Israeli Kebab

Although kebab is an Arabian dish, there is an Israeli interpretation. The main spice of Israeli kebab is cilantro. And parsley, cumin and coriander are generously added to it.

Ingredients

• lamb (drumstick) - 800 g
• beef fat - 150 g
• cilantro - 50 g
• shallots - 60 g
• zira - 6 g
• paprika - 3 g
• coriander - 4 g
• salt, black pepper - to taste
• pita - 5 pcs.
• parsley - 50 g
• Baku tomatoes - 60 g
• lime fresh - 15 g
• eggplant - 160 g
• tomato juice - 70 g
• sea ​​salt - 10 g
• cold drinking water - 100 ml
• tahini paste - 100 g
• lemon fresh - 25 ml
• garlic - 10 g

Directions

1. Pass the lamb pulp and beef fat through a meat grinder. Finely chop cilantro (40 g), parsley (40 g) and shallots and add to the meat. Add 5 g cumin, 2 g paprika, 2 g coriander and sea salt. Mix the minced meat.
2. Form cutlets of minced meat, 50 g each. Fry in a frying pan.
3. Prepare the salsa sauce. Bake the eggplant in the oven (25 minutes at 180 degrees) or fry on the grill. Peel, chop. Blanch the tomatoes, remove the seeds and cut the pulp into small cubes with a side of 0.3-0.5 mm. Mix vegetables, add chopped parsley and 10 g cilantro. Add 1 g cumin, 1 g paprika, 2 g coriander, lime fresh and tomato juice. Salt, pepper, mix.
4. Prepare tahini sauce. Quickly stir in water, tahini paste, fresh lemon, finely chopped garlic. Salt. The tahini paste should turn from brown to almost white. It is important that the water is very cold.
5. Put the kebab on a dish, pour over the tahina sauce. Place salsa and pita next to it. Decorate the dish with cilantro leaves.