Best Cauliflower And Chicken Makloubeh Recipes

MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES

Steps:

• Boil meat in water, skimming the froth as it appears on the surface.
• Add Allspice, Pepper, salt, and garlic and cover.
• Let meat simmer over moderate heat until tender.
• Strain broth into a bowl. Reserving meat for later use.
• Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
• Do the same with the potatoes (cut in large cubes).
• In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
• Add brother or water to cover the rice.
• Let it all come to a fast boil. Then reduce heat.
• Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
• Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
• If desired, garnish with sauteed pine nuts.

MAKLOUBEH - CAULIFLOWER

Steps:

• Saute onion and meat together in butter.
• Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
• Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
• Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
• Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
• Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.