Middle Eastern Makloubeh With Cauliflower and Potatoes |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is a great Middle Eastern Dish. You can use either chicken, lamb, or beef, it tastes good with any of them. You can serve this with plain yogurt and a tomamto and cucumber salad. Ingredients:
1 large cauliflower |
5 medium potatoes or 5 medium potatoes |
1 1/2 lbs lamb or 1 1/2 lbs chicken or 1 1/2 lbs beef, cubed |
2 cups rice (soak in hot water) |
1/2 teaspoon allspice |
1/2 teaspoon pepper |
4 teaspoons salt (or more) |
1 onion |
1 dash garlic powder |
2 tablespoons butter |
oil (for frying) |
3 1/2 cups water, and or 3 1/2 cups meat broth |
Directions:
1. Boil meat in water, skimming the froth as it appears on the surface.
2. Add Allspice, Pepper, salt, and garlic and cover.
3. Let meat simmer over moderate heat until tender.
4. Strain broth into a bowl. Reserving meat for later use.
5. Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
6. Do the same with the potatoes (cut in large cubes).
7. In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
8. Add brother or water to cover the rice.
9. Let it all come to a fast boil. Then reduce heat.
10. Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
11. Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
12. If desired, garnish with sauteed pine nuts.
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