Makluba

In my family, a frequent guest of the dining table is a dish called Makluba – this is a traditional Arabic food. The translation of this Arabic dish – "shifter" or "upside down" - corresponds to the cooking procedure, because when served on the table, the finished dish is overturned on a tray so that everything that was on the bottom turns out to be on top.
Today I want to share a culinary recipe for Makluba with beef.
Wash the rice, pour water for about 1 hour, then strain through a sieve.
So that the eggplants do not taste bitter, cut them into circles, add salt and remove for 30 minutes. Whether or not to peel eggplants from the skin is up to you – who likes it. If not cleaned, then when serving the dish looks more spectacular and more beautiful, if cleaned, the taste will be the same, but the eggplants will not be particularly visible – they will sort of dissolve.
Peel the onion, cut in half, fry it in a small amount of oil. Fry preferably in a saucepan with a thick bottom. Onions are fried just for the taste, as in the end they are simply thrown away.
Cut the meat into small pieces and put them in a saucepan with onions. Turn on a high heat and fry the meat on all sides until golden brown, about 5 minutes. Then pour in the spices and fry for another minute.
Then pour the meat with water and cook over low heat until tender, about 1 – 1.5 hours. If the broth boils, then add hot water (possibly several times).
Next, fry the eggplants on both sides, sprinkle with pepper and cumin.
Divide cauliflower into inflorescences. Cut tomatoes into slices.
Grease the bottom of a large saucepan with crushed garlic cloves. Put the ingredients in a saucepan in the following order: a handful of rice, the next layer is meat, then eggplants, cauliflower and broccoli inflorescences on them, then sliced tomatoes and sprinkle rice evenly on top.
Remove the onion from the broth in which the meat was cooked and strain. Pour it over the rice, so as to just cover it.
Bring it all to a boil, then close the lid and simmer on low heat for 30 minutes.
When serving, cover the pan with a wide plate and turn it over sharply.