September 2007 - Posts

• Kebab with yogurt

  Ingredients: 600 cal (6 servings) 900 gr. mutton meat · 3 Pides (Pide is slightly leavened bread, for this dish you may obtain the pides from a Turkish Restaurant) · 5 tablespoons butter or margarine · 2 medium tomatoes (very ripe) Sauce: · 500 gr. unflavored natural yoghurt · 1 large tomato · 6 green peppers · 1/2 tablespoon red pepper Place pides on a grill and heat both sides gently. After cubing the pides, put them on a preheated plate and top of with 2 1/2 tablespoons of melted butter or margarine. Mix well and set aside. Marinate the cubed meat in onion juice and olive oil. Skewer the meat cubes, leaving 1/2 inch between each meat cube, place skewers 2 inches above moderate coal fire and grill all sides until golden brown for 4-5 minutes. While the kebabs are being grilled, peel and dice the medium tomatoes, put in a pan and cook gently for 2 minutes. Spread the cooked tomato sauce on the pides, beat the yoghurt with a fork and add on top of the tomato sauce. Place the kebab again evenly and decoratively on each plate, top with red pepper and melted butter or margarine. Slice the tomato and grill very gently while grilling the green peppers well. Top with the grilled tomato and green pepper slices and serve hot. Posted Sep 04 2007, 12:49 AM by admin with no comments Filed under: Turkish Kebabs, Kebab with yogurt

• Sultan's Kebab

  Ingredients: 500 cal (6 servings) · 1000 gr. mutton · 2 tablespoons margarine · 2 onions · 2 medium tomatoes or 2 tablespoons of unsalted tomato paste · 1/2 tablespoon black pepper · salt · 2 1/2 glasses of water Eggplant puree: · 750 gr. eggplant · 2 1/2 tablespoon flour · 3 tablespoons butter · 1 1/5 glasses of milk · 1/4 glass of grated Kashar cheese PREPARATION: Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice. KEBAB: Put the margarine and grated onions in a saucepan and sauté over moderate heat. Add the meat and sauté with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionally. Season with 1/2-tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary. EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and sauté for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated kashar stir well and remove from heat. When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot. Kashar is a sheep cheese similar to Cheddar or Kashkavale available in Jewish stores. Posted Sep 04 2007, 12:48 AM by admin with no comments Filed under: Turkish Kebabs, Sultan Kebab

• Mutton shanks kebab with vegetables

  Ingredients: 460 cal (6 servings) · 800 gr. mutton shanks on the bone · 1 tablespoon margarine · 1 carrot · 1 onion · 1 garlic clove · 1 tablespoon tomato paste · 1 celery · 1 small can of peas · 4 tablespoons olive oil · 5 tablespoons floor · Thyme · Salt · Black pepper PREPARATION: Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar. Put the margarine and olive oil in a pot and place on heat. Put the flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. Sauté the vegetables slightly, constantly stirring. Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, by occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow cooking for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary. Posted Sep 04 2007, 12:48 AM by admin with no comments Filed under: Turkish Kebabs

• Urfa kebab

  Ingredients: 950 cal (6 servings) · 1500 gr. lean ground lamb · 6 pides of approximately 250 gr. each (Pide is slightly leavened flat bread) · 5 tablespoons of butter · 1 glass of meat broth · 2 onions · 1 tablespoon of olive oil · 2 tomatoes · 2 bunches of parsley · Black pepper · Red pepper salt PREPARATION: Mince the meat twice. After washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley. Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red pepper, black pepper and salt. Knead for a half an hour blending well. Make into sausage shaped meatballs and skewer. Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and coat with melted butter before toasting on a grill. When the pides are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on pides after the meat broth has been absorbed. Top with chopped parsley and serve hot. Posted Sep 04 2007, 12:47 AM by admin with no comments Filed under: Turkish Kebabs, Urfa Kebab

• Shish Kebab

  Ingredients: (5 servings) · 1 kg. Lamb meat (from thigh or shoulder) cut into small pieces · 4 tomatoes · 2 green peppers Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper successively. Cook on a barbecue, 3 to 4 minutes each side. Posted Sep 04 2007, 12:47 AM by admin with no comments Filed under: Turkish Kebabs, Shish Kebab

• Doner Kebab

  Ingredients: · 1 1/2 kg.'s leg of lamb · 50 gr. black pepper · 2 kg's lamb fat, ground · 1 egg, · 1 50 gr. salt · 1 liter onion juice · 1 cup of olive oil Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the "Doner Kebab" broiler, made especially for the purpose. Posted Sep 04 2007, 12:46 AM by admin with no comments Filed under: Turkish Kebabs, Doner Kebab

• Kapama Kebab - Lamb with onions and lettuce

  Ingredients: 520 cal (6 servings) · 1000 gr. fatty lamb meat · 15 fresh onion petioles · 1 onion · 2 bunches dill · 1 glass water · 2 heads lettuce PREPARATION: Cut the meat into 8 pieces. Peel, wash and cut onion petioles into 1-inch slices. Wash the lettuce and cut into 2.5 inch pieces. Peel and slice the onion into rings. Chop the dill. Wash the meat and put into a saucepan. Add the lettuce, fresh onion petioles, onion, dill, some salt and water. Cover and cook for 90 minutes. Place in a serving bowl when cooking time is over. Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, and Gibson onions, half of the tomatoes, green peppers, potatoes, garlic, and okra and the rest of the tomatoes. Add 1/2-tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow cooking for almost 1.5 hours until the meat and beans are tender. Remove from oven, place on a plate and serve hot. Posted Sep 04 2007, 12:45 AM by admin with no comments Filed under: Turkish Kebabs, Kapama Kebab, Lamb Kebab