Turshu Kabab

Turshu Kabab is one of the most delicious dishes of Talysh cuisine.

Ingredients

• Lamb 400 g
• Lean beef 500 g
• Lamb tail fat 80 g
• Parsley 6-8 bunches
• Onion 1-2 pcs
• Small eggplants 4-6 pcs
• Verjuice (abgora) 50 ml (or juice of 2 lemons)
• Butter 100 g
• Salt
• Black pepper

Method

1. 1.Peel the eggplants, salt them, and set aside to release their bitter juices.
2. 2.Boil the lamb, adding salt near the end of cooking.
3. 3.Pass the beef, tail fat, onion, and 1/4 of the parsley through a meat grinder. Add salt and black pepper, then mix well.
4. 4.Shape the minced meat mixture into meatballs.
5. 5.Melt 30 g of butter in a pan, fry the eggplants, and set them aside.
6. 6.In another pan, fry the boiled lamb over medium heat in 70 g of butter.
7. 7.Add the remaining parsley and sauté briefly.
8. 8.Pour in the remaining verjuice and the lamb broth.
9. 9.Once the broth boils, add the meatballs, cover with a lid, and cook over medium heat for 30 minutes.
10. 10.Add the fried eggplants 10 minutes before the dish is fully cooked.

Notes

• It is recommended to use bone-in lamb (such as ribs) for a more flavorful broth.
• If the minced meat is too watery due to the onion juice, you can add a little semolina, flour, or cornstarch.
• Let the minced meat rest in the refrigerator for 15 minutes before shaping the meatballs so it holds together better.
• Dip your hands in verjuice (or lemon juice) while shaping the meatballs to prevent the meat from sticking.
• You can serve this dish with pilaf.