Ingredients
Vegetables for grilling
•1 kg large eggplant
•1 large tomato
•1 onion
•1 whole head of garlic
•1 sweet pepper
Meat
•Lamb strips (or small lamb pieces)
•Clarified butter (samneh)
•Salt
•Black pepper
For the sauce
•Yogurt
•Tahini
•Garlic
•Lemon juice
•Salt
•Cumin
•Ground coriander
•Crushed red pepper
•Olive oil
For garnish
•Pine nuts
•Fresh pepper
•Garden cress
•Hot Arabic bread
Gold Medal ghee
Preparation
1. Grill the vegetables
Grill the eggplant, tomato, onion, garlic head, and pepper over direct heat or in the oven until they are soft and slightly charred.
2. Prepare the vegetables
Peel the eggplant and chop it roughly.
Chop the tomato, onion, garlic, and pepper, then mix them together.
3. Cook the lamb
In a pan, heat the clarified butter, add the lamb strips, and season with salt and black pepper.
Cook until the meat is browned and fully cooked.
4. Prepare the sauce
In a bowl mix:
•Yogurt
•Tahini
•Crushed garlic
•Lemon juice
•Salt
•Cumin
•Ground coriander
•Crushed red pepper
Mix well until smooth, then drizzle with olive oil.
5. Assemble the dish
1.Spread the grilled vegetable mixture on a serving plate.
2.Add the cooked lamb on top.
3.Pour the yogurt–tahini sauce over the dish.
6. Garnish
Top with toasted pine nuts, fresh pepper, and garden cress.
Tip!
Serve with warm Arabic bread.
