Ma'loobet el Bedingan

Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add chopped onions and sauté for 3-4 minutes until softened and translucent.

Add lamb or beef cubes to the pot and brown on all sides, stirring occasionally, for 8-10 minutes until the meat develops color.

Season the meat with salt, pepper, cinnamon, and allspice, stirring well to coat evenly. Cook for 1 minute until the spices are fragrant.

Add the long grain rice to the pot and stir constantly for 2-3 minutes, coating the rice with oil and allowing it to toast lightly.

Pour in enough water to cover the rice and meat by about 1 inch, then bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15-20 minutes until the rice is nearly cooked and most liquid is absorbed.

While the rice cooks, arrange eggplant slices on a baking sheet and brush lightly with vegetable oil on both sides. Roast at 400°F (200°C) for 12-15 minutes, turning halfway through, until softened and lightly golden.

Once the rice is nearly tender, layer the roasted eggplant slices over the top of the rice-meat mixture, pressing down gently.

Cover the pot again and cook for an additional 10-15 minutes over low heat until the rice is fully tender and the flavors meld together.

Remove the pot from heat and let stand, covered, for 5 minutes to allow the dish to set and become cohesive.

To serve, invert the pot onto a large serving platter so the eggplant layer forms an attractive top presentation. Garnish with toasted pine nuts if desired.