Ingredients:
· 500g U.S. Beef ribeye
· 2 eggplants
· 1 1/2 loaves of Arabic bread
· 4 garlic cloves
· 2 tbsp tomato paste (tomato paste)
· 1/4 cup pomegranate molasses
· 2 cups mashed tomatoes
· pinch of salt
· A pinch of cumin
· 2 1/2 cups yogurt
· 3 tbsp tahini
· 3 tbsp cashew nuts
· 2 tbsp ghee
Preparation:
Grill U.S. Beef ribeye on the grill until cooked.
In a skillet sauté the chopped garlic in olive oil, and add the ground tomatoes, salt, and pomegranate molasses.
Cut the eggplant into squares and deep fry in vegetable oil and then add to the sauce.
Combine the yogurt with tahini, cumin, and salt.
In the serving bowl place the fried bread, sauce, and yogurt mixture. Garnish with cashews fried in ghee and serve with the grilled ribeye steak.