AuthorMutfaktan SofrayaIslim Kebab;
Also known as Toothpick Kebab, is one of the famous dishes of Turkey, of the Gastronomy city called Gaziantep, and it is also a favorite of eggplant and meatball lovers. It is made with minor changes all over Turkey. Be sure to try this tried, perfect and light recipe!
Islim Kebab Ingredients:
How to Make Islim Kebab?
Slice the eggplants into thin slices and put them in salted water.
Prepare meatball material by kneading the minced meat with grated onion, crushed garlic, breadcrumbs and spices, and finally by mixing the finely chopped parsley.
Divide minced meat into 14 equal parts and prepare round and slightly pressed meatballs from the bottom to the top. Cook these meatballs in a hot pan for a short time, like 5 minutes.
After the meatballs are cooked, take them aside, take the sliced eggplants out of the water and fry them a little in hot oil after drying them well.
Take 2 pieces of eggplant slices lightly fried in oil and put the meatballs on top of them.
As seen in the image, collect the eggplant slices from the ends and fold up into a little package wrapping the meatballs.
Put the pepper and cherry tomatoes, which you cut into rings, on the eggplants, insert a toothpick and fix them, and arrange them on the tray.
After wrapping all the meatballs with eggplant slices, arrange them on the tray.
Put olive oil in the pan in which you fry the eggplants, sauté the crushed garlic until the smell comes out, and then add the grated tomatoes and mix. After cooking for a while, add the spices and mix well, then add the hot water and turn off the stove after boiling for a while.
Pour the sauce prepared on the eggplant-wrapped meatballs on the tray and put the tray in the oven heated to 180 degrees. Your meal will be ready to be served in approximately 25-30 minutes.
Serve islim kebabs on a serving plate, preferably with rice. Enjoy your meal!
Ingredients
Islim Kebab Ingredients:
Directions
How to Make Islim Kebab?
Slice the eggplants into thin slices and put them in salted water.
Prepare meatball material by kneading the minced meat with grated onion, crushed garlic, breadcrumbs and spices, and finally by mixing the finely chopped parsley.
Divide minced meat into 14 equal parts and prepare round and slightly pressed meatballs from the bottom to the top. Cook these meatballs in a hot pan for a short time, like 5 minutes.
After the meatballs are cooked, take them aside, take the sliced eggplants out of the water and fry them a little in hot oil after drying them well.
Take 2 pieces of eggplant slices lightly fried in oil and put the meatballs on top of them.
As seen in the image, collect the eggplant slices from the ends and fold up into a little package wrapping the meatballs.
Put the pepper and cherry tomatoes, which you cut into rings, on the eggplants, insert a toothpick and fix them, and arrange them on the tray.
After wrapping all the meatballs with eggplant slices, arrange them on the tray.
Put olive oil in the pan in which you fry the eggplants, sauté the crushed garlic until the smell comes out, and then add the grated tomatoes and mix. After cooking for a while, add the spices and mix well, then add the hot water and turn off the stove after boiling for a while.
Pour the sauce prepared on the eggplant-wrapped meatballs on the tray and put the tray in the oven heated to 180 degrees. Your meal will be ready to be served in approximately 25-30 minutes.
Serve islim kebabs on a serving plate, preferably with rice. Enjoy your meal!
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