Kawaj, Lahmeh Belfern

A signature Aleppine medley of cubed zucchini, eggplant, potatoes, peppers, and onions, with a unique addition of green apples for a tangy twist. Tossed with minced meat and baked to perfection.

🥄 Ingredients

• 1 kg minced lamb or veal (20% fat)
• 0.5 kg zucchini (2 pieces)
• 0.5 kg eggplant (2 pieces)
• 1 kg tomatoes
• 3 tablespoons tomato paste
• 2 medium potatoes
• 1 green bell pepper (sweet or hot, as desired)
• 1 red bell pepper (sweet or hot, as desired)
• 1 green sour apple
• 4 medium onions
• 1 tablespoon black pepper
• 1 tablespoon salt
• 2 tablespoons ghee
• 1 tablespoon vegetable seasoning powder

👩‍🍳 Instructions

1. Wash and dice all the vegetables except the onions, which should be finely chopped. Place the vegetables in a baking dish suitable for the quantity. Dissolve the tomato paste in water and pour it over the vegetables. Cut the ground meat into balls or small pieces and spread them over the vegetables. Sprinkle the onions over the top, then season with salt, black pepper, and seasoning powder.
2. Place the dish in the oven at the highest temperature, directly on the bottom of the baking dish, and bake for 1.5 hour until the meat and onions are browned together.
3. Remove the dish from the oven and cover it with aluminum foil for 1 hour, or until everything is cooked through.
4. Remove the foil and stir the mixture well to combine the vegetables, meat, and onions. If you notice that there is still a lot of liquid covering the vegetables up to the top of the dish, leave it uncovered for another half 1 hour at the highest temperature to allow the liquid to evaporate.
5. This dish can be eaten by dipping bread in it, or served with a side of rice and vermicelli.

🌹 Decoration

Sprinkle with black pepper and chopped parsley or toasted pine nuts.