Moutfouna (Lamb/ eggplant stew)

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Moutfouna / Eggplant Stew

Serves 4 - 6


2 lbs. lamb neck bones, or 1 lb. boned lamb for stew

1 large eggplant, washed, unpeeled, and cut into 1 inch thick cubes

1 cup sumak seeds


1 lemon

4 cloves garlic, crushed, and mixed with 2 teaspoons of water

small loaf of crusty bread

salt and pepper to taste


1. Place meat in a stockpot, and cover with water.

2. Heat over a low flame until most of the water evaporates, and the meat is detached from the bones.

3. Strain contents of the pot through a sieve or colander

4. Remove the bones from the sieve, and discard.

5. Place the meat back into the washed stockpot and add 3 cups of water.

6. Heat over a low flame.

7. Add eggplant, and cook until tender

8. In the meantime, place sumak seeds with 1 cup of water in a small vessel and let soak until eggplant is cooked.

9. Strain out sumak seeds and add the water to the meat in the stockpot, discarding the seeds.

Add juice of 1 lemon and garlic, and cook for 1/2 hour.

Serve with bread, which may be broken into chunks, and dipped in stew gravy.

If served with bulghur pilaf in lieu of bread, reduce water to 2 cups in step 5.