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Steamed Kebabs
Islim kebabi
- To Serve
4
- Difficulty
Medium
By Nevin Halici
Published 1989
Ingredients
1 500 g 1 lb
Method
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
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