Lebanese Eggplant Boats, another Sheik al Mehsheh

 

PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR 30 MINUTES | TOTAL TIME: 1 HOUR 50 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD

Lebanese eggplant boats are the traditional way to make Sheik al mehsheh, a meal “fit for a king”! Serve the eggplant over a bed of cinnamon-scented rice with a crisp, lemony romaine salad on the side. This dish is easily made ahead by a day or two and refrigerated before baking (or bake, cool, refrigerate for up to two days, then reheat covered in a 350 degree oven), or frozen (thaw overnight in the refrigerator before baking or reheating).

INGREDIENTS

6 medium eggplant, about 8 x 3 inches

3 tablespoons extra virgin olive oil, divided

1 small yellow onion, diced

1 clove garlic, minced

1/2 pound ground beef (round) or lamb

1/4 teaspoon cinnamon

Kosher salt, to taste

Freshly ground black pepper, to taste

1 28 oz. can tomato sauce

3 tablespoons toasted pine nuts

1 large ball fresh mozzarella cheese, torn in small pieces (optional)

INSTRUCTIONS

Slice the eggplant in half lengthwise and arrange on a foil or parchment lined sheet pan, cut side up. Brush the cut sides with a tablespoon of the olive oil and sprinkle lightly with salt. Place the pan under the broiler on a rack about 3 inches from the broiler, and broil until the tops are deep golden brown. Remove from the oven and set aside.

Move a rack to the center of the oven and heat the oven to 375 degrees F.

In a medium sauté pan, heat the remaining olive oil over medium heat. Sauté the onion with a pinch of salt until translucent and cooked through, but not browned. Add garlic and saute just until fragrant, about 30 seconds. Add the ground meat, sprinkle with cinnamon, more salt, and pepper, cooking and breaking up the meat into small pieces until it is juicy and browned.

Add half of the tomato sauce (we’re using the rest shortly), bring to a simmer, and cook over low heat for about 10 minutes, or until the sauce takes on a meaty, flavorful taste. Taste and add more cinnamon, salt, and pepper if needed.

Arrange the eggplant halves in a large casserole or lasagna pan. Using a sharp knife, cut a slit lengthwise down the center of each half and push the eggplant from either end to open the slit slightly for the filling.

Spoon the cooked tomato meat sauce into the slits and mount on top of each eggplant half. Then, in the same saute pan, heat the remaining tomato sauce with ½ cup water and season lightly with salt, pepper, and cinnamon. Simmer for about 5 minutes, then spoon the sauce into the casserole around the eggplant.

Cover the casserole tightly with foil and bake for about 90 minutes. If you’re short on time, a shorter baking time is fine, but try to keep it in the oven for an hour. Toward the end of baking time, remove the foil and place the mozzarella pieces over each boat. Continue baking until the cheese is melted, about 5 minutes.

Remove the casserole from the oven, sprinkle with the toasted pine nuts, and serve after the eggplant rests for about 10 minutes.

Cranberry Sauce with Rose Water & Pistachios

 

SERVINGS: 12 RECIPE BY: MAUREEN ABOOD

Take it ever so easy on the rose water--it's meant to bring out the flavor of the sauce rather than stand out on its own. Add the rose water, then taste, then add more if you like. This is a perfect make-ahead dish, as it is best served chilled and will hold in the refrigerator for a week.

INGREDIENTS

1 cup sugar

1 cup water

12 ounces cranberries

1/2 teaspoon rose water

1 cup (8 oz.) canned crushed pineapple or drained pineapple chunks

1 cup canned mandarin oranges, drained

2 tablespoons chopped pistachios or toasted walnuts, plus more for garnish

INSTRUCTIONS

In a medium saucepan, combine the water and sugar and bring to a boil over medium high heat. 

Stir in the cranberries and reduce to simmer, stirring occasionally and cooking until the cranberries pop and the mixture thickens a bit, about 20 minutes. 

Remove from the heat, and add the rose water, pineapple, and drained mandarin oranges. 

Cool to room temperature, then chill completely (at least a couple of hours).

Immediately before serving, stir in the nuts and garnish with more nuts on top.

Mixed Nut Rice Pilaf, Lebanese Hushweh

SERVINGS: 6 RECIPE BY: MAUREEN ABOOD

A very favorite here, and soon to be there too, I suspect. Use any combination of nuts you love. Hushweh reheats beautifully on the stove or in the microwave; just sprinkle with a bit of water or broth before reheating. For the shredded chicken, roast a whole chicken, or bone-in or skinless breasts. A grocery-store roasted chicken is also a fast option. Serve the hushweh with a green salad and a dollop of labneh (Greek yogurt).

INGREDIENTS

FOR THE MIXED NUTS:

2 tablespoons salted butter

1/2 cup pine nuts

1/2 cup roasted, salted cashews (raw is also fine)

1/2 cup slivered almonds

1/2 teaspoon kosher salt

FOR THE RICE PILAF:

2 tablespoons extra virgin olive oil

1 cup long grain white rice

1 pound ground beef

1 teaspoon cinnamon

1 teaspoon kosher salt

Few grinds Black pepper

1 1/2 cups chicken stock, plus more for finishing, if needed

2 - 3 cups warm cooked chicken meat, shredded into bite-size pieces

INSTRUCTIONS

In a dutch oven or skillet with a lid, melt the butter over medium heat. Add the nuts. When the butter foams up, leave the nuts undisturbed for a minute or two so the nuts will toast in the foamy butter. Then stir constantly until the nuts are golden. Transfer the nuts to a bowl and add a teaspoon of salt while they are hot, and stir to combine. Set aside. And try not to eat them all.

In a medium bowl, cover the rice by several inches with cool water. Rinse, and repeat several times until the water runs fairly clear. Set aside.

In the same pan, heat the olive oil over medium heat. Add the ground beef, breaking it up into small pieces with the side of a large spoon as it browns. Season the meat with cinnamon, salt, and pepper. Add the rice and chicken stock, stir to combine, cover and bring to a boil. Reduce the heat to medium low and simmer, covered, for about 20 minutes, or until the rice is cooked. Do not stir while the rice is cooking. Remove the lid toward the end of cooking to allow steam to escape.

Add the pulled chicken pieces to the hot rice mixture and combine. If needed, stir in a touch more chicken broth to moisten. Top with all of the toasted nuts, and serve immediately.