Middle Eastern Makloubeh With Cauliflower and Potatoes

Recipe by Dee84
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READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil meat in water, skimming the froth as it appears on the surface.
  • Add Allspice, Pepper, salt, and garlic and cover.
  • Let meat simmer over moderate heat until tender.
  • Strain broth into a bowl. Reserving meat for later use.
  • Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
  • Do the same with the potatoes (cut in large cubes).
  • In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
  • Add brother or water to cover the rice.
  • Let it all come to a fast boil. Then reduce heat.
  • Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
  • Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
  • If desired, garnish with sauteed pine nuts.
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