•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Kurdan-Kebab Recipe
Very unusual and very tasty dish from Turkish cuisine. From Turkish "kurdan-kebab" means a meat ball on a toothpick. There is no universal recipe for this dish, each hostess prepares it according to her taste. For stuffing, you can use different meat and add different spices, and as a result, each time you will get a different taste. I used minced beef, for softness and juiciness added a bun soaked in milk, onions and garlic. It turned out very tasty kurdan kebab-incredibly juicy, soft, appetizing.
Cook Time 50 minutes
Servings
Ingredients
For the base of the kebab:
For cutlets:
For the sauce:
Cook Time 50 minutes
Servings
Ingredients
For the base of the kebab:
For cutlets:
For the sauce:
Instructions
  1. Prepare the eggplant: Cut the edge with the stalk, cut the eggplant thin slices lengthwise. Soak the slices in salted water for about half an hour. After half an hour, drain the water and dry the eggplant.
    Prepare the eggplant:
Cut the edge with the stalk, cut the eggplant thin slices lengthwise. Soak the slices in salted water for about half an hour. After half an hour, drain the water and dry the eggplant.
  2. On a preheated frying pan greased with vegetable oil or on the grill (preferably) fry the strips of eggplant on both sides and put on a paper towel to blot the excess oil.
    On a preheated frying pan greased with vegetable oil or on the grill (preferably) fry the strips of eggplant on both sides and put on a paper towel to blot the excess oil.
  3. Ready eggplant set aside to cool. For each kebab you will need 2 strips of eggplant.
    Ready eggplant set aside to cool. For each kebab you will need 2 strips of eggplant.
  4. Prepare the cutlets: In the minced meat, add chopped onion in a blender, chopped garlic, finely chopped herbs (I have cilantro), bread soaked in milk, salt and ground black pepper to taste. (The bread in the stuffing add together with the liquid in which it was soaked).
    Prepare the cutlets:
In the minced meat, add chopped onion in a blender, chopped garlic, finely chopped herbs (I have cilantro), bread soaked in milk, salt and ground black pepper to taste. (The bread in the stuffing add together with the liquid in which it was soaked).
  5. Knead the minced meat, so that it is well "molded". Form small round cutlets, which are slightly flattened ( the size of the meat ball depends on the length and width of the eggplant plates).
    Knead the minced meat, so that it is well "molded". Form small round cutlets, which are slightly flattened ( the size of the meat ball depends on the length and width of the eggplant plates).
  6. Fry the cutlets on both sides. Then fried cutlets set aside.
    Fry the cutlets on both sides. Then fried cutlets set aside.
  7. Prepare the sauce: Tomatoes to RUB on a grater (without skin). Chop and fry the onion, then add the tomato paste, after 3-4 minutes add the grated tomatoes and chopped garlic. Stir, season with salt and pepper to taste. Cook for about 7 minutes. If the sauce is very thick (tomatoes gave very little juice), then add a little boiled water.
    Prepare the sauce:
Tomatoes to RUB on a grater (without skin).
Chop and fry the onion, then add the tomato paste, after 3-4 minutes add the grated tomatoes and chopped garlic.
Stir, season with salt and pepper to taste. Cook for about 7 minutes. If the sauce is very thick (tomatoes gave very little juice), then add a little boiled water.
  8. We pass to molding of a kebab: Put the eggplant strips crosswise. At the top in the middle to put a cutlet.
    We pass to molding of a kebab:
Put the eggplant strips crosswise. At the top in the middle to put a cutlet.
  9. Wrap the cutlets in strips of eggplant: tuck the two edges of the lower eggplant plate to the cutlet.
    Wrap the cutlets in strips of eggplant: tuck the two edges of the lower eggplant plate to the cutlet.
  10. Then tuck the remaining edges. It turns out a closed "envelope".
    Then tuck the remaining edges. It turns out a closed "envelope".
  11. On a toothpick, string slices of green bell pepper crosswise and half a cherry tomato.
    On a toothpick, string slices of green bell pepper crosswise and half a cherry tomato.
  12. Fix a toothpick in the middle of the cutlet so that the strips of eggplant were fixed with it.
    Fix a toothpick in the middle of the cutlet so that the strips of eggplant were fixed with it.
  13. In a deep heat-resistant form, pour the prepared sauce. On top lay the prepared kebabs.
    In a deep heat-resistant form, pour the prepared sauce. On top lay the prepared kebabs.
  14. Put bake in the oven under temperatures 180 degrees roughly on 10-15 minutes or until vegetables from above not baked.
    Put bake in the oven under temperatures 180 degrees roughly on 10-15 minutes or until vegetables from above not baked.
  15. Bon appetit!
    Bon appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of