Steamed Kebabs

Islim kebabi

Preparation info
  • To Serve


    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About


  • 1 portion upside-down kebab
  • 500 g/1 lb aubergines


Make the upside-down kebab as described. When sufficiently cool, strain and keep the liquid.

Peel the aubergines, slice thickly lengthways, sprinkle with salt and leave for 1 hour. Wash them thoroughly, drain and dry. Fry in hot oil for 2 minutes, then lay out on absorbent paper.

Thickly slice the tomatoes from the top. Cut the peppers in