Egyptian Musaqaa

This recipe serves six. Ingredients;

2 x Red Capsicums, Inside Removed and Sliced.

2 x Eggplants, Tops Removed and Sliced.

3 x Tins of Crushed Tomatoes

1 x Brown Onion, Peeled and Diced.

2 x Cloves of Garlic, Peeled and Crushed.

1 Teaspoon Pomegranate Molasses

4 Teaspoons of Baharat (Arabic Spice Mix)

1 Large Bunch of Parsley

¼ Cup of Olive Oil

½ Cup of Pine Nuts

½ Cup of Slivered Almonds

1-Teaspoon of Cumin

2-Teaspoons of Coriander Seeds Crushed.

300 Grams of Beef Mince

Greek Yogurt To Serve

Sauce; To make the sauce place a splash of oil in a saucepan add the garlic and fry until fragrant. Add the tins of tomatoes, coriander seeds and pomegranate molasses and bring to the boil, turn down leave sauce on a low heat simmering for at least 30 minutes, so that sauce becomes very thick and rich in flavour.

Filling; In a fry pan toast the almonds and pine nuts in olive oil until slightly browned, and put aside. Using the same pan fry the eggplant slices and capsicum slices until browned and softened, put aside. Again using the same pan fry the onion and beef mince in the remaining oil breaking up the clumps as you go. Add the baharat and other spices whilst cooking. Cook until mince is all browned, stir through chopped parsley and put aside.

Assembly; Preheat your oven to 180 degrees. Now all of the components are cooked it is time to assemble the Musaqaa. Using a heavy based glass dish or oven safe dish layer all the ingredients starting with some of the sauce, followed by the vegetables and the mince mixture. Repeat all of the same layers again. Finish with any remaining sauce and finally top with the nuts. Bake in a moderate oven for 30 – 45 minutes.

When ready dish a spoon of hot Musaqaa in each bowl and top with a large dollop of Greek yoghurt.