Islim Kebabi
Jan 15th, 2012 | By Peter Minakis | Category: Beef, Featured, Greek Wine, Herbs, Istanbul, Main, Meze, Olive Oil, Onions, Peppers, Recipes, Turkish, Vegetables
For those that have been to Istanbul, you know what I mean when I say it’s surreal: the density of the city, the endless traffic, boats and ships running up and down the Bosphorus, the seemingly endless city filled with historical landmarks and everywhere…I mean everywhere – there’s food to be had.
When you’re a city of 20 million, you have to feed the citizens and tourists alike. There’s street vendors for those in a rush, high end restos catering to the rich with haute Ottoman and European dishes and then there’s the open kitchens which are found throughout the city. Much like in Greece, these open kitchens offer seasonal, fresh dishes that are presented in the front windows or counters of the store. One walks through Istanbul enticed by the aroma and sight of these dishes, presented with panache yet still very rustic.
One of the dishes that drew me in was Islim Kebabi, the recipe I’m sharing today. Essentially its a dish made of an eggplant-wrapped meatball topped by tomato and pepper. There’s a few techniques used here but nothing overly tasking and this a great presentation dish for family and friends.
Essentially, Islim Kebabi requires some lightly fried eggplant to wrap the meatballs in, fried meatballs, a quick tomato sauce and finally the dish comes together in the oven.
Islim Kebabi
(serves 4-6)
1 recipe of Keftedes
3 eggplants, 1/2 in. sliced lengthwise
oil for frying
Sauce
1 cup tomato purée
1/4 cup olive oil
1 med. onion, finely diced
2-3 cloves of garlic, minced
sea salt and fresh ground pepper to taste
1 tsp. dried Greek oregano
pinch of cinnamon
2 tomatoes, pulp removed & quartered
1-2 banana peppers, halved & cut into 1 inch pieces.
toothpicks
Pre-heated 350F oven
- Slice your eggplants lengthwise to about 1/2 in. slices and sprinkle with salt and place upright in a strainer to allow the bitter liquid to drain for 30 minutes. Pat-dry with paper towels and add about 1 cm. of vegetable oil in a skillet and fry the eggplant slices over medium heat until just soft and pliable (about 2 minutes). Reserve on paper towels and drain off/discard oil.
- In the meantime, mix your ground beef (or lamb) with the remaining ingredients then fry-off a small meatball to taste-test then, form into palm-sized meatballs. Lightly dredge in flour and add about 1 cm. of olive oil in a skillet and brown on both sides, reserve on paper-lined platter.
- In the same skillet, add some more olive (if needed) and add your onions, garlic, tomato purée and bring up to a simmer. Season with salt and pepper and reduce until the sauce is thick. Add the dried oregano, a pinch of cinnamon and set aside. Pre-heat your oven to 350F.
- Place three slices of fried eggplant into a medium-sized ramekin (or like-sized bowl) with . Now place a meatball inside and bring the eggplant up toward the top of the meatball and affix with one or two toothpicks and top with a tomato quarter and green pepper.
- Place the sauce in a baking dish that with snugly hold the eggplant and meatball bundles. Drizzle with some olive oil and place in your pre-heated oven for 30 minutes or until just golden on top.
- Serve with a rice pilaf and place the Islim Kebabi to the side with a spoon or two of sauce. Serve with an Amydeon Oenos red from the Amyntaio Wine Co-Op.
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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
The recipe looks great and I love your photos. One of my favorite restaurants in my neighborhood is a Turkish place.
Φαίεται πολύ νόστιμο και οι φωτογραφίες σου είναι εξαιρετικές!
Φιλιά Peter:)
That looks fabulous! Yes, certain Turkish dishes are very similar to that of Greece.
Cheers,
Rosa
I trip to Istanbul is in the bucket list for travel so perhaps I can experience thee first had. Until then there is always the kitchen!
This looks delicious! I crave eggplant dishes and never can get enough.
This is such a beautiful and rustic dish. I need to make this one. I wish there were more hours in the day to cook and eat!
Man, I need to get to Istanbul…it has obviously provided great inspiration for you Peter! this is so beautiful…the eggplant and kefte combo is a real winner!
OMG these look so good! I’m so ready to travel!
These are definitely on my menu soon.
What a great recipe Peter, and lovely pictures aptin Poli! Have a great week!
Oh, I love this- the only thing I ate when I was there were eggplant dishes…everything. Thanks for posting this. Kalh evdomada. :)
…..this looks like a great recipe……I have to make this for my husband who is from Istanbul.
I love Istanbul sure is different from Toronto. But my husband loves it here in TO better….me I love Istanbul, especially the street food, the cafe’s and restaurants with their tempting foods. Thanks for sharing one of your fabulously delicious recipes and great pics.
Yum. That looks scrumptious!
What a beautiful and comforting dish! I have never seen it but it all makes sense. Damn, this looks good!
I’ve eaten this many times and never knew it was called Islim Kebab. I love aubergines and meat together. The perfect combination.
Julia
I’ll take a plate of this STAT! :) Looks great !
I will include this dish to the weekly menu for the family! Sounds great. I was just thinking that Beirut is a surreal city yesterday as I was walking in it. Wonder how you would describe it if you ever came to visit! :)
Did not know Istanbul had 20 million folks in it! OUch!! Loved the old city though, dreamy I thought.
Dreaming of Istanbul and all the lovely yummy things I’ll find there to eat. :) Beautiful dish, Peter.