Ma'Loobet el Bedingan
(Aubergine, Lamb and Rice Casserole) Recipe

Origin: Egypt Period: Traditional

Ingredients:

2 onions, chopped
450g lamb or beef, cubed
1 tsp ground cinnamon
1/2 tsp ground allspice
900g aubergines (eggplants) cut into 8mm thick sices
300g long-grain rice
75g toasted pine nuts to garnish
vegetable oil for frying
salt and black pepper, to taste

Ma'Loobet el Bedingan
(Aubergine, Lamb and Rice Casserole) Preparation:

Method:

Add about 3 tbsp oil to a flame-proof casserole and use to sweat the onions over low heat, with a lid until soft and golden in colour (about 12 minutes). Add the meat and increase the heat. Fry until well browned all over then cover the contents of the pan with water. Season with salt and black pepper then stir-in the cinnamon and allspice. Bring to a simmer, cover and cook for about 25 minutes, or until the meat is tender.

Meanwhile, brush the aubergine slices with oil and arrange on a baking tray. Season well then place under a pre-heated grill and cook for about 5 minutes per side, or until lightly browned all over.

Remove the casserole from the heat and add a layer of aubergine slices on top of the meat. Pour half the rice over the top, spreading evenly and season with salt. Add another layer of aubergine and cover with the remaining rice. Add just enough water to cover the rice then replace the lid and bring the mixture to a boil. Reduce to a low simmer and allow to cook gently for about 20 minutes, or until the rice is tender.

Take off the heat and set aside to keep for 20 minutes for the rice to swell before serving.

To serve, place a large plate on top of the pan then invert the contents onto the plate. Garnish with the toasted pine nuts and serve.

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