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Eggplant and Squash Stew
Batinjan wa Koosa ma’ Riz

1 Ib. eggplant
1 Ib. squash
1 Ib. lamb pieces [mozat]
5 cloves garlic
1 c cooked chick peas
Salt and pepper
Ghee
2 onions cut
4 tomatoes chopped
4 to 5 T tomato paste
1 heaping T dried mint


1. Fry meat in ghee and, then, add the chopped onions, and sauté until limp. Cover meat with hot water and cook for about 1 hour until done.

2. Wash and cut all vegetable in cube size pieces and add to the meat mixture. Add all other ingredients, and cook until done. Then, add dried mint and simmer ten more minutes. Serve with cooked rice.

 

 


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