Coban kebab
One fine Turkish dish. We tried it for the first time in a Turkish restaurant and we were just delighted. Fortunately, the daughter of the restaurant owner is my friend, and she worked in the restaurant for a while, so she shared the recipe for this fine dish with us. I've been making it for years, but I couldn't put the recipe in, because I couldn't paint it, this time I somehow succeeded.
Preparation steps
- Since the dish needs to be cooked longer on a low heat, I, like my friend, always prepare it in a slow cooker, but you can only cook it on a low heat without it. ****** Wash, salt, pepper and place the meat in a slow cooker or a deeper sieve. Cook the meat in a slow cooker for 4 hours, and in a skillet for about 3 hours on low heat (try if it is done)
- During this time, cut the aubergines into thicker slices (about 3-4 cm). Add salt and leave to stand for fifteen minutes. Then wash them, dry them and put them in a greased pan. Coat each eggplant on top with oil. Put the aubergines to bake at 225 degrees for 25 minutes or until nicely browned.
- When the meat is cooked, pour the sauce over it and add another 1.5 salts of water (it is important not to mix anything) and then arrange the eggplants over the meat and sauce. Lightly spoon a little sauce over the eggplant. Cover and cook for another hour at a low temperature.
- Kurdish pilau Ili Nergiz birinc
Serving
**** Instead of lamb shanks, beef can also be used, here they are sold cut to some 3-4 cm thick. I prefer beef, and if I use beef, I usually put 6 pieces and first fry them briefly on both sides.
