Um Kamal’s Stuffed Kebbeh with Eggplant

Um Kamal’s Stuffed Kebbeh with Eggplant

Recipe Category Mains Recipe Category
Recipe Prep Time 10 mins
Recipe Serving Size 5

Delicious Kebbeh stuffed with eggplants and Kiri Square Portions

Ingredients

For the Kebbeh

  • 6 Kiri Square Portions
  • 500g minced lamb meat
  • 1 medium eggplant (peeled and finely diced)
  • 1 medium onion (finely chopped)
  • ½ tablespoon chili paste
  • 1 cup of walnuts
  • 1 cup of basil (chopped)
  • ½ tablespoon olive oil
  • 1 teaspoon cumin
  • 4 garlic cloves (crushed)
Kiri Squares

Cooking steps

  1. Begin by preparing the kebbeh mixture. In a bowl, combine the minced lamb meat, chopped onion, chili paste, cumin, and crushed garlic cloves.
  2. Using your hands, mix the ingredients thoroughly until well combined.
  3. Add the Kiri Square Portions to the kebbeh mixture.
  4. In a separate pan, heat the olive oil over medium heat. Add the finely diced eggplant and sauté until tender.
  5. Add the walnuts to the sautéed eggplant and continue cooking for a few minutes until the walnuts are toasted.
  6. Stir in the chopped basil and mix well.
  7. Take a small portion of the kebbeh mixture and form it into a ball. Flatten the ball and place a spoonful of the eggplant filling in the center. Shape the kebbeh mixture around the filling to form a stuffed kebbeh.
  8. Repeat the process with the remaining kebbeh mixture and eggplant filling.
  9. Once all the stuffed kebbeh are formed, heat some olive oil in a pan over medium heat.
  10. Carefully place the stuffed kebbeh in the pan and cook until golden brown on both sides.
  11. Serve the Um Kamal’s Stuffed Kebbeh with Eggplant hot and enjoy!

Cooking steps

Um Kamal’s Stuffed Kebbeh with Eggplant