Maqlouba

Method

Cut aubergines and potatoes into thin lengthwise slices, then fry separately in hot oil until golden; drain and set aside. In the same oil, brown the meat with onions and garlic, then add tomato paste, baharat, salt and pepper, cooking for 2 minutes. Add stock and simmer the meat for 15 minutes until partially cooked. In a heavy-bottomed pot or large frying pan, layer half the fried potatoes and aubergines, then add the meat mixture with its sauce, then layer the remaining vegetables. Cover and simmer on low heat for 15-20 minutes until the meat is tender and flavours meld. Toast the pine nuts separately until golden. Carefully invert the pot onto a large serving plate so the vegetables form an attractive cake on top, garnish with pine nuts and parsley, and serve immediately.