Preparation

The medieval Arab cookbook Kitab al-Tabikh (The Book of Dishes) describes sikbaj as a favorite of caliphs and scholars alike. This sweet-sour stew exemplifies the sophisticated palate of Abbasid Baghdad, where cooks masterfully balanced contrasting flavors.

Cooking Method

1. Salt the cubed eggplant and let it sit in a colander for 30 minutes to draw out bitterness. Rinse and pat dry.
2. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the lamb cubes in batches, setting aside once browned.
3. Add the remaining oil and sauté the chopped onion until softened and golden, about 8 minutes.
4. Add the coriander, cumin, and cinnamon, stirring for 1 minute until fragrant.
5. Return the lamb to the pot. Add the water, vinegar, and honey. Crumble in the saffron threads.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
7. Add the eggplant cubes and continue simmering, covered, for another 30-40 minutes until both meat and eggplant are very tender and the sauce has thickened.
8. Season with salt and pepper to taste. The flavor should be a pronounced balance of sweet and sour.
9. Stir in the fresh mint just before serving.
10. Garnish with toasted almonds.

Cultural Journey: Sikbaj traveled with Arab influence into medieval Spain and Sicily, where it transformed into escabeche and other vinegar-based preparations that remain popular today.