Merry meet to each of you again! In the following few entries, I’ll include some really great recipes for Mabon feasts. I’ve decided to span my recipes out over several days because I have so many I’d like to share that one entry just won’t suffice!
Today’s entry is all about the entreé. I’ve included some classic meat entreés, but I’ve also included vegan, vegetarian, diabetic, low-fat, low sodium, and entreés that take 30 minutes or less to make (for those of us who consistently lose track of time). I’ll also outline the herbs included in the recipes that are specifically Mabon herbs. :) Please be warned that none of these recipes are original— I’ve found them online and in cookbooks over the years. Enjoy! (Hint: Ctrl-F the key words you’re looking for!)
Classic Mabon Entreés
cut for length!
Hello everyone! I hope you all enjoyed my last entry with the entreés. Today I’ll provide you with a bunch of side dishes for Mabon, including vegan, vegetarian, diabetic-friendly, low-fat, low sodium, and more categories. Don’t forget to Ctrl-F to find what you’re looking for. Enjoy!
Makluba means “upside down.”
- 1 large cooking onion, chopped
- 6 cloves garlic, chopped
- olive oil for frying
- 6 large lamb steaks
- 8–12 cups water
- salt and pepper to taste
- 1 tsp. ground cardamom
- 2 heads cauliflower
- 3–4 cups uncooked basmati rice
- 1 large tomato
- ½ cup pine nuts, browned
- 1 lb. dried apricots
In a deep cooking pot with lid, saute onion and garlic with a small amount of olive oil till limp and clear. Add meat and water, plus salt, pepper, and cardamom. Simmer meat until it is tender and the broth is richly flavored (about 45 minutes). While that is cooking, cut cauliflower into small and manageable florets. Fry florets in olive oil till thoroughly cooked and browned on all sides. Drain cooked florets on a plate covered with a paper towel to help remove as much oil as possible.
When meat, broth, and cauliflower are done, remove meat and broth from the cooking pot (or use another deep pot). Layer uncooked rice, meat, and cauliflower, one on top of the next, creating two or three 3-part layers. Place another layer of rice on top. Slice tomato into thin pieces and place the slices around on top of the rice. Season with a bit more salt and pepper. Pour the broth over the entire casserole. Add a bit more water so that the rice will cook well. Put a tight lid on the pot and let ingredients steam until rice is cooked and virtually all the liquid is absorbed.
Upturn the pot of makluba onto a large platter. Garnish with browned pine nuts, surrounded by dried apricots.
Yield: About 6–8 servings