Makluba with sirloin steak

At least half an hour before cooking, remove the veal from the refrigerator so that it can reach room temperature. 

Put the rice in a sieve and rinse under cold water until the water remains clear. Then transfer to a bowl. Pour hot water over them. Leave to swell until further use.

In a large non-stick frying pan, gradually fry the onion slices, pointed peppers, aubergines and potatoes until golden brown, adding a little vegetable oil at a time. Drain each vegetable on kitchen paper after frying. 

Drain the rice. Sauté the tomato paste and paprika paste in the pan in 1 tablespoon of oil. Add the rice and mix with the pastes and turmeric, cinnamon powder, allspice seeds and some pepper.

Grease a large enough coated pot with oil. Layer the onions, pointed peppers, potatoes, aubergines and the raw tomato slices. Now spread the rice on top. Pour the veal stock over it. Pour in enough hot water until the rice is just covered with water. Place a plate on top of the rice to weigh it down. Put the lid on the pot and simmer everything over a low heat for 20-25 minutes until the rice is cooked and has absorbed the liquid.

Meanwhile, mix the yoghurt with the mint and lemon juice and season lightly with salt and pepper to taste. 

Cut the veal into bite-sized cubes. Heat 2 tablespoons of oil in a frying pan and fry the pieces of meat, turning, for about 3 minutes, adding baharat and a little salt to taste. Then take it out.

Remove the pot lid, remove the plate and place a serving dish on the pot. Hold everything tightly and turn with momentum. Gently tap the bottom of the cooking pot, then carefully remove the pot. Arrange the makluba with mint yoghurt on plates and serve with the veal.