Lebanese Beef And Eggplant Stew Masbahet Ed Darweesh Recipes
LEBANESE EGGPLANT STEW
Steps:
- Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
- Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
- Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
- Stir in the olive oil and parsley, and add salt to taste just before serving.
- Suggested Beverage
- I think I'd choose a Merlot or Cabernet to accompany this dish.
LEBANESE BEEF AND EGGPLANT STEW (MASBAHET ED DARWEESH)
Could there be an easier set of instructions? This is from the sadly-defunct World Hearth Organization website; I've upped and added to the spices just a tad.
Provided by lecole54
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, garlic, meat, eggplant, potato and tomatoes in butter for 5 minutes.
- Add salt, pepper, oregano, cumin, Aleppo pepper, and sumac.
- Cover with broth and simmer for 1 hour. Most of the liquid should be evaporated; if not boil until it is.
- Serve over rice.
Nutrition Facts : Calories 1024.2, Fat 92.9, SaturatedFat 41, Cholesterol 142.9, Sodium 1756.2, Carbohydrate 34.2, Fiber 9.1, Sugar 9.1, Protein 15.8
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