Refika’s Homemade PEANUT KEBAB with Eggplant & Tomato Sauce Recipe —It’s extremely addictive!????
Ring in the New Year with an extraordinary twist – our homemade Turkish Peanut Kebab with Ezme, a Refika-inspired delight! Take a break from your diet and savor this mouthwatering KEBAB journey. Follow along as we guide you through crafting tender kebabs paired with vibrant eggplant ezme. Elevate your New Year’s celebration with this unforgettable Turkish culinary experience! ????????✨
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Nutty Kebap with Ezme
Serving: 4-6
Difficulty: Medium
Prep Time: 15 minutes
Cooking Time: 15 minutes
For Kebap;
10-12 wooden skewers,
Hot water
500 g single ground beef, you can use lamb as well
½ onion
2 garlics
1 heaped teaspoon red pepper flakes
2 handful of salted peanuts, half chopped half paste
1 teaspoon salt
A pinch of black pepper
For the Ezme;
3 tomatoes
2 green peppers
1 sweet red pepper, or bell pepper
2 eggplants
2 cloves garlic
A pinch of salt
For Serving,
Flat breads, tortillas or lavash
Onion with sumac and parsley
• Put the kebab skewers in hot water to let them soak preferably overnight or at least 1 hour.
• For the kebab, puls the onion and garlic in a food processor.
• Put the red pepper flakes in a tablespoon of hot water and mix.
• Mix the ground beef, onion, garlic, red pepper flake and its water, chopped peanuts, salt, and black pepper and knead for about 1 minute. Add the rest of the peanut and knead 1 more minute. Rest in the freezer for 5 minutes or refrigerate longer.
• For the ezme, heat the cast iron pan over high heat and poke holes in the vegetables with a knife and roast them until all soften.
• Transfer them in a bowl and cover with a plate to peel them easily. Peel and add garlics. Season with a pinch of salt then chop and mix them with knife until become puree.
• Stick the kebab meats onto the soaked skewers. Don't forget to leave enough space at the ends of the skewers to hold it. Then cook them on the grill both sides. If you don’t have a grill, you can use the same cast iron pan which you roast the vegetables. Place 4 metal skewers horizontally to the cast iron pan so it looks like a real grill. Place kebab skewers vertically on metal skewers.
• The best version of eating this meal, spread the ezme on lavash, place the kebap in bread, add some onion with sumac and parsley. Wrap and enjoy!
We want to finish this recipe with the most accurate quote in the world: WHY HAVE ABS WHEN YOU CAN HAVE KEBABS!
Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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☕ Glass Measuring Jug 1 litre:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Turkish Kebab and Meat Knife:
???? Victorinox Peeler:
Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Music:
Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Delicious Stir Fried Eggplant with Garlic Sauce | Easy Chinese Recipe
Ever since I learned how to cook eggplant, I am a lot happier about eating more veggie-centric meals involving eggplant. Eggplant is so filling and satisfying yet they are so healthy. In Western cooking, eggplant parmesan is another great recipe that involves eggplant. In Asia, stir fried eggplant is the most prominent way of cooking them. Different countries have somewhat different stir fry recipes although they are similar with respect to soy sauce-based flavors. Today's recipe is specifically Chinese. This recipe is also called eggplant with garlic sauce but garlic is less of a significant component especially in the sauce. However, this eggplant dish has a perfect balance of tangy, savory, and juicy flavors and texture it's wonderful. The recipe is super easy for any home cooks too. For vegans, just replace the oyster sauce with mushroom sauce as it's very close to tasting like oyster sauce with all the umami flavors you can still get from it. This eggplant dish is seriously the best.
Link to buy the wok:
Ingredients:
2 Chinese eggplant
1 tbsp salt
1 ½ tbsp cornstarch
5 chopped garlic cloves
1 tsp finely chopped ginger
1 red chili pepper
1 green onion
2 tbsp vegetable oil
Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (for vegan recipes, use mushroom sauce instead of oyster sauce)
2 tbsp black vinegar
2 tbsp brown sugar
2 tsp dobanjang
2 tbsp shaoxing wine
4 tbsp water
#stirfriedeggplant #eggplantgarlicsauce #chineseeggplant
Spicy Eggplant (Sweet and Spicy Eggplant)
Spicy Eggplant recipe is really popular in Philippines and this scrumptious dish is made by egg plant, onion, garlic, soy sauce, oyster sauce, sugar, banana ketchup, pepper, chilies. Follow this recipe video to make this tasty , sweet and spicy eggplant in your home. You can serve it with rice or use as a side dish.
written recipe :
INGREDIENTS
✔️1/2 kilo Eggplant (sliced)
✔️1 medium onion (chopped)
✔️3 cloves garlic (chopped)
✔️1 tablespoon soy sauce
✔️1 tablespoon oyster sauce
✔️1 1/2 tablespoon sugar
✔️2 tablespoon banana ketchup
✔️1/4 teaspoon pepper
✔️Chillies (add depends on how hot you want)
✔️oil for frying
PROCEDURE
Watch the video
Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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☕ Glass Measuring Jug 1 litre:
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???? SHI BA ZI ZUO Chinese cleaver:
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???? Flat Kebab Skewers:
???? Square Kabob Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
My version of Zaalouk (Moroccan Eggplant Salad)
Get the Recipe:
⭐️ Zaalouk is a delicious cooked eggplant salad made with tomatoes, garlic, cumin, and olive oil. Learn how to make it in one pot in about 30 minutes.
⭐️ Ingredients
3 tablespoons extra virgin olive oil + extra to drizzle
3 cups tomatoes seeded and diced
2 tablespoons tomato paste (optional)
5 cloves garlic
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
¼ teaspoon red pepper flakes
2 medium eggplants
¾ cup water
2 tablespoons parsley chopped
2 tablespoons cilantro chopped
4 wedges lemon (optional)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️