Greek Recipes

Greek and Cypriot recipes

Buran (Meatballs in a Yogurt and Eggplant Dip) Byzantine recipe

al-Baghdadi p. 191/8 (GOOD)

  • Take eggplant, and boil lightly in water and salt, then take out and dry for an hour.
  • Fry this in fresh sesame-oil until cooked: peel, put into a dish or a large cup, and beat well with a ladle, until it becomes like kabis.
  • Add a little salt and dry coriander.
  • Take some Persian milk, mix in garlic, pour over the eggplant, and mix together well.
  • Take red meat, mince fine, make intosmall cabobs, and melting fresh tail, throw the meat into it, stirring until browned.
  • Then cover with water, and stew until the water has evaporated and only the oils remain.
  • Pour on top of this the eggplant, sprinkle with fine-ground cumin and cinnamon, and serve.



  • 1 lb eggplant
  • 1 lb lamb (makes 30-40 cabobs)
  • 1 c yogurt
  • 3 T sesame oil
  • 2 cloves garlic
  • 1/4 t coriander
  • 1/2 t salt
  • 1/2 t cumin
  • 1 t cinnamon


  • Cut eggplants in thick slices (approximately 1 1/2″), put in boiling salted water (6 c water + 6 T salt) for 7 minutes.
  • Remove, let stand 1 hour.
  • Make lamb into small meatballs (may add cinnamon etc. if you wish).
  • Fry in melted lamb fat (“tail”).
  • When browned, cover with water and simmer until only the oil is left.
  • Then fry eggplant in sesame oil until cooked, peel, mash, add salt and coriander.
  • Crush garlic, add to yogurt, mix with eggplant.
  • Put the meatballs on top, sprinkle with cumin and cinnamon, and serve.


  • This is really good, but be prepared for garlic.
  • I served it with the orange slices to temper the garlic.
  • I used beef in place of lamb in this recipe. Adding a little cinnamon to the beef gives it a “lamb-y” flavor.

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