Ramadhan with eggplant a la Middle East<\/p>\n
A. Junaidi, The Jakarta Post, Jakarta<\/p>\n
To welcome Ramadhan, Jakarta's JW Marriott Hotel has invited
\nthe head chef of its sister hotel in Dubai to show how to prepare
\nMiddle Eastern cuisine popular during the fasting month.<\/p>\n
Chef Khalil Zakeen demonstrated the preparation of three
\nfavorite cuisines: moutabel, Sheikh All Mahisy and katayef bil
\nachta, to several guests and journalists.<\/p>\n
\"The cuisines are very popular during Ramadhan in Middle
\nEastern countries as a salad, main course and dessert
\nrespectively,\" the Syrian-born chef said.<\/p>\n
The main ingredients of moutabel and Sheikh All Mahisy are
\neggplant, while katayef bil achta is similar to serabi (local
\ncake mixed with coconut milk).<\/p>\n
The ingredients of moutabel are eggplant (1,000 grams) --
\nusually imported, as local ones tend to be too small -- tahini
\npaste (87.5g), salt (6.25g), lemon juice (37.5 ml), olive oil (50
\nmilliliters), lemon salt (5g), garlic, sumac (mixed herbs) and
\nyogurt (optional).<\/p>\n
To make moutabel: First, grill the eggplant and peel it, chop
\nit finely. Second, mash the eggplant and mix it with tahini,
\nlemon juice and garlic. Third, season with salt and white pepper.
\nFourth, serve with olive oil and sumac as topping.<\/p>\n
Zakeen said the dish was served like a cold salad and usually
\neaten with toasted bread before the main item, Sheikh All Mahisy
\n(stuffed eggplant).<\/p>\n
The ingredients of Sheik All Mahisy are small eggplants (12 of
\nthem) and olive oil (250 ml).<\/p>\n
For the meat filling, take the finely minced lamb (500g),
\nfinely chopped onion (15g), finely chopped garlic (50g), finely
\nchopped pine nuts (100g), roasted, ground cinnamon (20g), ground
\ncoriander (15g), parsley or coriander (100g), chopped, cubed
\nfresh tomato (250g), and tomato puree (50g).<\/p>\n
The ingredients for the tomato sauce are tomatoes (0.5 kg),
\nonions (150g) and garlic (50g).<\/p>\n
First, remove the stalks from the eggplant and peel in 1 cm
\nintervals to give a striped effect, cut deep slits along one side
\nof each eggplant. Second, heat the oil and fry the eggplant and
\nremove.<\/p>\n
Heat the remaining oil then add the minced meat, onions and
\ngarlic then add the spices, pine nut and fresh chopped tomato.
\nAdd salt and pepper to taste, parsley and remove from the heat.<\/p>\n
Fill the fried eggplant with cooked meat. Arrange in a baking
\ndish, pour tomato on top and season with salt and pepper. Bake in
\na hot oven for 30 minutes.<\/p>\n
Zakeen said the lamb could be substituted with beef and it
\ncould also be served with rice.<\/p>\n
Meanwhile, the ingredients of the dessert, katayef bil achta,
\nare divided into two parts: the katayef (pancake) and the achta
\n(filling).<\/p>\n
For the katayef, it needs flour (three cups), yeast (0.5
\nteaspoon) and milk (three cups), while for achta, it needs milk
\n(3 cups), cornflour (0.25 cup), sugar (1 cup) and rose water (1
\nteaspoon).<\/p>\n
For the katayef, mix all the ingredients together and make a
\ndough. Pour the mixture into a hot pan and cook one side only.
\nKeep the pancake at room temperature then stuff it with achta and
\nserve it with syrup.<\/p>\n
For the achta, boil two cups of milk then add sugar. Dissolve
\ncorn flour in the remaining cup of cold milk and add to the
\nboiling milk. Stir well until thick, finally adding the rose
\nwater. Pour the mixture into a serving bowl and let it cool.<\/p>\n
If the local serabi is served hot, the katayef bil achta is
\nserved cold.<\/p>\n
It is relatively easy to prepare Middle East cuisine. Even the
\nmain ingredient, eggplant, is relatively easy to find and popular
\nhere.<\/p>",
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