Um Kamal’s Stuffed Kebbeh with Eggplant
Mains
10 mins
5
Delicious Kebbeh stuffed with eggplants and Kiri Square Portions
Ingredients
For the Kebbeh
- 6 Kiri Square Portions
- 500g minced lamb meat
- 1 medium eggplant (peeled and finely diced)
- 1 medium onion (finely chopped)
- ½ tablespoon chili paste
- 1 cup of walnuts
- 1 cup of basil (chopped)
- ½ tablespoon olive oil
- 1 teaspoon cumin
- 4 garlic cloves (crushed)
Cooking steps
- Begin by preparing the kebbeh mixture. In a bowl, combine the minced lamb meat, chopped onion, chili paste, cumin, and crushed garlic cloves.
- Using your hands, mix the ingredients thoroughly until well combined.
- Add the Kiri Square Portions to the kebbeh mixture.
- In a separate pan, heat the olive oil over medium heat. Add the finely diced eggplant and sauté until tender.
- Add the walnuts to the sautéed eggplant and continue cooking for a few minutes until the walnuts are toasted.
- Stir in the chopped basil and mix well.
- Take a small portion of the kebbeh mixture and form it into a ball. Flatten the ball and place a spoonful of the eggplant filling in the center. Shape the kebbeh mixture around the filling to form a stuffed kebbeh.
- Repeat the process with the remaining kebbeh mixture and eggplant filling.
- Once all the stuffed kebbeh are formed, heat some olive oil in a pan over medium heat.
- Carefully place the stuffed kebbeh in the pan and cook until golden brown on both sides.
- Serve the Um Kamal’s Stuffed Kebbeh with Eggplant hot and enjoy!
Cooking steps
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