Horhor kebab, which draws attention with its preparation in the most watched cooking competition program MasterChef, impresses with its recipe. Horhor kebab, which has started to be investigated in a short time, is made by combining lamb meat. Here is the horhor kebab, which is curious about its recipe and ingredients…
Horhor kebab, named after the Fatih district of Istanbul, managed to make its name heard once again with the MasterChef competition. Horhor kebab, which leaves an unforgettable taste on the palate with the combination of eggplant and lamb, is a main dish you can choose for your guests. Horhor kebab, which is a part of Turkish cuisine and frequently asked about its preparation, is on our step-by-step list with its recipe and preparation.
HORHOR KEBAB RECIPE:
MATERIALS
250-300 grams of cubed lamb meat
5 medium eggplants
2 medium onions
2 medium size tomatoes
3 black peppers
1 tablespoon of tomato paste
Oil for frying
Salt, pepper,
Juice of half a lemon
For the above
1 medium size tomato
5 black peppers
FABRICATION
First, peel the eggplants with variegation.
Soak for half an hour in water with salt and lemon.
Wash the eggplants that have been waiting for half an hour, dry them and fry them in oil.
Then add 5 tablespoons of vegetable oil to the pot and add the meat.
Roast the meat you bought in the pot on high heat. At this stage, keep stirring from time to time until the meat releases its water and absorbs it.
Add vegetable oil to a separate pan, add piyaz or diced onion and garlic and fry for 3-4 minutes.
Then add finely chopped peppers and mix.
Then add the meat, salt, pepper, 2 cups of hot water and cook until the meat is tender.
Take the meat with a slotted ladle and fill the slits of the eggplants.
Add the tomato paste to the sauce remaining in the pot and boil for a few minutes.
For the eggplant; Add 1 tomato slice and pepper and cook on low heat until the meat and vegetables are tender.
And you can serve horhor kebab for dinner.
Enjoy your meal…
