Yield: 6 servings
|1½ pounds||Lamb or beef ( one third of|
|Meat should be slightly|
|Fatty) cut into 1/2 inch to|
|2 larges||Onions -- chopped small|
|¼ cup||Pine nuts -- slivered|
|Or chopped walnuts|
|Pepper to taste|
|½||To 1 cup beef stock|
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