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Baba Ghanoush Topped with Lamb and Yogurt Recipe

Baba Ghanoush Topped with Lamb and Yogurt
Baba Ghanoush Topped with Lamb and Yogurt

Servings: 4


1 batch baba ghanoush (see below)
1/2 pound seasoned pulled lamb or seasoned ground lamb
1/2 cup yogurt
1/4 cup feta (crumbled, optional)
1 pinch smoked paprika (optional)
1 handful parsley (chopped)
4 pitas (optional)

  1. Assemble and enjoy with pitas.
Baba Ghanoush

Servings: 4


2 pounds eggplant (about 1 large or 2 medium)
2 cloves garlic
1/4 cup tahini
1/2 lemon (juice)
olive oil to taste
1 pinch cumin (toasted and ground, optional)
1 handful parsley (chopped)
salt and pepper to taste

  1. Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
  2. When the eggplant is cool enough to work with, cut it open and scoop out the flesh.
  3. Blend the eggplant, garlic, tahini and lemon juice in a food processor.
  4. Add olive oil to bring it to the desired consistency.
  5. Mix in the cumin and parsley and season to taste.
  6. Serve with pitas and garnish with toasted sesame seeds, chopped pistachios, chopped kalamata olives, etc. as desired.
Source: Closet Cooking

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