Home Recipe Inspiration Islim Kebab
Islim Kebab

Islim Kebab

by Ünal Güler

Islim Kebab Ingredients

4 large or 6 small garden eggplants
Sunflower oil
Black pepper
Granulated sugar

Materials for the Stuffing Mortar

2 tablespoons of olive oil
1 large onion – edible chopped
2 cloves of garlic
500 gr. lamb or beef – diced
2 medium tomatoes – diced
Black pepper
2 glasses of water

Ingredients for the sauce

2 tablespoons of olive oil
3 – 4 tomatoes
Black pepper
1 tablespoon of granulated sugar
½ glass of water

Topping Ingredients

1 piece of red pepper – for the top
1 piece of tomato – for the top

For the eggplants;

Peel the eggplant skins thickly without reaching the bottom.
Cut the bottom part a little and keep it upright.
Cut the stalk part to the thickness of two fingers.
Both the stalk part and the inner part of your eggplant Play with the help of a spoon.
Take sunflower oil in a wide pan and heat it.
Take the eggplants in your heated sunflower oil and fry them on all sides.
Take the lids off and fry them in the oil.
Deep-fried Place your eggplants vertically in your square glass baking dish.
Pat Add salt, black pepper and granulated sugar to your cucumbers.

For the stuffing;

Take your pot to the stove and heat it up.
Add olive oil and onions to the heated pot and cook until soft.
Finely chop the garlic. slice it and put it in your pot and mix it.
Add the small cubed meat to your pot and mix it.
Add tomatoes, salt, pepper and water along with the juice and close the lid of your pot.
cook for 1 hour on fire.

For the sauce;

Put your sauce pot on the stove and heat it.
Add olive oil to your heated pot and add the tomatoes and mix.
Salt, Add black pepper, granulated sugar and water and let it boil.
When the sauce thickens, take it off the heat.

To combine;

When your stuffing is cooked, fill the eggplants you placed in the oven dish.
Pour half of the sauce you prepared over your eggplants.
Place a slice of tomato and green bell pepper on each and drizzle the remaining sauce in the same way.
Place the lids of your eggplants on the peppers and tomatoes and secure them with a toothpick if you wish.
Bake in a preheated oven at 180 degrees for 20 – 25 minutes.

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Posted on May 04 2021May 04 2021Categories Et Dishes, Ramadan Recipes, Vegetable DishesTags 11th season, arda türkmen, arda’s cuisine, eggplant from the garden, green pepper, beef cubed, tomato, islim, islim kebab, cubed, lamb cubed, eggplant, Ramadan, Ramadan table, garlic, recipe , food, recipes, olive oil

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