Beit Sitti

MUJADARA Mujadara, a timeless Jordanian favorite for 5 servings, harmoniously blends lentils, rice, and caramelized onions. This wholesome and flavorful dish epitomizes comfort food, boasting a perfect marriage of earthy lentils and aromatic rice, crowned with the sweetness of caramelized onions—a true embodiment of Jordanian culinary tradition. Ingredients: 1. 2 cups brown lentiles 2. 2 cups calrose rice 3. 1 kilo onions 4. ½ cup vermicelli noodles 5. ½ tspn salt 6. Vegetable oil Steps: 1. Cut 3 onions into thin slices and fry until golden then takeout and place on a paper towel-covered plate 2. Saute a finely chopped onion in olive oil until translucent then add 1 cup brown lentils (presoaked in cold water) After you saute the brown lentils add water and bring to a ½ boil 3. Pre-soak the rice for 30 minutes in hot water and then add it to the pot along with the brown lentils 4. Add 1 tspns of each salt, pepper, and cumin 5. leave on low heat until the rice is cooked and ready 6. sprinkle the deep-fried onions on top

FREAKEH WITH CHICKEN FOR 5 PORTIONS Freakleh with Chicken, a cherished Jordanian delight, combines the nutty taste of roasted green wheat (freakleh) with succulent chicken. This wholesome dish is seasoned to perfection and garnished with aromatic herbs, presenting a delightful fusion of flavors and textures that embodies the essence of Jordanian cuisine. Ingredients: 1. 1 whole chicken cut up to 4 pieces 2. 2 cups Freakeh 3. ghee 4. turmeric 5. salt 6. pepper 7. 1 whole chicken cut up to 4 pieces 8. salt 9. oil 10. dry za’atar Steps: 1. Cut whole chicken in quarters and clean each quarter with flour salt, and lemon 2. Toss cleaned chickens in a bowl and dress it up with black pepper, oil, dry za’atar, black pepper, beit sitti stock mix, mixed spice, add an onion quartered salt and vinegar. Leave to marinate for about 10 minutes 3. spread oil on an oven tray and line the chicken halves in the tray cover the chickens with another full length foil paper and make sure they are all enclosed in the foil. Place some water under the foil paper to make sure the temperature around the chicken will be circulating and to maintain the moisture in the chicken 4. Place the tray in an oven at 250c for around 45 minutes with the heat coming from below and then put it under the fire so the top to turn crisp golden for around 10 minutes 5. Rinse the Freakeh several times, then place it in a bowl with water and then slowly pour it into another bowl. This will leave all the unwanted residue in the first bowl 6. Leave the Freakeh in water to moisten for about 30 minutes 7. saute a finely chopped onion in the pot with ghee, then add the freakeh, and spice it with 1 teaspoon black pepper 1 teaspoon Turemeric powder and 1teaspoon salt to cook and 1 tspn beit sitti stock mix 8. Place some water on top of it to moisten then stir slightly and close the lid of the pot 9. From time to time stir the Freakeh until its moist but there is no water left 10. Once the Freakeh is done place it in

ADAS BI HAMUD Adas bi Hamud, a beloved Jordanian dish, is a warm and comforting lentil soup infused with the tanginess of lemon. This hearty soup is a medley of lentils, vegetables, and spices, creating a delightful balance of flavors, and is often garnished with fresh parsley for that perfect finishing touch. Ingredients: 1. 1 onion, finely chopped 2. 2 tablespoons olive oil 3. 1 cup lentils 4. 4 cups water 5. 1 bunch Swiss chard, stems removed and leaves chopped 6. Juice of 1 lemon 7. 1 tablespoon pomegranate molasses 8. 1 teaspoon sumac (optional) 9. Salt and pepper to taste Steps: 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant. 2. Add the lentils to the pot and stir well to coat them with the onion and oil mixture. 3. Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot partially. Let the lentils simmer for about 20 minutes or until they are no longer hard. 4. Add the chopped Swiss chard and lemon juice to the pot, stirring to combine. If needed, add more water to achieve your desired soup consistency. 5. Bring the soup to a boil again, then reduce the heat to low and let it simmer for an additional 15-20 minutes to allow the flavors to meld together. 6. Stir in the pomegranate molasses and season with salt and pepper to taste. Adjust the seasoning as desired. 7. Serve the Adas bi Hamud soup hot, garnished with a sprinkle of sumac if desired. Enjoy the hearty flavors and the refreshing touch of lemon! Note: You can adjust the consistency of the soup by adding more water if desired. Additionally, feel free to garnish with additional chopped Swiss chard leaves or a drizzle of olive oil for extra flavor.

MULUKHIYEH Mulukhiyeh is a popular dish in Middle Eastern cuisine, particularly in Egypt, Palestine, and Jordan. The star ingredient of this dish is the mulukhiyeh plant, which is a type of green leafy vegetable that is known for its unique and slightly bitter taste. Ingredients 1. 2 Onions 2. 2 Mulukhiyeh packets/ fresh/frozen 3. 1 full chicken cut into 6 pieces 4. 2 cups Rice (medium grain) 5. ½ cup vermicelli noodles 6. 1 tspn beit sitti stock mix 7. 1 tsp salt 8. ¼ tsp black pepper 9. 1 lemon juice 10. pita bread pieces 11. 1 bunch coriander Steps: 1. Begin by thoroughly washing the chicken. Cut it into 8 pieces and simmer in a pot with water, a whole onion, bay leaves, and seasoning (beit sitti stock mix, salt, and pepper). Skim off any impurities. 2. After chicken is boiled, run the stock through and sieve then dip your mulukhiyeh in add a tspn of beit sitti stock mix and a tspn of salt 3. Chop the coriander and garlic very finely and fry in a frying pan until leaves are wilted and garlic is translucent then directly add to the Mulukhieyh pot and mix well 4. Poke a whole tomato and drop into the pot to suck up all the runny liquid and keep cooking at low temperature (don’t eat the tomato) 5. Cut up pita bread pieces into 1inch thick pieces and fry in a separate pan until golden brown Rice 6. Soak, medium grain, rice in cold water for 30 minutes prior to cooking 7. In a pot fry the vermicelli noodles in butter until golden and add the rice to it, then immerse in water and place on high heat until the water evaporates then lower the heat under the rice and let it cook slowly for 30 minutes until rice is cooked 8. Prior to eating season the boiled meat/chicken with salt and pepper and place under a broiler or pan fry to give it a presentable look and serve on the side of the Mulukhiyeh, In your plate stack up fried bread croutons, add the rice, and then top it off with the Mulukiyeh add meat/chicken then sprinkle some lemon juice on top and mix. Enjoy

MALFOUF If you love mahashi, then malfouf mahshi (stuffed cabbage rolls) should be your next lunch. Learn how to cook malfouf mahshi by following a few steps! Ingredients: 1. 1 small cabbage 2. 1 1/2 cup rice 3. 1/4 k ground beef or ground lamb 4. 4-5 garlic cloves unpeeled 5. 1 cup lemon juice 6. 1tspn mixed spice 7. 1 tbspn pomegranate molasses 8. 1tspn Beit Sitti Stock mix (optional) 9. 2tspns Cinnamon 10. 2tspns Salt 11. 1tspns Black Pepper Steps: 1. Wash the rice well, around three times until the water is clear and leave to soak for around 20 minutes 2. Drain the water then mix the ground meat, some cooking oil and add spices 3. Cut the cabbage from the stem in a circular manner and place it into a pot with some salted boiling water for approx. 3minutes. Make sure to remove the soft leaves as soon as they are soft enough to roll. 4. Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls. 5. Using a pot place the layers of the saved stems at the bottom of the pot to prevent the cabbage rolls from burning add pomegranate molasses , then line up the cabbage rolls on top of each other 6. Make sure to place some whole garlic cloves in between the layers as it gives it flavor. 7. Add water and lemon, boil then simmer for an hour to an hour and a half. Halfway through the cooking time add crushed garlic on top. Simmer gently until rice is tender in barely enough water to cover. 8. Once all the water has evaporated flip the pot onto a serving plate and you are ready to eat, You can have this dish with yogurt and cucumber salad Enjoy,

MUTABBAL BEITINJAN Baba Ghanouj also called mutabbal in certain countries is a favorite among many the perfect dip and can be prepared as a vegan option too Ingredients: 1. 1 medium sized eggplant 2. 1⁄2 cup tahini (sesame seed paste) 3. 1 squeezed lemon 4. 2 garlic cloves 5. 2 tablespoon yoghurt 6. salt Steps: 1. Roast the Eggplant on an open fire for about 15 minutes. 2. Allow eggplant to rest for 10-15 minutes, slowly peel using your hands, make sure to keep the top brownish part (with the smoky flavor) Remove the stem and chop with your knife (do not use a fork as it will be too runny). 3. In a separate bowl mix the juice of 1 lemon, 2-mashed garlic cloves 1⁄2 teaspoon salt, 1⁄2 cup of tahini and watch it thicken, to loosen the paste add 2 tablespoons yoghurt. 4. Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference. 5. Dress with sumac, olive oil and some parsley Enjoy!

SHISHBARAK Discover the ravioli of the Arabic cuisine. Learn how to make Shish Barak with few simple steps today. Then, enjoy a delicious meal with your friends or family! Ingredients: Dough 1. 1 cup flour 1tspn salt 2. 1⁄2 cup cold water Filling 1. 1 Onion finely chopped 1⁄2 Kilo lean ground meat 1⁄2 cup olive oil 2. 1⁄4 cup pinenuts 3. 2 cups Rice 4. 1⁄2 tspn black pepper 5. 1 tsp salt 6. 1⁄2 tspn mixed spice Sauce 1. 1 L Yoghurt 2. 1 Tablespoons starch 1⁄2 bunch coriander 3 cloves garlic Steps: 1. Knead the dough and let rest placed in a bag. 2. Sauté onions until transparent add minced meat and seasoning and let cook until the meat is dry. 3. Roll out the dough into a very thing layer and using a round cookie cutter or the rim of a glass cut out circles 2inches in diameter. 4. put the filling in the center of the round dough and fold over, press the edges firmly and bend half circle so that both ends meet. 5. place in a tray and dry in a warm oven for 15 minutes. 6. in a pot pot sauté garlic add the yoghurt and salt and slowly stir while bringing to a boil, once it boils once, dip the shish-barak into the yoghurt sauce. This meal is usually served over pilaf rice. Enjoy!

MUHAMARA Bellpeper and walnut dip, perfect as a side dish with arabic food Ingredients: 1. 1⁄4 K walnuts 2. 1⁄4 cup dried croutons 3. 2 red bell pepper 4. 1tspn salt 5. 1tspn sugar 6. 1tspn ground chili pepper 1tspn paprika 7. 3⁄4 cup olive oil 8. 3 tbspn lemon juice 9. 1 tbsp pomgranate molasses 10. 1 tbspns tomato paste Steps: 1. chop fresh red bell-pepper into very small pieces aiming to achieve a paste like texture 2. on the same chopping board chop the walnuts to absorb all the juices from the red bell peppers paste together 3. soak the paste on olive oil and pomegranate molasses and tomato paste 4. add paprika, salt sugar, lemon juice and chilli powder to taste 5. and mix, all the while mashing up the mixture 6. add bread crumbs to bind and enjoy Eat Muhammara as a mezza using pita bread

KIBBEH MAALIYEH Enjoy the flavors of the Middle East with our easy Kibbeh Maaliyeh recipe! Made from ground lamb, bulgur wheat, and spices, it's baked to a crispy, golden perfection. Serve as a main dish or appetizer with salad, hummus, or pita bread. Simple to make and bursting with flavor, Kibbeh Maaliyeh is a must-try for Middle Eastern cuisine lovers. INGREDIENTS: 1. 1⁄4 kilo ground meat (lamb) (for stuffing) 2. 1⁄4 kilo ground meat (beef finely ground) (for kibbeh paste) 1⁄2 kilo 1/4 cup red bulgur wheat 3. 2 onion (1for stuffing 1 for kibbeh paste) 4. 1tspn cinnamon 5. 1tspn black pepper 6. 2tspn salt STEPS: 1. Soak bulgur wheat in water for around 1 hour then get rid of the extra water 2. Mix the bulgur wheat with the finely ground beef (no fat) 3. In a food processor mix 1 onion with the beef and bulgur wheat, when it starts forming a ball on one side of the food processor its ready 4. Season with 1 tspn black pepper, and 1 tspn cinnamon and 1 tspn salt then mix with your hands 5. Remove the paste out of the food processor, make sure your hands are moist and start rolling the paste into ball shapes. Allow it to rest on a plate stuffing 6. Dice up 1 large onion into small pieces 7. Saute onions on a low heat until translucent, add your fatty ground lamb, add 1⁄2 tspn salt and 1⁄2 tspn black pepper and mixed spice and cook until cooked through 8. Remove the meat out of the pot once the fat is rendered and put it through a sieve to get rid of the juices 9. Using a separate pot, fill up some vegetable oil and start heating it up 10. Take the ball and starting putting a dent in the ball using your index finger then keep digging until the sides and around 2mm thin 11. Fill the semi circle up with the stuffing until half full and close the tip and sculpt with your hands 12. Continue with the rest of the balls 13. Gently place the kibbeh into the oil and let it fry. Next, remove it once brown and crunchy from the outside Place on a paper towel to get

KNAFEH A Middle eastern dessert that is usually consumed on special occasions. so almost once a week in Jordan :) INGREDIENTS: 1. 1/2 kilo Kanfeh Dough 2. 200 grams mozzarella cheese 3. 250 grams white (akkawi) cheese 4. 1 cup Ghee 5. 2 cups sugar 1 cup water 6. Half slice lemon STEPS: 1. Purchase the Knafeh dough from any store or Knafe store (if your living abroad use fresh angel hair pasta). 2. Start by untangling the Knafeh strands so that it is fluffy and smooth. 3. Put 1 cup of ghee on top of the Knafeh dough and rub them together so that the ghee is absorbed by the dough. 4. Keep working on it until the dough is consistent and moist by the ghee. 5. Grab an oven tray and rub ghee all over it so that the Knafe dough doesn’t stick on it. 6. Take half of the dough and spread it on the tray so that it is even all around and start squeezing it so that there are no empty spaces. 7. Cut the akkawi cheese into small pieces and soak in warm water 1 day in advance if possible and keep draining the water and changing it until it is not salty. 8. After soaking out the cheese through a sieve and try to squeeze the water out of it as much as possible. 9. Mix the akkawi and the shredded mozzarella cheese together and spread it on top of the Knafe dough in the tray then slowly squeeze the cheese so that it is even all around. 10. Follow by layering the rest of the Knafeh dough on top of the cheese so that the cheese is sandwiched in between the dough. 11. Squeeze the dough. 12. Cover the tray with aluminum foil paper and put it in the oven at medium heat for 25 minutes and under the fire for another 5 minutes until it is golden. 13. Take the Knafe out of the oven and invert it onto a larger plate. Syrup 1. On high heat put 2 cups white sugar. 2. Follow with 1 cup of water and half a lemon and leave to boil for 20 minutes. 14. Once the knafeh is cooled pour the syrup evenly on top You can add crushed pistachios on top. Enjoy,

FOUL Foul or fool is a breakfast dish that. is eaten with bread , topped. with olive oil. and tahini, similar to hummus it is made of beans, dried fava beans soaked overnight and cooked on a low heat until tender. INGREDIENTS: 1. Can fava beans 2. 1 large lemon juiced 3. 4 tspn olive oil 4. 1 tspn salt 5. 2 tbspns tahini 6. 1 garlic STEPS: 1. Open a can of fava beans rinse with water and then heat on a stove top (you can soak dried fava beans overnight then boil for 2 hours until fully cooked) 2. In a mortar mash some garlic with salt and then add the juice of one lemon, 3. After the fava beans are cooked, add them to the mortar and mash 4. Then add tahnin and olive oil 5. Dress with chopped vegetables such as tomatoes and green onions and eat it with pita bread. Enjoy,

FATTET MAGDOOS A combination of fried bread, topped with eggplants slow cooked in a tomato stew and then layered with cold garlic yoghurt on top. INGREDIENTS: 1. 4 pita bread, cut into 1inch pieces 2. 1 medium sized eggplant 3. 3⁄4 cup olive oil 4. Corn oil or any regular cooking oil for frying 5. 2 cloves garlic 6. 1 ler greek yogurt 7. 1 tspn salt 8. 1⁄2 tspn black pepper 9. 1 tbspn pomegranate molasses 10. 2 tbspns tomato paste 11. 1 onion 12. 3 Tbspns Tahini 13. parsley 14. pine nuts STEPS: 1. Cut up pita bread into small 1 inch pieces and fry them in corn oil for 1-2 minutes until golden brown. 2. Cut the eggplant into cubes then sprinkle it with 3 tspns salt and let sit for 10 minutes 3. Saute' the eggplant in oil and wait for it to become golden brown 4. Add a tbson of tomato paste followed by 1 cup of water an onion and a tson of beit sitti stock mix 5. Let simmer on a low heat 6. Mix 1L yoghurt with one pasted garlic and a tspn of salt and 3 tbspns tahini with the juice if 1lemon 7. Now we start layering (please layer this dish right before you eat it, because you need the bread to stay a bit crunchy and the center eggplant with tomato sauce to be hot and the yoghurt to be cold. 8. On a nice plate start by layering the pita bread, follow by adding the tomato and eggplant mixture then add pomegranate molasses, and then top it off with the yoghurt 9. dress the fatteh with parsley and fried pine nuts on top. Enjoy,

FARMERS SALAD A basic but delicious salad INGREDIENTS: 1. 1 tomatoes 2. 2 cucumbers 3. 1⁄4 bunch mint 4. 1⁄2 bunch parsley 5. 1 onions 6. 1⁄2 tspn salt 7. 1 tbspn Summac 8. 1 tspn pomegranate molasses 9. juice of one lemon 10. 4 tbspn olive oil STEPS: 1. Dice the tomato, add cucumbers, chop the parsley finely add chopped mint leaves 2. Finely chop the onions and place them in a bowl, followed by rubbing it with sumac and salt, then add the lemon juice and olive oil (this takes out the bitterness of the onion) then add some pomegranate molasses and mix well 3. Taste and serve

FALAFEL Presoaked dired chickpeas with coriander and garlic and falafel spices fried yummm INGREDIENTS: 1. 1 cup dried chickpeas (do not use canned) (pre soak overnight) 2. 4cloves garlic 3. 1bunch coriander 4. 1tspn cumin powder 5. 1tspn black pepper 6. 1 tspn dried coriandor 7. 1 tspn salt 8. 1 tspn baking soda 9. a splash of lemon juice STEPS: 1. Soak 1 cup dried chickpeas in water overnight. 2. In a food processor add the soaked chickpeas without water along with the garlic, coriander and parsley blend until the texture resembles a paste 3. Take the paste out and add cumin, black pepper and allspice salt and baking powder 4. Pre-heat oil in a pot to fry the falafel in 5. Grab a small amount of paste and roll it in the shape of a ball using your hands or put water on a spoon and using another spoon form an oval shaped ball and then dip it into the hot oil to fry 6. Once the falafel ball starts turning brown at the edges turn it around so that it cooks on the other side 7. Leave to fry for another 1 minutes and take out and place on a paper towel to get colder, you can eat it with hummus and pita bread. Enjoy,

Arabic Bread A simple recipe to make pita/arabic bread. INGREDIENTS: 1. 1 cup flour 2. 1/2 cup water 3. 1 tspn salt 4. 1 tspn sugar 5. 1 tspn yeast STEPS: 1. Scoop 1 cup of flour into a bowl 2. Add one tspn salt and mix together 3. Make a small well in the flour and add one tspn sugar and one tspn yeast 4. Add lukewarm water, enough to fit the hole and wait for the bubbles to rise 5. Start kneading the dough and adding water as you mix until you get a soft wet dough 6. Cover the dough with a piece of cloth and let it sit for 30 minutes 7. Take a pice of dough and form it into a circle then press it with a rolling pin 8. Place the bread into a 350c oven for 20-25minutes until the tip is golden brown

Mouttabal Shamandar Beetroot Muttabal, Mutabbal Shamandar, Mezza, side dish, Arabic food, INGREDIENTS: 1. 2 medium size beets 2. 1/2 cup tahini (sesame seed paste) 3. 1/4 cup squeezed lemon 4. 2 garlic cloves 5. 2 tablespoon yoghurt 6. Salt STEPS: 1. Boil beetroots for 45 minutes until you can run a fork through them smoothly. Wait to cool then peel and grate. 2. In a separate bowl mix the juice of 1 lemon, 2-mashed garlic cloves ½ teaspoon salt, ½ cup of tahini, and watch it thicken, to loosen the paste add 2 tablespoons yoghurt. 3. Check that the amount of salt lemon juice and garlic are to your liking and add to your preference. 4. Mix the grated beetroots with the tahini mix. 5. Spread on a plate and garnish with parsley and olive oil. Enjoy.

FATTET JAJ A layered dish of crispy bread, chicken, rice, yogurt, pine nuts, butter, and garlic. Here's a step-by-step guide on how to cook Fattet Djaj. INGREDIENTS: 1. 2 pita bread cut into 1inch squares 2. ½ chicken 3. ¾ cup olive oil 4. juice of 2 lemons 5. 4 cloves garlic 6. 2 tbsps tahini 7. 1tspn salt 8. ½ tspn black pepper 9. 1 liter yoghurt pine nuts 10. 1 cup boiled pilaf rice STEPS: 1. Wash the whole chicken with cold water, and scrub with vinegar, lemon, salt and flour thoroughly, rinse with water and pat dry with a single use paper towel. 2. Cut the chicken into 8pieces and place in a pot filled quarter length with water, add an onion, bay leafs and beit sitti stock mix, and leave to boil for 10 minutes then simmer for another 30minutes, make sure to skim off the scum with a skimmer. 3. Separate the chicken from the stock and pull the chicken apart. Separating it from the bone. 4. Cut up pita bread into small 1 inch squares and fry them in cooking oil for 3minutes until golden brown. 5. Boil rice in water or chicken stock and season with salt covering it fully and leaving it to boil for 30minutes until fully cooked. 6. crush garlic and mix with yoghurt, salt, tahini, and lemon juice. 7. In a pot start by layering the pita bread follow by adding the chicken stock and vinegar until the bread soaks it up, add a layer of rice and some pieces of crushed garlic. 8. follow the same steps again by adding another layer of fried pita bread and top it up with another layer of chicken stock and vinegar, layered with another layer of rice and some garlic. 9. now its time for the yoghurt cover. Layer the yoghurt, tahini mixture on top of the bread and rice and line the chicken pieces on top of the yoghurt along with a little bit of fried pita bread tp make it crunchier and look nice.

Baba Ghanouj A combination of parsley onion tomato and garlic mixed with roasted smoked eggplants topped with lemon juice olive oil pomegranate molasses and sumac. INGREDIENTS: 1. One large eggplant 2. Bell pepper 3. Tomato 4. Parsley 5. Onion 6. Garlic 7. 1 tspn sumac 8. 1 tspn molasses 9. Olive oil 10. Juice of one lemon 11. Pomegranate for garnish STEPS: 1. Roast the Eggplant on an oven top for about 20mins, 2. Allow eggplant to rest for 10 minutes, and slowly peel using your hands or a knife. 3. After peeling chop the eggplant very fine, 4. Chop an onion finely and then rub with sumac salt and pomegranate molasses 5. Add the juice of 1 lemon 6. 1 diced tomato, 1 diced pepper (yellow, red, or chilli) and parsley 1 garlic mashed 7. Mix well 8. Check that the amount of salt and lemon juice is your liking and add to your preference. Spread on a plate and garnish with parsley and olive oil. Enjoy,

TRADITIONAL MAALOUBEH RECIPE WITH CHICKEN AND EGGPLANT AND CAULIFLOWER INGREDIENTS: 1 Onion 1 medium Eggplant 1 small Cauliflower 1 whole Chicken, cut into 6 pieces 2 cups Rice Turmeric powder Mixed spice Beit Sitti Stock Mix Cinnamon Salt Black pepper Cooking oil for frying STEPS: For the Chicken: 1. Wash chicken with water, vinegar, lemon, salt, and flour. Rinse. 2. Sear chicken and add Beit Sitti Stock Mix, spices, and a whole peeled onion. Pour boiling water, bring to a boil, then let simmer. Remove chicken and save the stock. For the Eggplant and Cauliflower: 3. Peel and slice eggplant into thick round slices, sprinkle with salt, and let sit for 5 minutes. Cut cauliflower into smaller florets, wash, and dry. Deep fry eggplant and cauliflower in vegetable oil until golden. Assembling the Maaloubeh: 4. Soak 2 cups of rice in cold water for 20 minutes. 5. In a large non-stick pot, layer rice, chicken, cauliflower, and eggplant. 6. Add spices and a tablespoon of chicken stock. Cook on medium heat. 7. Drain rice, mix with spices, oil, and add to the pot, followed by enough chicken stock to cover the rice. 8. Boil for 5 minutes, then cover and simmer on low heat for 35-40 minutes. Check for rice holes, indicating it's cooking. 9. When the stock evaporates and the rice is cooked, cool for a few minutes. Flip onto a serving plate. Traditionally served with yogurt and a fresh farmer's salad. Enjoy!

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