Atlas Masterclass

Beef kebab, baba ghanoush, tahini

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 20 MINS

INGREDIENTS‭:‬

Beef rump (all)

Tahini (½ of supplied)

Turmeric pickles (all)

Pita (½ of supplied)

Parsley (½ of supplied)

Eggplant (all)

Red onion (½ of supplied)

Tomato (½ of supplied)

Lemon  (⅓ of supplied)

Garlic (½ of supplied)

Skewers (all)

 

WHAT YOU’LL NEED‭:‬ Medium sized frying pan or char grill or barbecue, Chopping board, Knife

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Sesame, onion, wheat, yeast, gluten, garlic

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Char the eggplant: Place the eggplant directly over a high gas flame. If you don’t have a gas stove you can char the eggplant on a barbecue or in a very hot oven. Turn it often to cook evenly. Remove the charred skin once cooked.

2. Cook the kebab: Preheat a char grill pan, frying pan or barbecue. Cut the beef into large pieces and thread onto skewers. Lightly oil the skewers and place into the grill pan. Cook for 3 minutes per side or until the beef is cooked to your liking.

3. Prepare the vegetables: Wash the vegetables. Finely chop the tomato, the onion, and half of the parsley. Mix to combine.

4. Heat the pita: Heat the pita on the char grill pan or directly over a gas flame for 1 minute or until warmed and softened.

5. Finish cooking the kebabs: Carefully remove the rind from the lemon. Finely chop the lemon rind with the garlic and a good pinch of salt. Place the kebabs on top of the lemon and garlic mix.

6. Make the baba ghanoush: Chop the charred eggplant with half of the tahini and half of the tomato salad. Season to taste.

7. To serve: Divide the kebabs, baba ghanoush, pickles, remaining tomato salad and pita bread between serving plates.

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