Maklouba

Method

Slice aubergines and potatoes into 1cm thick rounds, salt generously and fry in hot oil until golden, then set aside. In the same oil, brown the diced meat with half the sliced onion, then stir in tomato paste, allspice, salt and pepper. Rinse the rice and toss it with the remaining onion, then layer it into a deep pot starting with aubergine, then potato, then meat mixture, repeating layers and finishing with vegetables. Pour the heated stock over carefully, bring to a boil, then reduce heat and simmer covered for 20-25 minutes until rice is tender and liquid absorbed. Meanwhile, toast pine nuts in a dry pan until golden. Let the pot rest for 5 minutes, then place a large serving plate over the pot and invert sharply so the maklouba slides onto the plate in a golden dome. Scatter toasted pine nuts over the top and serve immediately.