Cauldron Kebap
Welcome to Mutevazi Lezzetler Cuisine!
at this episode, we are sharing a regional recipe
it is particular to Southern East region
"Cauldron Kebap"
before starting to prepare the kebap, let's see the ingredients
4 eggplants
4 tomatoes
4 long green peppers or banana peppers
21 oz ground meat, medium fatty
4 - 5 garlic cloves
1 tbsp pepper paste
1/3 cup vegetable oil
enough salt
and black pepper
I'm starting to the processes...
by peeling the 4 eggplants
I'll peel the eggplants multi-colored...
as you know it is one of the most common ways
then I'll rest them in salty water for about 20 – 30 minutes
I'll peel the other eggplants by the same method
I've peeled the 4th eggplant also
slit and placed into salty water
well, I'll rest it as I mentioned before
meanwhile, I'll be preparing the filling mixture
we have 21 oz ground meat
1 tbsp pepper paste
and 4 or 5 garlic cloves
you may grate, beat or slice it thinly
I'm grating it
after the garlic, I'm adding black pepper and salt
I don't give the measurements for the spices, because everyone has a different taste
black pepper, salt
now I'll be kneading the mixture until it smoothens
as you see, it is very easy to cook it and it is delicious although
the mixture is smooth now, I'll pick walnut sized pieces from the mixture
and shape them
the balls may be smaller
I've shaped the balls, now I'm slicing the eggplants into pieces, each has 2 inches thickness
each of the eggplants has cut into 6 equal pieces approximately
as we say all the time, it is very important to use sharp knives
I need a pot which has this size approximately
it is so simple, I'll place the eggplant pieces...
and meatballs into the pot
respectively
I don't know if you see it perfectly or not?
if you shape the meatballs as patties, it is better
I'll fill the pot by placing a patty after the each eggplant piece
well, I have placed the last patty also, you should use a large pot for this meal
I want to show it
we are coming to end gradually
let's grate the upper side ingredients
we have 4 tomatoes
I'm grating 2 of these 4 tomatoes
I'm chopping the seeds removed peppers
I'm pouring the grated 2 tomatoes' juice
all over the kebap
then, I'm sprinkling the pepper pieces all over also
randomly
finally, we have 2 more tomatoes...
I'm slicing them
you may see better now
I'm not peeling them just slicing
and I'm placing the slices
I'm pouring the 1/3 cup of vegetable oil all over
I have used sunflower oil, you should not use olive oil for this meal
we are using 1 cup of water, because it is not the season of tomato
I'm adding it also, but if you cook this meal in the season of tomato...
you may use juicy tomatoes and you do not need water in that case
I'm covering the lid on
I'll cook it over high heat for 5 minutes, then over low-medium heat for 35 minutes
the kebap is cooked and seems so lovely, I have placed into the plate
you may garnish it by parsley or dill during the service
at this episode we have cooked “Cauldron Kebap”
it is delicious, but I want to emphasize that...
you have watched the Mutevazi Lezzetler style, try it assuredly
Bon Appetite! Afiyet Olsun!