John Myers
Contents
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Ingredients
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 tomatoes
- 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
Instructions
Kürdan Kebabi:
- Peel and grate the onions. Chop the parsley and place in a bowl with the onions and minced meat.
- 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.
- 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.
- Cut the paprika into cubes and halve the cherry tomatoes. Roll the köfte balls into the aubergine slices and skewer them with the toothpicks.
- Skewer a pepper cube and a cherry tomato each on the roll and place the finished roll in the baking dish.
- 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:
- Rinse and drain the rice until the water runs clear. Fry the kritharaki in oil and butter until golden brown.
- 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.
- Stir the rice well, close the lid and let the water boil over low heat.
Nutrition
Serving: 100gCalories: 257kcalCarbohydrates: 22.9gProtein: 10.2gFat: 13.8g
