How to Make Armenian-Lebanese Urfu Eggplant Kabab: The Kololak

  • on June 25, 2018
  • 395 Views

From our Lebanese-Armenian Community

The Kololak: Urfu Kabab

Armenian Churches in Lebanon

The Lebanese-Armenians are an important vibrant part of Lebanon and its society, economy, and politics. They are descendants of the 1915-1917 Armenian settlers who took roots in Lebanon, and became Lebanese citizens. They are represented in the Lebanese government with six seats in the Parliament.

 

The Kololak, known as Urfa Kabab, is a Roasted Kabab dish highly appreciated for its spicy savory mixture of herbs and spices. Envision this:

The Kabab is made of ground beef with onions, paprika, cayenne, dill, basil, parsley, black pepper and garlic. Rolled in balls, they are roasted with eggplants in a tomato sauce, and topped with garlic cloves and green and red peppers.

The overall preparation takes not more than 15 minutes. You will then have to hold on to your eagerness to enjoy it when the delicious aroma fills your kitchen during the 40 minute roasting. 🙂

This meat Kabab dish is great sided with a Vermicelli Rice and a Fattoush Salad. I am sure you will enjoy the savory experience as I did!

Bon Appetite!

 

Armenian Kololak Urfa Kabab

Course Main Dish
Cuisine Armenian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 6 Eggplants (medium) cut in 2" circles
  • 7 cloves Garlic peeled
  • 1 cup Vegetable Oil to fry the eggplants
  • 6 tbsps Tomato Sauce
  • 1 Red Pepper Cut in large pieces
  • 1 Green Pepper Cut in large pieces
  • 2 dashes Salt to season the eggplants

For the Meatballs

  • 1 Kg Ground Beef
  • 1 Onion (medium) chopped thinly
  • 1 tsp Ground Paprika
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Ground Cayenne
  • 1/2 tsp Dry Basil
  • 1/2 tsp Dry Parsley
  • 1/2 tsp Dry Dill
  • 1 1/2 tsp Grated Garlic or garlic salt
  • Salt to season

Tools

  • A Baking Pan of about 12 inches
  • Aluminiun foil

Instructions

  1. Slightly salt the eggplants. Warm the oil in a large saucepan and fry the eggplants on both sides to a golden color.

    Preheat your oven at 375° F

Preparing the Meatballs

  1. In a large bowl, mix well all the ingredients of the meatballs.

    Gently pour in the baking pan half of the tomato sauce. 

    Divide the meat into small balls, arranging them, as you do, in the baking pan, alternating them with the eggplants.

    Pour on the remaining sauce, and top it all with the garlic cloves and the peppers. 

Roasting

  1. Cover the pan with aluminium foil and place it in the oven to roast for 40 minutes.

    Remove the foil, bring the oven heat up to 400°F, and leave it to roast for another 25 minutes.

Serving

  1. Remove the pan from the oven and leave it to set at room temperature for 15 minutes then serve with a salad on the side.

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