Kabab Batinjan Fahm

Traditional Aleppine skewers of juicy minced lamb patties layered with thick eggplant slices and fresh tomatoes. Grilled over charcoal, allowing the eggplant and tomatoes to soak up the savory meat juices and smoky aroma.

🥄 Ingredients

• 1 kg lamb kebab (at least 30% fat), finely minced
• 1 kg small, black, local eggplants (not large)
• 1 kg firm, red tomatoes (not ripe)
• 1 tsp black pepper
• 0.5 tsp cinnamon
• 1 tsp seven-spice mix
• 1 tsp salt for the kebabs and 0.5 tsp for the eggplant and tomatoes
• 2 tbsp ghee

👩‍🍳 Instructions

1. Finely chop the kebab or minced meat, seasoned with the spices mentioned and kneaded well, into small pieces about 50 grams each, roughly the size of a closed fist. Arrange them on a tray until ready to use.
2. Wash the eggplant and tomatoes and cut them into 3 cm thick slices. Sprinkle them with salt and black pepper. Prepare a baking tray and grease it with ghee. Place each piece of meat between a slice of eggplant and a slice of tomato, arranging them side by side in the tray. Cover with aluminum foil.
3. Place the tray on the lowest rack of your oven at the highest temperature setting. Cover and bake for 1 hour. Then uncover the tray and bake for another half 1 hour to brown the tops.
4. Charcoal Grilling: If you prefer to grill the eggplant kebabs over charcoal, use wide skewers. Thread each group of kebabs between a tomato and an eggplant slice onto the skewer. Be careful not to let the flames ignite the kebabs, as they will burn. Allow the eggplant and tomatoes to cook through completely.

🌹 Decoration

Prepare a salad and white rice to go with this dish; it doesn't need any garnish, as it looks beautiful on the tray.