Turkey is a paradise of kebab. Almost every city has its own recipe for kebab. However, one of the richest culinary cultures of the country is the province of Gaziantep. Islim kebab is one of the elements that enrich the culinary culture of this city. Although it may seem a bit hard to find, the flavor you get is worth all the challenges. Here are the materials you need;
- 4-5 eggplant
- 150-200 gr of ground meat
- 1 onion
- Half cup of bread crumbs
- Half a cup of water
- 1 tomato
- 2-3 green pepper
- Salt, black pepper, thyme, pulbiber
- Sunflower oil for frying
- 1 tbsp tomato paste and a glass of water (for sauce)
- Peel the eggplants and slice the neck lengthwise half a finger.
- Put the sliced eggplants in salt water, so let it wait at least 10-15 minutes. Then take the eggplants on paper and dry them well before frying.
- Put a lot of sunflower oil into a pan and fry the eggplants.
- Double-fry and take eggplants on towel.
- Roast the peppers in the same oil for a short time and take them on the paper.
- To fill the eggplants, we can quickly start to mix meatballs. Mincing, breadcrumbs, grated onions, half tea cups of water, salt and other spices, put in a bowl and knead until the nest.
- Roast these meatballs in the sunflower oil you use.
- Place two eggplants in a plus (+) shape, place the meatballs in place of the joint and wrap. Put tomatoes and peppers on it and put in a toothpick.
- Pour a spoonful of juice in a glass and pour over the eggplants you put in the oven. Sprinkle with a little salt.
- Preheat at 200 degrees for about 15 minutes. You can serve Islim Kebab with Pilaf.