Makloubeh - Cauliflower

Submitted by Everybody eats when

"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."

 

• Ready In: 3hrs 20mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 large cauliflower
• 1 1⁄2 lbs boneless beef cubes (or lamb)
• 1 large onion
• 2 cups rice
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon pepper
• 1 dash garlic powder
• 2 tablespoons butter
• 4 teaspoons salt
• 3 1⁄2 cups broth or 3 1/2 cups water
• 1⁄8 teaspoon saffron (optional)
• 2 tablespoons pine nuts (optional)

directions

1. Saute onion and meat together in butter.
2. Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
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. 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. Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
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.