DO U WANT TO KNOW HOW MAKLOUBA IS COOKED FOLLOW THE INSTRUCTIONS:
•This is a very popular "all in one pot" dish for family lunches at home.
•2 lbs. lamb shoulder, cut into 1-inch cubes
•1/2 teaspoon salt
•1 medium cauliflower, in large florets OR
•1 large eggplant (aborigine) in thick slices
•1/2 teaspoon pepper
•1/2 teaspoon cinnamon
•1/2 cup butter/ vegetable oil
•1 tablespoon allspice
•2 cups rice, soaked in hot water
Put rice in hot water to soak.
Place lamb in a pot, cover with boiling water and cook covered for 30 minutes.
In a skillet, fry the cauliflower or eggplant in butter till golden brown on both sides. Put the rice to drain in a colander. Drain
the lamb, reserving its both and wash the pot to reuse it. Put the lamp into the bottom of the pot and sprinkle with half of the spices. •
Arrange the fried cauliflower/eggplant on top of the lamb and sprinkle on the rest of the seasonings. Next, spread the drained
rice on top of the vegetables. Over this pour 3 cups of the reserved lamb broth (add water if necessary). •
Cook covered over low heat till it is almost dry, about 20-25 minutes. Invert the pot and unmold the Maklouba on a large
serving platter. The meat and vegetables will now be on top. Serve with a side dish of yogurt and a fresh salad.
•This is a very popular "all in one pot" dish for family lunches at home.
•2 lbs. lamb shoulder, cut into 1-inch cubes
•1/2 teaspoon salt
•1 medium cauliflower, in large florets OR
•1 large eggplant (aborigine) in thick slices
•1/2 teaspoon pepper
•1/2 teaspoon cinnamon
•1/2 cup butter/ vegetable oil
•1 tablespoon allspice
•2 cups rice, soaked in hot water
- In a skillet, fry the cauliflower or eggplant in butter till golden brown on both sides. Put the rice to drain in a colander. Drain
the lamb, reserving its both and wash the pot to reuse it. Put the lamp into the bottom of the pot and sprinkle with half of the spices. •- Arrange the fried cauliflower/eggplant on top of the lamb and sprinkle on the rest of the seasonings. Next, spread the drained
rice on top of the vegetables. Over this pour 3 cups of the reserved lamb broth (add water if necessary). •- Cook covered over low heat till it is almost dry, about 20-25 minutes. Invert the pot and unmold the Maklouba on a large
serving platter. The meat and vegetables will now be on top. Serve with a side dish of yogurt and a fresh salad.