Pan Fried Kebab With Aubergine Sauce کباب تابه ای با سس بادمجان

There is a variety of kebabs in Iran along with different methods and ways for preparing ( grilled or pan-fried). I just would tell, alllllllllllllllllllllllll those beautiful kebabs are heavenly delish. So, if you love kebab, and yet do not want a grill one, this pan kebab is tasty and quick to make.

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Ingredients for kebab

200 g ground beef
2 medium onions, finely diced
4 medium tomatoes, diced
1 bell pepper, cut into strips
1 Tsp turmeric
Salt- chili powder to taste
Oil or butter
1 baguette bread

Ingredients for sauce

1 eggplant, peeled and cut into half
2 clove garlic, grated
5 Tbsp plain yogurt
1 Tbsp olive oil
Salt to taste
½ lime or lemon juice

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Preparation
Heat the oil in a frying pan. Saute the diced onions for 5 minutes. Add bell peppers and all spices. Let to fry for few minutes. Add ground beef, stir gently. Once the meat is browned, add diced tomatoes and allow cooking just for 2-3 minutes. (no need to cook for long time).Taste and season if needed. Set aside.


Peel of aubergine. Cut into half. Grill in the oven or on the stove and grill until rich brown. Cut it into small pieces. In a bowl with lemon juice and grated garlic, add chopped eggplant, olive oil and salt. Using a blender and make it puree and smooth. This sauce has a Smokey flavour and give wonderful taste to the kebab.


Spread aubergine sauce all over the bread. Flatten a rich portion of kebab top of the sauce and serve it with fresh herbs such as: mint leaves, chives, radish, spring onions.

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کباب تابه ای با سس بادمجان

در ایران کباب انواع مختلی داره و با روش های گوناگونی تهیه میشن. تنها چیزی که میتونم بگم این هست که کباب ( چه کباب زغالی یا تابه ای) همگیییییییییییییییییییییییییی بیش از اندازه لذیذ و پرطرفدار هستن. پس اگر شما هم جزو اون افرادی هستید که کباب خوار هستید – و تابه ای بودنش هم براتون فرقی نداره – پس این کباب رو امتحان کنید. خیلی خوشمزه هست و سریع آماده میشه.

مواد لازم برای کباب

دویست گرم گوشت چرخ کرده گوساله یا گوسفندی

دو عدد پیاز متوسط نگینی خرد شده

چهار عدد گوجه‌فرنگی خرد شده

یک عدد فلفل دلمه خرد شده

یک ق چ زردچوبه

نمک و فلفل به میزان لازم

یک عدد نان باگت

روغن یا کره

مواد لازم برای سس بادمجان

یک عدد بادمجان کوچک

دو حبه سیر رنده شده

پنج ق غ ماست

یک ق غ روغن زیتون

یک ق غ لیمو ترش

نمک به میزان لازم

طرز تهیه

کمی روغن را در تابه گرم کنید. پیاز های نگینی خرد شده رابرای 5 دقیقه تفت دهید. فلفل دلمه و تمام ادویه ها را اضافه کنید و 3-2 دقیقه هم این مواد را تفت دهید. گوشت چرخ کرده را ضافه کنید – به آرامی مواد را هم بزنید . وقتی گوشت سرخ شد و رنگ قهوه ای گرفت- گوجه های درشت خرد شده را اضافه کنید و فقط برای 3-2 دقیقه بپزید . کباب را مزه کنید اگر نیاز به نمک و فلفل بیشتری دارد اضافه کرده و کباب آماده شده را کنار بگذارید.

بادمجان را پوست گرفته و در فر یا روی گاز کباب کنید تا زمانیکه بادمجان قهوه ای رنگ شود. سپس آن را خرد کنید. در یک کاسه با آب لیمو و سیر رنده شده – بادمجان های خردشده – روغن زیتون و نمک را هم اضافه کنید. با یک مخلوط کن تمام مواد را له کرده و به صورت پوره در آورید. این سس مزه ی دودی داشته و طعم خیلی خوبی به کباب می دهد.

نان را از وسط باز کرده و یک لایه سس روی تمام نان قرار داده و بعد مقدارمناسبی از کباب را هم روی سس پخش کرده و با سبزی خوردن میل کنید.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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