@meihonq.2k:

𝓗𝓸̂̀𝓷𝓰 𝓗𝓸̂̀𝓷𝓰 🖤
𝓗𝓸̂̀𝓷𝓰 𝓗𝓸̂̀𝓷𝓰 🖤
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Thursday 05 March 2026 13:44:27 GMT
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me_bo_200422
Bao giờ gầy thì đổi tên🦀 :
Mua quần như shop thì mua kiểu j nữa
2026-03-12 16:31:36
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tingting22666
tingting :
🥰🥰 cưng!
2026-03-07 12:38:48
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vinh.trn8692
Vinh Trần :
áo đẹp
2026-03-05 14:06:02
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usercpjvhlykxx
usercpjvhlykxx :
🥰🥰🥰
2026-03-07 14:55:36
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Pan-Seared Lamb Kafta Meatballs with Baba Ghanouj ✨ Ingredients Kafta * 1 kg ground beef (about 30% fat) * 3 onions, finely diced * 1 bunch parsley, finely chopped * 1 tbsp ground cinnamon * 1 tsp allspice * 1 tsp black pepper * 1 tbsp salt * Olive oil Baba Ghanouj * 2 small eggplants * ½ cup tahini * 2 tbsp plain yogurt * 1 clove garlic, crushed * Juice of 1 lemon (or more, to taste) * Salt Topping * Fried eggplant cubes * Pomegranate seeds * Pomegranate molasses * Pinch of salt To Serve * Seared tomatoes * Green chili * Thinly sliced red onion * Sumac * Pinch of salt Method 1. In a large bowl, combine the ground beef, onions, parsley, cinnamon, allspice, black pepper, and salt. Mix well, shape into round meatballs, and refrigerate for 20–30 minutes. 2. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the meatballs and leave them undisturbed until well browned. Turn them over, reduce the heat, and cook until fully cooked through. 3. Prick the eggplants all over with a fork, then roast at 220°C for 50–60 minutes, or until completely soft. Cover for 10 minutes, peel, and roughly chop the flesh. 4. Mix the chopped eggplant with the tahini, yogurt, garlic, lemon juice, and salt. Adjust the seasoning to taste. 5. Deep-fry the eggplant cubes until golden and crispy. 6. Toss the sliced red onion with the sumac and a pinch of salt. 7. Transfer the baba ghanouj to a serving bowl and top with the fried eggplant cubes, pomegranate seeds, a pinch of salt, and a drizzle of pomegranate molasses. 8. Serve the pan-seared lamb kafta meatballs with the seared tomatoes, green chili, and sumac onions, alongside the baba ghanouj.
Pan-Seared Lamb Kafta Meatballs with Baba Ghanouj ✨ Ingredients Kafta * 1 kg ground beef (about 30% fat) * 3 onions, finely diced * 1 bunch parsley, finely chopped * 1 tbsp ground cinnamon * 1 tsp allspice * 1 tsp black pepper * 1 tbsp salt * Olive oil Baba Ghanouj * 2 small eggplants * ½ cup tahini * 2 tbsp plain yogurt * 1 clove garlic, crushed * Juice of 1 lemon (or more, to taste) * Salt Topping * Fried eggplant cubes * Pomegranate seeds * Pomegranate molasses * Pinch of salt To Serve * Seared tomatoes * Green chili * Thinly sliced red onion * Sumac * Pinch of salt Method 1. In a large bowl, combine the ground beef, onions, parsley, cinnamon, allspice, black pepper, and salt. Mix well, shape into round meatballs, and refrigerate for 20–30 minutes. 2. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the meatballs and leave them undisturbed until well browned. Turn them over, reduce the heat, and cook until fully cooked through. 3. Prick the eggplants all over with a fork, then roast at 220°C for 50–60 minutes, or until completely soft. Cover for 10 minutes, peel, and roughly chop the flesh. 4. Mix the chopped eggplant with the tahini, yogurt, garlic, lemon juice, and salt. Adjust the seasoning to taste. 5. Deep-fry the eggplant cubes until golden and crispy. 6. Toss the sliced red onion with the sumac and a pinch of salt. 7. Transfer the baba ghanouj to a serving bowl and top with the fried eggplant cubes, pomegranate seeds, a pinch of salt, and a drizzle of pomegranate molasses. 8. Serve the pan-seared lamb kafta meatballs with the seared tomatoes, green chili, and sumac onions, alongside the baba ghanouj.

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