GENERAL INFORMATION
Preparation time:20 minutes
Cooking time:30 minutes
Recipe for 4 people
INGREDIENTS
- 700g minced veal
- 1 onion, peeled and chopped
- 3 cloves of garlic, peeled and minced
- 1 eggplant, washed and cut into 0.5cm cubes
- 100g mix of crushed pistachios and toasted pine nuts
- 1 tbsp. coffee cumin seeds or powder
- 1 tbsp. paprika
- 1 tbsp. teaspoon turmeric powder
- 1 tbsp. coffee harissa
- 200g reduced tomato sauce
- 150g tahine paste
- 50g lemon juice
- 100g of water
- Olive oil
- Fine salt
PREPARATION
- In the casserole dish, pour a dash of olive oil then the onion, let it sweat until slightly browned, add the pistachio-pine nut mixture, the spices, the garlic then the aubergines and finish with the meat. Let the cooking juices evaporate. Add the tomato sauce and simmer.
- In a bowl, mix the tahine paste with the lemon juice and water. Season with salt if needed. Reserve.
- In the plates, pour one to 2 spoonfuls of thina sauce (name of the sauce made from tahine paste), spread around the plate and pour spoonfuls of stewed veal.
- If you wish, you can also add a spoonful of thina sauce-Greek yogurt-olive oil mixture and a few drops of fresh basil pesto to the stew.
