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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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| Main Page >> Kebab Recipes >> Islim Kebab | |||||||||||
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Islim Kebabi
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# Peel the aubergines, rest in salt water for half an hour.
# Dice the lamb, put onto the oil which is getting hot in a pot and roast, when the water evaporates add the finely sliced onions, when the onions get cooked add salt, black pepper and tomato paste, stir a few times, and then remove from the stove. # Get the aubergines out of the water, dry, slit each into 4 pieces. # Fry the aubergine pieces with red-hot oil. # Place the cooked and drained aubergines into a bowl as the plus sign, and place the 3rd piece crosswise, put the drained stuffing into it, cover the outer sides of the aubergines on it. # Put them on a tray upside down, place the onion rings, tomato and pepper slices on it. You can fix them also by the help of toothpicks. # Repeat this act until all the ingredients finish, pour the drained oil of the lamb all over the kebab. Cook in 374 F for about 15-20 minutes. # Serve hot. Note: Islim Kebab is an Ottoman recipe. |
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