Lebanese Dervish’s Rosedbed (Masbahet el Darweesh) Recipe


2 tablespoons all-purpose flour
1 pound ground beef.
3 tablespoons vegetable shortening
three small onions, cut in halves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
one medium eggplant, cut into 1/4 inch slices
three medium zucchini, cut in 1/4 inch slices
three medium tomatoes, peeled, finely chopped
two small potatoes, peeled, finely chopped
1 1/2 cup stock or broth.

How to Make.

Preheat oven to 350°. Butter a large casserole dish; set aside. In a medium bowl, stir flour into ground beef. Melt shortening in a large skillet. Add onions; sauté until transparent. Add ground-beef mixture; cook until lightly browned. Stir in nutmeg, cloves, and salt. Arrange eggplant, zucchini, tomatoes and potatoes and buttered casserole dish. Spread cooked beef mixture over top; pour in stock or broth. Bake 40 min. or until vegetables are tender and beef is cooked.

Yield: 4 servings

Crumble 1 cup (4 ounces) feta cheese over top of casserole. Bake until melted.

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