Wasfetna

Mutabbaqa with meat and vegetables

Layers of browned aubergine, courgette and potato, meat and rice, cooked in one pot and turned out.

Mutabbaqa with meat and vegetables
Cooking time
1 hr 35 min
Hands-on time
30 min
Free time
35 min
Difficulty
Medium
Cuisine
Gulf
Calories
600
Contains
Dairy

A dish turned out onto the tray to show its layers. The vegetables are browned first, then laid in the bottom with the meat on top and the rice above that, and the broth is poured over the back of a spoon so the layers don't mix.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the mutabbaq

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Strainer — The aubergine is salted for fifteen minutes then dried before frying.
  • Frying pan — The vegetable slices are browned in ghee and lifted onto paper.
  • Wide pot — The layers are built in it and turned out after resting.

Method

  1. Salt the eggplant slices and leave them for a quarter of an hour, then dry them.

    15 minYou can walk away
    You’ll know it’s ready when

    Dark drops have dripped out and the slices are dry.

  2. Brown the vegetable slices in ghee until golden at the edges, then drain on paper.

    15 min
    You’ll know it’s ready when

    The slices are golden and soft.

  3. Brown the meat with the onions, add the tomatoes, spices and broth, and let it simmer until tender.

    35 minYou can walk away
    You’ll know it’s ready when

    The meat is tender and the broth is red.

  4. Arrange the vegetables at the bottom of the pot, then the meat on top, then the drained rice, and pour in the broth gently.

    8 min
    You’ll know it’s ready when

    The layers are clear and the broth covers the rice.

    Tip: Pour the broth onto the back of a spoon so that the layers do not mix.

  5. Cover the pot and leave it on low heat until the rice is cooked, then let it rest and turn it over.

    22 minYou can walk away
    You’ll know it’s ready when

    The rice is soft and the layers show when it is flipped.

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