🇹🇷 Turkey · Food
İslim Kebabı (Toothpick Kebab)
By eatmundo · July 5, 2026
İslim Kebabı, also known as Kürdan Kebabı (Toothpick Kebab), is a delightful Turkish dish featuring succulent meatballs wrapped in tender slices of fried eggplant. These bundles are then arranged and baked in a rich tomato sauce with vibrant peppers and tomatoes, creating a visually appealing and deeply flavorful main course. It's a true celebration of Turkish home cooking, perfect for a special meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing 3 medium eggplants: wash, peel in stripes, and slice them lengthwise into 0.5 cm (1/4 inch) thick pieces. Sprinkle both sides generously with 1 teaspoon of salt and let them sit for 20 minutes to release bitter juices, then rinse well under cold water and pat thoroughly dry with paper towels.
- 2
Heat 250 ml (1 cup) of olive oil in a large skillet or pan over medium-high heat. Fry the dried eggplant slices in batches for 2-3 minutes per side until golden brown and tender. Transfer them to a plate lined with paper towels to absorb excess oil and set aside.
- 3
For the meatballs, combine 500 grams (1 lb) of ground beef, 1 finely grated onion, 2 minced garlic cloves, 1 egg, 2 tablespoons of breadcrumbs, 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cumin, and 1/2 teaspoon of paprika in a large bowl. Mix thoroughly until well combined.
- 4
Roll the meatball mixture into approximately 16-20 small, even-sized oval shapes. Heat 2 tablespoons of olive oil in a separate pan over medium heat and pan-fry the meatballs for 3-4 minutes until nicely browned on all sides. They don't need to be fully cooked through at this stage.
- 5
Assemble your kebabs: take one fried eggplant slice, place a browned meatball at one end, and roll the eggplant around the meatball. Secure each bundle with a wooden toothpick. Repeat this process for all meatballs and eggplant slices, then arrange them neatly in a 9x13 inch (23x33 cm) baking dish.
- 6
Prepare the sauce by sautéing 1 minced garlic clove and 1/2 small diced bell pepper in 1 tablespoon of olive oil in a small saucepan over medium heat for 2 minutes until softened. Stir in 1 tablespoon of tomato paste and cook for 1 minute until fragrant. Add 200 ml (3/4 cup) of hot water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, bringing the sauce to a gentle simmer.
- 7
Pour the warm tomato sauce evenly over the arranged eggplant and meatball bundles in the baking dish. Garnish the dish with slices of 1 small tomato and 1/2 small bell pepper, placing them between the kebabs for added color and flavor.
- 8
Preheat your oven to 190°C (375°F). Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the sauce is bubbly and the eggplant is very tender. Your kitchen should smell wonderful!
- 9
Serve the İslim Kebabı hot, directly from the baking dish, accompanied by fluffy Turkish rice pilaf or crusty bread to soak up the delicious sauce. Carefully remove toothpicks before serving to children or guests.
Frequently Asked Questions
How should I prepare the eggplant to ensure it's not bitter and has a good texture for İslim Kebabı?+
Slice eggplants lengthwise, salt them generously, and let them sit for 30 minutes to draw out bitter liquids. Pat dry, then shallow fry or bake until lightly browned and pliable before assembling.
What's the best way to ensure the ground beef meatballs for İslim Kebabı are tender yet hold their shape?+
Use lean ground beef combined with egg and breadcrumbs for binding. Mix gently just until combined to prevent tough meatballs, as overworking the meat can make them dense.
What's the ideal oven temperature and cooking time for İslim Kebabı to ensure all components are thoroughly cooked and flavorful?+
Bake İslim Kebabı in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the meatballs are cooked through and the sauce is bubbling and slightly reduced.
How can I prevent my İslim Kebabı from drying out during baking?+
Ensure there's enough tomato paste and water mixture covering the base of the dish, and consider covering the tray loosely with foil for the first 15-20 minutes of baking to retain moisture.
Mundo Match
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