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Maklboubeh with Beef and Cauliflower.

Makloubeh with Beef and Cauliflower

Maklboubeh with Beef and Cauliflower

Makloubeh with beef and cauliflower is a very popular national Jordanian dish. The cauliflower is blanched, then lightly fried while the chunks of beef are cooked and all are then added to the rice. They are arranged in layers in the pan with the beef at the bottom, cauliflower and finally the rice. When the rice is cooked, the pot is inverted over onto a larger serving platter which is how it got the name “makloubeh.” It is a lengthy process but the flavor is so good that at the end it’s well worth the effort.

Skill level: Intermediate

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Makloubeh with Beef and Cauliflower slideshow:

Cauliflower cut into florets.

Fill a large pot halfway with water and bring to a boil.

In a large pot of boiling water add the cauliflower florets and bring to a boil.

When the cauliflower boils for about 1 minute, remove and drain in a colander over cold running water.

Lightly fry the cauliflower with some oil.

Fry the cauliflower until lightly golden.

Measure the rice in a bowl and set aside.

Add water to the pot again and bring to a boil.

Add the rice and bring to a boil.

Bring the rice to a full boil and then drain in a colander under cold running water.

Cut the meat up into stew size pieces.

Add water to the pot and add the beef stew. Bring to a boil.

As the beef cooks the water will froth. Remove the froth from the surface using a large spoon.

In a saucepan add the oil and the cooked beef stew.

Saute for a few minutes while stirring until lightly golden brown.

In a large non-stick 7 quart saucepan arrange the meat, then add the cauliflower over it in a single layer.

Empty the rice over the cauliflower.

Add the water to the pot.

Add the spices and gently with the back of the serving spoon push down to disperse the spices evenly.

Cook till the water is fully absorbed.

Maklboubeh with Beef and Cauliflower.

Posted

January 4, 2016

in

Beef, Intermediate, Recipes

by

velvet_Edition

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