1. Fry eggplants, potatoes and onion rings in hot oil.
   
2. Mix the ground meat with paprica powder, salt and pepper and form little meat-balls, about 20 pieces.
   
3. Fry the meat-balls in hot oil.
   
4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
   
5. Mix the water together with tomatoe paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
   
6. Pour the liquid over the vegetables and the meatballs.
   
7. Bake in oven at 200C°, for about one hour.
   
8. Cover if neccesary.
   
9. Serve with cooked rice or pita bread and some crumbled feta-cheese!

quote:

 
Baked Fish Stuffed with Sumac Mix (Samak Mashwi bil-Summaq)
 
2 1/2 to 3 pounds whole fish such as a small salmon or 2 big trout, butterflied. Keep skin and make 2 to 3 diagonal slashes on the outer skin on both sides

• 
  2 tablespoons oil
• 
  1/2 teaspoon turmeric

For the stuffing:

• 1/2 cup sumac, see Glossary
  
• 1/4 cup za'atar or thyme, see Glossary
  
• 1/2 teaspoon coriander, cumin, cinnamon, each, optional
  
• 4 cloves garlic, grated
  
• 1/2 cup toasted walnut, chopped
  
• 2 tablespoons oil
  
• 1/2 teaspoon salt
  
• About 3 tablespoons water

Preheat oven to 450 degrees F.

1. Rub fish with oil and turmeric inside and out.
   
2. Mix stuffing ingredients, it should have a paste-like consistency. Add a little water if needed. Fill the inside of the fish with it. Secure the fish closed with a kitchen thread, or wooden picks.
   
3. Put in a greased baking sheet and bake in a preheated oven at 450 degrees F. for about 20 minutes, or until flesh is flaky when poked with a fork, and skin is nicely browned. (Cooking time depends on how thick and big the fish is)
   

quote:

 
Prunes can be substituted for figs. Skin is to be left on chicken for maximum flavor, and for protection while cooking. Feel free to remove it before serving the dish.

(Makes 4 servings)

• [size=2 align="left"]12 chicken drumsticks, do not remove skin
  
• [size=2 align="left"]1 teaspoon salt
  
• [size=2 align="left"]1/2 teaspoon black pepper
  
• [size=2 align="left"]2 tablespoons oil
  
• [size=2 align="left"]1 medium onion, coarsely chopped
  
• [size=2 align="left"]1 clove garlic, grated
  
• [size=2 align="left"]1 cup tomato sauce (one 8-ounce can)
  
• [size=2 align="left"]2 cups broth or water
  
• [size=2 align="left"]16 dried figs, prunes may be substituted
  
• [size=2 align="left"]1 scant tablespoon coriander
  
• [size=2 align="left"]1/2 teaspoon salt
  
• [size=2 align="left"]1/4 teaspoon black pepper

For garnish: 1/4 cup chopped parsley