Beaned Stone Kebab

Beaned Stone Kebab




40 min


1 hr

Ingredients for recipe

For the likes

  • 4 eggplants
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1. 5 cups of milk
  • 2 tablespoons grated old cheddar cheese
  • 1 tablespoon pesto sauce
  • Salt
  • Black pepper

For cupcake

  • 1 onion
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 500 g cucumber beef antrift
  • Salt
  • Black pepper
  • 2 cloves garlic
  • 1 bay leaf
  • 2-3 branch fresh thyme
  • 1 tablespoon tomato slice
  • 1 sweet spoon chili pepper
  • 2 cups of water

For service

  • Roasted peanuts
  • Basil

Preparation of a favorite stone kebab

  • Punch over the eggplants and roast them in the oven. Peel the shells and dice them. Melt the butter in a saucepan for the liked. Add the flour and stir until the color turns on continuously. When the flour is golden yellow, add milk slowly, stirring constantly to avoid clumping. Bake until you reach the puddle level and get it from the heat. Add the old kashar cheese and pesto sauce. Sweeten it with salt and pepper and take it from the heat. Add the roasted eggplants that you are familiar with and put the blender in until all the ingredients are thoroughly identified.
  • For the cup of tea, sauté the onion you eat, the butter and olive oil you have melted until it is pink. Add the meats and season with salt and pepper. Cook the meat with low heat until the water is ready. Add garlic, bay leaf, and herring so thin and sauté for 2-3 minutes.
  • Mix the trout and water in a bowl and stir in the meats. Bake for about 40-45 minutes until the meat is thoroughly softened, with the cover closed. Share it to your favorite serving plates. Add the meat on top. Serve hot with a fried roasted peanut.


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