How to make Jordanian Maglouba ( Inverted Dish )

 

Ingredients kg of medium-sized eggplant. Medium-sized broccoli. Three cups of rice. Three quarters cup of vermicelli. Five hundred grams of sliced ​​tomatoes. Medium onion cut into strips. Ten cloves of garlic. Teaspoon of turmeric. Large tablespoon of obesity. Pint of vegetable oil for frying.

Components of steaming meat: two kilograms of lamb meat in bone. Tablespoon vegetable oil. Medium onion. Leaf of laurel. Spices Ingredients: 1/4 teaspoon cinnamon. Two teaspoons of sour spices. Half a grain of nutmeg. Half a teaspoon of crushed halo. A tablespoon of salt. Fried pine - to decorate -. A teaspoon of black pepper

How to prepare Wash rice and soak for 30 minutes in cold water, and filtered from water. Peel the eggplant and cut into longitudinal strips, and sprinkle with a little salt, and the individual on a wide tray, and left under the sun for two hours and cross from time to time. Dry the eggplant, and cook in oil over medium heat until it becomes golden. Remove the eggplant from the oil and place it on the kitchen paper until it is completely cleaned. Cut cauliflower into medium-sized flowers and toss in oil until golden brown. 

Wash the meat with cold water and dry it, and stir in oil over medium heat until golden. Immerse the meat in hot water, with the addition of: onion, bay leaves, all spices and salt, leaving them to fully mature. Clean the meat and set it aside. Scour garlic with a little oil until it becomes golden, and heat the obesity, and fry the noodles. Mix the fat with the rice, and the garlic is infused. Arrange onion slices, tomatoes at the base of the pot, sprinkle a little salt, and black pepper over it. Describe eggplant pieces around half the circumference of the pot, describe the cauliflower flowers around the other half, and add the pieces of meat above them. Add rice and pour the broth over it, add turmeric, salt and cover the pot.

Cook inverted on high heat to boil and become broth at surface level, then reduce heat and leave for twenty minutes. Remove the pot from the fire and leave it for 10 minutes before serving. Poured inverted in a wide serving dish, and served hot beside the salad.