MUTTON SHANKS KEBAB WITH VEGETABLES RECİPES

MUTTON SHANKS KEBAB WITH VEGETABLES RECİPES

MUTTON SHANKS KEBAB WITH VEGETABLES Ingredients 800 gr. mutton shnks 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 ina 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. Saute 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, occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary.

KEBAB WITH YOGHURT RECİPES

KEBAB WITH YOGHURT RECİPES

KEBAB WITH YOGHURT Ingredients 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

Preparation : 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 kebaps 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.

KASHKEK RECİPES

KASHKEK RECİPES

KASHKEK Ingredients 1000 gr. soft, white wheat 1000 gr. mutton neck 2 large onions 1/2 tablespoon cinnamon 3 tablespoons margarine 1/4 tablespoon salt 1 tablespoon sunflower oil Kashkek is a traditional Turkish dish, still being served in many regions in Anatolia, especially at wedding feasts. Recently, in luxurous restaurants that serve Turkish specialities we find kashkek on the menues as well.

Preparation : Soak wheat in cold water and allow to stand for 8 hours. Put the wheat, the mutton neck cut into 4-5 pieces, and enough water to cover, into a saucepan, and boil till the wheat and meat become tender. Strain the necks and bone them. After straining the wheat, add the meat and salt and blend well with a wooden spoon. Dice the onions and saute in sunflower oil till golden. Drain the onions and add to the meat and wheat, adn blend with a wooden spoon till the mixture becomes pasty. Top with melted butter and cinnamon before serving.

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.

STUFFED CHARD RECİPES

STUFFED CHARD RECİPES

STUFFED CHARD Ingredients 250 gr. ground meat 1 onion 3 tablespoons rice large chard leaves salt black pepper

Preparation : Cut of the stalks of the chard leaves and put the leaves in fast boiling water, boil until tender. Drain the chard and leave aside. Knead the ground meat, rice, grated onion, salt and black pepper together. Spread the chard leaves over a board, put a small amount of filling on each one and fold from both right and left, roll like a cigarette. Put 1 or 2 layers of chard leaves on the bottom of a pan, place the stuffed leaves on top, put enough water to cover with a plate, close the lid of the pan and cook on moderate heat. After cooking, put in a serving dish and serve while still hot. If desired, serve with plain yoghurt.