Maklooba
Ingredients
- 1 whole cauliflower, cut into bite-size pieces
- 1 medium eggplant
- 1 tbsp salt (for eggplant)
- 1 lb lamb stew meat (or ½ chicken, cut into pieces)
- 3 cup water
- 8 oz canned tomato sauce
- 1 tsp salt
- 0.3 cup vegetable oil
- 2 cup raw long-grain rice, washed and drained
Instructions
- 1
Remove the green cone from the eggplant, then slice eggplant lengthwise into ½-inch-thick slices. Place slices in a colander, sprinkle with salt and set aside for 1 hour so the juice drains. Rinse and pat dry.
- 2
Cut cauliflower into bite-size pieces, rinse and let drain dry.
- 3
In a 5-quart pan, place the lamb (or chicken), water, tomato sauce, and 1 teaspoon salt. Cook over medium heat until meat is tender, about 30–40 minutes. Remove meat from broth and set aside.
- 4
To the broth, add the vegetable oil and rice. Stir to combine. Bring to a boil.
- 5
In a skillet, fry the eggplant slices in hot oil until golden. Drain on paper towels.
- 6
In the same skillet, fry the cauliflower pieces until golden. Drain on paper towels.
- 7
Layer the fried eggplant and cauliflower over the rice in the pot. Place the cooked meat on top.
- 8
Reduce heat to very low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
- 9
To serve, invert the pot onto a large serving platter so the rice is on the bottom and the meat and vegetables are on top. Serve with a side of yogurt if desired.