the recipe chief(g)ethis is a series of articles highlighting the best recipes from our chefs Strasbourg(e)etc. the the concept is simple: we go into the kitchens of our favorite restaurants and we prepare the dish of their choice with them and show you all the steps to prepare it at home. after kimchi a traditional Korean restaurant You are wet Maru where pasta Alla Genovese from Fratelli Marmiwe leave in the direction of Krutenau to meet Jacobthe leader From the Olivier restaurant. In the menu: amakloubeh (or Msmart), a traditional Middle Eastern meal that can be enjoyed with the whole family gathered around the table.
Olivier a A small traditional Palestinian restaurant located in the Rue de l’Abreuvoir district Krutenauvery close to central campus. It is run by a family of well-known restaurateurs in Strasbourg: Hasna and Jacoband their two children are never far away.
With 20 seats and sober oriental decor, The discreet restaurant offers aromatic dishes with an accent But Palestine but also from Syria or MoroccoHasna’s country of origin. Appetizerscouscous, hummus, likefalafels, kefta, tajine: we find it there a wide variety of home-cooked meals After years of working in the oven, Jacob reaches perfection.
It is known by him kindness and original cuisine, L’Olivier it’s one of those little nuggets we come across that makes us want to go back.
So come to your oven, friends, we will prepare an original, friendly dish, unknown to us, but full of amazing flavors: Makloubeh (literally means “bottom-up”) (we will soon understand why). To find all the ingredients, we advise you to go to specialized oriental food stores.
To make Makloubeh for 6 on the Olivier road, you will need:
- 6 small eggplants
- 8 small potatoes
- 3 bell peppers
- 2 tomatoes
- Bay leaf
- pine nuts
- Blanched almonds
- 600 grams of beef, chicken, lamb, beef
- Himalayan pink salt (this bonuses)
- Aleppo pepper (or classic black pepper)
- Two black lemons from Iran (also called slaked lime)
- 400 grams of basmati rice
- Lots of oil for frying
- Some butter
- Typical Turkish yogurt Ayran
- Chef’s signature: beef bones from previous preparation for broth (you can also use chicken carcass)
Step 1 : achieve a broth that will boil for at least a good hour. Put 3-4 liters of water in a large pot and add two black lemons, salt, about ten cardamom seeds, 3 cloves, 5 or 6 bay leaves and bones if any. As you prepare the rest of the recipe, the water volume will decrease and the flavor will be concentrated.
Step 2 : To rob vegetables and cut them into fairly small thin slices, then we put them on top of each other.
Step 3 : In in boiled oil, fry eggplants, then half a pepper, then potatoes until golden. Drain them to remove excess oil.
Step 4 : Cut the meat into large pieces and fry in a little oil until browned, during this time wash the rice to remove excess starch and lightly toast the almonds and pine nuts in the pan.
Step 5 : In a pot (non-stick), put tomato and potato slices, then add meat, eggplant and pepper in large pieces.
Step 6 : Next, place three cups of raw rice on top of the preparation, leaving plenty of space as the rice will bulk up. Add some butter on top.
Step 7 : Strain the broth and pour it into the pot. Close the lid and cook on low heat for 15 minutes. The rice will absorb the water and the pan will harden. After the preparation is already moistened and the rice is cooked, turn the pot like a cake without a mold.
Step 8 : Once the “cake” is unmolded, top it with pine nuts and almonds, then add dill and mint for a little freshness and you’re done! We can eat all of them with yogurt, which acts as a sauce.
Oriental restaurant and catering
14 Rue de l’Abreuvoir 67000 Strasbourg
Phone: 09 88 40 01 48