Tuesday, September 26, 2006

Cooking Iftar (Mesaka'a)

Zuzu has stared to coo when listening to music now. She is so funny.

Zuzu and I got up early and walked to the store so we could cook something good for baba since he is fasting. Of course it took hours because we had to take nursing breaks, but I am finally almost done. Here is the recipe for Mesaka'a with Bechamel.



Eggplant ,peeled and sliced (1 cm thin)


Onions , chopped


lbs Minced Meat


Tomatoe ,red


tsp Garlic ,crushed


Oil for frying


Pack of pinenuts


tbsp Raisins


tbsp Tomato Paste Fine Foods Knorr


tbsp Butter


tbsp Flour


Cups Milk

White pepper

1. Preparing meat
In a medium pan, heat 2 tbsp oil over medium heat. Stir in one chopped onion and garlic until yellow. Add minced meat, salt and pepper and stir. Reduce heat, cover pan and leave to cook for 15 minutes.

2. Fry up Pine Nuts in 2 tbsp of butter till golden. Then remove and set aside.

3. Preparing tomato sauce
Slice tomato and blend the rest in a blender with 1/4 cup water..
Add blended tomatoes, tomato paste, 1/2 cup water, salt and pepper. Reduce heat and leave to simmer for 20 minutes. After about 15 minutes, add raisins.

4. Combine meat and tomato mixes. Add pine nuts.

5. Fry eggplant slices in oil until just golden (don't over fry). Heat oven to medium-high heat (200 C)

6.In a baking dish, arrange eggplant slices at the bottom making one layer. Pour half of tomato/meat sauce over layer of eggplant. Then add another layer of fried eggplant.

7. In a medium saucepan, melt butter over medium-high heat. Add flour stirring constantly for 15 seconds.

8. Add milk and whisk frequently until sauce is smooth. Add salt and white pepper. Bring to boil (3-4 minutes). Take off heat. Pour b├ęchamel slowly over layers in the dish.

9. Place in oven and leave to cook for 30-40 minutes. Serve immediately.

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