Mains
ChefSana Kaddour
Cauliflower Maqluba with Lamb
A delicious cauliflower maqluba recipe, detailed and flavorful, with rich, tasty lamb! Maqluba is made with short-grain rice—be sure to soak it ahead of time!
Cauliflower maqluba ... one of the tastiest maqluba recipes ... Usually eggplant is used in maqluba, but have you tried cauliflower?!
Ingredients
Start here, then move straight into the method.
- Cauliflower
- Potatoes
- Lamb
- Salt
- Black pepper
- A pinch of turmeric
- Short-grain rice or Egyptian rice
- Ghee
- For more from Sana, here is the recipe for vegetarian eggplant maqluba
Method
Follow the cooking sequence without leaving the page.
- Boil the cauliflower for 2 minutes, then drain it and fry it.Timers: 2 min
- Fry the potatoes too after cutting them, then place the vegetables on paper towels to remove excess oil.
- Add ghee to a pot and stir in the lamb cut into cubes or medium pieces.
- When the meat is browned and cooked, adjust the salt and sprinkle in the spices, stirring well ... then add the vegetables on top and arrange them at the bottom of the pot.
- Spread the rice after soaking it for at least an hour and draining it.
- Cover the ingredients with water, or as much as the rice needs (about 1.5 cups of water for each cup of rice).
- Once the water comes to a boil over high heat for about 2 minutes, reduce the heat, cover the pot, and leave it until the rice is cooked.Timers: 2 min
- Note: To make a molded maqluba, spread a little rice over the meat arranged at the bottom, then a little potato, then a little rice, then a little cauliflower, and so on until all the ingredients are used up, making sure the top layer is rice.
- Cover the ingredients with water as mentioned above and cook as explained.
- After turning off the heat, leave the pot covered for about 10 minutes before inverting it.Timers: 10 min
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- vegetarian eggplant maqluba
