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INGREDIENTS: 2 big eggplants - peeled, sliced (lengthwise 1/2") and fried (see below) 1 big potato, sliced and fried 2 amounts of beef of lamb stew (see below) 2 cups of broth 1 cube of chicken stock dissolved in 1/2 cup of hot water 2 cups of rice (Preferably Basmati), rinsed and drained 1 medium onion, chopped 3 tbl margarine 1/4 tsp cinnamon, allspice, nutmeg, black & white pepper 1 tsp salt or to taste Preparation EGGPLANT Peel the eggplants and slice them in 1/2" lengthwise. Put all the slices in a bowl of cold water and salt. Keep them for 30 minutes then squeeze them to drain from the water and fry them in corn oil on both sides until golden/brown in color. STEW 1 1/2 lbs lean beef or lamb 1 tsp salt 1/2 tsp nutmeg, cinnamon, allspice, black & white pepper 2 bay leaves 1/2 small onion, peeled, and cut in half Cut the meat into big cubes and put in a medium caldron. Pour cold water over it and put on stove under high heat. When the skim appears, take it off with a spoon and throw it out. Add the rest of the spices and the onion. Place it over medium heat and cook for 30-40 minutes (until meet is tender). METHOD: Sauté the onion in a big cauldron with margarine until golden, remove from heat and arrange the tender meat over the onions. Sprinkle all the spices, then arrange the fried eggplants and potatoes on the bottom. Spread the rice on top and pour the broth and chicken stock slowly to cover the rite. Heat it and bring it to a boil, then lower the heat and cover it. Let it simmer for 20-25 minutes until the water drains, then remove from the heat and keep it for 15 minutes before molding it on a serving plate upside down. Serve hot with yogurt. Serves 8. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |