September 2006 - Posts

• STEAMED KEBAB - Bugu Kebabi

  STEAMED KEBAB - Bugu Kebabi 5 Servings 1 bay leaf 1 glass of water 1 kilo lamb meat 100 grams butter 150 grams flour 2 tomatoes 500 grams very small onions or shallots salt, pepper, thyme   Cut the meat into small pieces. Put it into the saucepan with the onions, butter, tomato, bay leaf, salt, pepper, thyme and a half glass of water. Make a soft dough with the flour and water. Roll the dough and stick it around the rim of the saucepan. Put the cover firmly over the dough. Cook for about 1 and 1/2 hours on a medium heat. Posted Sep 07 2006, 09:04 PM by TurkishFood with no comments Filed under: Kebabs

• SHISH KEBAB - Sis Kebab

  SHISH KEBAB - Sis Kebab 5 Servings 1 kilo of lamb meat (from the thigh or shoulder) cut into small pieces. 2 green peppers 4 tomatoes   Peel and seed the tomatoes and cut them into large pieces. Cut the green peppers in half, remove the seeds and cut into smaller pieces, Skewer a piece of meat, tomato, green pepper successively. Boil on a barbecue, 3 to 4 minutes per side. Posted Sep 07 2006, 08:16 PM by TurkishFood with no comments Filed under: Kebabs

• SULTANS DELIGHT - Hunkar Begendi

  SULTANS DELIGHT - Hunkar Begendi 5 Servings 1 kilo lamb meat cut into small pieces 1/2 litre milk 100 grams butter 100 grams cheese (kashar or gruyere) 100 grams flour 2 kilos eggplant 2 large tomatoes 2 medium onions salt, pepper, bay leaf   The dish will be composed of meat surrounded by eggplant puree. To Prepare the Meat: For 1 hour and 30 minutes cook the meat with the following ingredients: the finely chopped onions, peeled, seeded and chopped tomatoes, salt, pepper and a bay leaf. Do not add water. To Prepare the Eggplant: Cook the eggplant by holding them by the stem and turning them over an open flame (gas or wood). When the eggplant is soft, remove it from the flame. When it has cooled off, remove the skin with a knife while holding the stem with your hand. Mash with a fork. Melt 50 grams of butter in a saucepan. Add the flour and make a paste. Add the milk slowly, and let come to a boil. Add the eggplant puree to this sauce and stir for 6 to 7 minutes on a low heat. Finally add the grated cheese and stir. Put the meat in the center of a serving platter and surround with the eggplant puree. Posted Sep 07 2006, 08:14 PM by TurkishFood with no comments Filed under: Kebabs

• LAMB KEBAB IN PAPER - Kagit Kebab -2

  LAMB KEBAB IN PAPER - Kagit Kebab 6 Servings 1 kilo lamb or mutton meat cut into pieces 1 soup spoon butter 1 finely chopped onion 1 soup spoon flour 1 spice bag (see Tas Kebab recipe) 5 glasses water salt For the Vegetables: 1 and 1/2 glasses of meat broth or water 1 glass of canned green peas 1 glass of oil 1 medium celery root 1 soup spoon of butter 1 soup spoon of thyme 2 medium carrots 2 tomatoes 3 potatoes 6 pieces of heavy oiled paper 30 x 35 cm. (Yagli Kagit) salt    To Prepare the Vegetables: Peel and dice the celery root, carrots and potatoes. Peel and seed the tomatoes and cut them into small pieces. Melt a soup spoon of butter in a saucepan. Brown the onions in it for 2 to 3 minutes, then the celery for 2 to 3 minutes, Then add the salt, 1 and 1/2 glasses of meat broth and cook for 20 to 25 minutes. In another pan fry the potatoes in a glass of oil. To Prepare the Kebab: Partially cook the meat in butter for 8 to 10 minutes. Add the onion and brown for two minutes. Add the flour and stir. Then add the water, the salt and a bag of spices (see Tas Kebab). When the water boils, remove the scum. Cook for 1 hour 20 minutes on a low heat. Then remove the spice bag and the meat from the saucepan. Place the papers in front of you. In the center of each piece put some meat, over it add the potatoes, carrots, peas, celery and a few pieces of tomato. Sprinkle with thyme. Finally sprinkle with some of the sauce in which the meat was cooked. Make 6 packets as explained in the proceeding recipe. Place the packets on a baking dish, and bake for 15 minutes in a hot oven. Serve the packets on a plate. Posted Sep 07 2006, 08:13 PM by TurkishFood with no comments Filed under: Kebabs, Turkish Kebabs

• LAMB KEBAB IN PAPER - Kagit Kebab - 1

  LAMB KEBAB IN PAPER - Kagit Kebab Sevings 1 soup spoon of thyme 1 kilo of lamb cut into small pieces 1 glass of peas (canned or fresh) 1 coffee spoon of salt 1/2 coffee spoon of pepper 300 grams small onions or shallots 2 soup spoons butter 6 pieces of heavy oiled paper 30x35 cm. (yagli kagit)     With a soup spoon of butter, coat one face of each of the pieces of paper. Peel the onion or shallots. Melt the butter in a frying pan, add the meat, the salt, pepper and thyme. Stir. Place the meat in the center of the 6 pieces of paper. Make sure that there is an equal amount on each piece. Put the onions over the meat. Fold a long side over the meat, then the other side over the first fold. Fold each point toward the center. Then fold the triangle points underneath. Place the kebab side by side on a baking dish and cook in a warm oven for 1 and 1/4 hours to 1 and 1/2 hours. Just before serving, open the packets carefully and put in the green peas. Serve at once. Posted Sep 07 2006, 08:11 PM by TurkishFood with no comments Filed under: Kebabs

• FOREST KEBAB - Orman Kebabi

  FOREST KEBAB - Orman Kebabi 4 Servings 2 big potatoes 2 carrots 2 onions 2 tablespoons of margarine 500 g meat, cut into cubes Salt, thyme   Place the meat, cut into small pieces, the onions divided into 8 pieces and the margarine and brown them until the meat absorbs its juices. Add salt and water. Simmer on small flame for about an hour. Skin potatoes and carrots, cut into pieces. Add carrots and later on potatoes, cook on medium flame. While serving sprinkle thyme on it. You can add peas, too, if you like. If you don't like thyme, you can add tomatoes or tomato paste instead. Posted Sep 07 2006, 08:10 PM by TurkishFood with no comments Filed under: Kebabs, Turkish Kebabs

• KEBAB ON A CANAPE OF EGGPLANT - Saksi Kebabi

  KEBAB ON A CANAPE OF EGGPLANT - Saksi Kebabi 6 Servings 1 glass olive oil 1 kilo of lamb cut into small pieces 1 large chopped onion 2 glasses water 2 potatoes salt 2 small tomatoes 2 soup spoons butter 3 eggplant   To Prepare the Eggplant: Cut the eggplants in half, lengthwise. Sprinkle with salt and let stand for one hour. Wash and dry them and then cook them in olive oil and place in a hollow baking dish. To Prepare the Meat: Brown the meat in a tablespoon of butter. Add a glass of water, salt and the chopped onion and cook. Before the meat is completely cooked add the potatoes which have been cut into slices. Fill the centers of the eggplants with the meat, tomato and onion mixture. Pour the rest of the sauce around the eggplant. Add a soup spoon of butter and water if necessary. Bake 15 minutes in a hot oven. Posted Sep 07 2006, 08:09 PM by TurkishFood with no comments Filed under: Kebabs, Turkish Kebabs

• TAS KEBAB

  TAS KEBAB  5 Servings 1 finely chopped onion 1 kilo of lamb, cut into small pieces 1 soup spoon butter 1 soup spoon flour 1 soup spoon salt 1 soup spoon tomato sauce 2 tomatoes - peeled, seeded, and cut into small pieces 5 glasses of water Keep these in a small bag of thin fabric: 1 bunch parsley 1 soup spoon of thyme 1/2 soup spoon of pepper corns 2 bay leaves 2 cloves of garlic   Heat the butter in a saucepan and partially cook the meat in it for 8 to 10 minutes. Then add and partially cook the onions for 2 min. Add the tomato sauce and stir. Add the flour and stir again. Add the bag of spices, salt and water. Cook 15 minutes on a low heat. Add the tomato over the meat. Cook 20 minutes or longer. Remove the spice bag and serve. Posted Sep 07 2006, 08:06 PM by TurkishFood with 1 comment(s) Filed under: Kebabs, Turkish Kebabs

• STICK KEBAB - Cop Kebabi

  STICK KEBAB - Cop Kebabi 5 Servings 1 finely chopped onion 1 kilo of lamb in small pieces 1 soup spoon of butter 1 soup spoon tomato sauce 1/2 soup spoon flour 3 peeled, seeded, and chopped tomatoes 5 glasses of water a bag of spices (see Tas Kebab) For the Eggplant: 12 long stemmed eggplants 2 or 3 green peppers (according to size) 2 soup spoons of butter   To Prepare the Eggplants: Leave as long a stem as possible on the eggplants. This will serve to skewer the meat, tomatoes and green peppers. Cut around the base of the stem with a knife and remove the skin from the stem. Peel the eggplants leaving 2 cm. of peel at each end. Sprinkle with salt and let stand on a plate for one hour. Then wash, dry and brown in the butter. Remove the stem and skin from the green peppers and cut them into pieces. To Prepare the Meat: Partially cook the meat in butter. Add the onions and partially cook them for 2 minutes. Add the tomato sauce and the tomatoes and stir for 2 minutes. Add the flour and stir. Finally add the small spice bag, salt and water. Boil, removing the scum. Cook 40 minutes on a low heat. Remove the meat from the saucepan with a skimmer. With the eggplant stem, skewer a piece of meat, a piece of tomato and a piece of green pepper. Repeat two more times. Place the garnished eggplant in a baking dish. Pour the cooking sauce from the meat over the eggplant. Cover the dish with thick, greased paper (yagli kagit) or with a sheet of paper. Bake in a warm oven for 35 minutes. Remove the bag of spices and serve. Posted Sep 07 2006, 08:06 PM by TurkishFood with no comments Filed under: Kebabs, Turkish Kebabs

• Talas Kebabi - CHIPPED KEBAB

  CHIPPED KEBAB - Talas Kebabi 5 Servings 1 bunch parsley 1 soup spoon butter 10 yufka 2 glasses water 2 tomatoes (or 1/2 coffee cup of tomato sauce) 5 onions 500 grams of lamb 9 soup spoons butter salt, pepper, thyme    Melt a soupspoon of butter in a saucepan. Add the chopped onions and the meat cut into pieces 3 x 1/2 cm. Cover and cook 20 minutes, stirring from time to time. Add the peeled, chopped tomato (or the tomato sauce) 2 glasses of hot water and a half soup spoon of salt. Cover and cook on a low heat for 2 hours. When cooked, add 2 coffee spoons of pepper, a soup spoon of thyme, and a bunch of chopped parsley. Mix. Remove from heat and let cool before using. Melt 8 soup spoons of butter in a small frying pan. Spread a little on the surface of one yufka. Place a second yufka over this one and butter the center only. Do the same with the remaining yufka, placing one over the other so that you end up with 5 double yufkas. Fold four areas of the circumference toward the center, making a rough square. Place a portion of the meat in the center of the square, and close it by folding the. corners into the center of the square, one over the other.     Butter the top of each kebab and place on a buttered oven dish. Place in a warm oven for 15 to 20 minutes until the yufka becomes golden brown. Posted Sep 07 2006, 09:20 PM by TurkishFood with no comments Filed under: Kebabs, Turkish Kebabs

• Haslama Sigir Eti - STEWED VEAL

  STEWED VEAL - Haslama Sigir Eti 4 Servings 1 celery 2 carrots 3 potatoes 500 g veal, cut into chunks 8 pearl onions salt   Cook in 8-10 glasses of water carrots and skinned celery, pearl onions or 2 big onions divided into 8 parts each, with the meat and salt. Remove froth when water is boiling. Cover and cook for about two hours on medium heat. After 2 hours add skinned potatoes, cut into pieces and cook together until tender. Posted Sep 07 2006, 09:18 PM by TurkishFood with no comments Filed under: Turkish Kebabs, Haslama Sigir Eti

• Avci Kebabi - HUNTERS KEBAB

  HUNTERS KEBAB - Avci Kebabi 5 Servings 1 coffee cup canned green peas 1 kilo lamb meat 2 glasses water 2 tomatoes (or 1/2 coffee cup tomato sauce) 3 carrots 3 onions 4 soup spoons butter 5 potatoes salt   Melt the butter in a saucepan. Add the chopped onions, meat cut into small pieces, the tomatoes cut into quarters (or the tomato sauce) and cook on a medium heat for 25 to 30 minutes until the juice evaporates. Add 2 glasses of salted water to the saucepan. Cover. - Cook for an hour longer on a low heat. Peel and quarter the potatoes. Peel and cut the carrots into long pieces. Add the carrots and potatoes to the meat. Cover and cook for 3/4 to 1 hour. Five minutes before serving, heat the green peas in the saucepan and serve. Posted Sep 07 2006, 09:17 PM by TurkishFood with no comments Filed under: Turkish Kebabs, Avci Kebab

• Beykoz Kebabi - BEYKOZ KEBAB

  BEYKOZ KEBAB - Beykoz Kebabi 3 Servings 1 lamb brain 1 soup spoon butter 2 and 1/2 glasses water 2 medium and 1 large tomato 2 onions 3 large eggplants 6 soup spoons oil 750 grams of lamb cut into 6 pieces salt   Cut the eggplants into 4 slices, lengthwise. Salt and let stand 1/2 hour. Wash and squeeze them. Lightly brown them in a frying pan containing 6 soup spoons of oil. Put aside. In the remaining oil, partially cook the meat. Add the 2 onions and the peeled chopped tomatoes. Cook for 3 minutes then pour it all into a saucepan. Add a soupspoon of butter, 1/2 soup spoon of salt, 1 and 1/2 glasses of water. Cook on a low heat for 1 and 3/4 to 2 hours. Remove the meat from the saucepan and put onto a plate. Roll each piece of meat in 2 eggplant slices, one at a right angle to the other. Fix the ends with toothpicks, if necessary. Place the wrapped pieces of meat in a large, deep frying pan. Clean the brain under running water. Remove the membrane and the small veins. Boil for 15 minutes in water. Cut into 6 pieces and place one on each piece of meat. Decorate the top with a tomato slice. Pour the sauce in which the meat was cooked into the frying pan. Cover and cook on a low heat for 1/2 hour. Posted Sep 07 2006, 09:16 PM by TurkishFood with no comments Filed under: Turkish Kebabs, Beykoz Kebab

• Papaz Yahnisi - RAGOUT

  RAGOUT - Papaz Yahnisi 4 Servings 1 tablespoon of vinegar 2 garlics 20 pearl onions 3 tablespoon margarine 500 g veal, without fat Salt, paper, red pepper, allspice, cinnamon   This is a dish specially for cold winter evenings. Brown chunks of meat in margarine until they absorb juice. Add garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, allspice, cinnamon, salt and four glasses of water. Cook on medium heat. In about three hours you can serve your ragout.   Posted Sep 07 2006, 09:14 PM by TurkishFood with no comments Filed under: Turkish Kebabs, Papaz Yahnisi

• Patlicanli Kebab - KEBAB WITH EGGPLANT

  KEBAB WITH EGGPLANT - Patlicanli Kebab 5 Servings 1 kilo lamb meat 2 glasses of water 2 onions 2 soup spoons butter 2 tomatoes (or 1/2 coffee cup tomato sauce) 4 small eggplants salt, pepper   Peel and cut the eggplants lengthwise into 4 pieces, then each quarter in 3 cm. long pieces. Soak the eggplant pieces in well salted water for 1/2 hour. Then squeeze them and fry them in a frying pan where the butter and some oil have been heated. Remove them from the frying pan and put aside. Then, in the same frying pan, partially cook the meat for 3 or 4 minutes, then put it all in a saucepan where the kebab will be cooked. In the frying pan, brown the onion that has been halved and cut into fine slices. Add the peeled, diced tomatoes (or the tomato sauce diluted in a half glass of water). Stir for one minute. Add a coffee spoon of pepper, a soup spoon of salt, 2 glasses of hot water, the tomatoes and onions to the meat in the saucepan. Cook for about 1 and 1/2 hours until the meat becomes soft. Add the previously cooked eggplant to the saucepan and cook 30 to 40 minutes more. Posted Sep 07 2006, 09:07 PM by TurkishFood with no comments Filed under: Turkish Kebabs, Patlicanli Kebab