|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt |
|
Serves: 4 Print this RecipeVIETNAM Advance Preperation: 1 to 2 hours for chilling the kebabs Special Equipment: 4 flat, wide, long metal skewers This is one of the most popular kebabs in Turkey-a glory of smoke and fire featuring two of the best ingredients ever to hit a barbecue grill: lamb and eggplant. Legend credits its invention to a kebab maker named Ali Nasik ("Gentle Al") from the city of Bursa. Gentle Al’s brainstorm was to serve grilled, spiced ground lamb kebabs over a tangy purée made from fire-charred eggplant and yogurt. Today, you find the kebabs all over Turkey. For the sake of convenience, the eggplant purée can be prepared ahead. (I like to grill it the day before.) For a really great tasting purée, use whole-milk yogurt from a Middle Eastern market. Note that the dill in the lamb isn’t strictly traditional, but I like the way it rounds out the flavor. FOR THE KEBABS: 1 pound ground lamb 3 tablespoons onions, minced 1 clove garlic, minced 1 tablespoon dill weed, chopped fresh or 1 1/2 teaspoons dried (optional) 1 teaspoon salt 1/2 teaspoon cumin, ground 1/2 teaspoon black pepper, freshly ground FOR THE EGGPLANT PUREE: 2 eggplant, Asian or other long slender eggplants (about 10 ounces each) 2 cloves garlic, minced 1 - 1 1/4 cups yogurt, whole-milk 1 tablespoon lemon juice, fresh, or more to taste 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste FOR THE FINISHING: Pita bread 1 cup yogurt whole-milk 2 tablespoons parsley, chopped fresh Italian (flat-leaf) 1. Combine the lamb, onion, garlic, dill (if using), salt, cumin, and pepper in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary. 2. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 11 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet. Cover and refrigerate the kebabs for 1 to 2 hours. 3. Preheat the grill to high. 4. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred on all sides and the flesh is soft, 20 to 30 minutes. Transfer the eggplants to a plate and let cool. 5. Scrape off as much of the charred skin as possible (it’s not necessary to remove every bit). Cut the eggplant into chunks and process in a food processor until puréed. Transfer to a bowl and stir in the garlic, 1 cup yogurt, 1 tablespoon lemon juice, 1 teaspoon salt, and the pepper. The purée should be quite loose; add the remaining 1/4 cup yogurt as needed. Correct the seasoning, adding lemon juice, salt, and pepper to taste; the mixture should be highly seasoned. Cover and set aside. 6. If necessary, add 20 to 24 fresh coals to bump up the grill heat to high. If desired, set up the grill for grateless grilling. 7. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all. 8. Meanwhile, warm the eggplant purée on one side of the grill in an uncovered medium-size saucepan. 9. Use a pita to protect your hand as you slide each sausage off its skewer onto a platter, then cut the sausages into 2-inch pieces. To serve, spoon the warmed eggplant purée into the center of 4 serving plates. Top each portion with 1/4 cup of the yogurt and arrange a cut-up sausage on the yogurt. Sprinkle with parsley and serve immediately with the pita. Makes 4 kebabs; serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
