Baba & Kafta – Batirsh Recipe

Prepare the Eggplant

Preheat your grill or oven to high heat. Slice the eggplants in half lengthwise and brush with olive oil. Grill or roast until charred and tender, about 15-20 minutes.

Blend the Dip

Once the eggplants are cool, scoop out the flesh and place it in a food processor along with garlic, lemon juice, salt, black pepper, and tahini. Blend until smooth and creamy. Set aside.

Mix the Ingredients

In a large bowl, combine ground beef, chopped onion, parsley, minced garlic, cumin, paprika, salt, and black pepper. Mix until well combined.

Form the Kafta

Shape the beef mixture into long, oval patties or skewers. Preheat your grill or skillet over medium-high heat.

Cook the Kafta

Grill or pan-fry the kafta for about 5-7 minutes on each side until fully cooked and charred.

Mix the Chimichurri

In a bowl, combine chopped basil, minced garlic, olive oil, red wine vinegar, salt, and black pepper. Mix well and let it sit for at least 10 minutes to allow flavors to meld.

Serve the Dish

On a platter, spread the charred eggplant dip. Top with grilled kafta, cherry tomatoes, and drizzle with basil chimichurri. Garnish with toasted pine nuts. Serve with warm pita bread.