Aubergine and feta kefte from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 139) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

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

  • mpo on November 08, 2021

    This was good. I used only a cup of bulgur wheat and substituted with pine nuts. I made 12 to last the week and 4 are already gone!

  • purrviciouz on June 04, 2020

    This was good, I could see room for modification such as using mushroom or zucchini instead of eggplant. Definitely a satisfying vegetarian meal. The texture added by the sunflower or pumpkin seeds was delightful. I used all pumpkin seeds. Next time I would make 24 smaller balls.

  • Allie80 on April 20, 2019

    We gave this 8/10: * Satisfying for veggies and omnivores alike * Easy to source ingredients and nothing too pricey * The recipe was mostly clear but a couple of tweaks to the recipe may make it even clearer 1) a description of the correct consistency of the mixture and what to do (e.g. add more egg?) if it didn’t hold and 2) I wasn’t clear if it was 50g each of sunflower and pumpkin seeds or an equal split 25g of each (which is what I went with) * There were no complicated techniques to master – so flavour was easily worth the effort of making * The end result looked pretty similar to the photo in the book (sadly I can’t upload a photo as it has the book in it) * As noted by Khan in the chapter introduction, would be great as part of a mazzeh (mezze)

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