, layered with chicken or lamb-or chickpeas for my plant based version- and a variety of fried vegetables that include cauliflower, eggplant, tomatoes, carrots, potatoes, and of course, garlic! 

This dish is unbelievably delicious, and worth every effort to assemble. This is not a difficult recipe, but it does take a few steps. 

I stuck to the classic recipe and tips given to me by my trusted sources, and combined fresh spices to make my favorite mix of flavor. I did cut down on frying for personal preference, but frying is a traditional part of maqlooba. My family cut out the meat to include this meal in our regular rotation of plant-based dinners because it is so flavorful and full of vegetables. Hopefully my modifications won’t be offensive to the traditional Palestinian kitchen! I highly recommend you try this recipe as it is so memorable and comforting. The first few times I have tried this dish, it has left such an impression on me that I NEEDED to develop my own recipe!

Helpful tips

1. First, I would say that frying is the traditional method and there is nothing wrong with frying. I simply don’t like to fry in my home for several reasons; splattering oil and fear being amongst a few. I find that I get wonderfully incredible results, with golden crispy veggies by roasting in a sheet pan. So I am 100% okay recommending this method.
2. It is essential to soak the rice. It will cook faster, and be less starchy. This will make for a nice fluffy rice grain that is not overly mushy because you had to add more water to cook it through. Add 1 cup more liquid than cups of rice. If you have soaked the rice, this amount of liquid will yield perfect rice that is not mushy. 
3. Use basmati as first choice, or long grain rice.
4. Salt the eggplant. People freak out about this step, but it literally takes 10 extra seconds to do. You’ll be amazed how much water comes up. Blotting away this water removes the supposed bitter juices (I guess I should taste those droplets to confirm), but more importantly it aids the eggplant in cooking to a crispy exterior and tender flesh. It loses that spongy texture that causes people to mislabel eggplant as an undesirable vegetable.
5. Combine your own fresh spices. I am BIG on using quality ingredients from a reliable source. So I prefer to use my own combination. If you like it more earthy, add more cinnamon and allspice. If you want more warmth, add more cardamom or ginger. It’s great to be able to purchase a spice labeled “maqlooba mix” but I often find some things in there that I don’t want, like MSG or too much salt. 
6. Use a good pot that gives you even cooking. I rely heavily (pun intended 😉 ) on my Staub cast iron pot for perfect rice. This pot is my choice for many reasons, but especially for rice because of the awesome lid designed to master the collection of condensation. Seriously, if you are a rice guru you know all about the towels, the domed lids, the Persian rice lid bonnets, etc. I found that this pot solves all problems when it comes to rice. 

Vegetables: Roasted or Fried?

First of all, I fry the sliced potatoes in the pot to be arranged around the base. The sizzle and get some color before I arrange everything else on top of them. There is no need to fry them separately. The potatoes won’t be fried on the top side that is covered with the rice mixture. They will absorb all the juicy flavors of the rice mixture and also keep the rice from sticking to the bottom of the pot. Instead of frying everything else, I roast them in the oven with a generous amount of sunflower oil in a sheet pan. The eggplant can absorb quite a bit of oil, simply because they are like sponges, so it is important to use the salt method to prevent them from being so spongy. I dislike an oily rice, so I love this variation of roasting the vegetables and then adding them to my pot of rice. I simply roast the cauliflower and eggplants on a sheet pan at 475 degrees for about 25 minutes.

Carrots can dry out in the oven, so I lightly fry them in the pan I mix the onions and rice in. First I fry the carrots with garlic slices, then remove them. I sauté the tomatoes, onions, and garlic together in that same oil before I stir in the rice with spices.  I love the flavor tomatoes impart to this dish so I use them diced, in a paste, and sliced fresh arranged on the base of the pot.  😉

A Vegan Option

This recipe is perfect for a vegan and plant based dinner option. It is also a whole lot faster to prepare without meat. It is definitely a filling dish without any meat, and we also add in some chickpeas sometimes for some extra protein. It’s so delicious and definitely a must in your dinner rotation.