KOFTA BIRINJANI (Stuffed Birinjani Kofta( Beef or Mutton)

Ingredients
Ikg. minced meat(small mince) One and half tsp. salt half tsp. black pepperTwo tsp. garlic powder (or 2, bulb mashed). salad oil one teaspoon Turmeric(optional) three teaspoon mixed masala(optional) brunch of dhania 5 medium size tomatoes two tablespoon tomato paste 4 medium size dry onion 1 tsp. cinnamon (powder)1 cup cooked rice one kilo eggplants –small size(not very small).

Preparation:
Using a pestle and mortar (Fundu) Pound the mince meat further to soften it and clear all traces of fibres. Mix black pepper ,garlic, mixed masala,nicely cut dhania and salt in a mixing bowl. Using a wooden spoon mix it well. Add the pounded mince meat knead it together until well blended. Pound it once more to make it smooth and fibre free. Round the meat into small balls ,
Clean the eggplants then cut by removing the tops, scoop out interiors and proceed in the same manner
Roll the meat balls on the rice fill it into the eggplant until all is done
Pour one and half litre of oil in a deep frying pan(Karai mkati), Heat the pan on moderate heat, then sauté the eggplants carefully in the oil until it is well cooked. You will see the meat on the edge of the eggplant changing to golden brown colour.
Remove the eggplant from the oil and place in a heavy saucepan.
Chop onions and fry them in oil until golden. Remove from heat. Blend tomatoes and onions put it back in the pan add little salt cinnamon, turmeric little garlic,tomato paste. Add one glass of water, to allow the mixture to cook. Constant stir it until mixture is thick and traces of oil is visible. Add another glass of water stir it.Pour the mixture into the stuffed eggplants on very low heat, simmer for approximately 10-15minutes.
SERVE WARM WITH RICE, CHAPATI, KISSRA OR GURUSA

Kissra

photo-kissra ma mula laam(Kissra with Beef Stew and potatoes)

Ingredients:
3cups maize flour
2cups wheat flour

At least a day or 6hours before, mix maize flour with water, adding water until thick paste and cover.
To have less sour kissra add more wheat- about 2:3ratio with maize flour. Stir in the mixture add warm water until it thins.
Heat the sasi Kissra(Flat surface frying pan-non stick) on moderately. Splatter some oil on it. Put a sizeable splodge of the mixture on the pan, Spread thinly and evenly with a small card like device(GEGERIBA)that can be obtained from margarine plastic container the size of an ATM card,or mobile top up card.Wait a short time until edges start to lift, Peal off and stack for later consumption.Repeat process until the mixture is fully utilised.
Making Kissra-photo. You may serve it with any stew of your choice,eg. KOFTA STEW, BAMIA TUWAL,MAFRUK and so on.

Photos below- making Kissra (Rusu Kissra fi bbe )