Fragrant rice, tender lamb, and golden vegetables in a generous preparation. (Credit: Karim Haidar)
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Preparation 50 min
Cooking time 135 min
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Portions
4 people
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Difficulty
Medium
Ingredients All ingredients
- 1.5 kg eggplants
- 2 lamb shanks
- 250g Egyptian rice
- 2 onions
- 1 tomato
- 1 tbsp turmeric
- 1 tbsp cinnamon
- Frying oil (preferably peanut or sunflower for those with allergies)
- Salt and pepper.
Preparation Karim Haidar's ma'loubit batinjen (eggplant mussaqa')
- Sear the lamb shanks in a large pot.
- Once they have browned, cover them with water. Add one onion, quartered. Season with salt and pepper.
- Let everything simmer gently for 1 hour and 45 minutes. Skim the surface regularly after 10 minutes.
- Bring water to a boil. Pour it over the rice. Drain after one hour.
- Peel and cut the eggplants into large wedges. Fry them in oil for 5 to 6 minutes. Set aside on paper towels.
- Peel the second onion and slice it into rings.
- Slice the tomato into rounds.
- Drain the lamb shanks, keeping a bit of the cooking liquid. Remove the skin and bones.
- Place the onion rings at the bottom of a pot. Cover with tomato slices, then add the pieces of meat.
- Then add the eggplant pieces.
- Mix the spices into the drained rice. Season generously with salt.
- Add the rice on top of the eggplants.
- Add 60 cl of water. Place a weight over everything, such as a plate.
- Cover the pot and cook for 30 minutes over low heat.
- Remove the lid from the pot. Take out the plate.
- Flip everything onto a slightly deep serving dish as you would with a cake. Serve.
Sahtein!
Karim Haidar's ma'loubit batinjen (eggplant mussaqa')
-
Preparation 50 min
Cooking time 135 min
-
Portions
4 people
-
Difficulty
Medium
Ingredients All ingredients
- 1.5 kg eggplants
- 2 lamb shanks
- 250g Egyptian rice
- 2 onions
- 1 tomato
- 1 tbsp turmeric
- 1 tbsp cinnamon
- Frying oil (preferably peanut or sunflower for those with allergies)
- Salt and pepper.
