Islim Kebabi

Islim Kebabi




30 min


45 min


8 units


30 minutes


45 minutes


  • 4 medium eggplants
  • 3 tablespoon olive oil
  • 2 medium tomatoes
  • 2 medium green peppers

    For the meatball:

  • 600 grams medium fat ground meat
  • 1 egg
  • 1 medium onion
  • 2 slices of stale bread
  • 10 branch parsley
  • 1 tea spoon salt
  • 1/2 teaspoon black pepper
  • 1/2 tea spoon cumin

    For Sauce:

  • 2 tablespoon olive oil
  • 1 tablespoon tomato slice
  • 1 clove garlic
  • 1.5 cups of hot water
  • 1/2 sweet spoon thyme
  • 1/2 tea spoon salt

Key point

Medium-fat calf; Depending on your taste, you can mix some lamb with garlic, you can squeeze it twice. You can prepare the dumplings without using the water, and you can cook the roasted onions for a day and then cook them. The dumplings that are rested for a long time become much tastier.

Cooking Advice

You can also prepare the Klimab by using fragments of roasted meat or boneless meat instead of roasts that you prepare and fry beforehand. You can add the spices you like to the meatballs and you can place a slice of cheese on top of the tomato slices.

How is it prepared?

  1. Slice the aubergines, which are stripped of the shells with mottling, into long thin strips with the aid of a sharp knife. Stand in salty water to get rid of the pain.

  2. To prepare the dumplings; Grate the onion on the thin side of the grate. Throw away the parsley leaves that you have removed. After you have soaked the stale bread, squeeze the excess water with your hands.

  3. Take the medium-fat veal mixing vessel, which is preferably taken twice. Add grated dry onions, eggs and stale bread. Add finely chopped parsley leaves, salt, black pepper and caraway.

  4. Knead the dumplings for about 10-15 minutes until they are well. Relax in the fridge with the meatballs you covered with the stretch film.

  5. Divide the dumplings that are waiting in the refrigerator into eight equal portions. Press on the corners you roll in your palm to shape. Prepare the roasted skewers in a nonfat fry pan by turning the rear side upside down and bake a low heat. Take it to the service platform and stand by one side.

  6. Remove the water from the aubergines that are rested in salt water and rinse in plenty of water. Dry them with a paper towel. Fry the olive oil by turning it upside down in the pan. Remove excess oil with a paper towel.

  7. Divide the green peppers that you pick up on the handle parts into four equal pieces. Slice the tomatoes into rings.

  8. Place four fried aubergine strips on the service tray to take up the shape of the plus. Put one fried dumplings in the middle and close it. Place a slice of tomato and a piece of green pepper on it and hold it with a toothpick. Place all the roasts in the oven tray after the same to the aubergine strips.

  9. For sauce; Angry the olive oil in a small sauce pot. Roast the tomatoes and shredded garlic for 2-3 minutes. After sprinkling with thyme and salt, open the consistency with hot water. Boil it for 4-5 minutes and get it from the heat.

  10. Transfer the sauce aubergines you prepared to the baking tray you bought. Serve the Klimt Kebabs in hot preheated 180 degrees oven for about 30 minutes and then serve hot.


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