Lamb and Vegetable Stew with Noodles
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
Kilis style
Last updated:
Last updated:
Eggplant and Lamb Kebab
Patlıcan Kebabı
Alternating eggplant rounds and lamb patties roasted with tomatoes and green peppers. This oven adaptation follows the alternating meat-and-eggplant arrangement documented in Kilis. Use a shallow dish and avoid packing so tightly that the vegetables steam without softening.
- Prep
- 25 min
- Cook
- 50 min
- Rest
- 8 min
- Total
- 1 hr 23 min
- Servings
- 4
Ingredients
Method
Heat oven to 425°F. Cut eggplants into 1 ¼-inch rounds. Knead lamb with salt and spices; form patties matching the eggplant diameter, ⅝–¾ inches thick.
Alternate eggplant rounds and lamb patties upright in a shallow 11–12-inch dish. Place tomato and peppers in gaps. Drizzle oil over vegetables.
Roast for 40–50 minutes, rotating the dish halfway. If tops color too fast, cover loosely and continue until eggplants are fully soft.
Eggplant yields easily to a knife and lamb patties reach 160°F in their centers.
Rest 8 minutes and serve hot with the pan juices. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.
Cooking guidance
Eggplant yields easily to a knife and lamb patties reach 160°F in their centers.
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