Islim Kebab Recipe
Islim kebab; It literally means "Steam Kebab". It is also known as toothpick kebab in some regions. A complete head dish with elegance that you can safely serve on your invitation tables. Rice pilaf or mashed potatoes go well with it. The secret is in a well-cooked meat and beautifully fried eggplant slices. Bon Appetit!
Ingredients:
For: 5 People
Prep: 30 Min
Cook: 30 Min
| Ingredients for Kebab: | |||
| Eggplant (Truck Farm) | 4 Qty | ||
| Minced Meat (Lamb Beef Mixed) | 400 Grams | ||
| Crumbs Bread (Or Stale Bread Crumbs) | 4 Tbsp | ||
| Dry Onion (Planed) | 1 Qty | ||
| Tomato | 2 Qty | ||
| Green Pepper | 2 Qty | ||
| Salt (Rock) | 4 Tbsp | ||
| Garlic | 1 Clove | ||
| Olive Oil | 3 Tbsp | ||
| Egg | 1 Qty | ||
| Black Pepper | 1 Tsp | ||
| Cumin | 1 Tsp | ||
| Ingredients for Sauce: | |||
| Black Pepper | 1 Tsp | ||
| Chili Pepper | 1 Tsp | ||
| Water (Hot) | 1/2 Cup | ||
| Salt (Thin) | 1/2 Tsp | ||
| Olive Oil | 2 Tbsp | ||
| Tomato (Planed) | 2 Qty | ||
| Tomato Paste | 1 Tsp (large) | ||
Steps:
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Put the ground lamb mixed with veal and minced meat in a deep mixing bowl.
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Grate the onion with the fine-toothed side of the grater. Squeeze the onions gently to remove excess bitter juice. Finely chop the garlic and crush it with the back of a knife and add it to the minced meat.
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Add eggs, breadcrumbs (or soaked and ground stale bread) salt and spices to the meatballs, knead for 8-10 minutes, stretch, and let it rest in the refrigerator for at least 30 minutes.
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On the other side, add 4-5 glasses of water, rock salt, juice of 1/2 lemon and 1 tablespoon of flour to a deep bowl.
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Peel the eggplants, cut them into 0.5 cm thick longitudinal strips and put them in floured water. Let it sit for at least 30 minutes.
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Take the eggplants out of the water, wash them and remove the excess water with a paper towel and fry them in 2 glasses of oil on medium heat until golden. .
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Make approximately 10cmx10cmx10cm balls from the meatballs and fry them in hot oil until they turn slightly pink.
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Arrange 3 of the fried aubergines in a wide glass baking dish by crossing them on top of each other.
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Place the fried meatball balls in the middle. Fold the eggplants neatly over the meatballs. Cut the tomatoes into 1 cm thick rings and place them on the kebabs. Put the peppers on the top and fix it by sticking toothpicks.
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For the sauce, take the olive oil in a saucepan and heat it slightly. Saute the finely chopped garlic until it turns pink.
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Grate the tomatoes and add to the sauce. Season by adding salt and pepper.
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Add a teaspoon of tomato paste to the sauce and fry for 1-2 minutes. Add 1/2 cup of hot water and click the sauce on low heat for 2-3 minutes.
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Divide the sauce evenly over your kebabs. Put a few pieces of butter on them and bake in a preheated 180 degree oven for 20 minutes. Serve hot with rice pilaf or mashed potatoes. Bon Appetit!
30 Min
