YAKHNI (Lebanon)
(special thanks to Sister Sumeya)
Ingredients
Once large head of cauliflower
One bunch of cilantro, chopped
1/4 lb cubed meat or bones (depending on how meaty you like it)
2 yellow onions chopped
5 cloves garlic chopped
Butter or olive oil
Salt to taste
1/8 tsp cinnamon (optional)
Any other spice you prefer
Directions
Cut cauliflower in to fist size pieces, and deep fry until golden. You have to fry it on high or medium high so it doesn't cook all the way through. Set aside and drain. Saute meat in frying pan in butter or olive oil until brown. Place meat in pan with six cups of water and salt, bring to a boil and simmer. In a frying pan, saute onion in butter or olive oil until transparent, then add cilantro and saute until wilted down, then add garlic, saute for a minute or two longer and take it off the heat. Add cauliflower and cilantro mixture to meat and simmer until cauliflower is tender. Also add any other spices that you like.
Serving Suggestions
Best served with long-grained rice
Options: Lemon Wedges and whatever condiments you prefer
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