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
1kg Scotch mince
850g Lamb mince
100gr Parsley fresh
80gr Coriander fresh
40gr Mint fresh
30gr Ras al hanut
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)
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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.
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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