Yakhnet Bathinjan

Yakhnet Bathinjan Recipe - A Delicious Lebanese Dish with Eggplants and Lamb

Region / culture: Lebanon | Preparation time: 1 hour | Cooking time: 2 hours 10 minutes | Servings: 4

Introduction

Yakhnet Bathinjan is a traditional Middle Eastern dish that features tender cubes of meat cooked with fried eggplant in a flavorful broth. This dish is rich in spices and aromatics, making it a comforting and satisfying meal.

History

Yakhnet Bathinjan has its origins in the Levant region, where eggplants are a staple ingredient in many dishes. This dish has been enjoyed for generations as a hearty and delicious meal that is perfect for family gatherings and special occasions.

Ingredients

16 oz (454 g) of black eggplants, peeled and cubed
20 oz (567 g) of lamb stew meat, cubed
1 cup of finely chopped onion
1 tbsp of salt
a dash of ground black pepper and allspice
vegetable oil
1 tbsp of butter or shortening

How to prepare

Sprinkle salt on eggplant cubes.
Set aside for 1 hour.
Fry eggplant cubes in hot oil.
Remove and drain on absorbent paper.
Fry chopped onion for 2 minutes, then sauté meat with 2 tbsp of butter.
Cover with water, add salt and spices, and cook on high heat.
Bring to a boil.
Cover the pot and cook on medium heat for 2 hours.
Add fried eggplants to the meat and stock.
Cover the pot and cook for 10 minutes.
Serve eggplant stew with lemon wedges and eggplant dip.

Variations

For a vegetarian version, you can omit the meat and add more vegetables such as bell peppers, zucchini, or mushrooms.
You can also add different spices such as cumin, coriander, or paprika to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to peel and cube the eggplants before salting them to remove any bitterness.

- Frying the eggplant cubes before adding them to the stew helps to enhance their flavor and texture.

- Sautéing the meat with butter adds richness and depth to the dish.

- Cooking the stew on low heat for a long period of time allows the flavors to meld together and the meat to become tender.

Serving Suggestions

Yakhnet Bathinjan can be served with rice, bread, or a salad on the side. It is also delicious with a dollop of yogurt or a sprinkle of fresh herbs on top.

Cooking Techniques

The key cooking techniques for Yakhnet Bathinjan include frying, sautéing, and simmering. These techniques help to develop the flavors and textures of the dish.

Ingredient Substitutions

If you don't have black eggplants, you can use regular eggplants or even zucchini as a substitute. You can also use olive oil instead of vegetable oil for frying.

Make Ahead Tips

Yakhnet Bathinjan can be made ahead of time and reheated before serving. The flavors will continue to develop as the dish sits, making it even more delicious.

Presentation Ideas

Serve Yakhnet Bathinjan in a large serving dish with a garnish of fresh herbs or a drizzle of olive oil on top. You can also serve it in individual bowls for a more elegant presentation.

Pairing Recommendations

Yakhnet Bathinjan pairs well with a light and refreshing salad, such as a tabbouleh or fattoush. It also goes well with a glass of red wine or a cup of mint tea.

Storage and Reheating Instructions

Yakhnet Bathinjan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stew in a pot and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Yakhnet Bathinjan contains approximately 350 calories.

Carbohydrates

Yakhnet Bathinjan is a low-carb dish, with only a small amount of carbohydrates coming from the eggplant and onions.

Fats

This dish is moderate in fats, with the main sources being the vegetable oil used for frying and the butter used for sautéing the meat.

Proteins

Yakhnet Bathinjan is a protein-rich dish, with the meat providing a substantial amount of protein per serving.

Vitamins and minerals

This dish is a good source of vitamins and minerals, particularly from the eggplant, which is rich in fiber, potassium, and vitamin C.

Alergens

This dish contains allergens such as meat and butter. It is important to check for any specific allergies before consuming.

Summary

Yakhnet Bathinjan is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Yakhnet Bathinjan is a delicious and comforting dish that is perfect for a cozy meal at home. With its rich flavors and hearty ingredients, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was during a family gathering at my cousin's house, and she had prepared a traditional Lebanese dish called Yakhnet Bathinjan. The aroma of the spices and the rich flavors wafted through the air, teasing my senses and making my mouth water.

I watched in awe as my cousin expertly chopped the eggplants and sautéed them with onions, garlic, and tomatoes. She then added a blend of Middle Eastern spices, including cumin, coriander, and cinnamon, which gave the dish its unique and tantalizing flavor. The final touch was a generous sprinkling of fresh parsley and a squeeze of lemon juice, which added a bright and zesty finish to the dish.

I knew right then and there that I had to learn how to make Yakhnet Bathinjan. I begged my cousin for the recipe, and she was more than happy to share it with me. She explained each step in detail, from selecting the perfect eggplants to the importance of properly seasoning the dish.

Over the years, I have made Yakhnet Bathinjan countless times, each time perfecting the recipe and adding my own twist to it. I have shared it with friends and family, who have all raved about its delicious flavor and comforting appeal. It has become a staple in my repertoire of recipes, a dish that never fails to impress and satisfy.

As I reflect on how I learned to make Yakhnet Bathinjan, I realize that it is not just a recipe to me. It is a connection to my heritage, a way to honor the traditions and flavors of my Lebanese roots. Each time I prepare this dish, I am transported back to that first moment when I saw it being made, and I am filled with a sense of pride and joy.

I am grateful for the opportunity to learn from my cousin and to carry on the tradition of making Yakhnet Bathinjan. It is a dish that holds a special place in my heart, a reminder of the love and memories shared around the table with my loved ones. And I hope that as I continue to pass down this recipe to future generations, they too will find comfort and joy in its rich and flavorful taste.

So the next time you are looking for a delicious and comforting meal to share with your family and friends, consider making Yakhnet Bathinjan. Let its aromatic spices and rich flavors transport you to the heart of the Middle East, where food is not just sustenance but a celebration of life and love. Enjoy every bite, savor every moment, and remember the story of how this recipe came to be a part of your culinary repertoire. Bon appétit!