Friday, November 12, 2010

Semolina Sponge Cake

Ingredients [ View Metric ]
2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

*Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill

Friday, May 14, 2010

Creamy pudding recipe

• 5 cups milk
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon unsalted butter

1- Place all the ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 15 minutes over medium speed. Then pour the mixture into a 2 liter pryrex dish.

2- Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistacchios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.

Monday, April 5, 2010

turkish muffin recipes

turkish muffin

Raspberry and ricotta muffins

2 1/2 cups plain flour
2 tsp baking powder
165g (¾ cup) firmly packed brown sugar
185ml (¾ cup) buttermilk
2 eggs
3 tbsp melted butter
1 tsp vanilla extract
1 cup fresh ricotta
1 1/2 cups raspberries (frozen are fine)
Demerara sugar, to sprinkle

Preheat oven to 180C, line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Sift the flour and baking powder together into a large bowl. Add the sugar and stir to combine. Use a fork to whisk the buttermilk, eggs, butter and vanilla until just combined

Friday, March 26, 2010

turkish recipes aubergine

Ingredients: (for 8 People)
300 gr lambs mince
8 Aubergines
1 Onion
1 Tomatoes
2 Long Green Pepper
2 Cloves Garlic
1 Tumblers Water
½ Tumblers Olive Oil
2 Dessert spoons tomato salcha
1 Bunch Parsley
Sugar, Salt, Pepper

Split the aubergines lengthways and cook in some oil on a high heat. Brown the grated onion with the mince in some of the oil and add a little water together with the tomato paste and grated garlic. Place the split aubgergines in a large pan with some oil and water then fill with the cooked mincemeat mixture. Place a round of tomato on top of each with some green pepper rings and cook covered for 20 min. Serve hot garnished with crushed parsley.

greek kebab vs turkish

greek kebab vs turkish

Greek souvlaki with roasted veg

1lb each of lamb and chicken
2 tuna steaks for vegetarians
Punnet of cherry tomatoes
2 red and 2 green peppers
2 red or white onions
Marinade for kebabs
Greek extra virgin olive oil
1 tsp red wine vinegar
1 tsp oregano
Juice of 2 lemons
Salt & pepper
Roasted veg
2 punnets of cherry tomatoes
3 sweet red peppers
3 courgettes
3 red onions
Greek extra virgin olive oil.
Stuffed courgettes
3 courgettes
2 portions of goats' cheese
12 cherry tomatoes
Fresh basil
Greek extra virgin olive oil
2 packets of lemon and coriander cous cous

1. Marinade the meat for 2-4 hours in the marinade and keep in the fridge.
2. Combine ingredients for marinade, leaving a bowl without lemon juice for the tuna steaks.
3. Quarter the onions and peppers and half the cherry tomatoes.
4. Thread the skewers with alternate vegetables and meat or fish.
5. Make up another bowl of the marinade to baste the kebabs whilst cooking.
6. Scoop out the courgettes centre and throw away.
7. Chop the toms in half and cube the goats' cheese. Layer these in the courgettes alternately, add basil leaves and drizzle with olive oil.
8. Chop all the veg and put in a roasting tin. Put in plenty of olive oil and cook in a moderate oven for about 40 mins. Keep turning during cooking.
9. Make up the cous cous according to packet instructions.

Tuesday, March 23, 2010

authentic turkish recipes

Turkish Shish Kebab

*Makes 3 servings
500 gr lamb, cut in medium sized cubes

50 ml milk
3 tbsp extra virgin olive oil
1 small onion, grated

3 tomatoes, cut in half
3 cubanelle peppers, cut in half, seeds discarded
1 onion, peeled, cut in 8s

Pour all the marinade ingredients all over the lamb cubes and toss. Place into a glass bowl. Cover it with plastic wrap and allow it to marinate overnight in the fridge. The following day let it sit at room temperature for 1 hour before cooking.

Arrange lamb cubes on the skewers. Make 2 skewers for 1 serving. Preheat your barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and onion. Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes.

classic turkish recipes

Ali Nazik Recipes

2 medium eggplants
1-2 green pepper (optional)
150 gr ground beef
1+1 tbsp canola oil
½ cup garlic yogurt
½ tsp black pepper
1-2 tbsp fresh parsley, chopped (optional)
1 tsp salt to taste

Make holes in the eggplants with a fork to make them roast better. Roast them and peppers in the oven or over the grill till they get soft. Let them cool. Remove the skins of both eggplants and peppers. Chop them finely; add half of the salt (1/2 tsp) and sauté with one tbsp of canola oil for about 3-4 minutes. Transfer to a serving plate. If desired, mix the eggplants with half of the garlic yogurt.
Cook ground beef with one tbsp of canola oil and stir in black pepper and the remaining salt. Place cooked ground meat over the eggplants and the garlic yogurt on top. You can garnish with parsley. Also if desired place 2 tbsp of butter in a small frying pan and melt over low-medium heat. Once it starts spitting turn the heat off and stir in ½ tsp paprika. Pour all over the dish.

Sunday, March 21, 2010

turkish recipes

Turkish Bulgur Pilaff with Vermicelli
1/2 cup bulgur, large grain, washed and drained
1 cup hot water
2 tbsp olive oil
1 medium size onion, (small size)
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
Salt Pepper
1 tbsp butter
1/4 cup vermicelli noodles

Firstly ,saute the onion with olive oil then add all the ingredients, except butter and vermicelli noodles, then stir, cook until the colour of vermicelli noodles turns to light brown over under medium heat. Check bulgur Pilaf, when you start seeing holes towards the end, add in the lightly browned vermicelli noodles and stir afterthat when all the liquid has evaporated. Bone Appettide !

Saturday, March 20, 2010

Banana nut muffin turkish recipe

3-4 ripe bananas, mashed
½-1 cup sugar
2 eggs
½ cup butter, melted
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ cup chopped pecan/walnut
½ tsp salt
1 tsp vanilla

Beat eggs and sugar with a mixer. Then, add melted butter, bananas and the rest of the ingredients but the nuts. Once they are all mixed well, stir in the nuts.
Grease 12 muffin cups or line with paper muffin liners. Pour the mixture into cups, filling 2/3. Bake, at preheated 350 F (180 C) oven for 15-20 minutes or till they turn light brown. Let them cool.

Thursday, March 18, 2010

yayla soup recipe - plateau soup

2 tbsp flour
1 egg
½ cup rice, washed and drained
1 ½ cup yogurt
5 cups cold water + 1 chicken bouillon
1 cup hot water
3+2 tbsp butter
1 tbsp dried mint
1 tsp salt to taste

Cook the rice in 1 cup hot water and set aside.
Melt 3 tbsp of butter in a pot and stir in flour. Cook stirring continuously over medium heat till the mixture gets yellow. Meanwhile whisk egg and yogurt in a bowl.
Add the cold water and bouillon into the pot and stir continuously to dissolve the flour mixture. Then, stir in the yogurt egg mixture and continue stirring over medium heat. Once it starts boiling, reduce heat add salt and cooked rice. Simmer for 3-5 minutes with the lid half closed.
In a small frying pan melt 2 tbsp of butter and once it starts spitting stir in dried mint and turn the heat off.
Ladle the Plateau Soup into the serving bowls and drizzle some butter-mint mixture over. Serve warm.

Tuesday, March 16, 2010

Turkish iskender kebab recipe

4 pita bread rounds 1 tablespoon olive oil 4 skinless, boneless chicken breast halves - chopped 2 medium onion, chopped 1 clove garlic, minced 1 (10.75 ounce) can tomato puree ground cumin to taste salt to taste ground black pepper to taste 1/2 cup butter, melted 1 cup Greek yogurt 1/4 cup chopped fresh parsley

Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

Sunday, March 14, 2010

Turkish ayran buttermilk recipe

Turkish ayran: 6 servings

Yogurt 3 cups
Milk 2 cups
Water 3 cups
Salt 1 1/2 teaspoon

Place yogurt in a bowl. Beat with a fork or hand mixer until well blended. Add milk gradually, mixing well. Stir in iced cold water. Add salt; mix well. Serve cold.

Yogurt recipe

A great big glass measuring bowl that will hold 8 cups of milk
A candy/deep frying thermometer
2 quart size canning jars
8 cups of milk (I use 2%)
4 tablespoons plain yogurt with live cultures

Put milk in large glass measuring bowl. Microwave on high up to 25 minutes, check the temperature and stir every 5 minutes or so until the temperature of the milk reaches 185. Then remove from microwave and place hot bowl of milk in a sink about a 1/4 filled with cold water. Bring milk temp down to 110 (takes about 20 minutes of so - keep checking with thermometer. Meanwhile spoon about 4T plain yogurt into a small measuring cup. When milk is at 110 spoon some the milk into the measuring cup of yogurt and mix well to thin the yogurt out and make it more mixable. Add the the thinned out milk/yogurt mixture back into the bowl and stir until it is fully incorporated into the warm milk. Pour inoculated milk into canning jars. Put a heating pad, set on low heat, into an insulated chest (cooler) and put the filled jars on top of heating pad. Incubate 6 to 8 hours. Refrigerate. Mmmm. Homemade yogurt. Easy. Less mess than heating milk on stove.

Thursday, March 11, 2010

Okra Stew with Olive Oil - Turkish Recipes

*1 lb okra, fresh or frozen
*1 cup tomato, diced/crushed
*1 onion, sliced in strips
*2 tbsp olive oil
*½ cup hot water
*1 tsp salt to taste
*1 tsp lemon juice
*½ tsp sugar
*Black pepper

In a pot, sauté onions with olive oil over medium heat. Stir in tomato and sauté for 2 minutes. Then, add okra and cook for about 3-4 minutes or until okra changes color. Stir in hot water and bring to a boil. Add salt, sugar and lemon juice.
Close the lid and cook over low heat until the okra gets soft (about 15-20 minutes). Do not over cook, otherwise okra will come apart.
Sprinkle black pepper on top and serve Okra Stew with Olive Oil warm or cool.

Monday, March 8, 2010

carrot salad

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

1/8 teaspoon salt

Freshly ground pepper, to taste

1 cup shredded carrots

1 1/2 tablespoon chopped fresh dill

1 tablespoon chopped scallion

Sunday, March 7, 2010

Coffee cake recipes

Delicious Turkish coffe cake recipes . Turkish desserts, pies and cakes tasty sweet cuisines. Coffe cake

1 c. yogurt
1 c. honey
1 tsp. nutmeg
1/2 c. vegetable oil
2 1/4 tsp. cinnamon
1/8 c. extra fine, ground coffee, sift some
2 1/4 c. whole wheat flour
1 1/8 tsp. mineral water, salt

Use 2 bowls, one for dry and wet ingredients
Stir each bowl of ingredients, then pour all together into a buttered 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes. After 35 minutes remove and top with topping and return to bake another 10

Thursday, March 4, 2010

karniyarik recipes

Turkish Karni yarik recipes. Its preparation and recipes. Karni yarik is really delicious meat meal and it has high calorie..

1 pot, 1 skillet
4 beautiful aubergines
average size
300 g of chopped steak
4 beautiful tomatoes
pepper, salt, parsley
1 cup olive oil
100 g of butter
4 green peppers

Cut tail eggplant. Leaving the peel strips of skin 2 cm wide. Prepare the pan, heat the oil. Brown eggplant split on one side. Withdraw them. The store on a serving platter.

Pan rid of the remaining oil. Put butter. Add meat, onions grate after salt and pepper, bring back all for 3 minutes, then grate on the 3 whole tomatoes, cook 3 minutes more. Add parsley.

Place the stuffing in the slot eggplant, very carefully. Set tidy each 1 tomato and 1 green pepper. Cook the units for 15 minutes without cover by adding 2 glasses of water. Serve hot Karni yarik.

spinach cake recipes

3 eggs
1 1/2 cup sugar
1 tsp vanilla extract
~500 gr spinach, roots cut off*, washed, drained
1/2 cup extra virgin olive oil
2 tbsp lemon juice
2 1/2 cups flour, sifted
1 tsp baking powder

For on top:
1 cup whipped cream

3L Pyrex

Puree the spinach in a food processor, put aside. Whisk the egg and sugar in the mixer or by hand. Add the olive oil, lemon juice and pureed spinach in it and mix. Then add flour and baking powder. Mix for a few minutes. Pour into the oiled Pyrex.

Preheat the oven to 375 F. Check with a toothpick to see if it's done, bake until it comes out clean. It takes about 30 minutes.

Let it cool down, then take it out of the Pyrex. Cut off the sides about 1 inch wide, and mix these using a blender to get them in powder form, put aside. Place the cake on a service plate. Spread whipped cream on the top, then sift the powdered cake on top of the cream. Slice it up and serve.

red cabbana salad recipes

1/2 head of red cabbage

50 ml extra virgin olive oil
1/2 lemon juice
1 tbsp, and 1 tsp salt

Remove and throw away the white centre of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter.

Wash, drain and place in a service plate. Pour the sauce on top and mix well. This salad will taste even better if you let it rest for another half hour.

cigarette borek recipes

3 sheets Phyllo Pastry

1/2 cup feta cheese, crumbled
1/3 cup parsley, chopped
Pinch of cayenne pepper (optional)
Pinch of oregano (optional)
1/2 cup sunflower oil

Mix the filling ingredients in a bowl. Grab a small dish and place some water in it - you'll use this to stick the edges of the borek.

Place the three sheets on top of each other on the counter and place them vertically. Cut them in half from top to bottom (picture). Then cut from one of the top corners to a bottom corner diagonally (picture). Now you should have 12 smaller pieces of phyllo pastry. Put one teaspoonful of filling on the long side of each sheet (picture). First fold the ends from the outside to the inside (picture), then roll it up. Soak the open end in the water and close it up.

After you've rolled up all the sheets, heat up the sunflower oil on the stove in a skillet. Fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.

Serve Cigarette Borek while they are still warm as an appetizer or with tea as a snack.

*Phyllo Pastry may dry up, so roll them up quickly or cover them with a clean towel while you're not using them.

eggplant salad recipes

Roasted Eggplant Salad (for 6 people)


*4 eggplants
*5-6 big red peppers
*2 tomatoes, finely chopped
*4 cloves of garlic, crushed
*6-7 tbsp of vinegar
*3-4 tbsp olive oil
*1/2 bunch parsley, finely chopped

First roast the eggplants and peppers on a grill or in oven at 230 Celsius. Then add the tomatoes and roast for 4-5 minutes.
Let them cool, peel and deseed them, then chopped them all finely.
In a bowl mix crushed garlic with the eggplants, peppers, tomatoes, and parsley.
In another small bowl, mix vinegar, olive oil, and salt. Pour this over the vegetables. Mix well and taste.

If you think you can handle a little more garlic and vinegar, do not hesitate to add more.
Tunçilik goes well with red meat or poultry, especially if they're grilled. And do not forget to soak up the juice with fresh bread.

Carrot Salad with Yogurt

4 cups of grated carrot
1 cup plain yogurt, preferably whole milk yogurt
1-2 cloves of garlic, minced
2 tbsp olive oil
3-4 tbsp finely chopped fresh dill
1 tbsp mayonnaise (optional)

-Heat oil in a skillet and add grated carrots. Stir until carrots are wilted.
-Put carrots in a bowl with yogurt, garlic, dill, and salt. Mix well.

Serve with crusty bread with any kind of meat.

broccoli salad

1 bunch of broccoli, washed, cut into bite sizes
1 clove of garlic, smashed or grated
2 tbsp extra virgin olive oil
1 tbsp lemon juice
½ tsp salt
1 tbsp mayonnaise (optional)
½ tsp sumac (optional)

In a small bowl mix the smashed/grated garlic, lemon juice, olive oil, salt and mayonnaise (optional). Place the broccoli in a salad plate and pour the mixture on it and mix. You can sprinkle some sumac on top (optional).
Try to consume broccoli without cooking. Cooking or boiling destroys the vitamins and minerals in it.

Wednesday, March 3, 2010

carrot cake

Makes a 1 lb. (450 g) loaf cake
1 large egg, lightly beaten
3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot)
2 oz (50 g) chopped walnuts
4 oz (110 g) plain whole-wheat flour
For the topping: 2 oz (50 g) regular (not light) soft cream cheese, 1 oz (25 g) unsalted butter (at room temperature), 1 oz (25 g) icing sugar, sieved, 8 walnut pieces (optional)
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon ground cinnamon
3 fl oz (75 ml) groundnut oil
3 oz (75 g) soft brown sugar

re-heat the oven to gas mark 300°F (150°C).

Grate the carrot straight into a mixing bowl. Then sift in the dry ingredients to give them a good airing and tip any grains left behind in the sieve into the bowl too. Add all the rest of the cake ingredients and stir well until everything is well and truly mixed then scrape the mixture into your prepared tin.

Bake the cake in the center of the oven for 1 hour, or until well risen. When cooked, it will come about two-thirds of the way up the tin and just begin to shrink away from the sides of the tin. After that remove it from the oven and leave the tin on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper.

When it has cooled for 45 minutes or so, you can spread the topping on. To make the topping, combine the ingredients in a small bowl and beat until smooth. Spread it thickly on the top of the cake and decorate it, perhaps with additional walnut pieces. Store in an airtight tin or container.

You will need a 1 lb (450 g) loaf tin 6 x 33/4 x 23/4 inches (15 x 9.5 x 7 cm). Brush it with some melted butter, then line the base with greaseproof paper, and brush that as well.

rose jam

* 225 gr. rose leaves (without stalks)
* 6 1/4 glasses granulated sugar
* 3 3/4 glasses water
* 4 lemon salt cubes or 4 tablespoons lemon juice

Put the water and rose leaves into a pan, cover and boil until the rose leaves go almost a white color. Then add the sugar and boil with the lid off until the syrup thickens. Dissolve the lemon salt cubes in 1/8 glass water (or add the lemon juice to the water), pour this into the pan after the syrup has thickened, bring to the boil once, remove from heat, and with a perforated spoon remove the foam on the syrup. Pour the jam into a bowl, and after it has completely cooled down, put into a jaar and close the lid tightly. Eat as desired.

cacik turkish meze

Yoghurt With Cucumbers - CACIK

Ingredients: (4 servings)
*500 gr. yoghurt
*2 medium size cucumbers
*2-3 springs of dill
*1 teaspoon dried mint
*1 clove of crushed garlic (optional)
*1 teaspoon salt
*2 tablespoons olive oil (optional)

Peel the cucumbers and cut them into very small and thin pieces. Sprinkle with salt and leave aside. Put the yoghurt in a bowl. Beat it well with a fork or a whisk, slowly adding up to one cup of water. Add the salted cucumbers and crushed garlic. Sprinkle with chopped dill and dried mint. Slowly pour the olive oil over it. Serve chilled.

gardener kebab recipes

Gardener kebab - turkish recipes (2 servings)

* 150 gr lamb, in cubes
* 1 cup + 1 cup hot water
* 1 small onion, cut in four or 4 pearl onion
* 1-2 garlic clove, sliced
* 2 tbsp butter
* 1 small carrot, peeled, cut in sliced
* 1/2 cup sweet peas, frozen
* 1 small zucchini, removed the seeds, cut in bite size
* 1/2 cubanelle pepper, cut in bite size
* 1/2 red bell pepper, cut in bite size
* 1 large tomato, peeled, cut in diced
* 2 tbsp crushed tomato, in can
* Salt
* Pepper
* 2 tbsp dill, chopped

Cook the lamb cubes with their own juice in a medium size pot. Then add 1 cup hot water and cook on low heat until the lamb pieces are tender. Then add the onion, saute for about 4-5 minutes. Add the garlic and when the smell comes out, add the rest of the ingredients with 1 cup hot water except dill. Cover the lid halfway. Cook for about 20 minutes on a little bit under medium heat.

If it necessary you can add a little bit more hot water, I didn't! Turn the heat off, sprinkle the dill all over the dish. Serve it while still hot.

tas kebab recipes

- 2.2 pounds lamb (chopped into morsel-size)
- 4 tablespoons vegetable oil
- 2 tomatoes
- 1 onion
- 1 tablespoon tomato paste
- 1 teaspoon flour
- 4 glass water

Make oil red-hot, add lamb, when the water evaporates, add finely sliced onion on it. Later Add flour and salt. Roast for two more minutes and later add both finely sliced tomato and peeled. After roasting the tomatoes for a while, add four glass of water. Cook over low heat for sixty minutes. Serve hot (with some vegetables).

islim kebab recipes

islim kebabı:
2 lb eggplant, washed (preferably thin ones)
2-3 banana peppers/1 green bell pepper, cut in bite sizes
3-4 medium tomatoes, sliced round
2/3 cup canola oil for frying
Tooth picks

For the Meatloaf:
1 lb ground beef
1 egg
1 onion, chopped finely
2-3 cloves of garlic, minced/grated
1 tsp salt to taste
½ tsp black pepper

For the sauce:
1 cup crushed/grated tomatoes
1 tbsp oil
A pinch of salt and sugar to taste
1/3 cup hot water

Wash and peel the eggplants in strip shapes or totally. Slice them lengthwise 1/3 inch thick. Then soak them in water or salt and leave them with salt for about 15 minutes.
In a frying pan, fry both sides of eggplant slices lightly. Leave aside. In a bowl, combine all of the meatloaf ingredients and knead with your hands till the mixture gets thick. Then, grab plum size pieces and round them in your palms.
Preheat the oven to 400 F (200 C). Place the meatloaves in a Pyrex Dish and bake for 15-18 minutes till they are cooked. Take out and let them cool.
In a small bowl, place two eggplant slices perpendicular to each other like a cross. Then, place the meatloaf in the middle and wrap it with the eggplant slices. Grab it and place upside down over a tray or Pyrex. First put tomato and then pepper on top and insert a toothpick. Bake for 15-20 minutes in the 400 F (200 C) oven.
Meanwhile, place oil and crushed tomatoes in a small pan and sauté for 3-4 minutes over medium heat. Stir in salt, sugar and water. Cook over low heat till the sauce thickens (about 5 minutes).
Spoon the sauce over a serving plate and place Islim Kebab over. Serve warm.