Vegetarian Adana Kebap
3 Views
3 months ago
3 Views
3 months ago
3 Views
3 months ago
@elisakocht
This recipe is automatically translated for you.
There's actually a vegetarian version of Adana Kebap – and strictly speaking, this Turkish dish is even vegan! Adana Kebap are originally meat skewers that come from the southern Turkish city of Adana, hence their name. I've tried to imitate them as best as I can in a vegetarian version and was absolutely thrilled with the taste and consistency! Kidney beans and black beans form the basis for the meatless version. In addition to the great texture, the right spices are crucial to give the vegetarian kebab its typical spicy kick. Usually the skewers are prepared on the charcoal grill, but a pan will do as well!
Information
Ingredients
- Kidney Beans
200 grams
- Black Beans
200 grams
- Onion
1
- Garlic Clove
1
- Rolled Oats
3 tablespoons
- Tomato Paste
1 teaspoon
- Paprika Paste
1 teaspoon
- Kebab Gewürzmischung
1 teaspoon
- Cumin Powder
1 teaspoon
- Paprika Powder
1 teaspoon
- Salt
1 teaspoon
- Breadcrumbs
50 grams
- Wheat Flour
1 tablespoon
- Starch
1 tablespoon
- Parsley
5 stems
Instructions
Make the base
Put kidney beans and black beans (alternatively: double the amount of kidney beans if black beans are not available), onion, garlic clove, oat flakes, tomato paste and pepper paste in the mixer. Puree everything into a coarse mass, so that small pieces remain.
Season and refine
Add the spices (such as cumin, paprika powder and the typical Adana kebab spice mixture), breadcrumbs, flour, cornstarch and all the remaining ingredients to the mixture. Finely chop the parsley and mix it in thoroughly.
Shape skewers
Mix the ingredients well again. With your hands, shape the mixture into about 5–7 skewers, depending on the desired size, by pressing it around a skewer.
Roast
Heat oil in a pan. Add the shaped kebab skewers and fry them for about 15 minutes, turning regularly, until they are nicely browned all around.
Enjoy your vegetarian Adana Kebap!