“This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy!”

Ingredients Nutrition


  1. Wash the rice under running water. Rinse it well and leave aside to drain.
  2. Chop the onion very finely and peel and slice the aubergine lengthways.
  3. Heat half of the oil gently in a lidded saucepan. Add the chopped onion, mix well and reduce the heat. Cover the pan with the lid and allow to cook about 3 minutes.
  4. Mix the onion well, and add the minced beef.
  5. Using a fork, break it up in the pan, increasing the heat for a few minutes.Cover the pan once more and allow to simmer gently for about 10 minutes.
  6. In another pan, heat the remainder of the oil. Add the sliced aubergines, and fry them until golden on both sides.
  7. Remove the fried aubergine with a fork and drain very well on kitchen paper. This is a very important step to avoid the aubergine being excessively oily.
  8. Mix the spices and salt with just under two litres of water. Bring to the boil and simmer for 5 minutes.
  9. Place half of the cooked minced beef mixture in the bottom of a large greased ovenproof dish. Cover this with half of the fried aubergine slices & sprinkle with half of the rice. Repeat these layers finishing with rice. Pour spice mixture over casserole. Place in the centre of oven 325F & bake for 1 hour or until rice is tender. Heat the melted butter and fry the nuts until golden. Remove the cooked dish from the oven, turn it out on to a serving dish and garnish with the fried nuts and pour over the melted butter.
  10. Enjoy!

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