Horhor Kebab (Piece of Stuffed Eggplant with Meat) Recipe
A star dish served in old tradesmen restaurants in Istanbul. Although its origin is Şanlı Urfa, it became famous in Istanbul Horhor kebab shops with the migrations. It is a traditional and legendary flavor, different from karnıyarık in its cooking technique and similar to karnıyarık in terms of ingredients. It also suits today's invitation tables very well. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 30 min. 🕐 Cooking: 30 min.
| For the meal: | ||||
|---|---|---|---|---|
| Eggplant | 4 | Qty | ||
| Liquid Oil | 1 | Tbsp | ||
| For the Stuffing Stuff: | ||||
|---|---|---|---|---|
| Veal Cubes (Medium Fat) | 400 | Grams | ||
| Dry Onion (Medium size) | 2 | Head | ||
| Tomato | 1 | Qty | ||
| Butter (Or Oil) | 1 | Tbsp | ||
| Green Pointed Pepper | 4 | Qty | ||
| Fine Salt | 1 | Tsp (large) | ||
| Powdered Red Pepper | 1 | Qty | ||
| Black Pepper | 1 | Tsp | ||
| Cumin (Optional) | 1 | Tsp | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Tomato Paste | 1 | Tbsp | ||
| Salt | 1 | Tsp | ||
Instructions:
- Peel the eggplants in various parts, rub them with salt and let them rest for 4-5 minutes. Leave it in plenty of salt water for 30 minutes. Take it out of the water, wash it, and dry it thoroughly with a paper towel.
- Pour 1-2 spoons of oil into a shallow pan. Put the eggplants in the pot and cook them using the sweating method, with the lid closed and turning them occasionally, until they become soft.
- For the stuffing, heat the oil and butter in a separate pot. Put the meat in a pot and sauté until it changes color.
- Peel the onions and chop them into cubes. Separate the seeds of the peppers and chop them into pieces. Peel the tomatoes and chop them.
- Add onions and peppers to the roasted meat and sauté together. When the onions soften, add the tomatoes and stir. Add salt and spices. Add 2 glasses of hot water to it. Close the lid and cook until the meat becomes soft.
- When the eggplants become soft (without frying), open them slightly with a fork and knife and place the cooked meat mixture on them. For the sauce, dilute the tomato paste with 2 glasses of hot water and pour it over the eggplants. If you wish, put 1 slice of tomato on them. Close the lid and let it sit on low heat for 10-15 minutes. The water should not be completely absorbed, some sauce should remain.
- Although this dish is originally cooked on the stove, you can also bake it at 175 degrees for 15-20 minutes. You can serve your cooked meal hot with rice or mashed potatoes. Enjoy your meal!
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