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Al-Ahram Weekly 1 - 7 July 1999 Issue No. 436 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 1 - 7 July 1999 Issue No. 436
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Profile Features Special Interview Travel Living Sports Time Out Chronicles People Cartoons Letters Tashriba
By Moushira Abdel-Malek
Ingredients:
1kg eggplant (cubed)
500gms mutton or veal cubes
1 large onion (coarsely chopped)
1/4 cup chickpeas, soaked overnight in cold water
2 loaves pita bread (cut into squares)
1tbsp. tomato paste
1tbsp. crushed garlic
3tbsp. vinegar
Salt + pepper + allspice + ground nutmeg
Oil
Method:
Rinse and drain chickpeas, cover with fresh water and cook for one hour. Brown meat in oil and remove. Add onion to pan and fry gently until soft. Add tomato paste. Return meat into pan with drained chickpeas. Season and add hot water. Cover and cook until meat and chickpeas are tender. Fry the pita bread squares until crisp and goldened. Strain from oil, remove on kitchen paper towels and leave aside. Add the eggplant to the meat mixture and leave to cook until tender over medium heat. In a small frying pan, add some oil and gently fry the garlic only until slightly yellowish. Pour the vinegar over it and remove from heat. In a deep serving dish, place the crisp pita bread, pour over it the eggplant mixture and sprinkle evenly the garlic and vinegar sauce on top. Serve hot with rice and a yoghurt salad.
