MAKLUBBI RECIPE
- 1 small spring of lamb
- 2 lbs. cubed lamb
- 2 onions, chopped
- cumin to taste
- salt and pepper to taste
- 2 quarts of water
- 1 small cauliflower
- 2 cups rice
- 3 tablespoons melted butter
- tomatoes to line a pan
Boil the lamb, chopped onions, cumin, pepper and 2 quarts of water until the lamb meat is tender.
Save the broth for later.
Fry the cauliflower and set aside.
Rinse the rice in a hot water and drain, then let the rice sit in a hot for 10 minutes.
Add the meted butter to the rice in addition to the salt and pepper. Layer sliced tomatoes in a 6 quart greased pan.
Next, layer the meat, then the cauliflower, and lastly the rice.
Pour the broth over the mixture and cover and boil for 5 minutes.
Reduce the heat to a simmer and cook for approximately 20 minutes or until the rice is tender. After the cooking is complete, let the mixture cool for 10 minutes.
Place a round dish over the top of the pan and turn over. Garnish with pine nuts browned in butter.
Enjoy...