This dish is very famous. It is unique because the platter is flipped upside down when served and – most importantly – comes out in one piece. There are numerous variations – you can use lamb, beef, chicken, or fish to prepare – the basic methods remains the same. You can also make this dish with any type of vegetable. The most common version is made with lamb and cauliflower.
• 1 kg cauliflower
• 1 kg lamb cubed
• ½ kilo of rice (soaked in hot water)
• ½ tsp nutmeg
• ½ tsp English pepper
• ½ tsp black pepper
• ½ cardamon
• 4 tsp salt (or more)
• 300g of sliced onion
• 1 dash garlic powder
• 150g of butter
• oil (for frying)
• 1 litre of water
1. In a pot, add butter and sautee the onions till golden.
2. In a second pot, let the lamb simmer over moderate heat – with bay leaves, nutmeg, english pepper, pepper, cardamom and a whole onion – until the meat is tender. Strain broth into a bowl, reserving meat for later use.
3. Break the Cauliflower into medium-sized florets. Sprinkle with salt, then fry in deep hot oil until golden brown.
4. Once everything is cooked, put the cauliflower and the onions in a pan, add the lamb on top, and finally the rice. Let it all come to a fast boil. Then reduce heat. Cook covered for 40 minutes, or until the rice is tender and the water is absorbed.
5. Remove from fire and let cool for 30 minutes. Then turn pot upside down in a large platter or a large plate.
Serve it with plain yoghurt, cucumber and yoghurt salad or salad.