This was a super-fast iftar in Ramadan that surprised us all in its deliciousness for something that came together so quickly. The meat is spiced generously, and the saffron played an integral role.
Off-heat, the minced meat mixture is patted down and compressed on the base of the pan or small pot. After is is cooked, tomato wedges are added and cooked covered to soften slightly. The aubergines are an MCW touch that worked out great.
Ingredients:
500g fatty minced beef/lamb
1 flat tsp salt and pepper
1/2 tsp turmeric
1/2 tsp saffron
2 tsp sumac
1 onion, grated and drained
1 Tbsp breadcrumbs
1 large tomato
1 large aubergine
Method:
First, cook the aubergine: cut into cubes, toss in a few tablespoons of oil, and set right under the broiler. Toss once in a while to ensure even browning. Process takes 10 to 15 minutes total, depending on the side of your cubes. Do not over-crowd the pan. Set aside when finished.
Meanwhile, mix the minced meat with the spices, seasoning, drained grated onion, and breadcrumbs until well combined.
Off-heat, oil the base and sides of a 8" or 9" round pot. Pat the meat mixture tightly and evenly over the base of the pot. Created deep indentations dividing the meat into segments.
Place over medium-high heat and cook without disturbing until seared beautifully on the underside. Carefully flip the segments to sear on the other side as well.
When both sides have been seared, place fresh tomato wedges between the segments, and top with the cooked aubergine. Cover the pot and allow to seam/cook for 10 minutes more over medium heat.
Serve the kebab topped with the vegetables and a side of rice.
صحة و عافية
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