Serves 4 - 6

1 large cauliflower or 2 small ones (cut into flowerets)
400g minced lamb (optional)
2 onions (1 chopped, 1 sliced in circles)
2 tbs pine nuts
1 tsp mixed spices (recipe follows)
1/2 tsp cinnamon
2 tbs oil
1 red pepper sliced
1 1/2s cup rice
3 cups chicken stock
Salt & pepper


Fry the pine nuts till golden brown and remove. Fry the chopped onions until soft and add meat, salt & 1/2 tsp mixed spices. Fry till meat browned. Separately, deep fry the cauliflower and remove. Now deep fry the sliced pepper and sliced onions for 1 min then remove. Alternatively, brush the vegetables with oil and grill. To assemble: Put 2 tbs of rice in the pot and put the meat mixture on top. Then layer the vegetables on top ( try to arrange some cauliflower slices around the sides). Add the remainder of the rice on top. Add the spices, chicken stock, salt & pepper. Cover and simmer for 40 mins. To serve: place the pot UPSIDE-DOWN (translates to 'makloubeh') on a large dish. Carefully lift the pot trying to retain the shape of the contents. Decorate with the pine nuts. Serve with yogurt and green salad.