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60+ Minutes |
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Cooked by: Chef / Ethnicity: Arab cuisine / Last Modified: 3/24/2004 / Base: Lamb / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: Make lamb filling:
Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over
moderately high heat until hot but not smoking, then saut onion, stirring
occasionally, until golden, about 5 minutes. Add lamb and saut, stirring
and breaking up lumps, until no longer pink, about 5 minutes. Add two
thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with
oregano, mint, pepper, and cinnamon, then saut, stirring, 1 minute.
Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes
and juice for sauce) and simmer, uncovered, stirring occasionally, until
slightly thickened, 10 to 12 minutes.
Roast eggplant and assemble pie:
Preheat broiler.
Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a
bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with
oil and arrange as many slices as possible in 1 layer. Broil, in batches
if necessary, 5 to 7 inches from heat, turning slices over as they brown
(about halfway through broiling), until tender, 12 to 15 minutes total.
Put oven rack in middle position and preheat oven to 350F.
Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are
slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let
excess water drip off and transfer matzos to paper towels or kitchen towels
to drain.
Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch
(3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling
over matzos in pan. Arrange 2 matzos side by side on top, then spread
remaining filling over them. Arrange eggplant slices in 1 layer over
filling (overlapping slices slightly if necessary), then arrange remaining
2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes,
then remove foil and continue to bake until filling is hot, about 10
minutes more.
Make tomato sauce while pie bakes:Pure remaining 2 cups chopped tomatoes
with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch
skillet over moderate heat, then cook cayenne, remaining garlic, and
remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic
is golden, about 1 minute. Add tomato pure and sugar and simmer,
uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
Cooks' note:
Lamb filling and tomato sauce can be made 1 day ahead and cooled
completely, then chilled separately, covered. Bring to room temperature
before using. | Ingredients:
8 Tablespoon(s) olive oil
1 onion; finely chopped
1 1/2 Pound(s) ground lamb
3 clove garlic; minced
456/1049 Ounce(s) salt
1 1/2 Teaspoon(s) ras-el-hanout
1 Teaspoon(s) dried oregano; crumbled
1 Teaspoon(s) dried mint; crumbled
869/10000 Ounce(s) black pepper
87/2000 Ounce(s) cinnamon
2 28 oz can chopped tomatoes; reserve juice
2 Pound(s) eggplant; peeled, 1/3 in slices
6 matzos; about 6 in square
1/4 Teaspoon(s) cayenne
163/1250 Ounce(s) sugar |
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