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Kürdan Kebabi with Pilaf – Beef Skewers with Rice

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Kürdan Kebabi with Pilaf – Beef Skewers with Rice

The perfect kürdan kebabi with pilaf – beef skewers with rice recipe with a picture and simple step-by-step instructions.

Kürdan Kebabi:

  • 800 g Ground beef
  • 3 Pc. Onions
  • 0,5 bunch Parsley
  • 2 Pc. Eggs
  • 2 tbsp Oil
  • 3 Pc. Garlic cloves
  • Breadcrumbs
  • Salt
  • Pepper
  • 2 tbsp Cumin
  • 2 tbsp Chili
  • 4 Pc. Eggplant fresh
  • 1 Can Sieved tomatos
  • 1 Pc. Paprika
  • Cherry tomatoes
  • Toothpick

Pilaf:

  • 2 tbsp Butter
  • 3 tbsp Oil
  • 1 Cup Kritharaki (soup noodles)
  • 600 g Basmati rice
  • Salt
  • 500 ml Water

Kürdan Kebabi:

  1. Peel and grate the onions. Chop the parsley and place in a bowl with the onions and minced meat.
  2. Put the eggs, oil, salt, pepper, cumin, chilli and three pressed garlic cloves in the bowl. Breadcrumbs are gradually mixed into the mass. Now knead everything well.
  3. Now shape the mixture into small kofte balls. Wash the aubergines, peel a third and cut into long slices. Fry the slices briefly on both sides and place on a plate with kitchen roll to drain.
  4. Cut the paprika into cubes and halve the cherry tomatoes. Roll the köfte balls into the aubergine slices and skewer them with the toothpicks.
  5. Skewer a pepper cube and a cherry tomato each on the roll and place the finished roll in the baking dish.
  6. Put the tomatoes in a bowl, season with mint and salt and spread over the kürdan kebabı. Bake at 180 ° for approx. 40 to 50 minutes.

Pilaf:

  1. Rinse and drain the rice until the water runs clear. Fry the kritharaki in oil and butter until golden brown.
  2. Put the washed rice in the pan and fry a little with the soup noodles. Now pour the lukewarm water over the rice and season with salt.
  3. Stir the rice well, close the lid and let the water boil over low heat.
Dinner
European
kürdan kebabi with pilaf – beef skewers with rice

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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