Lebanese Beef And Eggplant Stew Masbahet Ed Darweesh Recipes

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LEBANESE BEEF AND EGGPLANT STEW (MASBAHET ED DARWEESH)



Lebanese Beef and Eggplant Stew (Masbahet Ed Darweesh) image

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

1/4 cup butter
2 medium onions, chopped
2 garlic cloves, chopped
1 lb beef, cubed
1 large eggplant, cubed
1 large potato, sliced
1 (15 ounce) can tomatoes, chopped
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon aleppo pepper
1/2 teaspoon sumac
2 cups beef broth

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

LEBANESE EGGPLANT STEW



Lebanese Eggplant Stew image

Categories     Bread     Salad     Side     Stew     Dinner     Eggplant

Yield serves 4 to 6

Number Of Ingredients 13

1 eggplant, peeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch pieces
3 tomatoes, cut into quarters
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1/2 onion, cut vertically into 8 pieces
3 cloves garlic, minced
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1-inch piece cinnamon
1/4 teaspoon red pepper flakes (optional)
1/4 cup olive oil
1/4 cup chopped fresh parsley
Salt to taste

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.

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