- 10 Mutabbaks
- 15 minutes
8 Kiri® cheese portions
10 samosa leaves
2 large eggplants
1 tablespoon olive oil
Salt and pepper, to taste
3 tablespoons vegetable oil
Step 1: Preparing the eggplant filling
1- In a medium bowl, press the Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
2- On a stove burner over medium heat, place the eggplants and cook for a couple of minutes on each side or until they are lightly browned with grill marks. Allow to cool.
3- Carefully peel the eggplants, then using a knife, cut them into small pieces and mash them until the texture is smooth.
4- In a pan over medium heat, heat the olive oil, add the mashed eggplants, and cook for 3 minutes. Remove from heat.
5- Add the eggplants, salt, pepper, to Kiri mixture then mix all together until well combined.
Step 2: Assembling the Mutabbak
6- Place a full teaspoon of the eggplants filling mixture in the center of the dough and fold into a rectangular shape.
7- In a large pan over medium heat, drizzle a little bit of olive oil and place the Mutabbaks. Cook from both sides for 5 minutes or until golden brown.
8- Serve warm.