Meat Dishes
Meat Dishes
Kebab Cuisine
Köfte, Sarma and Dolma in Turkish Cuisine
Fish and Seafood
Vegetable Dishes
Legume and Grain Dishes
Sweet And Savory Cookies And Pastry
Salads, Mezes and Side Dishes

Fırında Kağıt Kebabı
Oven-baked kebab in paper


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.


Etli Güveç
Meat Stew in Terra Cotta Pot



½ kg lamb, cut small
10 small (walnut size) onions
1 T butter
2 medium tomatoes
3 “sivri” peppers, or 1 green bell pepper
1 c water
Chopped parsley
Salt to taste

Arrange the meat on the bottom of a medium size clay güveç, or casserole, interspersed with the 10 onions. Cut the tomatoes into round slices and arrange on top, along with halved peppers (if using bell peppers cut into strips). Add salt and 1 cup water. Cover and cook at medium heat till meat is tender.

Çardak Kebab


½ kg lamb, cut into small pieces
2 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.

Kaburga Dolması
Stuffed Ribs


1 set of lamb ribs (one side),
with a pocket opened between the meat and the bone
1 onion, grated
Salt, black pepper

2 T vegetable oil
1 onion
1/3 c almonds
2 c coarse bulgur
2 c water
1 c finely chopped purple plums
1 T pepper paste
Salt, black pepper, mint

Rub inner and outer surface of ribs with salt, pepper and grated onion. Put oil in a pan, and sauté onion and almonds. Add washed bulgur and water, bring to a boil, add plums, salt, black pepper and mint. Cook, covered, until the bulgur has absorbed the water. Fill the pocked in the ribs with the pilaf, and close the open end with toothpicks. Wrap in foil, put in pressure cooker and add water to cover, then cook for ½ hour. Remove from pressure cooker, remove foil, place in a baking dish. Rub with pepper paste, and brown in a hot oven.

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