M aaloubeh 4-5 portions Ingredients 1 Onion 1 medium sized eggplant 1 small sized cauliflower 1 KG (veal) fillets pieces on the

bone or 1 full chicken cut into 4 pieces 2 cups Rice 2tsp Turmeric powder 1 tsp mixed spice tspn cinamon 1 tsp salt 1 tsp black pepper 2tomatoes

Recipe Chicken Wash chicken using water, vinegar, lemon, salt and flour rub then rinse Put the chicken pieces in warm water. Add 1onion cut in quarters, a bay leaf, cloves and/or cardamom. Bring to a quick boil them let simmer, skim the scum from the top then add, black pepper all spice and salt to give it flavor, take the chicken out of the stock and save the stock to be used in the recipe Veal/Beef Wash the pieces in cold water and dry them. Place lamb/veal chops into a pot of warm water, along with a chopped onion and 2 bay leafs, cardamom, and cloves bring to a quick boil, then let simmer for 1-2 hours, skim the scum off the top and season the stock with salt, black pepper and mixed spice. Take the chops out of the water and save the stock to be used in the recipe Peel and slice the eggplant into thick round slices marinate them in salt and leave it for 5 minutes until the water comes out of the eggplant cut cauliflower into smaller florets and wash fry the eggplant followed by the cauliflower in a pan using vegetable oil until almost golden (you can also broil the sliced eggplants and cauliflower after brushing them with olive oil in a large pan) soak 2 cups of medium grain and long grain rice in warm water Time for the stacking Cut two tomatoes into thick circular slices then in a large pot add oil followed by the sliced tomatoes then meat/chicken on top of the tomatoes, followed by the cauliflower on one side and the eggplant on the other, add tspn of black pepper, cinnamon, and mixed

spice then add a tablespoon of chicken/beef stock, cover them put on a medium heat to get all of the flavors infused together Meanwhile, drain the water, and add 2 teaspoons of salt 1tspn mixed spice and 2 tspns turmeric powder, 1tspn cinnamon, 1tspn black pepper, and tspn cardamom along with 2tbspns cooking oil and mix well Bring the pot back from the fire and add the rice followed by enough chicken/meat stock to immerse the rice Bring to a boil for 5 minutes. Then cover it and leave on low fire for 35-40 minutes. keep checking the pot to make sure the rice has holes in it, which means it is cooking when the stock has evaporated and the rice is fully cooked. Take the pot off the heat and leave to cool for about 2-3 minutes flip the pot onto a serving plate and slowly and carefully remove the pot leaving a cake of rice/chicken meat eggplant and cauliflower This meal is usually eaten along with yoghurt and farmers salad. Enjoy,