Layered meal with warmth, love, and flavor. Layer your platter with barley, eggplant, meat and vegetable sauce and enjoy a heavenly taste from Nadouda's .
Ingredients:
2 cups barley
2 eggplants
1/2 pound ground beef
1 red pepper (thinly sliced)
4 vine tomatoes
1 cup cilantro
1 onion
2 minced garlic cloves
Salt
1 tbsp cumin
1/2 tsp 7 spice
1 small chili
1 lemon juice
1 tsp pomegranate sauce
6 oz tomato paste
Vegetable oil for frying (2 cups)
1 tbsp olive oil
1/2 cup pine nuts
Preparation:
With skin on, cut the eggplant into big cubes. Place in a colander. Add 1 tsp of salt. Let sit for 20 minutes.
Heat oil in a skillet. Fry the eggplant until golden brown. Set aside
Prepare a pot for cooking barley. Add 4 cups water to two cups barley. Cook on medium to low heat until water completely absorbed . Serve on a platter
In the meantime, heat 1/3 cup of vegetable oil
Add the chopped onion. Saute until dark brown. Add the ground beef. Add salt, seven spice, and cumin. Cook ground beef for about 10 minutes. Add the sliced pepper, garlic, and chili. Cook for about seven minutes. Add chopped tomatoes, cilantro, lemon juice, and pomegranate sauce. Dilute the tomato paste with 2 cups water. Add to the beef mix
Add the eggplant and simmer on low for 10 minutes
In the meantime, roast pine nuts in 1 tbsp olive oil
Ready, set, layer
Serve barley on a platter
Cover barley with the eggplant vegetable sauce
Top with roasted pine nuts
Sahtein/Enjoy
Ingredients:
2 cups barley
2 eggplants
1/2 pound ground beef
1 red pepper (thinly sliced)
4 vine tomatoes
1 cup cilantro
1 onion
2 minced garlic cloves
Salt
1 tbsp cumin
1/2 tsp 7 spice
1 small chili
1 lemon juice
1 tsp pomegranate sauce
6 oz tomato paste
Vegetable oil for frying (2 cups)
1 tbsp olive oil
1/2 cup pine nuts
Preparation:
With skin on, cut the eggplant into big cubes. Place in a colander. Add 1 tsp of salt. Let sit for 20 minutes.
Heat oil in a skillet. Fry the eggplant until golden brown. Set aside
Prepare a pot for cooking barley. Add 4 cups water to two cups barley. Cook on medium to low heat until water completely absorbed . Serve on a platter
In the meantime, heat 1/3 cup of vegetable oil
Add the chopped onion. Saute until dark brown. Add the ground beef. Add salt, seven spice, and cumin. Cook ground beef for about 10 minutes. Add the sliced pepper, garlic, and chili. Cook for about seven minutes. Add chopped tomatoes, cilantro, lemon juice, and pomegranate sauce. Dilute the tomato paste with 2 cups water. Add to the beef mix
Add the eggplant and simmer on low for 10 minutes
In the meantime, roast pine nuts in 1 tbsp olive oil
Ready, set, layer
Serve barley on a platter
Cover barley with the eggplant vegetable sauce
Top with roasted pine nuts
Sahtein/Enjoy