Turkish Kebabs

Kebab with yogurt

admin — Mon, 03 Sep 2007 20:49:00 GMT

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.

Sultan's Kebab

admin — Mon, 03 Sep 2007 20:48:00 GMT

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.

Mutton shanks kebab with vegetables

admin — Mon, 03 Sep 2007 20:48:00 GMT

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.

Urfa kebab

admin — Mon, 03 Sep 2007 20:47:00 GMT

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.

Shish Kebab

admin — Mon, 03 Sep 2007 20:47:00 GMT

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.

Doner Kebab

admin — Mon, 03 Sep 2007 20:46:00 GMT

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.

Kapama Kebab - Lamb with onions and lettuce

admin — Mon, 03 Sep 2007 20:45:00 GMT

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.

STEAMED KEBAB - Bugu Kebabi

TurkishFood — Thu, 07 Sep 2006 22:04:00 GMT

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.

SHISH KEBAB - Sis Kebab

TurkishFood — Thu, 07 Sep 2006 21:16:00 GMT

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.

SULTANS DELIGHT - Hunkar Begendi

TurkishFood — Thu, 07 Sep 2006 21:14:00 GMT

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.

LAMB KEBAB IN PAPER - Kagit Kebab -2

TurkishFood — Thu, 07 Sep 2006 21:13:00 GMT

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.

LAMB KEBAB IN PAPER - Kagit Kebab - 1

TurkishFood — Thu, 07 Sep 2006 21:11:00 GMT

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.

FOREST KEBAB - Orman Kebabi

TurkishFood — Thu, 07 Sep 2006 21:10:00 GMT

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.

KEBAB ON A CANAPE OF EGGPLANT - Saksi Kebabi

TurkishFood — Thu, 07 Sep 2006 21:09:00 GMT

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.

TAS KEBAB

TurkishFood — Thu, 07 Sep 2006 21:06:00 GMT

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.