🇱🇧 Lebanon · Food
Shay bi Hamod
By eatmundo · August 3, 2026
🇱🇧 LBA delightful Lebanese stew featuring tender eggplant and succulent lamb simmered in a tangy pomegranate-infused sauce. It is a classic comfort dish that highlights the bright, citrusy notes of Lebanese cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the eggplants in stripes and cut into 3cm chunks, then fry in 50ml oil until golden brown.
- 2
Sauté the finely chopped onions in a large pot until translucent and soft, about 5 minutes.
- 3
Add the minced lamb to the onions, cooking over medium-high heat until browned and fragrant.
- 4
Stir in the tomato paste, seven spice, and salt, coating the meat thoroughly for 2 minutes.
- 5
Add the fried eggplants to the pot and pour in 300ml of water to create a light sauce base.
- 6
Simmer gently over low heat for 30 minutes until the eggplant is melt-in-the-mouth tender.
- 7
Toast the pine nuts in a separate small pan with 5ml of olive oil until golden brown.
- 8
Serve the stew hot in deep bowls, garnished generously with the toasted pine nuts.
Frequently Asked Questions
Can I use ground beef instead of lamb?+
Yes, ground beef works perfectly fine, though lamb provides a richer, more traditional depth of flavor.
How do I avoid the eggplant becoming too mushy?+
Frying the eggplant beforehand helps it hold its shape during the final simmering process.
Is this dish spicy?+
No, it is not hot-spicy; the 'seven spice' blend is aromatic, providing warmth rather than heat.
What is the best side dish for this?+
It is traditionally served with a portion of warm, buttery vermicelli rice.
