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Mesahane
Middle Eastern
Main
30 mins
Beef
Easy
Serves
12 kebabs

An Arabic dish, our Head Chef Omri first encountered it while working in Jerusalem. The kebab works best if served on top of a grilled pita, which absorbs the juices and aubergine yoghurt

Recipe courtesy of
Ingredients

Mesahane:

  • 1kg Scotch mince
  • 850g Lamb mince
  • 100gr Parsley fresh
  • 80gr Coriander fresh
  • 40gr Mint fresh
  • 30gr Ras al hanut
  • 15gr Salt 

For serving

  • 1.5 onions, cut and grilled
  • 2 hot chilli peppers, green or red, grilled

Aubergine yoghurt cream:

  • 500g Aubergine (scorched and the skin blackened, but not peeled)
  • 100g Yoghurt
  • 50g Tahini
  • 25g Honey
  • 5g Salt
Method
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Method

Mesahane

  1. Blend the herbs in a small mixer
  2. Mix with herbs with the meat in a bowl, until thoroughly incorporated
  3. Divide into portions 80gr each and shape into a kebab
  4. Grill or prepare as kebab (with skewer) on a pan. Cook for around 3-4 mins.

Aubergine yoghurt cream

  1. Blend the aubergines in a maximix until they are smooth and a dark black colour.
  2. After the aubergine is blended, add the rest of the ingredients and blend until an emulsified sauce is created.
  3. Check for seasoning.

To serve:

  1. Serve on a pita bread (we recommend grilling the pita before or blackening it on an open fire) with a layer of the aubergine yogurt cream, then the meat, topped with the grilled onion and some fresh herbs (mint, coriander, parsley) and the grilled hot chilli pepper, cut in half.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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