2020-08-13 / test@t

Thin waist

The name of the dish alludes to the type of eggplant slicing. The dish belongs to Turkish cuisine, it can be cooked in a cauldron, baking sheet. Kazan-kebab is called in another way. Turkish dishes are distinguished by a high content of pepper, so when adding it, be guided by your taste.

Ingredients

low-fat minced veal or lamb 500-600 g
eggplant 1-1.2 kg
fleshy tomatoes 1 kg
hot green pepper sivri-bieber 4 pcs.
garlic 4-5 pcs.
tomato paste 1 tbsp
pepper paste (salcha) 1/2 tablespoon
for minced meat:
onion 1 pc.
cumin 1/2 tsp.
hot red pepper flakes 1/2 tsp
salt
1/2 bunch parsley (s)
ground black pepper 1/2 tsp
thyme
sumac
vegetable oil for frying

STEP-BY-STEP COOKING RECIPE

Step 1

Add onion, parsley, salt and spices to the minced meat, including peppers. Knead the minced meat well with your hands.

Step 2

Heat olive oil in a frying pan, add pepper and tomato paste, stir and fry for about 3 minutes. Then add the tomatoes, salt and after 5 minutes. about 150 ml of boiled water (depending on how juicy your tomatoes are). Reduce the heat and cook the sauce for about 2-3 minutes.

Step 3

We put the kebab prepared in this way in an oven preheated to 180 C for about 40 minutes - 1 hour or cook on the stove, under a lid, over medium heat, avoiding boiling.

Step 4

Serve such a kebab with rice, bulgur or fresh bread, which is very tasty to dip in the resulting sauce.

Preparation time

20m

Cooking time

Servings

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