Refika’s Homemade PEANUT KEBAB with Eggplant & Tomato Sauce Recipe —It’s extremely addictive!🤤
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Published 2023-12-30
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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 KEBAB
All Comments (21)
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LOL I love the fact that the abesslang comes directly from french abaisse-langue which translates to tongue lowerer
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Just came back from a week-long trip in Istanbul with my dad! It was the most magical experience, thank you for introducing me to Turkish cuisine!!
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Fun fact (for me at least) Abeslang in french it's called "abaisse langue" (sounding the same) . It can be trantslated "tongue pusher". Thank you Refika for all those years of great recipes. Hopping for more to come. Happy new year everybody.
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Refika thank you and your family for sharing all of these recipes. I just discovered you I believe from God. I live in the United States of America and I have been working on growing a fruit orchard, I'm wanting to expand to nut trees and that is where you came in. I was exploring pistachios and Turkey is 1 of the top producers of them. Your video on making Helva came out of it. You have a great presence in the kitchen and God has blessed you. Thank you for gifting others with that. Take care Refika I give you blessings.
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Happy New Year from Canada! Everything you make looks so delicious! I’ve made a few of your recipes already - you help me understand how to make food from another part of the world authentically. I love that
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Hi from Tennessee. That really looks absolutely delicious. Thanks for sharing. I hope you all have an absolutely fabulous New Year.
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We call the shish you're using a tongue depressor. Also, could you use a tablespoon or two of peanut butter with the mixture. The end result is a very beautiful dish. I'm intrigued by the onion, parsley and sumac salad, do you add any type of vinegar or oil?
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Happy New year! My family and I love your channel. We are always trying your recipes and can’t wait to try this one. Thank you and your team for introducing us to a beautiful cuisine and culture in a loving way!
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I had DEJAVU when I saw you. I'm in Canada, but I think we'd be great friends. ❤ Michele
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😂😂😂😂 iam laughing at my self. Refika when she was feeding Buraq my mouth was watering it looks yummy. Refika and the GANG you never Disappoint me❤❤❤ love from Tanzania 🇹🇿 ❤️
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Happy New Year 2024 to all of you from SLOVENIJA!!!!! You are great team, with great recepies.
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Από την Κύπρο με αγάπη!!! Μού άρεσε πολύ!!!
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Mutlu yıllar! 🎉🍽 May you whip up even more delightful recipes to leave the world craving your culinary creativity! 🌟🍴
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These are the kind of kebabs Ghanians made too Love I ngd and cooked at a Mediterranean restaurant in Juanita We made kebabs I had about 50 kebab things Someone took all but 5
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Oh my goodness I can smell and taste it all the way over in Perth Western Australia. Refika I have been watching your inspirational cooking for ages...love, love, love the vibe and joy you bring 🎉
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Happy New Year 🎉, recently found your channel and took bits and pieces and incorporated in my cooking style. I love to use more seasonings in the meat. Love your channel. Can't wait to see more video's from you and your team in the future.
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Great recipe. I can totally feel the smoke. I just burned popcorn by accident before watching this video. Fortunately, I caught it before the smoke detector went off, but it was a close call.
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What an amazing Inspiration! And such a beautyfull platter! A prosper & peacefull 2024 to us all 🎉
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Refika! I love your channel and your recipe's. I watch it regularly but never commented. I would definitely make those kebabs. They look absolutely amazing! I wanted to say that I love how you use and call the bowl with lid hammam! I would definitely add this expression to my cooking vocabulary! It's genius! Love it! 😅❤
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May God richly blessed you in the new year, and all of your families!
