Adana Kebab Spheres with Smoked Eggplant Dip
These Adana Kebab Spheres are a deconstructed and re-imagined take on the classic Turkish dish, offering a burst of spicy, umami-rich flavor in every bite. Encased in a delicate filo shell, they are served alongside a deeply smoky and creamy baba ghanoush. This appetizer provides a sophisticated and unexpected culinary experience.
Prep Time
150 min
Difficulty
Hard
Servings
6
Calories
350 kcal
Instructions
- 1
Prepare the Adana Kebab Spheres: In a large mixing bowl, combine the ground lamb, red chili flakes, Aleppo pepper, minced garlic, chopped fresh mint, chopped fresh parsley, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
~60 min - 2
While the lamb mixture is chilling, prepare the smoked eggplants. Pierce the eggplants several times with a fork and roast them directly over an open flame on a gas stovetop or under a broiler on high heat, turning occasionally, until the skin is blackened and charred and the flesh is very soft. This should take about 20-30 minutes. Place the hot eggplants in a bowl and cover tightly with plastic wrap to steam for 10-15 minutes.
~45 min - 3
Once steamed, carefully peel the eggplants, discard the skin, and roughly chop the flesh. Place the chopped eggplant in a food processor along with the tahini, lemon juice, olive oil, and smoked paprika. Process until smooth and creamy, scraping down the sides as needed. Season with salt to taste. Transfer to a serving bowl, cover, and refrigerate.
~20 min - 4
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
~5 min - 5
Take the lamb mixture from the refrigerator. Divide it into 16 equal portions and roll each portion into a small sphere, about 1.5 inches in diameter.
~10 min - 6
Carefully unroll the filo dough. Brush each sheet generously with melted butter and stack them, gently pressing them together. Cut the stacked filo into roughly 3-inch squares.
~15 min - 7
Gently press one lamb sphere into the center of a filo square. Carefully fold and pleat the filo dough around the lamb sphere to create a little pouch, sealing the edges as best as possible. Place the filled spheres, seam-side down, onto the prepared baking sheet.
~20 min - 8
Bake for 18-22 minutes, or until the filo is golden brown and crispy and the lamb is cooked through. Allow to cool slightly before serving.
~22 min - 9
Serve the Adana Kebab Spheres warm with the chilled smoked eggplant dip. Garnish with a drizzle of olive oil and a pinch of sumac if desired.
~2 min
Tips
- For optimal smoky flavor in the eggplant, charring the skin directly over a flame is key. If you don't have a gas stove, a very hot broiler can be used, but be sure to monitor closely to prevent burning.
- When working with filo dough, keep the unused sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
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