Cooking Time: 25-30 minutes Serves: 3-4 people
You will need:
Special Equipment:
- Large skillet
- Frying pan
Ingredients:
- 1 tablespoon ghee
- 300 grams of minced meat
- 1 Large onion shredded
- 1 Big chopped garlic clove
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons tomato sauce
- ½ cup Tomato Juice
- 1 1/2 cup of Water
- 2 tablespoons chopped raisins
- 1 ½ tablespoons pomegranate molasses
- 1 / 4 Pine kernels
- 2 tablespoons of Butter
- Salt and pepper
- 4 big eggplants cut into slices (fried)
- 4 Green peppers (fried)
Recipe Instructions
- Heat the ghee in a large skillet over medium heat.
- Add the minced meat to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
- Once the meat is browned, add the shredded onion and chopped garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the cinnamon and nutmeg, and cook for another minute to allow the spices to become fragrant.
- Add the tomato sauce, tomato juice, and water to the skillet. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally.
- Stir in the chopped raisins, pomegranate molasses. Cook for another 5 minutes to allow the flavors to meld together.
- Heat pine kernels and add as Tasha to the minced meat
- In a separate pan, fry the sliced eggplants and green peppers in butter until they are golden brown and tender.
- Season the meat mixture with salt and pepper to taste.
- To assemble, arrange the fried eggplant and green peppers in a serving dish, then spoon the minced meat mixture over the top.
- Serve hot and enjoy your delicious Mesakaa with Minced Meat!
Recipe Video
Enjoy the recipe reel by the Sara El Refaie!
