Urfa grilled meat and eggplant (Urfa kebab) by Aline Kamakian

1. Add the spices, onion, tomato paste, and sweet pepper paste to the meat and knead everything thoroughly.
2. Shape into small balls the size of a ping-pong ball.
3. Cut the eggplants into thick slices, 2 to 3 cm.
4. On large flat skewers, alternate meatballs and pieces of eggplant, pressing them gently to give a uniform thickness.
5. Grill over the fire until the eggplants are tender and the meat is well cooked but not dry.
6. Prepare skewers of tomatoes and green peppers and grill them as well.
7. Prepare the sauce by mixing the ingredients, then heat it separately.
8. Place the grilled meat and eggplants in the sauce and let simmer for 15 minutes.
9. Mix the parsley, sumac, and onion, and serve the meat and eggplants on a bed of greens, surrounded by grilled peppers and tomatoes.

This recipe is from the book "Armenian Cuisine". Much more than just a recipe book, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heir to this rich heritage, in which Barbara Drieskens, an attentive observer, was captivated. This book blends personal stories, accounts of family transmission and culinary secrets, offering the reader an authentic immersion into a culture often little known. From the traditional Easter brioche to everyday dishes, each recipe is a tribute to the Armenian mothers who have kept alive the flavors of their homeland.