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• 2 large Idaho potatoes
• 2 large, firm red tomatoes
• 4 baby eggplants (3 to 4 inches long)
• 1 1/2 T. melted butter
• 1/2 lb. ground lamb
• 1 medium onion, minced
• 4 oz. pine nuts
• 6 c. diced fresh tomatoes
• 3 c. lamb stock
• Sprinkling of ground cloves

1. Peel potatoes and eggplant. Preheat oven to 450.
2. Cut potatoes and tomatoes in half; cut a slit in the eggplant, hollow out potatoes to look like “boats.” Brush with melted butter. Coarsely dice leftover potatoes and reserve until later.
3. Arrange eggplant and potatoes on ungreased baking sheet and place in oven. After 10 minutes, add tomatoes. Cook an additional 25 minutes.
4. Meanwhile, saute lamb and onion in ungreased frying pan over low heat until brown.
5. Lightly brown pine nuts in remaining butter and add to meat mixture. Add salt and pepper to taste and a sprinkling of ground cloves. Stuff baked vegetables with meat mixture.
6. In 9-by-12 baking dish, mix stock, diced tomatoes and the diced potatoes. Add vegetables, being careful not to spill the stuffing. Sprinkle with ground cloves. Bake at 450 for 45 minutes.

LAMB STOCK

• 2 lb. lamb bones (ask your butcher)
• 6 c. water

In a large stockpot, bring water and bones to a boil. Lower heat and simmer for 1 1/2 hours. Skim off any fat and strain before using.

tags: Syrian, CSA

source: Boston Herald 3/25/1998, Ahmad Yasin, Yasin Culinary