- 1½ kilo leg of lamb
- 50 g black pepper
- 2 kilos lamb fat, ground
- 1 egg
- 150 g salt
- 1 liter onion juice
- 1 cup olive oil
Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade 12-24 hours. Soak lamb fat in hot water. Remove pieces of meat from the marinade. Spread over each piece of meat the lamb fat and ground lamb mixed with egg. Thread pieces of meat on a long skewer, starting with larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The chunk of meat is broiled in the Doner Kebab broiler, made specially for the purpose.
- 1 kilo lamb meat (from thigh or shoulder) cut into small pieces
- 4 tomatoes
- 2 green peppers
Cut tomatoes into large chunks removing the inner core. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato and green pepper successively. Cook on a barbeque, 3 to 4 minutes each side. Serves five.
It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish cuisine is always a pleasant suprise for the visitor. In addition to being the refined product of centuries of experience, Turkish cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals. Along with grains, vegetables are comsumed in large quantities in the Turkish diet.
- 8 medium-sized artichokes, 1.5 kg
- Lemon juice 2 tbsp, 30 g
- 2 medium-sized onions, 120 g (Pearl onions can be substituted for onions)
- 2 medium-sized carrots 200 g
- Green peas ½ cup, 75 g
- Fresh dill ¼ bunch, 17 g
- Salt 2 tsp, 12 g
- Sugar 2 tsp, 8 g
- Lemon juice 2 tbsp, 30 g
- Olive oil ½ cup, 105 g
- Water 1 cup, 250 g
- 2 medium-sized potatoes, 200 g
- Flour 1 tbsp, 6 g
- Cold water 2 tbsp, 30 g
- Lemon juice 1½ tbsp, 20 g
- Dill fresh ¼ bunch, 17 g
Cut off 2½ cm ( 1 inch) of tops of artichokes with a sharp knife. Trim stems leaving 1 cm (½ inch) stub. Remove outside lower leaves and thorny leaf tips and wash. Place water in a saucepan. Add lemon juice. Place artichokes in water. Set aside.
Cut onions in quarters. Slice into 0.5 cm (¼ inch) slices. Cut pared (or scraped) carrots into lenghtwise. Slice 1 cm (½ inch) thick diagonally.
Remove artichokes from water. Combine with onions, carrots and peas in a saucepan. Place dill bunch tied up firmly. Spinkle with salt and sugar. Add lemon juice, olive oil and hot water. Cover and simmer for 30-35 minutes. Reduce heat. Pare potatoes and cut into 1 cm (½ inch) cubes: Add to vegetables.
Cook over low heat until potatoes are tender. Dissolve flour in cold water. Stir in lemon juice. Blend in vegetables stirring constantly. Simmer for a few minutes. Remove from heat; cool. Remove artichokes from pan. Place on a serving plate, with open sides up. Spoon mix vegetables over artichokes. Garnish with coarsely chopped dill. Serve cold.
When this rich, creamy, and smoky eggplant puree is paired with sliced or cubed lamb, its name in Turkish Hünkar Beğendi can be translated as “The Sultan Approved”.
- 2 large or 3 medium eggplants
- 2 tbsp of fresh lemon juice
- 3 tbsp of unsalted butter
- 2½ tbsp of all-purpose flour
- 1 cup of milk
- 2/3 cup of grated kasseri cheese
- Salt and freshly ground peper to taste Pinch of grated nutmeg. (optional)
Make a fire using charcoal in an outdoor grill and let in born down to glowing coals.Place teh eggplants directly on top of the coals and roast, turning frequently, until the skins are charred all over and the pulp is soft, usually 30 to 40 minutes. Let the eggplants cool until easy to handle.
Carefully peel away and discard all of the charred skin from each eggplant. Place the pulp in a bowl and mash it with lemon juice until completely pureed. Set aside briefly.
Melt the butter over medium heat in a saucepan. Add the flour and cook, whisking constantly, for two minutes.Take care not to let the mixture brown. Gardually whisk in the milk, stirring all the while to make a smooth and thick white souce. Continue stirring and while to make a smooth and thick white souce for 3 to 4 minutes more. Stir in the eggplant puree and kasseri cehes, continue cooking until the cheese, melted and the purree is heated through. Season with salt, pepper, and the nutmeg, if desired.Serve the Smoked Eggplant Cream hot as an accompaniment or use it as a bed for slices of roasted lamb or even whole braised lamb shanks.
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