Maqluba

1/2 tsp black pepper

4 cardamom pods

1 cauliflower head cut into florets

1/2 tbsp granulated sugar

1 onion quartered

2 tomatoes cut into slices

1 tsp salt

2 potatoes peeled cut into 1 inch slices optional

3 tbsp olive oil

2 eggplants sliced into 1 inch discs

salt

pepper

1/2 tbsp ground allspice

12 bonein lamb shoulder pieces medium cut

4 bay leaves

Step 1

Wash the lamb pieces thoroughly. add them to a pot and cover with water. let this simmer on medium heat. you will notice a residue float to the top after a few minutes. spoon off the residue into a bowl and discard.

Step 2

Once the water is clear of the residue, add the onion, cardamom, and bay leaves along with the allspice, sugar (optional) salt, and pepper. cover and let this boil on medium heat for 1.5-2 hours until the meat is tender.

Step 3

While the meat is cooking, prepare the vegetables and rice for the dish. preheat the oven to 400 f.

Step 4

Toss the sliced eggplant, cauliflower, and potato (if using), with the olive oil, salt, and pepper. make sure everything is well coated. feel free to add more oil if necessary.

Step 5

Add the vegetables to a baking sheet baking sure they do not overlap. i typically bake each vegetable variety in their own pan or one huge pan. bake for approximately 30 minutes, flipping once.

Step 6

The vegetables should come out tender and lightly golden. keep it baking longer if necessary, then set to the side.

Step 7

Prepare the rice by stirring together the soaked rice with the spices listed above.

Step 8

At this point, the meat should be cooked through. drain the water and save the lamb broth to cook the rice in.

Step 9

Start with a scarce layer of rice at the bottom of your prepped pot. the nonstick pot should be lightly sprayed with nonstick spray too or oiled. then, add a layer of tomato slices.

Step 10

Top off the tomato slices with the baked eggplant slices, cauliflower florets, and potatoes (if using).

Step 11

Then, add the lamb pieces followed by the rice. cover the top of the rice with a fitted heat proof plate. this will help keep the rice in tact while it simmers.

Step 12

Pour the lamb broth on top of the rice. the broth should cover the rice entirely with an inch extra on top. let this come to a light boil then simmer for about 25-30 minutes on medium heat while covered.

Step 13

Once the rice is cooked through, take it off the heat and let it sit for 20 minutes in the pot before serving.

Step 14

When ready to serve, find a large platter with rasied edges and swiftly flip the pot over the top of the platter. tap at the bottom of the pot a few times and gently raise the pot to reveal the beautiful maqluba.

Step 15

Top with the garnishes and serve with yogurt and arabic salad.