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Maldoum Recipe (Tian of eggplant with meat) | Les Filles Fattoush
Here is a tasty recipe to enjoy with the family: Maldoum. Children love this dish because you can eat it with your fingers, or use pita bread as a spoon. Guaranteed pleasure at the table!
Ingredients :
- 800 g semi-lean ground beef
- 125 ml (½ cup) vegetable oil
- 25 g (1 cup) curly parsley, finely chopped
- 2 tbsp. tablespoon of tomato paste
- 1 C. tablespoon of seven spices
- 1 C. teaspoon ground cinnamon
- 1 C. teaspoon of salt
- 8 Italian eggplants (1.5 kg)
- 1 tomato, cut into slices
- 1 red pepper, cut into strips
- ¼ onion, chopped
- 1 C. tablespoon of tomato paste
- 80 ml (1/3 cup) water
- ¼ tsp. tablespoon of salt
Preparation :
In a bowl, combine the ground beef, vegetable oil, parsley, tomato paste, seven spice, cinnamon and salt with your hands. Shape into small, slightly flattened beef patties (approximately the same size as the eggplant slices). To book.
Preheat the oven to broil.
Peel the eggplants, leaving stripes of skin, cut them into rounds, put them on a baking tray, then brush both sides with vegetable oil and salt. Cook in the oven for 3 to 4 minutes on each side (watch carefully so that the eggplants do not burn). Remove from the oven and set aside.
Preheat oven to 350°F (175°C).
In a baking dish, line up the eggplants and beef patties, alternating.
Garnish the dish with the tomato, pepper and onions. In a glass, dilute the tomato paste in water and add the salt. Pour over the maldoum. Bake for 40 minutes.
Note: Serve this dish with vermicelli rice (recipe p. 150), rice or fresh pita bread.
In a bowl, combine the ground beef, vegetable oil, parsley, tomato paste, seven spice, cinnamon and salt with your hands. Shape into small, slightly flattened beef patties (approximately the same size as the eggplant slices). To book.
Preheat the oven to broil.
Peel the eggplants, leaving stripes of skin, cut them into rounds, put them on a baking tray, then brush both sides with vegetable oil and salt. Cook in the oven for 3 to 4 minutes on each side (watch carefully so that the eggplants do not burn). Remove from the oven and set aside.
Preheat oven to 350°F (175°C).
In a baking dish, line up the eggplants and beef patties, alternating.
Garnish the dish with the tomato, pepper and onions. In a glass, dilute the tomato paste in water and add the salt. Pour over the maldoum. Bake for 40 minutes.
Note: Serve this dish with vermicelli rice (recipe p. 150), rice or fresh pita bread.
Excerpt from the book “La cuisine syrienne, une cuisine de coeur” p.164
@photo credit: Maude Chauvin 2021
