Kellie’s Egyptian Challenge

mussaqa

egyptian-mussaqa

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

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 the sauce becomes very thick and rich in flavor.

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.

Adapted from Kitchen Nani

10 Comments
  • Noor

    10.10.2014 at 12:22 am

    Arabs love to add yogurt to everyone. Have you been to the Middle East or know any? I have to admit I have started doing it as well lol. Your dish looks amazing. Thanks for being part of it all.

    • Kellie Keable

      10.12.2014 at 2:47 pm

      Thank you Noor, I must admit that I am married to an Arab. I have travelled to the Middle East (UAE , Dubai, Abu Dhabi) a few times now. It is a long trip from Australia. Yes the Arabs certainly love their yoghurt. Thank you for allowing me to be apart of it. Where are you from?

      • Noor

        10.14.2014 at 4:30 pm

        I am an American married to one 🙂

  • Umm Hamza

    10.10.2014 at 11:39 am

    mmm i have to try this version it looks soo good! plus i need ways to use up that pomegranate molasses i have in the cupboard! great job kellie

    • Kellie Keable

      10.12.2014 at 2:40 pm

      Thank you, yes pomegranate molasses makes any tomato based sauce so rich and tasty.

  • Maryam

    10.10.2014 at 12:04 pm

    It really does look great! I thin this month’s challenge just might have the most beautiful contributions yet.

  • snehadatar

    10.10.2014 at 8:32 pm

    The dish look great. Having curd with musaqaa is a great.

  • Henia

    10.10.2014 at 10:32 pm

    Salaamu aleikoum,
    Again another wonderfully delicious and eye-appealing dish! Just yum written all over it!

  • Joanne T Ferguson

    10.11.2014 at 4:46 am

    G’day What a STUNNING photo and please share my comments with Kellie! If she doesn’t have a blog, perhaps now is the time to get one up and running!
    Cheers! Joanne

  • Amira

    10.22.2014 at 6:34 pm

    Thanks Kellie for participating in this month’s challenge. Your Musakaa looks lovely I like your photo alot they are so alive.