"Arabic"

Description

A traditional dish of Lebanese cuisine - cauliflower with beef and cilantro. Flavorful, nutritious and unique dish for a big family dinner.

Ingredients

Beef

0.5 kg
Cauliflower
Cilantro

3 coup
Garlic

6 tooth
Onion

1 piece
Bay leaf

1 piece
Spices
Figure

2 cup
Vermicelli

2 handful
Water
Vegetable oil
Salt

Cooking

To start the prep step: cut the beef in small pieces (as in hot), pour the water, add salt, Bay leaf, whole peeled onion and spices and cook the broth. Spices suggest to spare - we need a spicy, aromatic and quite strong broth. When the broth is ready, separate the meat and spread it in the pan, which will prepare the main dish. The broth we will need later.

Cauliflower divided into large florets and fry over high heat in a large amount of vegetable oil. Bring the sprouts until tender not necessary - we just need a good sear her side.

While fried cabbage, coarsely chop cilantro and spread a layer over the meat.

Garlic finely chop and rubs his pestle with salt. Add to the main dish.

Spread on top of cauliflower.

Pour all filtered through a sieve with the broth. The liquid should barely cover the bulk of the meals. Add salt to taste, given the fact that the broth and the meat was already salted. Put on the fire. When the liquid boils, reduce the heat and simmer for 30-40 minutes until cooked cabbage.

Now prepare the garnish. This dish is definitely and most certainly served with rice. But in Lebanon it is often prepared one interesting way, which I'll tell you: Pour the rice in a deep bowl and wash them thoroughly, at least 4-5 times changing the water. The rice need to gently RUB between the palms.

Put on fire a saucepan with a thick bottom and on the bottom, pour vegetable oil so that it properly covered him. When the oil heats up, pour in a pot of small noodles (also called spider).

Fry the vermicelli, stirring intensively with a spatula, until it becomes light brown color.

Now that the vermicelli was fried, fast asleep in a pot washed rice, pour water and add salt (1 tsp without slides salt per Cup of rice).

When the water boils, you need to make a small fire and simmer the rice until then, until all the water has evaporated (about 15-20 minutes). The rice is ready.

Now the dish can be served on the table. When serving rice should be abundantly watered with the broth from the main dishes. Bon appetit!!!

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