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

İslim Kebabı
Steamed Kebab


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.

Fırında Patlıcanlı Köfte
Baked Croquettes with Eggplant


Eggplant and croquettes:
3 eggplants (long narrow type)
½ c vegetable oil for cooking
400 gr ground meat
2 slices stale bread, crusts removed
1 onion, coarsely grated
Salt, pepper, cumin

For top:

6-7 cloves garlic
2 tomatoes, sliced
2 “sivri” peppers, cut into strips
1t tomato or pepper paste
½ c water
1 T butter

Wet bread and squeeze out excess water, then knead together with meat, onion, salt, pepper and cumin, and make round flat croquettes. Peel strips off eggplants lengthwise, leaving them striped, then cut into thick slices. Salt, allow to stand for 15 minutes. Wash, pat dry and fry in hot oil, turning once. Arrange on the bottom of a baking dish, and place the croquettes on top. Arrange the sliced tomatoes, peppers and garlic any way you like over the croquettes. Mix 1t tomato or pepper paste with ½ c warm water and pour evenly over top. Dot the top with butter, and bake at 200C until the croquettes are brown.

Kadınbudu Köfte I
“Lady’s Thighs” croquettes


2 onions, minced
750 gr ground meat
1/3 c rice
2 T oil
2 t salt
1 c oil for cooking
4 eggs
1/5 c water
Salt, black pepper

Lightly sauté onions in 2 T of oil until transparent. Add 1.5 c water, rice and 2t salt, and simmer until the rice is very tender.  Leave to cool. Saute half the ground meat in an unoiled pot, stirring until all its water has evaporated. Remove from heat and add the rest of the ground meat, mix well and process in a food processor. Add 2 eggs, black pepper and the rice mixture, and knead together. The mixture will be fairly soft. Form in the palms into flat oval croquettes.  Beat the remaining 2 eggs in deep plate. Heat oil in a pan. Dip the croquettes into the egg, then fry immediately in the hot oil.

Mantarli Et Sote
Meat Sauté with Mushrooms


1 onion, finely chopped
500 gr small-cubed meat
2 tomatoes, grated
1 T pepper paste
2 “sivri” peppers
300 gr mushrooms, halved
1 c water
Butter or margarine
Salt, black pepper, thyme, mint, red flake pepper

Sauté onions till transparent, add meat and cook until the water it gives off is gone. Add grated tomato and pepper paste. Add mushrooms to the meat, add water, butter, water, salt and spices, and simmer, covered, on medium heat until the water is nearly gone.

Orman Kebabi
Forest Kebab


½ kg small cut mutton or lamb
1 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.

Lamb Trotter Soup


12 Lamb’s trotters
8 c water
2 lemons
2 cloves garlic
Salt to taste

The trotters should be well cleaned, singed, and the bit of hair in the fork removed. Place in a pressure cooker, cover with water, and add garlic and salt and cook for 2 hours. When done, remove bones and serve with the broth and a piece of lemon.

Sebzeli İncik
Lamb Shanks with Vegetables


4 200 gr pieces of shank meat
3 “sivri” peppers
4 cloves garlic
3 T oil
2 carrots, cubed
2 celeriac roots, peeled and cubed
2 zucchinis, cubed
½ kg pearl onions, peeled
½ kg tomatoes, peeled and cubed.
Salt, black pepper to taste

Place meat, oil, peppers and garlic in a pot with just enough water to cover, bring to a boil, reduce to simmer and cover. While the meat is cooking, prepare the carrots, celeriac, zucchini, pearl onions and tomatoes. When the meat is almost done, add vegetables excluding the tomatoes, and allow to simmer until they are nearly done. Add tomatoes, salt and pepper, and continue simmering, until the vegetables are done and the meat is tender.

Sebzeli Kuzu Haşlama
Lamb Simmered with Vegetables


1 kg thickly sliced lamb leg meat
1 onion
6 potatoes
3 carrots
3 “sivri” peppers
5-6 clove garlic
Salt, pepper, oregano
Optional: lemon juice, celeriac

Put lamb in a pressure cooker. Add onion and peppers whole. If potatoes are small, add whole; if large, cut into thirds. Cut carrots lengthwise into four and add. Add 4-5 cups of hot water, salt and pepper to taste, and a pinch or two of thyme.

Close pressure cooker and put on to boil. When steam begins, cook for 25-30 minutes. When done, crush garlic and mix with broth. Serve lamb with the vegetables and broth.

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