Maklouba (upside sown eggplant-lamb rice casserole

Yield: 6 servings

Measure Ingredient
Dwigans Fwds07a
1 cup Rice
1 tablespoon Salt
1½ pounds Lamb or beef ( one third of
Meat should be slightly
Fatty) cut into 1/2 inch to
1 Inch pieces
2 larges Onions -- chopped small
¼ cup Pine nuts -- slivered
Almonds
Or chopped walnuts
¾ teaspoon Nutmeg
½ teaspoon Allspice
pinch Paprika
Pepper to taste
1½ cup Water
1 large Eggplant
pinch Saffron
½ To 1 cup beef stock
Cooking oil
1 Variation
6 Carrots
3 Chopped onions
2 Variation
1 medium Cauliflower
½ teaspoon Cumin

pn Of salt Rinse the rice, place it in a bowl, cover it with hot water and salt and let stand for one half hour. ( This ensures non sticky rice) Meanwhile, saute the meat, onions and nuts in the cooking oil unti the meat is browned on all sides. Stir in the nutmeg, Invert a serving plate on top and turn out the contents. The Maklouba will remain in place until youcut into it to serve.

Variation 1: Peel and slice the carrots into 1 inch thick slices.

Instead of adding the onions to the meat, brown the carrot slices Variation 2: Soak the cauliflower, cut off the stem and the leaves and separate the flowerets. Place in a saucepan, cover with water, then add the cumin and salt. Bring the water to a boil and cook for 5 minutes. Drain the flowerets, slice and brown them Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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