i have realized i haven't done kebab for you guys for a while and i have also realized
while i realized the other thing that i haven't made my most favorite kebab ever
which is for fıstıklı kebab over alinazik what is alinazik alinazik is actually this aubergine
and yogurt mixture on charcoal and usually they put either mince meat or small pieces of
meat with a bit of sauce and that's one kebab and pistachio kebab is actually this mince meat kebab
with a lot of pistachios but usually they are served separately because i like both of them
very much which the seagull agrees with me every time i go to a kebab place i say hmm
and i attach it with a big very sweet nice smile so that he agrees or she agrees and they usually
do i get this gorgeous combo so to be loyal to the traditions i have to say this is not a traditional
combo but it's an amazing one it's a tradition of Refika and i want to share it with you guys
and the gorgeous thing about this kebab is it's really easy it's maybe easier than making burgers
so let's start now i'll start with the aubergines i make incisions and put it on the fire we have
something for charcoaling it's this enamelware plate but you can do it with any kind of wire that
you use on stoves it will mess up the stove very much but you can just directly do it on the stove
as well why do we make incisions bahar because if you don't it will explode yes because there's air
inside and when you heat up the air what happens it expands and there's no escaping point so it
will like expand in a certain place a lot and it will pop therefore it might like go to places and
might be dangerous so have some incisions for the air to be able to get out four aubergines now
here i have 400 grams of single grind with a bit of fat but i found out that the fat
is not too much so i want to add some more but if you want like a burger patty kind of thing
you can ask the butcher to give you fatty parts so what i do i'll combine it this is
the easy way of making kebab actually the ultimate combination is like 60 veal 40
lamb meat it's the meat around the ribs like it's the best for the fattiness and softness
but i want to also talk about how you can make it from scratch so about 160 grams of lamb
and 240 grams of veal and chop it with a knife for 10 minutes and then it's gonna be ready to make or
if you have a grinding machine at home put the same amount of meat and put it through the grinder
just once so that it's gonna be also ready both would do the difference between the knife chopping
and the grinder is not when it's chopped with knife it's gonna be more juicy but it's harder
for it to stick on the sheesh if you are the first timer i would suggest you to do it through grinder
as you can see my aubergines are going really well as they get softer i have to turn them Turkey and
Anatolian cuisine is very famous for its aubergine recipes we have over 200 different kind of
aubergine recipes and we love our aubergine in turkey people drink a lot of cigarettes and it's
the only vegetable that has nicotine inside maybe there's a correlation i don't know but we know how
to make great aubergines and i have to tell you that now to this normally almost 40 percent is fat
in the restaurants you eat and i don't want to put that much fat so to increase the taste i'm gonna
use this onion juice and i'm gonna put this to the little machine here together with two
big cloves of garlic i'm gonna use actually not the half but two three fourths of the onion
i don't just press like this i just do this as if it's working as like a knife this will
soften the meat and increase the taste onion works miracles with meat and with the eyes ah
and to this i'm gonna add a teaspoon of salt teaspoon of black pepper quite a lot
and half a teaspoon of red pepper and that's it i'm gonna bring all these things together
when you knead the minced meat if you knead too much it will turn into
this sticking thing
it will hold together much better but no i'm gonna stand for you that's sometimes good in some
köfte recipes but for the kebab we want it to fall and go around in our mouth so i'm not going to
knead too much this is almost done and i have here some crushed pistachios and these will also get in
by the way i'm also gonna add a handful of bigger pistachios these you can find in
Turkish markets Arab markets around the world i'm gonna add some amazon links maybe other
links here as well so you can see it from there these bigger ones also look great in the kebab
maybe another handful instead of pistachios because in Turkey unfortunately you know the
economical crisis etc now the pistachios are really really expensive i do it with peanuts
hazelnuts walnuts these are all nuts that grow on trees so they're really more expensive but
peanuts actually grow on the ground like small bushes actually even though they look so much
like the way they are planted and grown are so different and therefore much less expensive
but the taste is great i have done over the years i'm gonna put a photo here so if you don't have
pistachios and you want to make this give up peanuts would do some finely chopped because
finely chopped works as an ingredient it gives us flavor through its fat to the kebab but these
work as another ingredient so big chunks and small chunks guys this is done but i need help
can you pass it to the other stove and put this on fire and now instead of making on charcoal
we have the strategy some of you might know if you have watched our adana kebab video what we
are going to use we are going to use this cast iron as a grill the meat won't touch the base
but with the high heat from the air it's going to cook everything like the original kebabs now
here i have for all my sheesh they're almost frozen this morning when we came we threw them
into the freezers it helps the kebab to stick now i get a chunk what i do first i make a patty
like this if it's your first time you can put this into a refrigerator for half an hour if
it gets cold it will be easier to hold it on the sheesh then what i do is push it with my fingers
to make it long i wanted to be around the shish these are is you have realized triangle sheesh
the only place that you can buy these fish in the world is ours because the heat comes into
120 degrees for the perfect cooking we made these triangles and they're sold on etsy
so here is the perfect big kebab like that but if you don't have this and you want to make this
you can use the wooden where you check the kids mouth you can use those or you can use
thin skewers as well all would work but this works amazingly and looks very cool now i'm gonna put
this here this is again my technique it takes a bit longer time to cook and it will have a lot of
poke around so you have to open a window for sure not to get the alarm on but it will make it as the
grill once you make it you have to like hold your with your fingers all the little bumps are all
little taste it shouldn't be like perfect round shape but it should have some fingerprints on
because it increases the surface area it's like the crust on the bread it's very tasty
so bigger the surface area better the taste these two small pieces are left i don't know how i
managed to do that so i'm gonna put this into these wooden skewers if you want to for example
make this and put it into a freezer which you can you have to put it on a pan like this
freeze it on the freezer openly at first like for several hours and then you can put it in
a box or a plastic bag and take out in the morning that you want to use then cook it
at night so as you can see this also works now my sheesh are done as you can see it's cooking
slowly we have to turn them little by little now it will come to the aubergines yes these are all
done how do we understand that they are done they are soft everywhere perhaps they're a bit overdone
how do we understand that they are overdone they become dry we put them into a little hamam with
their own heat they're gonna moist and this way it's gonna be very easy to take the skin off
what we're gonna do is open the aubergines like this and with a spoon take this
beautiful thing out sometimes when i do it it doesn't come out if you don't do the hammam thing
it won't as i said we dried it a bit if you dry it too much it won't if you don't cook
it well as well it won't for example if i don't cook it well can i recook it again
yes like if there's a place that is not cooked you can even cook it partially some charcoal
parts might get in but it also increases the taste i kind of like it it might be a bit unhealthy i
know but if we didn't cook it a little too much it wouldn't have happened what happened because
the extras were last minute we just took the shish out and put it here but we didn't soak it in water
and i forgot to tell you that so if we don't soak it in water and put it like this as you can see
it starts to burn so not to lose the second one we put some water while it's cooking
now i'm going to try to change this one hope this will work i will wet it but it will go dry
very fast if you don't soak it it doesn't work but we'll see as you can see it's almost done
now these will not go to the bin these are gonna go to the compost while saying that
i want to ask you a question would you like us to make sustainability videos what we do
in the kitchen for sustainability and we're trying to change our kitchen into 100 sustainable kitchen
would you like that content to be on the channel or do you prefer just the recipes if you give
your opinions on that that would be wonderful actually to these four aubergines i'm going to add
four cloves of garlic and a bit of salt and what i'm going to do is crush them like that
meanwhile i'm going to heat up this pan here and actually my kebabs are almost done how do
they look really beautiful okay the smaller ones need a bit more time maybe while that's happening
actually what we can do have two knives that's why my mom tells how my grandmother used to do it
we collect it all together there are still big ones and then like this does it look stress relief
i don't have a musical ear that's for sure okay i'm gonna have a knob of water now
i am taking these babies here like this
and put the aubergines here this is gonna be for two people the
aubergines and the rest is gonna eat with other ways and i'm going to show you how
i am putting the aubergines here mixing it up horribly jeans four tablespoons of yogurt
four cloves of garlic and for example for two people i'm gonna taste it
so nice now i am going to put the aubergine in the middle like this and put the cap up here
add some pistachios more yes of course there's never enough it's never enough
and a bit of red pepper and a bit of parsley
this is how i like it now i want to move to a second one here i have peppers
and some tomatoes and i'm going to warm up a bit of lavash this lavash is i think storable
but we can make our own lavash now we have two videos one is on the pan and the other
one is more like traditional one and i'm going to put two videos here and i want the taste of the
kebabs to move into the lavage a bit something is burning oh okay fine here's the lavash
and here i have something that i have done before so this recipe is red onion a bit crushed with
a bit of salt a lot of sumac and olive oil and parsley some green peppers some tomatoes
and here we go
and of course some more pistachios you can never have enough pistachios here
you can also eat it like this now this looks very very good i want my identity look a little
better so i want to add a bit of butter bahar i'm sorry but it will help the taste a lot as well
i will add that to the top of my please stick the cap up like this
kind of needed it a teaspoon of butter and a bit of red pepper goes a long way can we eat it
for the bon appetit so a bit all from the aubergine
so good if you are a vegetarian like bahar and we have nothing to do with
the kebab still this recipe is for you guys because the aubergine is by itself heaven
hello good old friend i'm not gonna eat you
or just do this
where is the lavash this is so much you think so
i might not be eating the kebab but also the side dishes are heavenly
and when you're eating this show us
now i'm gonna put some onions and gonna put this tomato here and crush it a bit like this
and one pepper and we wrap it like that and voila
here's a perfect bite
and this is how you can eat just to keep up itself without the aubergine if you like
so that's it guys hope you enjoyed the video i hope you liked the kebab it's
really one of the masters on this channel you should definitely try it take care