Meat Dishes / Kebabs
Kuzu Kapama
Ingredients
1lb. Lamb meat, cut into medium dice (You may also use beef)
1 tbsp. Butter
2 Yellow onions, finely minced
1 tbsp. Tomato paste1 ½ cup Beef stock, boiled (optional)
4 Eggplants, large
1 tbsp. Flour
2 tbsp. Butter
2 cups Milk
¼ cups Kaşar cheese, grated (can be replaced with Provolone)
2 tsp. Salt
Ingredients
1 lbs. Beef, cut into medium dice
4 cloves Garlic, peeled, chopped½ cup Water
15-20 Pearl onions, peeled
2 tsp. Salt
½ tsp. Black pepper
1 tsp. Cumin
2 tbsp. Grape vinegar
12 pieces of Lamb chops
1 Yellow onion, large, grated
½ tsp. Salt
1 tsp. Dried oregano
¼ cup Beef stock (optional)
Lettuce Covered Lamb
Ingredients
1 Leg of lamb, bones removed, cut into 8 pieces
½ cup of Water
½ bunch Scallions, sliced
½ bunch Parsley leaves
10-15 Lettuce or Swiss chard leaves
2 tbsp. Salt
1 Leg of lamb, bones removed, cut into 8 pieces
½ cup of Water
½ bunch Scallions, sliced
½ bunch Parsley leaves
10-15 Lettuce or Swiss chard leaves
2 tbsp. Salt
Instructions
Place the lamb pieces together with water in a large pot. Add scallions, parsley leaves and salt. Cover the lamb pieces with lettuce or Swiss chard leaves, cover the lid and cook over low flame until the lamb is cooked, about 45 minutes to an hour.
Not: If you would like to add slurry to this dish, whisk 2 egg yolks, juice of 1 lemon, 1 tbsp. flour and ½ cup of the cooking liquid. Then add this back into the pot, cook for another 5 minutes then serve immediately.
Place the lamb pieces together with water in a large pot. Add scallions, parsley leaves and salt. Cover the lamb pieces with lettuce or Swiss chard leaves, cover the lid and cook over low flame until the lamb is cooked, about 45 minutes to an hour.
Not: If you would like to add slurry to this dish, whisk 2 egg yolks, juice of 1 lemon, 1 tbsp. flour and ½ cup of the cooking liquid. Then add this back into the pot, cook for another 5 minutes then serve immediately.
Hünkar Beğendi
Beef Stew with Pureed Eggplant
Beef Stew with Pureed Eggplant
Ingredients1lb. Lamb meat, cut into medium dice (You may also use beef)
1 tbsp. Butter
2 Yellow onions, finely minced
1 tbsp. Tomato paste1 ½ cup Beef stock, boiled (optional)
4 Eggplants, large
1 tbsp. Flour
2 tbsp. Butter
2 cups Milk
¼ cups Kaşar cheese, grated (can be replaced with Provolone)
2 tsp. Salt
Instructions
In order to prepare the beef stew, melt 1 tbsp of butter in a pan and start sautéing the lamb chucks until seared on all sides. Remove the lamb, add the onions and sauté until softened then add the tomato paste and continue sautéing for another 5-6 minutes. Add back the lamb and cover the lid, cook over low flame until the meat is completely cooked, about 15-20 minutes. (If it is needed you may add little water during the cooking process). To prepare the eggplant puree; stab the eggplant from various spots with a knife, cook over the grill or in the oven until completely softened. Remove the skin and the stem of the eggplant. Cut the eggplant into tiny pieces, then mash with the help of a fork. In a pan melt the butter, add the flour and sauté until the flour becomes light brown add the eggplants and continue stirring the mixture. Meanwhile heat the milk. Add the milk into the eggplant very slowly. Season with salt and remove from heat. At this point add the grated cheese and stir until the cheese is completely melted. Place a mound of the eggplant puree on a plate, make a well in the middle, put a ladleful of lamb stew and serve.
In order to prepare the beef stew, melt 1 tbsp of butter in a pan and start sautéing the lamb chucks until seared on all sides. Remove the lamb, add the onions and sauté until softened then add the tomato paste and continue sautéing for another 5-6 minutes. Add back the lamb and cover the lid, cook over low flame until the meat is completely cooked, about 15-20 minutes. (If it is needed you may add little water during the cooking process). To prepare the eggplant puree; stab the eggplant from various spots with a knife, cook over the grill or in the oven until completely softened. Remove the skin and the stem of the eggplant. Cut the eggplant into tiny pieces, then mash with the help of a fork. In a pan melt the butter, add the flour and sauté until the flour becomes light brown add the eggplants and continue stirring the mixture. Meanwhile heat the milk. Add the milk into the eggplant very slowly. Season with salt and remove from heat. At this point add the grated cheese and stir until the cheese is completely melted. Place a mound of the eggplant puree on a plate, make a well in the middle, put a ladleful of lamb stew and serve.
Papaz Yahnisi
Beef Stew with Pearl Onions
Beef Stew with Pearl Onions
Ingredients1 lbs. Beef, cut into medium dice
4 cloves Garlic, peeled, chopped½ cup Water
15-20 Pearl onions, peeled
2 tsp. Salt
½ tsp. Black pepper
1 tsp. Cumin
2 tbsp. Grape vinegar
Instructions
Combine the beef with garlic and water in a pot. Start cooking over medium heat. When the meat is halfway cooked, approximately after 25-30 minutes, add the pearl onions, salt, black pepper, cumin, vinegar and pearl onions. Cook over low heat until the meat is completely cooked and the onions have softened.
Combine the beef with garlic and water in a pot. Start cooking over medium heat. When the meat is halfway cooked, approximately after 25-30 minutes, add the pearl onions, salt, black pepper, cumin, vinegar and pearl onions. Cook over low heat until the meat is completely cooked and the onions have softened.
Izgara Kuzu Pirzolası
Grilled Lamb Chops
Grilled Lamb Chops
Ingredients
12 pieces of Lamb chops
1 Yellow onion, large, grated
½ tsp. Salt
1 tsp. Dried oregano
¼ cup Beef stock (optional)
Instructions
Rub the lamb chops with grated onion, and let them marinate for 1 hour. Heat the grill, season the chops with salt and oregano, and cook on the grill on both sides to desired doneness. (If using, brush the chops with beef stock while cooking to prevent them from drying).
Rub the lamb chops with grated onion, and let them marinate for 1 hour. Heat the grill, season the chops with salt and oregano, and cook on the grill on both sides to desired doneness. (If using, brush the chops with beef stock while cooking to prevent them from drying).
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