2021年7月21日 · We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel.

This twice cooked or kilis kebab is such a wonderful example of how refined Turkish food can be, is smoky and rich and so easy to make.

2021年2月16日 · Islim Kebab is comprised of an amazing combination of thinly sliced fried aubergines, juicy meatballs, and tomato sauce. If it sounds (or looks) delicious to you, keep on reading to learn how to make this traditional Turkish dish! Why This Recipe Works? Islim kebabı (also known as Kurdan Kebabi) is a great dish for special occasions.

Minced lamb and aubergine are typical ingredients in Greek cuisine and these tasty meatballs have a distinct flavour of the Mediterranean.

2024年10月30日 · Preheat the oven to 220°C (430°F). 2. Wash the eggplants and slice them into 5 cm thick rounds. 3. In a bowl, mix the minced lamb with black pepper, red pepper, salt, and tomato paste. Knead the mixture well to ensure the spices are evenly distributed. 4. On a large baking tray, arrange the slices of eggplant and place the meatballs in between

2021年8月23日 · The lamb meatballs cook up so tender and luscious with haunting Middle Eastern spices. The eggplant nearly collapses into softness, as a natural sweetness is brought to the forefront. Serve with grilled flatbread or rice.

2022年5月4日 · Ali nazik is a classic Turkish kebab from Gaziantep. A beautiful smoked aubergine purée toppet with perfectly flavoured lamb meat. It doesn’t get much better – or simpler – than this.

Spring Lamb and Aubergine Kebabs Preparation time 15 minutes Cooking time 20 minutes Serves 2 R equiring a little more effort than the usual lamb shish kebab, this Turkish inspired dish is perfect for barbecues and boasts the fresh flavours of Spring Lamb and vegetables.

Preheat your oven to 190C/170C fan/gas mark 5. Cut the aubergine in half lengthways and score the flesh. Melt 25g of Lurpak® butter and brush all over the aubergine. Season with salt and freshly ground black pepper. Place on a baking tray and cook in the oven for about 30 mins until the flesh is very soft.