This intriguing layered dish with a delicious mix of textures and flavors is a specialty of the city of Hama in Syria.

　　

Ingredients

serves 4-6

　　3 eggplants, weighing about 1 1/2 pounds

　　4 tablespoons vegetable or extra-virgin olive oil

　　2 onions, chopped

　　1 pound ground lamb or beef

　　Salt and pepper

　　1/4 cup pine nuts

　　2 cups plain whole-milk or thick strained yogurt (see page 110), at room temperature

　　3 tablespoons tahina (sesame paste) (optional)

　　2 cloves garlic, crushed

　　

Step 1

Cook the eggplants under the broiler or roast them in the oven, then peel, chop, and mash them to a puree (see page 63). Beat in 2 tablespoons of the oil.

　　

Step 2

Fry the onions in the remaining oil in a large skillet until soft. Add the ground meat, salt, and pepper and cook, crushing the meat and turning it over, for about 8 minutes, until it changes color. Add the pine nuts and cook 5 minutes more. Set aside, and reheat just before serving.

　　

Step 3

Beat the yogurt with the tahina, if using, and garlic.

　　

Step 4

To serve, spread a layer of the eggplant puree (warm or at room temperature) at the bottom of a serving dish. Pour the yogurt on top, and cover with the hot ground meat and pine nuts.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf