Kellie’s Egyptian Challenge
MENA Cooking Club member Kellie chose the mussaqa for this months Egytian recipe. Kellie is not a blogger, so we want to thank her for being part of the club and sending in her pictures and the recipe that she followed. It looks great!
2 red Capsicums, inside removed and sliced
2 eggplants, tops removed and sliced
3 cans crushed tomatoes
1 onion, diced
2 cloves garlic, smashed
1 teaspoon pomegranate molasses
4 teaspoons Arabic spice mix
1 large bunch of parsley
1⁄4 Cup of olive oil
1⁄2 Cup of pine nuts
1⁄2 Cup of slivered almonds
1 teaspoon of cumin
2 teaspoons of coriander seeds, crushed
300 Grams of Beef Mince
Greek Yogurt To Serve
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 the sauce becomes very thick and rich in flavor.
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.
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.
Adapted from Kitchen Nani