Roast Chicken and Vegetables (Lebanese
1 1/2kg chicken cut into 8 pieces
4 - 5 carrots peeled and halved
2 big onions thickly sliced
6 cloves of garlic
2 tbs tomato ketchup
1/4 tsp mixed spices
1/4 tsp ground cumin
1 tsp French mustard
2 tbs lemon juice
a pinch of chilli
1 tbs raisins
1 cup of water
1 tbs flour
Salt and pepper
Deep fry the aubergines, and keep on kitchen paper
to absorb the extra oil. Alternatively, brush the
aubergine slices with oil, and grill both sides.
Heat oil in a large pan. Add the onions and fry
till soft, add garlic, then the minced meat. Fry for 5
Add the tomatoes, water, mixed spices, salt and
pepper. Boil, then lower the heat, and simmer for 20
Prepare the white sauce by heating the oil in a
saucepan. Add the flour. Cook for few minutes, then add
the milk gradually. Add the spices, salt and pepper.
Boil, then lower the heat and simmer for 10
minutes. Layer the aubergines with the sauces in an
oven tray, starting with meat sauce, and finishing with
a layer of aubergines. Sprinkle with the grated cheese.
Put in a hot oven for 15 minutes or till the cheese
** Tips this recipe works well if made with
potatoes instead of aubergines. Use 1kg of potatoes,
Slice and fry, then follow the rest of the recipe.