Maqlube

Place the meat in a pot; add enough water to cover by about 4 fingers and 2 teaspoon of salt. Cover and cook for 1 hour, then drain and set aside the broth.

Slice and fry the eggplants, potatoes, and green peppers separately.

In a pot, heat 1/4 cup olive oil; add 3 cups of rice and sauté for 5–10 minutes. Pour in 4 cups of meat broth, add 2 teaspoons of salt and 2 teaspoons of turmeric. Cover and cook on low heat for 15 minutes.

In a separate pan, heat 2 tablespoons of olive oil; place the boiled meat inside. Layer the eggplants, potatoes, and peppers on top. Sprinkle a pinch of salt, black pepper, and red pepper flakes.

Pour the rice immediately over the vegetables and press it down firmly.

Cook over medium heat for another 15 minutes, then serve.