Our Favorites,  Recipes,  Soups, Salads, & Sandwiches

Sour Kebab (Eksili Kebap) | Radish Salad (Turp Salatasi)

Sour Kebab (Eksili Kebap)

This meal was really good. We didn’t care for the radish dish, but otherwise it was awesome! I made basmati rice with dill, yogurt salad with cucumbers and mint, and a Turkish recipe that I made once before and we LOVED! This is a good recipe to try to win over those alleged eggplant haters…

Sour Kebab (Eksili Kebap)

Sour Kebab (Eksili Kebap)
Binnur’s Turkish Cookbook

500 gr lean ground beef
1 onion, grated
3 tablespoons butter
13-14 pearl onions, peeled
1 medium eggplant, peel alternating strips of skin lengthwise, cut in medium sized chunks, soak in salty water for 15 minutes, squeeze
2 medium white potatoes, peeled, cut in medium sizes
1 tablespoon tomato paste
½ cup crushed tomato, in a can
1 or 1 1/2 cup warm water
3 tablespoons pomegranate paste or Grenadine syrup

Knead all the Kofte ingredients. Create balls a bit larger than hazelnuts. Place them on the oven tray. Grill for about 4-5 minutes, stirring a few times. Do not burn!

Meanwhile saute the onion with butter for 2-3 minutes over medium heat. Add the eggplant and potatoes, then cook for about 8-10 minutes. Shake the pot to stir, don’t mash with a spoon. Add the rest of the ingredients into the pot. Close the lid, cook until the potatoes are tender over medium-low heat. Make sure not to use a spoon to stir while cooking. Sprinkle chopped parsley all over before serving.

2-3 servings.

* You may add a few unripe grapes or sour cherries while it’s cooking:)

Meal Ideas:
– Turkish Ramadan Pide, Hummus, Stuffed Peppers with Olive Oil and Almond Pudding.

MacGourmet Rating: 5 Stars

This side dish wasn’t for us – I think that maybe we don’t like radishes that much. If you’re a radish lover, this one might be for you.

Sour Kebab (Eksili Kebap)

Radish Salad (Turp Salatasi)
Binnur’s Turkish Cookbook

1 bunch radish, cut the stems and wash
1 tablespoon lemon juice
Cut the radish in thin slices. Arrange on a service plate. Sprinkle lemon juice, sumac and salt all over. Leave it in the fridge for an hour and serve with any kind of Kebab.

MacGourmet Rating: 2 Stars

Leave a Reply

Your email address will not be published.