SHISH KEBABS OF BONELESS LAMB FILLET IN TURKISH COFFEE AND MILK MARINADE, SAUTE OF GRILLED EGGPLANT AND TURKISH COFFEE RICE
- Boneless lamb fillets: 300 gr.
- Milk: 10 cl.
- Turkish coffee: 10 gr.
- Dry onions: 30 gr.
- Yellow and red bell peppers: 30 gr.
- Egg plants: 150 gr.
- White rice: 200 gr.
- Fresh mint:1/4 bunch
- Fresh apricots: 10 gr.
- Cream: 20 cl.
- Salt: 3 gr.
- Ground black pepper: 2 gr.
- Olive oil: 5 cl.
- Butter: 3 gr.
Remove fatty parts from the lamb and slice the lamb in rounds. Combine the lamb slices, milk, Turkish coffee, olive oil, salt and pepper and marinate 15-20 minutes. Spear onto sticks alternately the onions, peppers and lamb slices and cook on a grill.
Heat the eggplants turning often over a high flame until skins can be removed. Sauté the skinned eggplants in butter. Drain the water from the previously soaked rice and combine in a pan with butter, stirring constantly. Stir in Turkish coffee, black pepper and salt. Add water and cook.
Cut apricots in cubes. Sauté in butter and add the cream and cook 2-3 minutes. Add the Turkish coffee. Pour this mixture over the grilled kebabs. Place on a plate with garnishes and serve.