Lebanese Eggplant Jam Murabba Mhashee Batindshan
Experience the exotic flavors of Lebanese Eggplant Jam, or Murabba Mhashee Batindshan, a traditional delicacy blending sweet, aromatic, and nutty elements into a truly unique treat. Tender baby eggplants are carefully slit and stuffed with a fragrant mixture of walnuts, cinnamon, and cloves before being simmered to perfection in a luscious syrup infused with rose water, orange blossom water, and a hint of lemon juice. The result is a richly spiced and subtly floral jam-like creation that's as captivating as it is delicious. Perfect as a standalone dessert, spread over warm Arabic bread, or paired with clotted cream, this recipe offers an authentic taste of Lebanon that’s sure to delight. Prepare, savor, and share the magic of this Middle Eastern classic!
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Ingredients
- 12 pieces Baby eggplants
- 4 cups Granulated sugar
- 3 cups Water
- 2 tablespoons Lemon juice
- 2 tablespoons Rose water
- 1 tablespoon Orange blossom water
- 1 cup Walnuts, finely chopped
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 pinch Salt
- 2 liters Water (for soaking the eggplants)
- 1 tablespoon Salt (for soaking the eggplants)
Directions
Step 1
Start by preparing the baby eggplants. Trim the stems, but leave a little so the eggplants hold their shape. Make a slit lengthwise in each eggplant, being careful not to cut through to the bottom or sides.
Step 2
In a large bowl, combine 2 liters of water and 1 tablespoon of salt. Soak the eggplants in the salted water for 20 minutes to reduce bitterness. Drain and gently pat dry with a kitchen towel.
Step 3
Prepare the walnut filling by mixing finely chopped walnuts, ground cinnamon, ground cloves, and a pinch of salt in a small bowl. Set aside.
Step 4
Carefully stuff each eggplant with about 1 to 2 teaspoons of the walnut mixture, making sure not to overstuff. Set the stuffed eggplants aside.
Step 5
In a large pot, combine granulated sugar and 3 cups of water. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the syrup begins to boil.
Step 6
Reduce the heat to low and gently add the stuffed eggplants to the syrup. Simmer uncovered for 1 hour, occasionally spooning some syrup over the eggplants to ensure they absorb the flavor.
Step 7
After 1 hour, add the lemon juice, rose water, and orange blossom water to the syrup. Continue simmering for another 30 minutes, or until the eggplants are tender and the syrup has thickened to a jam-like consistency.
Step 8
Remove the pot from heat and allow the eggplants and syrup to cool completely. Transfer to a sterilized jar, making sure the eggplants are fully submerged in syrup.
Step 9
Seal the jar tightly and let the jam rest for at least 24 hours before serving to allow the flavors to develop fully.
Step 10
Serve as a sweet treat on its own or with Arabic bread, clotted cream, or as part of a dessert platter.
Nutrition Facts
| Serving size | (4935.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4146.1 |
| Total Fat 84.2g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6795.7mg | 0% |
| Total Carbohydrate 892.1g | 0% |
| Dietary Fiber 45.6g | 0% |
| Total Sugars 845.6g | |
| Protein 30.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 294.4mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 3295.3mg | 0% |
Source of Calories