Thursday,20 September, 2018
Current issue | Issue 1271, (19-25 November 2015)
Thursday,20 September, 2018
Issue 1271, (19-25 November 2015)

Ahram Weekly

Sufra Dayma: ‘Tabbakh roho’ aubergine and minced beef stew

Serves 6-8

1.25 kg aubergine (washed on the outside, wiped, finely diced, skin on)
1 cup precooked minced beef
1 large onion (finely chopped)
1 tsp crushed garlic
500 gm ripe tomatoes (cubed)
1 tbsp tomato paste
2 green chili (finely chopped), optional
2-3 green capsicum (chopped), optional
2 tbsp olive oil
Salt + pepper + 7 spices + grated nutmeg + cinnamon stick

Heat a wide cooking pan on high.  Add oil and lower heat to medium.  Add onion.  Stir until translucent.  Stir in seasoning until fragrant.  Stir in garlic, bell pepper and chili.  When translucent, stir in minced beef.  Stir in tomato paste, dissolved in a glass of water.  Cover and allow to simmer only for three minutes.  Uncover and stir in cubed aubergine.  Cover back and allow to release its waters, then stir gently once only.  Cover and allow to cook, over low heat, only for ten minutes.  Remove away from heat.  Gently stir in diced tomato.  Cover quickly and leave to slightly wilt in heat of pan; (approximately seven to ten minutes).  Remove cinnamon stick.  Serve with fluffed rice and a green salad.

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