طريقة تحضير مقلوبة الارنبيط (الزهرة) بلحم الغنم The Best Cauliflower Makloubeh with lamb Recipe

PLEASE subscribe to my YouTube channel: Suha's Dishes Follow me on: Facebook page: Suha's Dishes Instagram account: Suha's Dishes For all my cooking equipment and utensils, please visit my Amazon page at: https://www.amazon.com/shop/suhasdishes. If you enjoy my videos and want to see more, please consider donating to my PayPal account. Your donations will go directly towards supporting the channel, allowing me to continue creating the content that you love. Please click this link to donate: https://www.paypal.me/suhasdishes المقادير: ملعقة طعام (14 غرام) زبدة ملعقة طعام (15 مل) زيت زيتون 800 غرام لحمة غنم او موزات 6 اكواب ماء (حوالى ليتر ونصف) ملعقة طعام (18 غرام) ملح المواد العطرية: بصلة كبيرة مقطعة. ضلعان كرافس مقطع. 3 فصوص ثوم شرائح. 3 ورق غار. عود قرفة. 10 حب هال. نصف ملعقة صغيرة فلفل اسود حب. 4 كبش قرنفل. حبتين ارنبيط (زهرة) وزن الواحدة كيلو 4 اكواب زيت نباتي لقلي الارنبيط (حوالى ليتر) ملعقتان طعام (30 مل) زيت زيتون كوبان بصل (250 غرام) شرائح 2 كوب (400 غرام) ارز بسماتي مغسول ومنقوع ملعقة صغيرة ملح ملعقة صغيرة سبع بهارات ربع ملعقة صغيرة من كل من: قرفة. فلفل اسود. جوزة الطيب 3 حبات بندورة (طماطم) مقطعة دوائر لاسفل الطنجرة كمية المرقة التي نحتاجها لطبخ الارز هي 4 اكواب. Ingredients: 1 tbsp (14 g) unsalted butter 1 tbsp (15 ml) olive oil 800 g lamb loin chops (or lamb shanks) 6 cups water (around 1 1/2 liters) 1 tbsp (18 g) salt the aromatics: 1 large onion, 2 celery ribs, 3 sliced garlic, 3 bay leaves, 1 cinnamon stick, 10 cardamom pods, 1/2 tsp whole black pepper, and 4 whole cloves. 4 cups (around 1 liter) vegetable or canola oil for frying the cauliflower 2 heads cauliflower (1 kilo each) 2 tbsp (30 ml) extra virgin olive oil 2 cups (250 g) sliced onions 2 cups (400 g) basmati rice, washed, and soaked (2 to 4 hours) 1 tsp salt 1 tsp 7 spices 1/4 tsp each: cinnamon, black pepper, and nutmeg 3 tomatoes, sliced for the bottom of the pot. 🌹Instructions🌹 1. In a medium pot, heat 1 tbsp butter and 1 tbsp olive oil on high heat. Add the meat and brown on each side (3 minutes per side). Pour in the water ( preferably hot), cover and bring to a boil. Add 1 tbsp salt and the aromatics ingredients, stir then cover and cook on low heat for 3 hours. 2. Remove the meat to a plate and strain the broth. Set aside. 3. Fry the cauliflower in batches on both sides until light golden. Place on a plate lined with a paper towel. 4. In a medium pan on high heat sautée onions with 2 tbsp olive oil until light golden, stirring occasionally (5 to 7 minutes). 5. Start layering the pot: 1. Place sliced tomatoes at the bottom and cover with round parchment paper. 2. Arrange some of the cauliflower around the edges and place the meat in the center. 3. Place the onions on top 4. Arrange the rest of the cauliflower over the onions. 5. Strain the rice and mix with 1 tsp salt, 7 spices, cinnamon, black pepper, and nutmeg, then place on top of all ingredients. 6. Pour in 2 cups of the lamb broth over the rice cover and cook on medium-high heat until boiling. Reduce the heat and cook on low heat for 15 minutes. 7. Pour in another 2 cups of the broth and continue cooking covered until all the liquid has evaporated about 45 minutes. 8. Remove from the heat and keep the pot covered for 30 minutes to 1 hour, then invert onto a large serving platter or a large round pan. Garnish with toasted pine nuts (optional). Service with plain yogurt or salad of your choice and enjoy. #cauliflowermakloubeh #lambmakloubeh #suhasdishes #maindish #makloubeh #cauliflower #lambloinchops