Thursday, February 12, 2009
This recipe is very common all over the Arab world and not only Lebanon. In Jordan, it is very popular and they prepare it with Lamb. In Lebanon, another version of this is popular also, but made with chicken instead of meat and without eggplant and nuts, I will post it one day as well. I personally prefer this one :) In arabic it is called (Makloubeh or Ma2loubeh= turned over, because you layer everything and turn the pot upside down to serve)
Serves at least 5
1 small cauliflower
2 cups of rice (long grain)
1 pound of lean medium cubed beef or lamb
1 cup of assorted raw nuts (like pistachios, almonds, pine nuts etc...)
1 big onion chopped
1 tablespoon of tomato paste
4 cups of wate
1 teaspoon butter
Vegetable oil for frying
Some olive oil
Salt & pepper to taste and some allspice
- Slice the eggplant into medium circles, sprinkle salt and let it drain its water for like half an hour (this way it won't absorb a lot of oil ;))Then drain on a paper towel and fry them half way until they begin to turn gold. Fry the cauliflower too and let drain ona paper towel as well.
- Now in a cooking pot, add chopped onions and some olive oil then add the meat, add salt & pepper to taste and allspice, cook until the meat is mostly cooked, then layer the eggplant on top of the meat and onions, then layer the cauliflower on top of that then the rice. Now mix the tomato paste with the 4 cups of water and add to the rice and all. Let everything cook on medium and until the rice is done and has absorbed the water. Meanwhile, in a pan, add a teaspoon of butter then add the nuts and toast them. To serve, place a rounded serving plate on top of the pot, hold it tight and flip upside down quickly. Be careful so that the whole thing doesn't fall apart. Top with the nuts and serve with any salad of your choice.