Maklooba Recipe

Maklooba Recipe

Ingredients:

1 pc of cauliflower (whole); chopped to bite sizes
1 pc of eggplant (medium); sliced to 1/2 inch
1 Tbsp of salt
1 lb of lamb meat (stew)
3 c of water
8 oz of tomato sauce (canned)
1 tsp of salt
1/4 c of oil (vegetable oil)
2 c of rice (raw); washed then drained

Instructions:

Place the eggplant on the colander then sprinkle salt. Let it stand, at about an hour till its juice drain off. Rinse the cauliflower then let it dry.

Place water, meat, a teaspoon of salt, and (tomato) sauce on a 5-qt saucepan; cook above moderate heat till meat becomes soft.

Remove the browned meat and place on a plate; set on the side. Add rice and quarter cup of oil onto broth; stir thoroughly. Let it boil above medium-high heat.

Continue cooking above moderate heat till excess liquid has absorbed. Stir rice frequently so it won’t stick on the base; lower down the heat then continue cooking till done.

Heat half cup of oil on the skillet. Wash the eggplant pieces then pat them dry; fry them till golden on each sides. Place them on paper towels to drain the oil. Place them on the side.

Fry the cauliflower with oil for some mins. Transfer rice onto a large bowl. Arrange pieces of cooked meat on the used 5-qt saucepan. Arrange eggplant above them and layer the cauliflower above. Spoon over rice and press firmly.

Cook above gentle heat, covered, for fifteen mins. Take out from the heat and let it stand, about 15 mins.

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