Serves: 6-8

Difficulty: Medium
Prep Time: 1 hour

1 large sliced eggplant (baked or fried slices)

1 large cauliflower (cut into rosettes and baked or fried)
2 cups sliced onions, sauteed
1 lb ground beef browned (optional or can use ground lamb, lamb chunks or chicken)
1 1/2 cup basmati rice (soak in water for 30 minutes then drain)
3 tbs Dede's Makloube spice
2 tsp salt
1/2 tsp black pepper
1 cup toasted pine nuts and sliced almonds
3 tbs chopped parsley for garnish

First either fry the sliced eggplant and cauliflower in vegetable oil for 5 minutes or back it in the oven for 15
minutes.
In a large pot layer the ingredients starting first with the eggplant, then beef, rice, cauliflower, some salt and 1 tbs of
Dede's Makloube spice, repeat until all ingredients are used up.
Very slowly pour in water to the rim of the layered ingredients, cover and cook on low heat for 45 minutes.  Do
NOT let ingredients boil or they will fall out of order. After cooking for 45 minutes let rice set for 20 minutes before
flipping over. Run a spatula around the edge of the rice then place plate upside down over pot and then quickly flip
pot over, slowly remove pot. Garnish the rice with the toasted nuts and chopped parsley.  Serve with yogurt or salad.

Read more: http://www.dedemed.com/index.php/Other-Recipes/Makloubeh-Maklouba-Recipe-Updside-Down-

Rice.html#ixzz0xcCeiosM