Balls and Walnuts
more than you ever wanted to know
Lamb Maqlubeh
Gotta get this one down before I forget what I did. Recipe below the cut.
1. Rinse thoroughly, then soak two cups of Basmati rice in water (one inch above the level of the rice) plus 1 tablespoon of salt. Soak for one hour.
2. Melt 4 tablespoons of butter. Add 1 tablespoon of turmeric, 1 teaspoon of cumin seed. Cook over low heat, let it foam.
3. Divide one head of cauliflower into bite-sized florets. Toss with two tablespoons of butter or Canola oil seasoned with turmeric and cumin seed. Season with salt and pepper, then roast at 425 F for 20 min.
4. Dice one large onion, saute until brown. Season with salt and pepper.
5. Slice into disks two Japanese eggplant. Cook in frying pan with minimal oil until lightly browned. Add to the onions.
6. Slice one pound of Baby Bella mushrooms and saute in 1-2 tbs of oil, lightly seasoned with the turmeric/cumin seed mixture. Combine all vegies.
7. Brown 1 lb of ground lamb meat. Season well with allspice, salt, pepper, and some of the turmeric/cumin seed.
8. Drain the rice and rinse. Boil five minutes in salted water, then drain again and rinse with tepid water. Let this drain thoroughly.
9. To the rice, add 2 egg yolks, 2 cups of yogurt (Greek is probably better than the stuff I used today), and the seasonings:
2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp ground cumin
3 garlic cloves, crushed.
10. Add about 1/3 to 1/2 of the rice mixture to the vegies and mix well.
11. On the bottom of a tall-sided pot add the melted 4 tablespoons of turmeric/cumin-infused butter. Layer onto this about 1/2 of the remaining seasoned rice. Add half of the vegie/rice mixture. Add the sauteed ground lamb. Add the second half of the vegie/rice mixture. Add the rest of the seasoned rice.
12. Cook over the flame for about 4-5 minutes, then cover the pot and transfer to 350 F oven. Bake for one hour.
13. Cool for ten minutes, then invert onto an appropriate-sized platter. Top with chopped parsley and slivered almonds browned in butter.
14. Serve with herbed yogurt and cucumber sauce.
W.
