They said it could not be done, but then I did it.
It was a crisp, sunlit afternoon here in Princeton when I decided to make Maqloobah, a dish that always brought my family together. But this time, I wanted it to be unforgettable. The secret ingredient? Our cherished bottle of Sainfoin Valley Organic Olive Oil.
I started by spreading the freshest vegetables across my kitchen counter—eggplants, potatoes, etc. Their vibrant colors set the tone for what would soon be a masterpiece. With a drizzle of our olive oil over each slice, I placed them into the pot The aroma was immediate: rich and robust—the signature of Sainfoin Valley's golden elixir.
As the vegetables roasted, I turned my attention to the rice. I rinsed it thoroughly until the water ran clear, then soaked it, and sprinkled the ground cinnamon and black pepper, letting each grain absorb the promise of the spices it would soon embrace. Meanwhile, the fresh lamb mutton—tender and seasoned with warm, aromatic spices and onions—simmered in a pot, its broth filling the air with comfort.
The assembly was an art form. I layered the vegetables with care, starting with the eggplants at the base, followed by potatoes, etc., each layer glistening with olive oil. On top, I added the lamb meat and finally, the rice, pouring the fragrant broth over it all to tie the flavors together.
I placed the pot on the stove, turned the flame to low, and let time work its magic. As it cooked, I couldn’t resist sneaking a peek, the steam escaping like a promise of the feast to come. After an hour, the moment of truth arrived: flipping the pot.
With a deep breath, I placed a large tray over the pot and swiftly inverted it. The Maqloobah stood tall, every layer perfectly intact, the vegetables caramelized to perfection, the rice fluffy and fragrant, nothing burned! I served it with a side of Greek yogurt infused with fresh dill leaves and freshly chopped Persian cucumbers.
The first bite was a revelation. The richness of the Sainfoin Valley Organic Olive Oil Jerusalem had infused every layer, elevating the dish from delicious to irresistible, bringing me back to my homeland in Jerusalem. The vegetables were buttery and soft, the lamb juicy, and the rice delicately spiced. It was, without a doubt, the best Maqloobah I had ever made.
That evening, as my family gathered around the table, their smiles and empty plates told me everything I needed to know. It wasn’t just the Maqloobah that brought us together—it was the love and care poured into every step, crowned by the heritage of Sainfoin Valley Organic Olive Oil from our Holy Land of Jerusalem.
It is the tradition in our home. And every time I reach for that bottle, I’m reminded of how a simple touch of quality & heritage can transform a dish into a memory.
If our olive oil tastes and means just as much to you, please don't forget to share your story with us!
Sincerely,
Dr. AbdurRahman Isbieh
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