Bahjat El Sultan

90 min

Delicious spiced kabab on a base of Kiri and eggplants


For the Kabab

  • 1kg of meat, cut into medium sized pieces (preferably that the meat is soft)
  • ¼ cup of vegetable oil
  • 2 medium sized onions, softly chopped
  • 2 red tomatoes, peeled and softly chopped
  • 2 cups of water
  • Salt and black pepper, to taste

For the Base

  • 6 Kiri Square Portions
  • 3 grilled eggplants
  • ½ lemon juice
  • 2 tbsps of butter
  • 2 tbsps of flour
  • ½ cup of milk (or more)
  • Salt and black pepper, to taste
  • ¼ cup of pine nuts or chopped parsley, or ¼ cup of pomegranate (for decoration)
Bahjat El Sultan

Cooking steps

Preparing the Kabab

  • 1Add a big spoon of oil in a big pan
  • 2Add the meat
  • 3Stir well till its color changes
  • 4Keep the meat aside for a while
  • 5Add the onions to the pan and stir well until it gets tender
  • 6Add the peppers and stir
  • 7Add the tomatoes
  • 8Add the 2 cups of water
  • 9Add the salt and the black pepper
  • 10Return the meat to the pan and cover it
  • 11Cook the meat for around an hour or till it is well cooked and is soft

Preparing Bahjat El Sultan

  • 1Mash the grilled eggplants in a saucepan by a fork
  • 2Add lemon juice
  • 3 Melt the butter in a another saucepan
  • 4Add the flour and stir for a minute
  • 5Add the milk and stir gradually using a whisk
  • 6Still quickly so the mix do not lump
  • 7Add the kiri cheese pieces when the mix is dense and stir
  • 8Add the eggplants and stir for the last time
  • 9Add the salt and the black pepper
  • 10Pour the mix in the serving dish
  • 11Put the kabab in the middle of the dish
  • 12 Decorate the dish with chopped parsley, pine nuts, and pomegranate. It is served hot with the salad

Cooking steps

Bahjat El Sultan