This recipe is from a book called Gurme Kent Gaziantep Mutfağı (Gourmet Cuisine of Gaziantep), which I translated into English, and is published by Oğlak Publishing House of Istanbul. This was the first kebap recipe I dared to experiment. People at home just loved it. Once our 15 years of helping hand Gülseren also got the details, it became a basic meal of our house.
If one wonders what meals are cooked and how, in the Anatolian households, this book is a good source. I use the recipes in this book sometimes as they are and sometimes with my adaptations. For example I learned from the Gaziantep Kitchen that adding 1 cup of cooked pulse makes a difference in taste, whenever I cook a vegetable dish with diced beef.
ingredients
- 1 kilogram japanese eggplant, peel striped
- 500 grams ground beef
- 1 onion, grate
- 1/2 tsp salt + 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp hot sauce or hot red pepper paste
- 1 cup hot water
- 3 medium tomato, peel, slice one and grate two
preparation
- Cut the eggplant into 4 lengthwise 1 in (3 cm) shy of the stem. If they're too long, divide half horizontally then cut vertically.
- Gently mix meat, onion, 1/2 tsp salt and pepper til combined. Break off walnut-size pieces and place between each eggplant quarter. Arrange eggplant in a tall pan stuffed-side up tightly together.
- Blend 1 tsp salt, hot sauce, water and grated tomato, pour into the pan.
- Layer tomato slices on top. Bring to boil. Put the lid on. Lower the heat, cook til eggplant softens.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
EN 
TR