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Lebanese Crepes

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  Crepes 18
  Olive oil 125 Milliliter (1/2 Cup)
  Garlic 3 Clove (15 gm), minced
  Onions 5 Medium, chopped
  Boneless lamb 2 Pound, cubed (1 Kilogram)
  Chopped tomatoes 4 Cup (64 tbs)
  Tomato juice 375 Milliliter (1 1/2 Cups)
  Thyme 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Diced eggplant 1 Pound (500 Gram)
  Raisins 4 Tablespoon
  Pine nuts 4 Tablespoon

Make the crepes using the Basic Crepe Batter.
Set aside.
Saute the garlic and onions in the olive oil until the onions are transparent.
Add the lamb and cook, stirring frequently, until the lamb is well-browned on all sides.
Stir in the tomatoes, tomato juice, thyme and cinnamon, cover and cook until the lamb is tender.
Add the eggplant, raisins and pine nuts and cook until the eggplant is soft.
Remove the cover and boil rapidly until the liquid is reduced by half.
Fill each crepe with some of the lamb mixture.
Fold over and place in a buttered shallow baking dish.
Bake in a 350°F (180°C) oven for 15 minutes.

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Lebanese Crepes Recipe