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Adana Kebap with rice

Adana Kebap with rice
Quantity Ingredient
400 g Lamb minced meat
0,25 l Water
Pul Beaver Paprika
3 tsp Hot paprika pulp
1 Pepperoni Paprika
Salt
250 g Eggplant
250 g Meat Tomatoes
120 g Rice
20 g Butter
4 tbsp Olive Oil

For Adana Kebap with rice cut off the ends of an eggplant. Cut the eggplant lengthwise into 0.5 cm thick slices, season with salt and leave to stand for 30 minutes. Water the rice for 15 minutes until the starch dissolves. Grate the tomatoes. Heat 1 tbsp oil in a saucepan. Add the tomatoes and braise until the liquid evaporates. Add the drained rice and stir in the butter. Add water, bring to the boil briefly, season with salt, cover with a lid and let the rice soak for 20 minutes at a low heat. For the Adana Kebap skewers mix minced meat with paprika pulp, Pul beaver and finely diced peppers and season with salt. Wrap 3 flat long skewers firmly with minced meat, press flat, lay on a board and put in the fridge. Dry aubergines with kitchen paper and fry in 3 tablespoons of oil until they start to brown. Keep warm at low temperature. Preheat the baking oven grill. Oil the grate with oil, place Adana Kebap on top and grill on the top rail for 3 to 4 minutes on each side. Fill rice on plates, cover with aubergines and arrange Adana Kebap on top.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
668 kcal
37 g
29 g
46 g

(C)opyright by Marions Kochbuch