Mesahane by The Palomar

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Mesahane

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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

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

Aubergine yoghurt cream

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

To serve:

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.

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