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Rice with vegetables, meat or chicken, and nuts
Maklouba with cauliflower
/ 1/2 pound lamb meat 1 large cauliflower
1 large onion
2 cups rice
3 1/2 cups water or meat broth allspice
garlic powder or fresh garlic (crushed)
oil for frying
Boil cubed meat in water, skimming the froth as it appears on the surface. Add salt and spices. Cover. Let meat simmer over moderate heat until tender. Put broth in a bowl. Set the meat aside for later use.
Break the cauliflower into medium-sized pieces. Sprinkle with salt. Deep fry until golden brown. Drain on absorbent paper.
Sauté onion and meat in a large pot. Cover meat with cauli flower then rice. Add broth or water to cover the rice. If desired, color the water with saffron.
Let it all come to a fast boil. Reduce heat. Cook covered for 40 minutes, or until the rice is tender and water is absorbed. Re move from fire.
Let cool for 1/2 hour, turn pot upside down in a large platter or a plate. Lift the pot carefully. If desired, garnish with sautéed pine kernels. Serve with yogurt and a lettuce salad.
Note: The dish is made with a special pan without handles.
Makes 4-6 servings.
Source: "Sahtain" by the Freres school in Bethlehem.
Source: "Sahtain" by the Freres school in Bethlehem