Grilled aubergine with beef keema & pine nuts [Harneet Baweja, Nirmal Save] from #Cook for Syria: The Recipe Book 2016 (page 134) by Serena Guen and Clerkenwell Boy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on July 31, 2022

    This time I made the kachumber as well, and it definitely was the finishing touch. I'm quite sure the 200g of pine nuts was a typo, about 20g was tasty and well-balanced.

  • wester on October 11, 2018

    This was very flavorful, and the children liked it as well (although my daughter drowned the keema in yoghurt). The keema was some work, and I sometimes worried it might burn, but it was not difficult. I did not make the pine nut kachumber as it seemed too much bother on a weekday, but next time I will. There a quite a few ingredients but no other work than chopping and mixing.

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