Maklouba (upside sown eggplant-lamb rice casserole
6 servings
Ingredients
| Quantity | 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 |
Directions
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