1 hr 35 mins
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.
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Units: US | Metric
- 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
- 1Boil meat in water, skimming the froth as it appears on the surface.
- 2Add Allspice, Pepper, salt, and garlic and cover.
- 3Let meat simmer over moderate heat until tender.
- 4Strain broth into a bowl. Reserving meat for later use.
- 5Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
- 6Do the same with the potatoes (cut in large cubes).
- 7In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
- 8Add brother or water to cover the rice.
- 9Let it all come to a fast boil. Then reduce heat.
- 10Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
- 11Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
- 12If desired, garnish with sauteed pine nuts.
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Nutritional Facts for Middle Eastern Makloubeh With Cauliflower and Potatoes
Serving Size: 1 (610 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 926.9
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 10.9 g
- Cholesterol 105.2 mg
- Sodium 2519.1 mg
- Total Carbohydrate 138.2 g
- Dietary Fiber 13.0 g
- Sugars 8.3 g
- Protein 40.2 g