Extra Schmaltz!

These are meatballs for when your grandmother isn't  coming over. They are garlicky and full of spices, with jolly hard-boiled eggs for added satisfaction, providing a great mess of comfort food for a cold winter night. I got the recipe from Cracking Curries , and added the pressure cooker option, which makes the meatballs oh-so tender. The great thing about this meatball is that you don't need to pre-fry them, saving time and mess. You could also stew them in the crockpot (though the sauce-making takes some advanced prep). Delicious over basmati rice. Orange juice serving suggestion from Dan. 1 lb ground lamb 1 small onion 1/2 bunch cilantro 1 egg, beaten (or less) 1 tsp. cayenne 1 tsp. black pepper 2 tsp. salt 3 Tbsp. butter 1 large onion, sliced 2 medium tomatoes, diced 1 Tbsp. tomato paste 6 cloves garlic, minced 1" knob ginger, minced 2 tsp. ground coriander 1/2 tsp. cayenne (to taste) 2 tsp. salt (to taste) 1 c. boiling water 4 eggs, har

So this is a very traditional, and very delicious dish from the Arab Levant. It is called "maqluba" which means "flipped over" due to the very last step of flipping the pot onto a serving platter. I always laugh because instead of being chicken on rice, it's rice on chicken until that last step, and so a totally different dish than the chicken on rice that's eaten most of the time. There are a variety of typical styles of this dish. The style here is with chicken, cauliflower ('zahra' in Jordanian Arabic) and carrots, also optionally featuring potatoes. Meat and eggplant is another style, featured here .  Another tradition style, especially in spring or early summer is with fresh fava beans and meat ( here's a recipe in English ). Ingredients: 2-3 pounds chicken (whatever cuts you want) 1 large cauliflower, cut into florets 3-4 carrots, cut into large chunks (I do this by cutting at a diagonal to the carrot) 3 medium waxy potatoes, dice