Maqluba with Meat, Cauliflower and Eggplant
Ingredients
- 2 cups basmati rice
- 3 tablespoons corn oil
- 1 kilogram bone-in meat
- 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 and fried
- 1 large eggplant, cut into thick slices and fried
Garnish
- fried nuts
Preparation
Wash the rice with water several times and soak it for 30 minutes.
In a large pot, add the oil and heat it over medium heat.
Add the meat, cardamom, black pepper, salt, allspice, and cinnamon, then stir with a wooden spoon for 15 minutes until browned.
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 over medium heat, then add the onion and stir until dark brown.
Spread tomato slices over the onion, then layer eggplant over the tomato, and cauliflower over the eggplant.
Place the meat in a layer, drain the rice from soaking water, and add it over the meat.
Add 4 cups of broth, cook on high heat until boiling and holes appear in the rice surface, then cover and cook on low heat for 40 minutes until rice is done.
Flip the pot onto a large serving plate, garnish with fried nuts, and serve with vegetable salad.
