Savory Meccan Eggplant Stew: The residents of Mecca are largely descended from pilgrims who chose to remain in the Holy City of Islam. This stew reflects the diversity of their heritage, with the flavors of India, Indonesia and Africa.
The frequent and simultaneous calls of the muezzins
Welcomes Allah’s guest to the holy city of Makkah
A city of thousand minarets and a hundred hills
A city of red bricks buildings spreading like turfs
Makkah of the merchants and traders
A city like no other because of the holy Ka’abah
Where millions stream like cream around the Ka’abah
In awe of its holiness and unmatched reverence
Makkah! The proclaimed mother of cities
Where good deeds are rewarded a thousand-folds
I adore you, oh Makkah, being the birth place of Muhammad
The greatest benefactor of mankind on whom be Allah’s blessings
I admire you for being the host of the Holy Ka’abah
I am passionate about Zamzam well and mounts Safa and Marwa
Makkah, of the merchants and traders
Please find below an incredible healing recipe from Holy City Of Mecca. This recipe is taken from Masters of all healing Books, ‘Sufi Cookbook’. We hope you’ll incorporate this recipe in your meal plans and will share it with your loved ones. Your body will thank you for this great blessing.
Savory Meccan Eggplant Stew
The residents of Mecca are largely descended from pilgrims who chose to remain in the Holy City of Islam. This stew reflects the diversity of their heritage, with the flavors of India, Indonesia and Africa.
2 tbsp. cinnamon
1 tbsp. mustard seeds
1 tbsp. cumin seeds
1 tbsp. turmeric
1 tbsp. whole cloves
2 tsp. peppercorns
¾ cup peanuts
1 cup (2 sticks) butter
4 cups finely chopped onion
1 tbsp. salt
6 lbs. eggplant cut into ½ inch cubes (about 20 cups)
5 cups water
2 cups unsweetened coconut
Using a spice grinder or a mortar and pestle, grind the poppy seeds, cinnamon, mustard seeds, cumin, turmeric, cloves and peppercorns. (This may have to be done in two batches.) Grind the peanuts until they are quite fine but not oily. Mix the peanuts and spices together.
Preheat the oven to 350蚌.
Melt the butter in a heavy stew pot over medium heat. Fry the spices and peanuts for several minutes, stirring constantly to prevent sticking, until their aroma is well-developed. Add the onion and salt, and cook for 5 minutes, stirring frequently. Pour in the water and bring to a boil. Add the eggplant 4 cups at a time, stirring each batch well to coat it with the liquid. Reduce the heat to low, cover the pot and let the eggplant cook until it is very soft, about 45 minutes. Stir and scrape the bottom of the pot frequently to prevent burning and ensure that the eggplant cooks evenly. Toward the end of the cooking time, remove the lid so that the stew may thicken further.
Once the stew is going well, spread the coconut over a baking sheet and let it toast in the preheated oven for 5-10 minutes, stirring once or twice, until it is brown and fragrant. Remove from the oven and put into a serving dish. Serve the stew over rice, garnished with coconut.