Beykoz Kebab (Pure Kebab)

Hello Friends,

I spent the day doing chores at home and watching movies. I played a lot with the little kitty "Meatball", which has been our guest for a week. Yes, it's called "meatballs" :) The only name a meatball lover would give such a sweet kitty :) He came to us as a guest, but maybe he can stay as a member of our family. I have not decided yet…

Anyway, let's get to our kebab… I ate this kebab 2 years ago at a small restaurant in Arnavutköy that serves home cooking. I liked it so much that I always ask about this dish whenever I go. When I say tomorrow, today, it took me 2 years to prepare. It was thanks to the boiled potatoes left over from the recipe I prepared 1 day ago.

When I saw the thighs in the freezer, I said okay… Let the fun begin… As I wrote in the recipe, you can use cubed meat and chicken, but I would say not to choose breast meat.

Finally, the eggplants at home were quite large, so you can add 1 more eggplant just in case.

Love…

Ingredients for Beykoz Kebab (Pureed Kebab) Recipe

• 3 chicken thighs (or 400 g cubed chicken)
• 4 medium eggplants
• 1 medium onion
• 1 piece of charliston pepper
• salt, pepper
• Half a glass of oil (for frying the eggplants)
• 4 tablespoons vegetable oil (for sautéing chicken)

For the puree:

• 2 medium potatoes
• 1 tea glass of milk
• 1 tablespoon of butter
• Salt

For the sauce:

• 1 water glass of water
• 1 meal spoon tomato paste

For the above:

• Fresh cheddar grated

Fabrication:

1. Peel the eggplants, make a not very deep scratch as you did in the pit, and fry them by turning them in the oil you have heated.
2. Transfer the fried eggplants to a paper towel lined plate.
3. Remove the skin of the thighs and chop the cubes. Finely chop the onion and peppers.
4. Take oil in the pan, add the onions and salt and fry for 1 minute. Add chicken and fry. When the water is released, add the peppers and sauté until cooked with the chicken. Remove the cooked chicken from the stove.
5. Boil the potatoes and mash with a fork. Take it in a pan and add the milk and margarine on it, mix it in the pan and absorb the milk completely, sweeten it with salt.
6. Place the fried eggplants on the baking tray. Divide the sautéed chickens among the eggplants.
7. Divide the puree you have prepared over the chickens and smooth them out with the help of a spoon. Sprinkle over the grated cheddar cheese.
8. Finally, mix the water and tomato paste well and pour it into the eggplant tray.
9. Bake in a preheated oven at 200 degrees until the eggplants are browned.
10. Serve hot.