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Turkish Patlıcan Kebabı | Juicy Eggplant Köfte
(0)
70 min
Under an hour
Knuspr-Küche
Klassisches türkisches Street Food für den Ofen: Saftig gewürzte Rinderhack-Köfte und dicke Auberginenscheiben, abwechselnd geschichtet und in einer aromatischen Tomaten-Kräuter-Soße mit Spitzpaprika geschmort. Wunderbar herzhaft und einfach zubereitet.
Preparation method
Preparing the Köfte Mixture
Peel the onion and garlic cloves. Finely grate the onion on a kitchen grater and press the garlic, or mince both very finely. Wash the parsley, shake it dry, and chop finely.
Place the ground beef into a bowl along with the grated onion, garlic, breadcrumbs, egg, and chopped parsley. Season generously with cumin, sweet paprika powder, chili flakes, salt, and freshly ground black pepper.
Knead the minced meat mixture thoroughly with your hands for at least 5 minutes until a homogeneous, smooth texture is achieved. Then shape the mixture into even, flat, round köfte patties roughly the thickness of the eggplant slices.
Chef's tip
Tip for maximum juiciness: Let the kneaded köfte mixture rest in the refrigerator for about 15 to 20 minutes before shaping – this allows the aromatic spices to infuse perfectly into the minced beef.
Serving tip: This dish is traditionally served with Turkish butter rice (Şehriyeli Pilav) and a cool yogurt dip with garlic and cucumber (Cacık).
30 min
Under an hour
