Turkish Kebabs

STEWED VEAL - Haslama Sigir Eti

TurkishFood — Thu, 07 Sep 2006 22:20:14 GMT

STEWED VEAL - Haslama Sigir Eti

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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.

RAGOUT - Papaz Yahnisi

TurkishFood — Thu, 07 Sep 2006 22:16:32 GMT

RAGOUT - Papaz Yahnisi

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.

KEBAB WITH EGGPLANT - Patlicanli Kebab

TurkishFood — Thu, 07 Sep 2006 22:13:56 GMT

KEBAB WITH EGGPLANT - Patlicanli Kebab

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.

KEBAB WITH YOGHURT - Yogurtlu Kebab

TurkishFood — Thu, 07 Sep 2006 22:03:08 GMT

KEBAB WITH YOGHURT - Yogurtlu Kebab

KEBAB WITH YOGHURT - Yogurtlu Kebab
4 Servings
3 tablespoons of butter
3 tomatoes
4 hot green peppers
4 slices of bread
500 g meat, cut into cubes or ground (kofte)
500g yoghurt
pepper
red pepper
salt

Leave meat cubes in a marinade of onion juice, olive oil, salt and pepper. Cook peeled tomatoes, cut into small pieces and 1 tablespoon of butter. Keep warm. Toast bread, cut into small slices and distribute on the plates. Prefer using 'pide' instead of bread, if you can find.

Skewer meat and grill on coal fire. Melt 2 tablespoons of butter and pour over bread. Add hot tomato sauce and yoghurt.Remove meat from skewer and place on the dish. Serve with hot green pepper and parsley.

You may prepare this meal with half meat cubes and half ground meat on skewers, too. If you wish, add melted hot butter on top.

SHISH KEBAB - Sis Kebab

TurkishFood — Thu, 07 Sep 2006 21:18:15 GMT

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.