The best trick in the recipe for this wonderful mekaluba is that you can prepare it a day in advance, and on the eve of the holiday just "beat" it by heating it for 20 minutes in the oven, flipping it and serving it. The result will be a mekaluba rich in everything good, every "digging" in it will reveal a hidden treasure of roasted chicken and vegetables.
Ines Shilot Yanai shares with us how to make seasoned rice that has hidden surprises like roasted chickpeas and a variety of vegetables, and along the way, a patent teaches ushow to turn the Makalova without it falling apart. The recipe is for a mekluba for 5-6 diners. For more information on the Maklova, go to: http://www.maklova.org/makaluba-recipe.html. For a recipe for a Makalova for five-six diners, visit: http://www.kalova.com/. Baking paper is cut out at the bottom of a large pot with a diameter of 26/28 cm. Arrange a little less than half the amount of roasted vegetables and chickpeas densely on the baking paper. Cook on very low heat for about 40 minutes. Tip for the holiday: you can prepare the mekaluba in advance, cover with foil, heat before serving in the oven at 100 degrees for 20 minutes, and turn over. It will help the mekaluba to come out evenly and without falling apart. Sprinkle chopped parsley on top and serve hot at the table. For more chicken recipes, visit CNN.com/sauce and click through the gallery for more photos and videos of chickpea and rice stews from around the world, including the U.S. and Canada. For the rest of the week, check out CNN’s food and drink coverage, including a selection of soups, stews, and stews, as well as a range of desserts.