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    You are in: Home / Recipes / Makloubeh - Cauliflower Recipe
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    Makloubeh - Cauliflower

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Everybody eats when they come to my house's Note:

    from "Sahtein, Middle Eastern Cookbook" and from Rita Rukab Harb who taught me to make it. This is a great recipe for the crock pot. Because of high blood pressure, I don't add the salt during cooking - instead we salt at the table.

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    Units: US | Metric


    1. 1
      Saute onion and meat together in butter.
    2. 2
      Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
    3. 3
      Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
    4. 4
      Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
    5. 5
      Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
    6. 6
      Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.

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    Nutritional Facts for Makloubeh - Cauliflower

    Serving Size: 1 (268 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 819.5
    Calories from Fat 577
    Total Fat 64.1 g
    Saturated Fat 27.2 g
    Cholesterol 92.5 mg
    Sodium 1832.4 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 3.6 g
    Sugars 3.9 g
    Protein 13.1 g

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