KEBAB WITH CREAM SAUCE recipes

KEBAB WITH CREAM SAUCE recipes

KEBAB WITH CREAM SAUCE Ingredients 1000 gr. mutton 2 large onions 2 tablespoon margarine 2 medium tomatoes and 2 tablespoons of unsalted tomato paste salt Cream 1 tablespoon margarine 2 1/2 tablespoons flour 250 gr. milk (1 glass) 1/2 tablespoon salt 1/2 tablespoon salt

Preparation : Grate the onions and the tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add the grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add the alt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked. Cream Sauce : Put the margarine in a deep pan and melt it. Add the flour and saute very gently for 2 minutes while stirring with a ahisk or spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put the sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.

DONER KEBAP RECİPES

DONER KEBAP RECİPES

DONER KEBAP Ingredients 1 1/2 kg.'s leg of lamb 50 gr. black pepper 2 kg's lamb fat, ground 1 egg, 50 gr. salt 1 litre onion juice 1 cup of olive oil

Preparation : 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-olil, 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 specially for the purpose.

SHISH KEBAP RECİPES

SHISH KEBAP RECİPES

SHISH KEBAP Ingredients 1 kg. lamb meat (from thigh or shoulder) cut into small pieces 4 tomatoes 2 green peppers
Preparation : 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 succesively. Cook on a barbecue, 3 to 4 minutes each side.

URFA KEBAB RECİPES

URFA KEBAB RECİPES

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

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 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.

SULTAN'S DELIGHT RECİPES

SULTAN'S DELIGHT RECİPES

SULTAN'S DELIGHT Ingredients 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 saute over moderate heat. Add the meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. 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 saute 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 sheese similar to Cheddar or Kashkavale available in Jewish stores.