Şanlıurfa’nın yöresel yaz lezzetlerinden kazan kebabı 🍃 Semra Yetim

Hello everyone 🙋🏻‍♀️ Today, we're making Kazan kebab, a staple summer dish in Şanlıurfa. This dish used to be made in cauldrons for condolences and weddings, and its name comes from the cauldrons used in it. While it's a pot-based dish, it's not soggy, but rather rich in vegetables and meat. Please try it and leave your comments. 🥰🤗 Kazan kebab Serves 8 Ingredients: 8 medium eggplants 4 tomatoes 2 red peppers 2 green peppers For the filling: 400g finely chopped, medium-fat cubed meat 1 large, finely chopped onion 4 medium, finely chopped green or red peppers 4 large, peeled, finely chopped tomatoes 1 teaspoon tomato paste Salt, black pepper, red pepper flakes For the topping: 1/2 cup olive oil or vegetable oil Instructions: First, we make long, thin slits across the eggplants to make the filling. As detailed in the video, we also make two slits in the tomatoes to prepare the filling. We knead all the filling ingredients thoroughly. We add the filling to the sliced ​​eggplants and the tomatoes as shown in the video. We arrange the eggplants in a large pot with bones in the bottom, compressing them. Add the tomatoes and quartered peppers, and drizzle with olive oil for a glossy finish. Cover with a slab of stone or a plate, add a little salt, and a glass of water. It's more flavorful if cooked over low heat. I cooked it over high heat for an hour and a half to capture the video. If you cook it over low heat, a glass of water is enough, but since I cooked it over high heat, I added an additional half a glass of hot water. Our dish is ready after about an hour and a half. The more thoroughly it is cooked, the more delicious it is. Bon appetit to those who try it. I hope you like our local dish. If you try it, please leave a comment. Don't forget to subscribe to my channel and like my videos. Goodbye! 🥰 #şanlıurfa #kazankebabı #localfoods #şanlıurfaylocalfoods #kebab