Armenian delicious eggplant kebab.Excellent family dish.
This time it’s slightly different meat ingredients,with chopped onions,chopped parsley,seasoned with Aleppo Dakka spices,barbecued in gas grill,and cooked in oven with tomatoes,and hot long green peppers. Served with brown rice pilaf, and parsley onion salad.Enjoy
Ingredients:/serves 12
2 kg.lean ground beef
1 bunch of washed and drained parsley leaves
2 large onions roughly chopped
1 teaspoon all-spice
3 teaspoons coarse sea salt
2 teaspoons Aleppo Dakka mixed spices
Ingredients for Aleppo Dakka:
(1 teaspoon freshly ground black pepper)
(1/2 teaspoon ground cinnamon)
(1/8 teaspoon ground cardamon)
(1/8 teaspoon ground cloves)
(1/8 teaspoon ground nutmeg)
14 medium- size thin eggplants
2 cans of 796ml. whole tomatoes with there juices.
2 hot long green peppers, cleaned from seeds and halved .
Preparation:
1.In a container of hand blender, add onion,pulse for few seconds,then add parsley leaves,spices,salt and mix all very well until the parsley is very thinly chopped.
2.In a large bowl add ground meat.Pour the blended mixture over,and mix well by dipping hands in cold water,cover and refrigerate at least 2 hours or overnight.
or buy ready marinated beef kafta ground meat from Middle Eastern stores.
3.Divide meat into medium size meatballs.Cut each eggplant into 4 pieces 2cm. thickness
4.Dip hands in cold water,and arrange the meatballs and eggplant pieces on a skewer,starting and finishing with eggplant piece.
5.Barbeque the Kebabs until browned. (you can broil them in oven too)
6.Remove kebabs from skewers.Arrange them into round pan,Pour tomato with their juice on top,add few pieces of hot green peppers;cover with aluminum foil and bake in preheated oven at 350 degrees F. for 1 hour 15 minutes .
Serve hot.
Parsley onion salad with sumac
Ingredients:
1 bunch of parsley finely chopped
1 large white onion,sliced thinly
1 tablespoon sumac
1/2 teaspoon coarse sea salt
Preparation;
In a bowl add sliced onions with salt,mash with hands,then add chopped parsley and sumac,mix all well,keep aside.
Rice pilaf:
Ingredients;
2 cups brown Basamati rice
2 tablespoons olive oil
4 cups water
2 tablespoons chicken bouillon
1 teaspoon coarse sea salt
Heat a medium pan, add olive oil,then washed and drained rice,saute for 1 minute,add water,chicken bouillon and salt,bring to boil cover with lid,reduce the heat to medium and cook for 25 minutes until all water absorbs.Take off the heat,and serve.
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