Mushrooms Cooked with Stuffed Eggplants

Iman learned this dish from her grandmother, who would make it with terfeziaceae (desert truffles — kamaa in Arabic, keme in Turkish). Since there is a shortage of terfeziaceae, Iman uses mushrooms instead.

In Gaziantep, Turkey, there is a similar technique where dolma with fresh vegetables are cooked in the same pan with cubed meat and green beans, while various stews and lahmacun (thin rounds of dough topped with ground lamb, vegetables, and herbs) are prepared with keme.