TRAVELLING JEW
(YAHOODI MSAFER)

INGREDIENTS:

• 1/2 cup semne.
• 1 medium onion, chopped.
• 300g lamb, coarsely chopped.
• 1 clove minced garlic.
• 1 large eggplant, diced.
• 1 small spoon salt.
• 1+1/2 cups burghol, rinsed.
•  3 cups water or stock.
• black pepper.

1.  Saute the onion in 1/4 cup of semne until softened.
2.  Add the garlic and lamb and cook until the lamb has lost traces of pink.
3.  Sprinkle some salt and pepper.
4.  Add the eggplant and the rest of the semne and cook(about 5 minutes).
5.  Push these ingredients to the side of the pan, so if the eggplant has absorbed all of the butter, add more.
6.  Add the burghol(start mixing the burghol only), keep it until all the butter has been absorbed.
7.  Pour the water or the stock.
8. Add some salt and start mixing well until it begins to boil.
9.  Cover, reduce heat, and keep it about 35 minutes.
10.  Serve it with yoghurt.

 
ENJOY THE TRAVELLING JEW
SAHHA WA HANNA
CHEF MUFEED

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