Recent Comments

Islim Kebab

Patlicanli Islim Kebabi - Islim Kebab with Eggplants Islim Kebab

Ingredients:

  • 2 kg. lamb chunks
  • 4 table spoons butter
  • 4 onions, sliced
  • 5 tomatoes
  • 1 table spoon flour
  • 1 tea spoon salt
  • thyme
  • 2 cloves garlic
  • 1/2 tea spoon pepper grains
  • 1 pinch parsley stems
  • 5 cups water

to wrap the egg plants:

  • 1 kg. eggplants
  • 2 cups sunflower oil
  • 3 tomatoes
  • 5 bell peppers
  • 1 wax paper
  • 10 tooth picks
Preparation:Evaporates the butter in a pan add the meat and fry until the liquid. Add the onions cut into slices and fried. Chop the tomatoes cut into pieces, add to meat, roast for 2 minutes and add the flour. Place the thyme, garlic, peppercorns and parsley stems down in a fine muslin and tie.Add this pack to the meat with salt and water. Simmer and cook over low heat for 30 minutes.Discard the herb pack away. Remove the cooked meat in a bowl and simmer the juice in a saucepan. Peel the eggplant, cut off their stems and cut them into slices 1.2 em long separated. thick.Put in a bowl and sprinkle with salt and rub the aubergines. Wash and drain after 30 minutes. Fry in hot oil.
Cut the tomatoes in half. Remove the stems and seeds of the peppers and cut into 4 pieces eggplant pieces.Place two in a coffee cup in half diagonally and overhanging the edges of the shells, put 4 pieces of meat inside, fold the ends of the eggplant over the top. Carefully peel the TUM, in the head a baking sheet. Place a piece of pepper and half a tomato to keep overeach package and the position with toothpicks. Add the meat juice, the head of the tray with baking paper and bake in oven for 15 minutes. Remove the toothpicks and serve.