Feasting on Maqluba (recipe below) and listening to a poet and soulful hip-hop artist, Karim has given a voice to Palestinians everywhere with his latest single release, “5 am in Gaza”. I recently caught up with him to chat about his latest song to learn more about Karim and his favorite eats.
“5 am in Gaza” reflects on the genocide and violence currently happening in Gaza against thousands of Palestinian civilians. Born of Palestinian and Iraqi heritage, Karim’s inspiration for his music is to speak for himself and people who may not know how to put the words together to express how they’re feeling or their experiences and offer hope in the darkest of times. His music is deep and he prides himself in always being an artist who puts his heart and soul into everything he releases. “5 am in Gaza” is no exception.
Karim’s grandparents lived in Gaza during the violence and war of 1948 and his Great-Uncle was the tour guide for Malcolm X during his visit to Palestine. He also most recently has lost extended family members living in Gaza who’ve been subject to the most recent attacks against Palestinian civilians. While watching the atrocities unfold on social media, various news outlets and hearing from extended family in Gaza, Karim saw a recent attack happen in Gaza against Palestinian civilians and noted the time of the attack was 5 am. A time where most people are resting or beginning to start their day. He wrote the words down on paper “5 am in Gaza” and it became the inspiration for his latest released song, “5 am in Gaza”.
“5 am in Gaza” offers a different vibe compared to majority of songs currently out inspired by Gaza and the Palestinian people. A much less amped up feel that prompts reflection and thought for fans to ask themselves if silence is consent.
If they hear us crying, tell me why they silent. It’s 5 am in Gaza. See my people dying, please stop the violence. It’s 5 am in Gaza.
The soulful jazz mood with hip-hop allows listeners to close their eyes and really picture everything that is going on in Gaza. Karim wanted to honor his people with this song and also call out the want for freedom and no silence. The lyrics urge a stop to the violence and offering hope that freedom is indeed coming back. Karim offered a final message of hope to his fans when times get hard, “Keep swimming.”
When it comes to food, Karim tries not to eat or snack while he’s developing his craft and stays hydrated with water and energy drinks to help him stay focused. Once he’s done recording, he rewards himself with some of his favorite traditional foods including Palestinian Maqluba, Tabbouleh, Malfoof, Dolmeh, Mansaf, and Koubeh. Assignment understood. Palestinian Maqluba recipe coming up below with an absolutely delicious traditional upside down chicken and rice dish layered with eggplant, cauliflower, and potatoes. All served with roasted almonds on top. The food coma is very real and so worth it for this labor of culinary love.
Can’t wait listen to more music on the human experience from Karim and maybe we’ll get to see a video out for “5 am in Gaza” sometime soon? Looks like we’ll have to stay tuned. “5 am in Gaza” is available on all digital streaming platforms.
Linktree for Karim: Artist. Poet. Revolutionary
Palestinian Maqluba (Upside Down Chicken and Rice)
Ingredients:
- 2 cups Basmati rice
- EVOO for frying based on pan size and as needed for other parts of the dish (you can also bake the vegetables if you prefer but I fried them)
- 5 cups of Water
- Salt to taste
- Freshly cracked black pepper to taste
- About 1/2 Cauliflower, cut into florets
- 2 Russet Potatoes, sliced into 1/2″ rings
- 1 Eggplant, sliced into 1/2″ rings
- 2 Tomatoes, sliced into 1/2″ rings
- 1 Onion, diced
- 4 Garlic Cloves, minced
- 6 Cardamom pods
- 2 1/2 lbs Chicken Leg Quarters, skinless
- 2 Bay Leaves
- 1/2 teaspoon All Spice
- 1/2 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Nutmeg
- 1 Cinnamon Stick
- Freshly Chopped parsley for garnish
- Roasted almonds for garnish
Directions:
- Once you’ve cut the eggplant into ½-inch-thick rings, season well with salt, and let them sit to side for about 30 minutes.
- Rinse and soak your Basmati rice on the side for at least 30 minutes to 1 hour while you begin to cook your chicken and vegetables.
- Season chicken thighs with salt, pepper to taste and 1/4 teaspoon all of your spices. Using a large pot (a 10-inch, 5-quart size is ideal), add 2 tablespoon of EVOO. Saute your onion and garlic until golden and then add your chicken to the same pot. Fry the chicken on medium-high heat for about 4 to 5 minutes, on each side.
- Add 5 cups of water the pot and add cinnamon stick, cardamom pods, and bay leaves as well. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 30 minutes.
- Drain the chicken, keeping the broth and discarding the onion and spices..
- Heat ½ inch of oil in a large skillet over medium-high heat until shimmering hot, then fry all your vegetables in batches, turning occasionally until browned. Drain on paper towels, then season lightly with salt. For the potatoes, about 3 minutes per side. for the cauliflower, about 7 minutes per batch. And for the eggplant, press with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don’t season.
- Drain and season your rice with the remaining seasonings.
- Add 2 tablespoons of oil to the original pan, line the bottom of your pan with your tomatoes, eggplant, then chicken, other cooked vegetables and top with your rice.
- Pour in 4 cups of the drained broth from the cooked chicken and it should be about 1/2 inch above your rice for reference. You can add more water if there isn’t enough liquid to absorb and cook the rice.
- Cover the pot and bring to a boil over high heat, then turn it down to medium low. Cook for about 40 minutes and the liquid should be absorbed.
- Let the pot rest for about 15 minutes and then you’re ready to flip.
- Place a very large serving dish on top of the pot, and then invert the pot onto the dish in one smooth motion. You may need a partner to help with this.
- Heat 2 tablespoons of EVOO in a small pan over medium-high heat and fry the almonds, stirring constantly, until browned, about 1 minute. Drain on paper towels.
- Garnish with fresh parsley and roasted almonds. I served this dish with a side of cucumber yogurt and Karim’s favorite tabbouleh, however, a simple tomato cucumber salad or a bowl of Gazan spicy salsa will also work wonderfully 🙂
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