| Add in an onion chopped into 4 , the 7 spices mix and cook until it is done | PART 2: Build your maklouba pot: In your large pot, layer the cauliflower florets and eggplant in a desired pattern, then add the cooked rice as a third layer |
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| Place the fried vegetables in a strainer lined with paper towels to drain off any excess oil |
Flip the pot onto a serving plate and slowly remove the pot leaving a your masterpiece in its wake.
2| Garnish with fresh parsley and the fried nuts | Place meat into a large pot and cover with water |
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| Note: this can be obtained at most Middle Eastern grocers | PS: If you prefer a healthier alternative, brush the slices and florets with olive oil and roastat until brown |
Make sure the sauce just covers the rice Cook the saucepan on high heat for 7 min, and then cover and simmer for 40 min.