Makloubeh Recipe

• 200 g Beef (best sheep meat, better with its bones, just cut into square pieces)
• 1 Onion (chopped)
• ½ tsp Black Pepper Powder
• 1 tsp Cinnamon Powder
• ¼ tsp Fennel Seed Powder
• A pinch of Mixed Spices
• 1 cup Rice (American/ Basmati)
• 1 large Potato
• 1 large Eggplant
• ½ medium Cauliflower
• Salt (to taste)
• Oil (for frying)

• Place a large pot on fire and add water.
• Place the meat in the water and boil it.
• On boiling, add the chopped onion, black pepper, cinnamon, fennel and mixed spices.
• Cook it on medium heat, for one and half hours.
• Peel the eggplant and potato and slice them.
• Cut the cauliflower into medium pieces.
• Sprinkle some salt on the vegetables.
• Place a kadai on fire and heat some oil.
• Fry the eggplant and cauliflower, till only half done.
• Wash the rice well.
• Once the meat is done, place a clean pot on fire.
• Place the ingredients in this order: potatoes, meat, eggplant, cauliflower and rice. Finally, spread a small spoon of salt on the rice.
• Pour in water to cover the ingredients and go about a centimeter above the rice.
• Cook on high flame and when the extra water has evaporated, simmer the heat and cook for 15 minutes, covered.
• Flip it in a big round dish and serve with plain yoghurt and tomato and cucumber salad.