• 2 tablespoons oil for cooking

For Chutney:

• 1/2 cup brown sugar
• 1 dry Shata pepper, finely chopped (Shatta is a middle eastern hot pepper sauce - you could substitute with the hot sauce of your choice, or red pepper flakes, to taste)
• 1/4 cup white wine vinegar (4 tablespoons)
• 4 black peppercorns
• 3 mangos, peeled, pitted and diced
• 1/2 pound of dates, thinly sliced
• Salt and black pepper

For Mini Kebabs

• 2 pounds mixed ground meat; composed of 2/3 lamb and 1/3 beef
• 1 egg yolk
• 1/2 pound pine nuts
• 1/2 teaspoon ground cumin
• salt and pepper
• 1/4 cup olive oil (4 tablespoons)
• 12 cinnamon sticks

Attribution:

Courtesy of: Laisha Magazine

Senior Chef: Michal Levi Elhallel

Junior Chef: Zahi Ben Shbaath

Styling: Pesi Barnitzki