Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Kebab Recipes


Islim Kebab (Kebab Recipes)

Banu Atabay's İslim Kebabı
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Islim Kebab



Instructions:
# 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.


https://ml.md/en148


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4 aubergines
1.10 pounds lamb
2 onions
1 tbsp tomato paste
2 tomatoes
4 sweet bell peppers
1/3 cup vegetable oil
1 + 1/2 tsp salt
1/2 tsp black pepper
1 cup oil, for frying