Ingredients:
½ kg small-cubed lamb (preferably leg or shoulder meat)
200 gr peas
1 tomato, finely chopped
2 “sivri” peppers, finely chopped
1 onion, cut into rings
8 pieces of parchment or 4 small oven bags
Chopped parsley and/or dill
2 T olive oil
Salt, black pepper, thyme
Mix all the ingredients and allow to rest for ½ hour. Distribute the mixture among 4 oven bags or four doubled piece of parchment paper, add 1 T water. Close bags (if using parchment, bring two ends together and fold over, rolling and folding, until you have come to the meat, then fold the ends into the center to make a square packet) and invert onto a baking dish. Bake in a medium oven until meat is tender.
Çardak Kebab
Ingredients:
½ kg lamb, cut into small pieces2 onions
4 cloves garlic
2 tomatoes
3 “sivri” peppers
(substitute 1 large green bell pepper or two anaheims)
2/3 c milk
5 T flour
1 egg
1 T butter
100gr kashar cheese
1 t pepper paste
Salt, black pepper, thyme
Saute onion and garlic in a little oil till onion is transparent, add meat, then tomatoes and peppers.Add salt and butter. When all water has been absorbed, add black pepper and thyme to taste. In a bowl, mix flour, egg and milk and whisk into a smooth batter, add salt to taste. Pour enough into 15 cm nonstick pan to make a crepe, brown both sides. Continue with the rest of the batter. Take a crepe, and line a bowl with it, and put in 2-3 T of the meat mixture. Fold over the edges of the crepe, and invert into an oiled baking pan. Repeat with all the crepes, and top each bundle with a slice of kashar cheese. Mix pepper paste in ½ c water and pour over crepes, then bake at 180 C until the cheese has melted and begins to brown. Serve hot.
İslim Kebabı-Steamed Kebab
Ingredients:
½ kg lamb shoulder meat, cut into small pieces
4 cloves garlic
2 onions, peeled and quartered
4 tomatoes (2 grated, two sliced into rounds)
4 “sivri” peppers (2 chopped, 2 cut into strips)
2 eggplants (thin type)
4 T vegetable oil
Salt, pepper to taste
Simmer meat, grated tomatoes tomatoes, two of the peppers, crushed garlic, onions, salt, pepper in water just to cover and a little oil. As these are cooking, peel eggplant, then cut lengthwise into five strips each. Salt and leave for 15 minutes, then wash, pat dry and fry in hot oil. When done, remove and drain. Take two strips of eggplant and arrange one over the other in a cross shape. In the center, put two spoons of the cooked meat, and fold in ends of the eggplant over the top to close. Top with one slice of tomato and a strip of pepper, and put a toothpick through the middle to hold it closed. Continue with the rest of the eggplant and meat, and arrange in a baking dish. Drizzle the cooking liquid from the meat and bake at 180 C until the tomatoes and peppers begin to brown. Serve hot.
Orman Kebabi-Forest Kebab
Ingredients:
½ kg small cut mutton or lamb1 T oil
1 onion
2 carrots, cubed
2 potatoes, finely cubed
200 gr peas
1.5 c water
Salt, black pepper,
Thyme for garnish.
Saute meat, onion, and carrots in 1T oil. Add the water, cover and simme 1 hour until meat is tender. Add finely cubed potatoes and peas, add salt and pepper, and cook ½ hour more till the potatoes are soft. Sprinkle with thyme when serving.
Buğu Kebabı-Steamed Kebab
Ingredients:
1 kg lamb, thigh meat½ k pearl onions
2-3 T butter
2-3 tomatoes, grated
Salt, pepper and thyme
Cut the meat into small pieces. Put all the ingredients into a pressure cooker with just enough water to cover, and cook at medium until meat is done, about 25 minutes.
Tencere Kebabı-Pot Roast
Ingredients:
1 kg leg of lamb, cut into small pieces2-3 onions, chopped
2 tomatoes, peeled and cut small
3-4 potatoes, cubed
2-3 T butter
1 T tomato paste
1-2 T chopped parsley
Salt, pepper
Put meat, onion and butter into a pan, and sauté stirring until the meat’s juices have evaporated. Add the tomato paste and stir a few times more. Add the tomatoes, and add enough water just to cover meat and allow to simmer. Meanwhile fry the potatoes lightly, and about 15 minutes before the meat is fully tender, add the potatoes. Remove from heat, add the parsley and serve.
Urfa Kebab
Ingredients :
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
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 papper, black pepper and salt. Knead for an 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 fter the meat broth has been absorbed. Top with chopped parsley and serve hot.
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
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 papper, black pepper and salt. Knead for an 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 fter the meat broth has been absorbed. Top with chopped parsley and serve hot.
