Rating: 4.5 stars
66 Ratings
  • 5 star values: 44
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.

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  • In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Nutrition Facts

292 calories; protein 18.2g; carbohydrates 20.8g; fat 16.2g; cholesterol 68.2mg; sodium 871.3mg. Full Nutrition
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