Egyptian massak’aa is easily one the tastiest dishes out there. In this version, sliced eggplants and peppers are lightly fried and then cooked in an irresistible tomato sauce simmering with garlic, onions, cumin, and vinegar. It’s really a simple dish to prepare with complex flavors that will have you mopping your plate spotless with your pita bread. Traditionally, massak’aa is made with ground beef between the layers of eggplant, but the beef can be omitted completely for a vegetarian version. I sub-in parboiled lentils to simmer away with the sauce, so that it is a hearty meal rich in antioxidants and satisfying protein. We love this vegan version and with the pandemic and shortage of beef, I think many of you will enjoy this flavorful option! My version becomes even easier because I make it all in one pan, skipping the deep frying step, but none of the flavor.

During the worldwide pandemic forcing us to stay home and having limited trips to the grocery store, I found myself stocking up on eggplants and peppers as they are among some of the vegetables that hold up quite well first being left outside until it is safe to bring into the home, and then even longer in the refrigerator crisper. Another eggplant favorite recipe that my kids enjoy is the maqlooba, a one pot dish of aromatic spiced rice layered with eggplant, cauliflower, potatoes, and some tomato. So YUM.

Ingredients

I like to use Asian eggplants because the skin is thinner and they have a milder flavor. You need about 3 Asian eggplants for this recipe, or 2 of the globe variety. Traditionally, Egyptians peel strips of the outer skin, which probably helps the eggplant cook down better, but I like to retain the nutrients as much as possible. I only cut off parts that appear like they need to go. I do strip off a few stripes if it is the fatter, globe eggplant, because the skin is thicker on those. The eggplant can carry a lot of water inside that can make them cook tough, and taste bitter. To remedy this, they need to be sprinkled with salt, which draws out all these bitter juices. They can then be blotted up of those juices before sautéing.

For peppers, you can use any combination of green, red, or yellow peppers. I always have all three types, as I love them all. When I cook Middle Eastern dishes I prefer the longer green cubanelle peppers, as they have a milder flavor that goes nicely with the dish. I throw in one jalapeño, sliced open in half so that it can slightly kick up the flavor of the sauce just a little bit, without making it unbearable for the kids in the house. You could definitely add in 2 more if you like more spice, and dicing it will allow the flavor to permeate throughout more of the dish.

Use a red pepper paste by roasting the red bell peppers, peel them, and puree with olive oil and a dash of cayenne. Or simply use a jar like Mina’s Red Pepper Harissa paste. This really adds dimension and flavor to the dish.

This is the perfect recipe to put your soft, overripe tomatoes to work in. I used about 4 really juicy tomatoes, quartered them, and just let them char and get golden before melting into a flavorful chunky tomato sauce. I then supplement 1.5 cups of tomato sauce when I am ready to let it all simmer together.

Cumin, garlic, vinegar, salt and pepper are all the essential flavor agents here. The peppers and tomatoes sauté and sizzle in the pan until they char and develop some color, which releases incredible flavor to this dish. It all comes together once I pour on the tomato sauce all over everything and let them simmer away until they are amalgamated into one creamy and flavorful dish ready for the licking–with some pita bread of course!

You can use beef in this recipe, as is the classic Egyptian method. To do so, prepare the beef by cooking it first in a pot with a whole diced onion, some minced garlic, 1 tbsp of all spice, and some finely diced bell pepper. I do not include this step in my recipe because I always make it vegan. Instead, I throw in 1 cup of parboiled green lentils simmered with a teaspoon of cumin. I boil them for about 10 minutes just so they are halfway cooked so they can cook all the way through with the remainder of the massa’kaa pan.

Per Serving: Calories 188 kcal, Carbohydrates 28g, Protein 9.5g, Saturated Fat0.8g, Sodium 423 mg, Fiber 6g, Sugars 4g

This salad has evolved from a number of delicious eats in my household. In recent years, I have discovered the incredible delicata squash, thanks to my friend Reem. I have been eagerly telling everyone about it since, and I have yet to find a person disappointed by this autumnal harvest wonder squash. It is the perfect fall squash and it is only available seasonally. So stock up everyone! The crispy edible skin and the creamy sweet squash make the perfect side dish. The best thing about this squash? You don’t need to peel it, and it is full of nutrients. It is high in vitamins C and A, potassium and fiber, and even provides calcium and iron!

I often serve it up as a snack for my family simply roasted crispy with cinnamon, salt, and pepper. In this salad, I use it to top a savory mixture of lentils on a bed of spinach along with some caramelized onions, garlic and cilantro, and juicy gems of pomegranate seeds. The topping is a fusion of flavors from the classic Egyptian Kushary, which is a lentil and pasta comfort food topped with caramelized onions and garlic in a vinegar sauce. The fried garlic and cilantro layered with pomegranate seeds is a delicious flavor fusion from a tasty Syrian dish that I LOVE, also made with lentils and pasta cooked in a savory pomegranate sauce called Haraa Asbaoo.

This salad is a colorful and festive dish I love to serve in large parties and it has always been a crowd pleaser. It is easy to make in large quantities and it plates beautifully. I hope you all enjoy it with your loved ones soon! 

Delicata Squash Lentil Salad

5 from 2 votes

Print Recipe Pin Recipe

Course Main Course, Salad, Side Dish

Servings 6

Ingredients

  

• 2 delicata squash
• 1 red onion
• 1 cup green lentils
• 1/2 cup olive oil or grapeseed oil
• 2 tbsp cumin
• 2 tsp salt
• 2 tsp cinnamon
• 1/2 cup fresh pomegranate kernels
• 4 tsp crushed garlic
• 1/4 cup cilantro, chopped finely
• 1 lime, juiced
• 2 tbsp pomegranate molasses
• 2 cups fresh green spinach

Instructions

 

• Rinse the lentils and place in a pot with enough water to cover them completely, with no more than a cm of water above the lentils. For best results, check my post on cooking the perfect lentils.

  
  
  
• Stir in 1 tsp of cumin. Bring to a boil and reduce to medium-low until all the water evaporates. As the lentils cook, begin washing and prepping the squash as outlined below in step 4. 

  
  
  
• Once all the water has evaporated and lentils are tender, stir in some salt gently with a fork. Remove the pot from heat and allow it to cool completely before adding to the salad.

  
  
  
• Preheat the oven to 400 degrees (F). Thoroughly wash the squash and slice in half lengthwise. Cut off the bottom and cut off the top and scoop out all seeds. You may save the seeds to roast and eat later. 

  
  
  
• Slice the length of the squash into half circles about 1.5 inches thick.

  
  
  
  
• Arrange the squash slices on top of a baking sheet. Sprinkle half the oil, some salt, pepper to taste, and 1 tsp of cinnamon on the squash. Add the slices of red onion to the pan. Bake for 30 minutes, until the squash gains a golden color and some caramelization. Be careful not to scorch the onions. You may need to remove the onions earlier.
  
• In a small pan over medium heat, add 1 tbsp of oil and the crushed garlic. Stir frequently until fried golden, careful not to scorch it.
  
• Stir in the chopped cilantro to the garlic and toss until the cilantro wilts. Remove from heat and set aside.

For the dressing:

• In a small bowl, whisk together 1/4 cup of oil, the pomegranate molasses, lime juice, 1 tsp cumin, 1 tsp of cinnamon, and salt and pepper to taste.

Assembling the salad

• Layer the baby spinach onto a large platter.
• Layer the lentils on top of the spinach and drizzle on the dressing. Toss gently until all lentils and spinach are coated.
• Sprinkle the fried garlic and cilantro mixture ontop of the lentils, evenly distributed.
• Sprinkle the pomegranate on top, laying it into a circular design or diagonal lines if you like.
• Arrange the roasted squash and onions on top and serve.
  

Keyword christmas, holidays, lentils, pomegranate, squash, thanksgiving

If you have been following along, I have been preparing, eating, and posting a lot of salads lately. I am loving our shift to a more plant based diet, but I just cannot do leafy salads everyday! I need salads with texture, crunch, flavors, protein, color, and variety. I think I have been doing fairly well creating and compiling a good collection of resources. Here is one of my absolutely best and favorite salads! Who has been OBSESSED with yummy, caramelized, roasted brussels sprouts?! Me! Me! Me! I die for it. If its on a menu, I order it. Always. 

This hearty salad incorporates roasted brussels sprouts, crunchy and chewy farro, sweet apples and raisins, toasted pepitas, and zesty lemon juice with shallots. What a flavor bomb! 

This salad is so easy to prepare, with the most tedious step being washing and preparing the brussels sprouts. Sometimes you can find them already trimmed and washed, which is convenient. I always prefer to trim and carefully wash brussels sprouts myself. Once they’re all prepared, lay them flat on a large, flat pan, drizzle with extra virgin olive oil, minced garlic, salt, and pepper. Roast at 400 degrees (F) and voila! Be sure to save these to roast and then add onto the salad right before serving, because they are so delicious crunchy. If you toss them in the salad and let it sit, they will get soft. 
It is noteworthy that this mechanism of action by the drug is shown only when generic tadalafil tablets a male is sensually stimulated and have set his mind for spending intimate moments with his partner. And not only is sex fun, but it is also acknowledged that it is a rare case where generic viagra in stores would lead to instant hearing loss. Maturity brings number of wellbeing issues that influences the smooth purchase cheap cialis blood flow. It get viagra free also helps to overcome aging effects.

For the farro, I have started cooking it the way renown chefs do at SoHo’s Charlie Bird Restaurant. Cooking the farro with 1 cup of apple cider and bay leaves, makes it perfectly scented and flavored to toss with the rest of my aromatic autumnal ingredients: apples, pepitas, and raisins. 

[yumprint-recipe id=’67’]