Mains
ChefMona Qasim
Cauliflower Maqluba
Cauliflower Maqluba with meat—a layered vegetable dish crowned with cauliflower and spices, giving the dish a distinctive, colorful flavor. Try this recipe for a vibrant and flavorful centerpiece.
Cauliflower Maqluba.. for those who prefer rice with cauliflower instead of eggplant
\r\n\r\n
Ingredients
Start here, then move straight into the method.
- 1 cup Egyptian rice (short-grain)
- 1 cup American long-grain rice
- 1 kilo meat, cut into pieces
- 1 sweet red pepper
- 1 sweet green pepper
- 1 tomato
- 1 onion
- 10 garlic cloves
- 2 cinnamon sticks
- 1 loomi (dried lime)
- 3 bay leaves
- 1 kilo cauliflower
- 4 cups water or as needed
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon 'aqdat safra' spice or turmeric
- 1 teaspoon saffron or safflower
- 1 teaspoon ground cumin
- Salt to taste
- 3 tablespoons oil
- To make eggplant maqluba with chicken, here is the link: Eggplant Maqluba with Chicken
Method
Follow the cooking sequence without leaving the page.
- Soak the rice for 15 minutes in water with salt, then drain it wellTimers: 15 min
- Add half of the ground spices to the rice, mix gently, and set aside
- Boil the meat in a pot with the aromatics—loomi, bay leaves, cinnamon sticks—and a pinch of salt until it is cooked
- Place the meat on a plate and sprinkle the remaining half of the ground spices over it
- In another pot, sauté the chopped onion and garlic in a little oil until they soften
- Add the chopped tomato and peppers to the sauté and stir until the vegetables soften only slightly
- Spread the meat pieces over them, then the cauliflower, and finally a layer of rice
- Pour in four cups of the meat's cooking broth, cover the pot and leave it on high heat until the broth boils
- Reduce the heat and leave the pot on low heat until the rice is cooked
- Serve the cauliflower maqluba alongside salad and yogurt
- To make eggplant maqluba with chicken, here is the link: Eggplant Maqluba with Chicken
Recipe tags
MainsLevantDairy freeGluten freeNut free