http://www.familyspice.com/recipe_html/persian_eggplant_stew.html (basic recipe I used)
Firstly the meat does not need to be beef, it can be made with lamb as well (i personally prefer lamb, it has more flavour). The meat is usually boneless, lean, and is cut into pieces of about 2x3x1.5 cm.
Now I usually prepare the eggplants first. You peel them, rub them with salt and place them in something like a colander to allow the liquid to drain. You then take a clean tea towel and dry them. Then you fry them in suitable veg oil that you have until golden brown. Put them aside maybe on some paper towels to drain the oil.
You may prepare the chickpeas whilst the eggplants are draining the liquid. To do this, you buy dry split chickpeas in a clean enough state to just use right away, otherwiseyou have to go through the trouble of washing them and drying them before frying them. Fry them until they just go a very light golden brown. Again you drain these of the oil.
Now while all this is draining, you brown the onions with the meat, you add salt and tumeric to taste. you allow the meat to stew in its own juices for a short while, then add the boiled water and let it stew for a while (maybe an hour or so?) with a generous amount of tomato paste (you may also add tinned or fresh tomatoes if you like, but i never bother). the idea is to allow the meat to become tender that it isnt tough and comes apart easy… but hasnt come apart yet on its own. You also want the meat to be infused with the tomato flavour. oh yes mustnt forget the most important flavour (for me), if you can get your hands on it that is: ground saffron. Be generous with it if you can. It really makes the dish.
You shoudl add the chickpeas towards the end, perhaps 30 min to the end so they retain their shape, but easy enough to digest/eat. You dont want them to be crunchy. The eggplants are added about 20 min to the end or maybe even 15 min. The eggplants are usually just placed on top and allowed to soak in the juices. You dont stir them in, or disturb them, just dip them in gently.
I usually let the whole dish just simmer at very low heat so that all the flavours come together. Serve with basmati rice. Add a bit of saffron with small amount of boiled water to a small portion of the rice to decorate the top of the rice.
sorry i dont have exact amounts or times. last time i made this dish was a couple years ago at least. Reason being that it just takes too much time (for me). It ends up taking me more than a couple hours.
Rosa appears to smoke her eggplants and peel the skin off. This would be a healthier option, but I guess it has to do with your taste. i.e. if you prefer smoked or fried. Also, some people (like my mother) do not fry the chickpeas, as frying isnt really the healthiest way to go, but it is, at least in my opnion, the tastiest. The other ingredient that Rosa (and most others) add is dried lime. I never add this in, i think the tomato paste adds enough acid. The lime however, does completely change the flavour, and I really dont know how well it would go with teh saffron.
Also you may prefer to prepare the chickpeas and eggplants while the meat is simmering away, if you can time everything right. But I cant remember being that adventurous.
I’ve only made this dish a handful of times, and its usually been spaced out by a few years, so I guess I never got too confident.
Ender Sarac recipes, rare Saraç’tan kebab recipe, Crystal Kebab, kebab fat, Category, Recipe | No comments yet
Turkey is now a qualified doctor got used to cooking recipes. Who knows, maybe this is as the best. Maybe instead of eating in order not to poison the doctor put an expert in every restaurantI need. On the plus side, Dr.. Delicious food is always recommended Ender Sarac. Yapası man’s diet is not required. This time Dr. Ender Sarac’s fat, crystal Kebab share the recipe with you.
Kebab crystal materials required for :
4 medium eggplants
150 grams chicken meat
1 medium onion
3 cloves of garlic
Charleston pepper 3 pieces
1 bunch of parsley
5-6 pieces of mushroom culture
1 tablespoon red pepper paste
2 tablespoons olive oil
3 tablespoons whole-wheat flour
1 cup cold milk light
100 grams of light yellow
1 teaspoon of Himalayan salt
1 teaspoon thyme
Half a teaspoon of cumin
Half a teaspoon of oregano
Kebab BCE ‘s construction :
Peel the eggplant mottled, Leave in salt water. Doğrayınız all the vegetables into cubes. Roasted onion and chicken in olive oil, respectively, before, after adding the vegetables thoroughly Kill. Add tomato paste and 2 cups water, simmer over low heat release.
Whole-wheat flour roasted in olive oil in a separate skillet, add the cold milk, bring consistency of bechamel sauce. After the inside of a boiling mixture of eggplants oyduktan süzdürerek lay patlıcanlara. bechamel sauce, grated light kaşarla add no more than half of the remaining water on it after closing.
Bake at 180 degrees.