Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans Fwds07a
1 c Rice
1 tb Salt
1 1/2 lb Lamb or beef ( one third of
Meat should be slightly
Fatty) cut into 1/2 inch to
1 Inch pieces
2 lg Onions -- chopped small
1/4 c Pine nuts -- slivered
Almonds
Or chopped walnuts
3/4 ts Nutmeg
1/2 ts Allspice
pn Paprika
Pepper to taste
1 1/2 c Water
1 lg Eggplant
pn Saffron
1/2 To 1 cup beef stock
Cooking oil
1 Variation
6 Carrots
3 Chopped onions
2 Variation
1 md Cauliflower
1/2 ts Cumin

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

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