Maqluba with Meat, Cauliflower and Eggplant
Ingredients
- 2 cups basmati rice
- 3 tablespoons corn oil
- 1 kg meat with bone
- 1 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 1 medium onion, chopped
- 2 medium tomatoes, sliced
- 1 medium cauliflower head, cut into large florets, fried
- 1 large eggplant, cut into thick slices, fried
Garnish
- fried nuts
Preparation
Wash the rice several times and soak it for 30 minutes.
In a wide pot, add the oil and heat it over medium heat.
Add the meat, cardamom, black pepper, salt, allspice, and cinnamon. Stir with a wooden spoon for 15 minutes until the meat browns.
Cover the meat with water, cover the pot, and cook for an hour or until done.
Drain the meat and reserve the broth.
In the same pot, add 3 tablespoons of oil and heat it over medium heat. Add the onion and stir until it becomes dark brown.
Spread the tomato slices over the onion. Place the eggplant on the tomatoes. Place the cauliflower on the eggplant.
Arrange the meat in a layer. Drain the rice and add it on top of the meat in the pot.
Add 4 cups of the broth. Bring to a boil over high heat until holes appear on the rice surface. Cover and cook on low heat for 40 minutes until the rice is done. Invert the pot onto a serving plate and garnish with nuts. Serve with vegetable salad.
