Sebzeli Kebab
Beef Stew with Vegetables
Ingredients
1 lb. Beef, cut into medium dice
2 Celeriac, peeled, cut into medium dice
1 Potato, peeled,cut into medium dice
3 Carrots, peeled, cut into medium dice
3 Anaheim peppers, seeds removed, sliced
½ cup Peas (fresh or canned)
10-15 Button mushrooms, cut in half
4 Tomatoes, peeled, grated
2 tbsp. Butter
2 tsp. Salt
1 tsp. Black pepper
1 tsp. Dried oregano
Instructions
Heat the oven to 356F. Sauté the beef with potatoes, carrots, celeriac and Anaheim peppers in butter until softened, about 15-20 minutes. Then add the peas and mushrooms then place the whole stew in an ovenproof dish. Add grated tomatoes, salt, pepper and oregano and bake in the preheated oven for about 20 minutes.
Salçalı Biftek
Steak with Tomato Sauce
Ingredients
4 slices of Beefsteak
1 Onion, finely minced
2-3 Long green peppers, sliced
2 Tomatoes, peeled, diced
2-3 tbsp. Tomato paste, mixed with a little bit of water
2-3 tbsp. Olive oil
2-3 cloves of Garlic, sliced
1 bunch Parsley leaves, roughly chopped
2 tsp. Salt
1 tsp. Black pepper
Instructions
Heat the olive oil in a skillet; cook the beefsteaks on both sides for about 2 minutes. Then transfer to a pot. In the same pan, sauté the onions, garlic and peppers until softened. Then add the tomatoes, salt and black pepper together with watered down tomato paste. Pour this sauce over the steaks and cover the lid. Cook for about 35-40 minutes until the beefsteak is softened. Then remove from the heat, add the parsley and serve.
Çoban Kavurma
Shepherd’s Stew
Ingredients
1 lb. Lamb, cut into medium dice
2 Tomatoes, peeled, diced
3 Long green peppers, sliced
20 Pearl onions, peeled
2 tbsp. Butter
2 tsp. Salt
1 tsp. Black pepper
1 tsp. Oregano
Instructions
Sauté the lamb in butter. When seared on all sides add the pearl onions and cook over low heat. Then add the tomatoes, green peppers and continue sautéing. Finally add the salt and black pepper. Cook until the lamb is softened. Serve with oregano sprinkled on top.
Ali Nazik (Kıymalı)
Sautéed Ground Lamb and Eggplant Puree with Yoghurt
Ingredients
6 Eggplants, large size
3-4 Long green peppers
1 cup Yoghurt
3 cloves Garlic, minced
1 lb. Ground Lamb
(Ground lamb and beef mixture can be used)
1 tbsp. Butter
2 tsp. Salt
1 tsp. Black pepper
1 tsp. Red pepper flakes
Pinch of parsley, finely chopped (for decoration)
Instructions
Roast the eggplants and peppers on the grill. Peel the skin and cut into small pieces with the help of a knife. Sauté the ground lamb in 1 tbsp. of butter. Add the salt, black pepper and red pepper flakes. Sauté until thoroughly cooked. Mix the mashed eggplant and peppers with yoghurt and garlic. Spread the eggplant puree over the serving platter, top with sautéed ground lamb and serve with parsley sprinkled on top.
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