Wednesday, September 15, 2010

Syrian Food

So, again, Hary is from Syria. Janee has learned how to cook some typical Syrian dishes since they have been married. (As an aside, apparently Syrian and Lebanese food is almost exactly the same.) Last week we made a variaton of stuffed eggplants. Normally you stuff small ones but to make things easier, we just made it a layered dish using large ones rather than stuffing the individual vegetables.

To make it we diced up an onion and cooked it up and then browned enough ground beef with it to cover the bottom of a baking dish (the recipe called for 1/2 of ground lamb). To that we added some 7 spice mix, salt and pepper. The 7 spice mix includes cinnamon, cloves, allspice, black pepper, nutmeg, ginger, fenugreek (which is "Greek hay," you can just leave that one out if you cant find it) in equal quantities. Once the meat is done, set it aside and heat up some oil.

We sliced about 3 larger eggplants in 1/4 (or so) and then fried them in the oil until they were golden (about 5 minutes). The eggplant pieces were layered in the bottom of a glass baking dish, covered in the meat mixture, and then topped with 2 tablespoons of tomato paste mixed into 2 cups of water (add more if necessary). Season with a little more salt and pepper if you want then bake it for about 15 minutes at 350.

Serve it with white (basamati) rice--if you want to be extra Syrian, brown and cook the rice with small broken up bits of vermicelli noodles.

I thought it was delicious and, to me, it tasted even better the next day.

No comments: