Refika’s Homemade PEANUT KEBAB with Eggplant & Tomato Sauce Recipe —It’s extremely addictive!🤤

Ring in the New Year with an extraordinary twist – our homemade Turkish Peanut Kebab with Ezme, a Refika-inspired delight! Take a break from your diet and savor this mouthwatering KEBAB journey. Follow along as we guide you through crafting tender kebabs paired with vibrant eggplant ezme. Elevate your New Year’s celebration with this unforgettable Turkish culinary experience! 🔥🥜✨

JOIN: https://www.youtube.com/channel/UCONn...
SUBSCRIBE: https://bit.ly/38QQ03R

►SUBSCRIBE ► ►► https://bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD
►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa

►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu
To follow what is happening in our kitchen and cooking school;
►Facebook: https://www.facebook.com/refikaninmutfagi
►Instagram: https://www.instagram.com/refikabirgul/
►Twitter: https://twitter.com/refikabirgul
►Website: https://www.refikaninmutfagi.com
►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

Nutty Kebap with Ezme

Serving: 4-6
Difficulty: Medium
Prep Time: 15 minutes
Cooking Time: 15 minutes

For Kebap;
10-12 wooden skewers,
Hot water
500 g single ground beef, you can use lamb as well
½ onion
2 garlics
1 heaped teaspoon red pepper flakes
2 handful of salted peanuts, half chopped half paste
1 teaspoon salt
A pinch of black pepper

For the Ezme;
3 tomatoes
2 green peppers
1 sweet red pepper, or bell pepper
2 eggplants
2 cloves garlic
A pinch of salt

For Serving,
Flat breads, tortillas or lavash
Onion with sumac and parsley

• Put the kebab skewers in hot water to let them soak preferably overnight or at least 1 hour.
• For the kebab, puls the onion and garlic in a food processor.
• Put the red pepper flakes in a tablespoon of hot water and mix.
• Mix the ground beef, onion, garlic, red pepper flake and its water, chopped peanuts, salt, and black pepper and knead for about 1 minute. Add the rest of the peanut and knead 1 more minute. Rest in the freezer for 5 minutes or refrigerate longer.
• For the ezme, heat the cast iron pan over high heat and poke holes in the vegetables with a knife and roast them until all soften.
• Transfer them in a bowl and cover with a plate to peel them easily. Peel and add garlics. Season with a pinch of salt then chop and mix them with knife until become puree.
• Stick the kebab meats onto the soaked skewers. Don't forget to leave enough space at the ends of the skewers to hold it. Then cook them on the grill both sides. If you don’t have a grill, you can use the same cast iron pan which you roast the vegetables. Place 4 metal skewers horizontally to the cast iron pan so it looks like a real grill. Place kebab skewers vertically on metal skewers.
• The best version of eating this meal, spread the ezme on lavash, place the kebap in bread, add some onion with sumac and parsley. Wrap and enjoy!

We want to finish this recipe with the most accurate quote in the world: WHY HAVE ABS WHEN YOU CAN HAVE KEBABS!

Видео Refika’s Homemade PEANUT KEBAB with Eggplant & Tomato Sauce Recipe —It’s extremely addictive!🤤 канала Refika's Kitchen