Maklouba (upside Sown Eggplant-lamb Rice Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Dwigans Fwds07a,
1 cup: Rice,
1 tbsp: Salt,
1 1/2 lbs: Lamb or beef, ( one third of
Meat should be slightly,
Fatty) cut into 1/2 inch to,
1 Inch: pieces,
2 large: Onions, chopped small
1/4 cup: Pine nuts, slivered
Almonds,
Or chopped walnuts,
3/4 tsp: Nutmeg,
1/2 tsp: Allspice,
pn Paprika,
Pepper to taste,
1 1/2 cup: Water,
1 large: Eggplant,
pn Saffron,
1/2: To 1 cup beef stock,
Cooking oil,
1: Variation,
6: Carrots,
3: Chopped onions,
2: Variation,
1 medium: Cauliflower,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp