Bahjat El Sultan
mains
90 min
7
Delicious spiced kabab on a base of Kiri and eggplants
Ingredients
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)
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
-beans.jpeg?q=50&auto=format&fit=crop&ar=16%3A16&h=148&w=148)
