ABOUT THE ART
Copy after Jan Sanders van Hemessen (Netherlandish, active by ca. 1524–died ca. 1564). The Calling of Saint Matthew. Oil on wood. 43 7/8 x 59 1/2 in. (111.4 x 151.1 cm). New York. The Metropolitan Museum of Art.
This painting depicts the moment when Matthew abandoned his profession as a tax collector to become an apostle, and was painted by Van Hemessen in multiple versions. Van Hemessen was one of the first artists from the Netherlands to incorporate genre elements into his biblical works, and the exaggerated poses of the figures, influenced by Italian art, are a common feature of his style.
Saint Matthew the Apostle and Evangelist – September 21st
Matthew was one of Jesus’ first disciples. Tradition equates him with Levi the tax collector and the author of the Book of Matthew. Not a lot is known about Matthew from scripture, but his gospel is oriented toward a Jewish church and filled with references to the Old Testament. The Evangelist, symbolized with a winged man, reminds us that Matthew focused on Jesus’ humanity and Jewish life.
As Matthew was Palestinian, we thought it would be great to have a favorite Palestinian comfort food—Maqloobeh, which is Arabic for upside down. This lamb and rice dish hits the spot and is great for welcoming company, just as Matthew (Levi) did for Jesus after his conversion. Geoffrey and his son Luke had an unforgettable dinner of hospitality and friendship while in Bethlehem visiting a Palestinian family. They served this dish with a refreshing mint lemonade. It was eye-opening and heartbreaking to hear of their daily struggles in that politically complicated part of the world. Matthew knew of such hardship and tradition says he died a martyr.
Maqloobeh with Seven Spices and Yogurt Sauce
Maqloobeh is a Middle Eastern one-pot dish made with layers of spiced rice, eggplant, and lamb, cooked together until tender and aromatic. The name "maqloobeh" literally means "upside-down" in Arabic, which refers to the traditional method of flipping the cooked dish onto a platter to reveal the layers. The dish is typically seasoned with a blend of seven spices. It is served with a creamy yogurt sauce on the side for a delicious balance of flavors and textures.
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Ingredients
1 1 Eggplant, sliced
3 - 4 3 - 4 Lamb Steaks
2 cups 2 Short Grain Rice
1 tbsp 1 Seven Spices
1 1/2 tsp 1 1/2 Salt
1/2 tsp 1/2 Black Pepper
5 cups 5 Water
1/4 cup 1/4 Pine Nuts
Olive oil
- Spices
1 tablespoon 1 allspice
1 tablespoon 1 ground coriander
1 tablespoon 1 cinnamon
1 1/2 teaspoons 1 1/2 black pepper
1 1/2 teaspoons 1 1/2 ground cloves
1 1/2 teaspoons 1 1/2 ground cumin
1 1/2 teaspoons 1 1/2 ground nutmeg
- Yogurt Sauce
1/2 cup 1/2 whole milk Greek yogurt
1/2 cup 1/2 crème fraiche
2 teaspoons 2 freshly squeezed lemon juice
1 teaspoon 1 salt
2 2 garlic cloves, grated
Directions
- Preheat the oven to 400 °F.
- Slice the eggplant into pieces a few cm thick.
- On a baking tray, pour some olive oil. Take a slice of the eggplant and dip it in the oil, turning it over and dipping again until well covered. Place on a separate baking tray and repeat for all eggplant slices. Use as much olive oil as needed.
- Bake the oiled eggplant slices in the oven until nicely browned – about 20 – 25 minutes depending on thickness.
- On another baking tray, place the lamb steaks. Season with salt and pepper on both sides. Bake in the oven until brown and the internal temperature reaches 145 °F, usually around 20 minutes depending on the thickness of the steak.
- In a bowl, add the rice, seven spices, and salt and pepper. Mix together.
- Cut a circular piece of parchment paper to fit the bottom of a deep pot. Spray the bottom of the pot with oil and then place the parchment paper in the bottom.
- Add in your cooked lamb steaks, followed by your cooked eggplant slices and then pour over your uncooked rice mixture.
- Place an oven safe plate upside down on top of the rice to keep everything from floating.
- Add 5 cups of hot water.
- Cover with a lid and bring to a constant boil. Once boiling, reduce to a simmer. Let cook for 20 – 30 minutes or until all the water has evaporated and the rice is fluffy. Remove the plate after about 10 – 15 minutes.
- Find a large flat plate and place it on top of the pot. Holding onto the plate and pot handles, in one confident motion, quickly lift and flip upside down.
- Lift the pot up to reveal your Maklouba and remove the parchment paper.
- Sprinkle with pine nuts and enjoy with traditional bread and yogurt sauce.
- 7 Spices Directions
- Mix together until well combined.
- Yogurt Sauce Directions
- Combine all the ingredients in a bowl and mix together. Use immediately or store in the refrigerator for up to one week.