Kurdan-Kebab Recipe
A very unusual and very tasty dish from Turkish cuisine. Translated from Turkish, “kurdan-kebab” means a meat ball on a toothpick. There is no universal recipe for this dish, each hostess prepares it to her liking. For the filling, you can use different meat and add different spices, and as a result, each time you will have a different taste. I used ground beef, for softness and juiciness I added a bun soaked in milk, onion and garlic. It turned out to be a very tasty kurdan kebab – incredibly juicy, soft, appetizing.
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
For the base of the kebab:
For cutlets:
For the sauce:
Instructions
  1. Prepare the eggplants: Cut the edge with the stem, cut the eggplant into thin slices lengthwise. Soak the slices in salted water for about half an hour. After half an hour, drain the water and dry the eggplants.
  2. In a preheated frying pan, greased with vegetable oil, or on the grill (preferably), fry the eggplant strips on both sides and place on a paper towel to blot out excess oil.
  3. Set aside the finished eggplants to cool. For each kebab you will need 2 strips of eggplant.
  4. Prepare the cutlets: In the minced meat, add onion chopped in a blender, crushed garlic, finely chopped herbs (I have cilantro), bread soaked in milk, salt and ground black pepper to taste. (We add bread to the filling together with the liquid in which it was soaked).
  5. Knead the minced meat so that it is well “formed”. Form small round cutlets that 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 put the fried cutlets aside.
  7. Prepare the sauce: Grate tomatoes (without skin). Chop and fry the onion, then add the tomato paste, after 3-4 minutes add the grated tomatoes and crushed 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 proceed to the forming of the kebab: Lay out the strips of eggplant criss-cross. Put the cutlet on top of the middle.
  9. Wrap the cutlets in eggplant strips: tuck the two edges of the bottom plate of eggplant to the cutlet.
  10. Then tuck in the remaining edges. It turns out a closed “envelope”.
  11. On a toothpick, string criss-cross slices of green bell pepper and half a cherry tomato.
  12. Fix the toothpick in the middle of the cutlet so that the eggplant strips are fixed with it.
  13. Put the prepared sauce in a deep heat-resistant mold. Place the prepared kebabs on top.
  14. Put it to bake in the oven at 180 degrees for about 10-15 minutes or until the vegetables are baked on top.
  15. Bon appetit!
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