MUTTON SHANKS KEBAB
Ingredients:
800 Gr. Mutton Shanks On The Bone
1 Tablespoon Margarine
1 Carrot
1 Onion
1 Garlic Clove
1 Tablespoon Tomato Paste
1 Celery
1 Small Can Of Peas
4 Tablespoons Olive Oil
5 Tablespoons Floor
Thyme
Salt
Black Pepper
Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound garlic in a mortar. Put the margarine and olive oil in a pot and place on heat. Put flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. Saute the vegetables slightly, constantly stirring. Mix tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary.
SULTAN'S DELIGHT
Ingredients:
1000 Gr. Mutton
2 Tablespoons Margarine
2 Onions
2 Medium Tomatoes Or 2 Tablespoons Of Tomato Paste
1/2 Tablespoon Black Pepper
Salt
2 1/2 Glasses Of Water
Eggplant Puree:
750 Gr. Eggplant
2 1/2 Tablespoon Flour
3 Tablespoons Butter
1 1/5 Glasses Of Milk
1/4 Glass Of Grated Kashar Cheese
Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.
KEBAB: Put margarine and grated onions in a saucepan and saute over moderate heat. Add meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.
EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dense paste. Add the grated kashar, stir well and remove heat. When both the kebab and puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.
Kashar is a sheep cheese similar to Cheddar or Kashkavale.
SHISH KEBAP
Ingredients:
1 Kg. Lamb Meat (From Thigh Or Shoulder) Cut Into Small Pieces
4 Tomatoes
2 Green Peppers
Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.
KEBAB WITH CREAM SAUCE
Ingredients:
1000 Gr. Mutton
2 Large Onions
2 Tablespoon Margarine
2 Medium Tomatoes or 2 Tablespoons Of Tomato Paste
Salt
Cream:
1 Tablespoon Margarine
2 1/2 Tablespoons Flour
250 Gr. Milk (1 Glass)
1/2 Tablespoon Salt
1/2 Tablespoon Salt
Grate the onions and tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add salt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked.
CREAM SAUCE: Put the margarine in a deep pan and melt it. Add flour and saute very gently for 2 minutes while stirring with a spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.
MEATBALLS WITH LEMON SAUCE
Ingredients:
250 Gr Ground Meat
1/5 Glass Rice
1 Tablespoon Margarine
1 Bunch Parsley
2 1/2 Glasses Water
1/2 Tablespoon Black Peper
2 Tablespoons Salt
1 Large Onion
Sauce:
2 Egg Yolks Or 1 Egg
1/3 Glass Of Water
1 Lemon (The Juice)
Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley. Add onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When meatballs are cooked, put egg yolks or the egg, lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve.
LAMB WITH LETTUCE
Ingredients:
1000 Gr. Fatty Lamb Meat
15 Fresh Onion Petioles
1 Onion
2 Bunches Dill
1 Glass Water
2 Heads Lettuce
Cut the meat into 8 pieces. Peel, wash and cut onion petioles into 1 inch slices. Wash the lettuce and cut into 2.5 inch pieces. Peel and slice the onion into rigns. Chop the dill. Wash the meat and put into a saucepan. Add lettuce, fresh onion petioles, onion, dill, some salt and water. Cover and cook for 90 minutes. Place in a serving bowl when cooking time is over.
Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, margarine, and water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from oven, and serve hot.
LAMB AND VEGETABLES IN CASSEROLE
Ingredients:
1000 Gr. Lamb Meat
4 Tablespoons Margarine
15 Gibson Onions
150 Gr. Green Beans
1 Large Eggplant
2 Medium Patatoes
2 Medium Carrots
2 Large Tomatoes
50 Gr. Okra
2 Green Peppers Fit For Filling
1/2 Tablespoon Granulated Sugar
3/4 Glasses Of Water
5 Garlic Cloves
Salt
Slice tomatoes into circles. Head, tail and string the beans and cut them into two. Scrape and cut carrots lengthwise and cube them. After cutting the eggplants lengthwise in two, divide in the middle and cube. Peel the gibson onions. Remove the seeds of green peppers and cut into four. Peel and cube potatoes. Scrape the fibres on top of the okras. If the garlic to be used is the fresh petioles, dice them. If cloves are used, peel them. Put cubed lamb meat in a big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2 tablespoon salt, granulated sugar, margarine, and water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from the oven, place pot on a plate and serve hot.
SHEPHERD'S MEATBALLS
Ingredients:
600 Gr Ground Meat
2 Medium Onions
3 Slices Of Bread
3 Large Tomatoes Or 21/2 Tablespoons Tomato Paste
8 Garlic Cloves
2 Tablespoons Margarine
1 Egg
1/2 Bunch Parsley
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Add grated onions, soaked and minced slices of bread, egg, black pepper, garlic, parsley and 1/2 tablespoon salt to finely ground meat and knead for 10 minutes to blend well. Moisten hands, take walnut-sized pieces of the meat and form into flat round shapes by pressing and rolling with palms. Place meatballs in a pot containing heated margarine. Add tomatoes or tomato paste mixed with 1 glass of water and 1/2 teaspoon salt, cover and allow to cook for approximately 30 minutes over modrate heat. Serve hot.
LADY'S THIGH MEATBALLS
Ingredients:
500 Gr. Semi-Fat Minced Meat
2 Onions
3 Tablespoons Flour
3-4 Tablespoons Margarine
5 Egges
1/4 Bunch Parsley
3/4 Glass Olive Oil
2 Tablespoons Rice
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Saute chopped onions and two thirds of minced meat with 1 tablespoon margarine. Boil rice in water till soft, and drain. Remove heat, add the rest of the minced meat, rice, chopped parsley, salt, black pepper, and 3 egges and knead well. Take egg-sized pieces of meat and form into oval shapes. Put half of the flour on a tray, place meatballs on the tray and sprinkle the rest of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal, and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate. Serve with french fries.
MUTTON RAGOUT
Ingredients:
1000 Gr. Mutton
3 Tablespoons Margarine
35 Gibson Onions
3 Large Tomatoes
3 Glasses Water
1 Teaspoon Salt
Skin the tomatoes, remove seeds and chop. Cut meat into egg-sized pieces but do not bone it. Put the meat and the gibson onions into a saucepan, place over medium heat and allow to cook for 15 minutes, occasionally stirring. Add tomatoes and salt and allow to cook for 5 minutes. Then add 3 glasses of hot water, cover and allow to simmer on low heat for 2 hours ands serve hot.
MEAT WITH CABBAGE
Ingredients:
1 Small Cabbage (Chopped)
1/2 Lb. Stew Lean Meat
1 Medium Onion (Chopped)
1 Big Carrot Chopped
5 Mushrooms Chopped
1 Can 14 1/2 Oz. Stewed Tomatoes
1 Tablespoon Sugar
1 Tablespoon Hot Red Pepper Paste
1/4 Cup Red Wine
1/4 Cup Olive Oil
2 Cups Water
1 Teaspoon Salt, And Pepper
Cut the meat pieces into thin slices. Saute chopped onions, carrots, mushrooms with meat. Add wine, red pepper paste, salt, pepper, water and boil until meat is tender for about 45 minutes on medium heat. Add chopped cabbage and sugar. Cover and cook until cabbage is soft for about 20 minutes. Serve with fresh baked bread and red wine.
GARDENER'S KEBAB
Ingredients
Boneless Lamb Shoulder Or Leg
2 Medium Size Carrot
3 Medium Size Potatoe
1/4 Cup Green Peas
2 Medium Size Onion
2 1/2 Tablespoon Tomatoe Paste
1 Cup Water (hot)
2 Teaspoon Salt
1/4 Teaspoon Black Pepper
Cut meat into 1 1/2-2 cm (2/3-3/4 inch) cubes. Place in a saucepan with finely chopped onions. Cover and saute over low heat for 60 minutes, stirring occasionally; drain. Add diluted tomato paste and hot water. Sprinkle with salt and pepper. Cover and simmer for 15 minutes. Pare carrots and potatoes. Cut into 1 cm (1/2 inch) cubes. Combine with green peas. Add to meat mixing gently. Cover and cook for 30 minutes or until vegetables are tender. Serve hot.
LAMB CASSEROLE WITH YOGURT
Ingredients
1 Medium Size Onion
6 Piece Lamb Shoulder With Bone
2 Teaspoon Salt
1 1/2 Cup Yogurt
5 Tablespoon Flour
2 Piece Egg Whites
Place meat in a well covered saucepan. Add finely chopped onion. Cover and braise over low heat for 45 minutes. Season with salt. Simmer covered; until all liquid is evaporated. Place in a casserole. Combine egg whites, yoghurt and flour beating well. Pour over meat and spread evenly. Bake in a moderate oven for 20 minutes or until light golden. Serve hot.
GRILLED BURGER
Ingredients
1 Large Size Onion
4 Thin Slices Bread (Stale)
4 1/3 Cup Lamb Ground Meat (Low Fat)
1 Piece Egg
2 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
2 Tablespoon Oil
Combine ground meat, soaked and squeezed bread, grated onion, egg, and salt . Blend thoroughly. Knead for 10 minutes. Divide into egg sized pieces. Shape into oval patties firmly. Smooth surface of patties. Place on oiled grill. Brush with oil. Grill over charcoal or broil in oven until golden brown on both sides. Serve immediately, while hot. To prepare filling : Saute ground meat and finely chopped onions in margarine for 20-25 minutes until meat is light brown ; drain and cool. Add rest of ingredients, stirring thoroughly. Chill and set aside.
To prepare shells : Combine ground meat, bulgur, minced onions, precooked and mashed potato, and rest of ingredients except water and butter blending thoroughly. Knead for 25-30 minutes while adding l/4 cup of water gradually to form a medium stiff, smooth and slightly elastic mixture (or place combined mixture into a blender or a food processor container. Add water. Process until well blended. Mixture must be smooth and slightly elastic to roll and form easily) Add very little water if' necessary. Shape into a large ball, Place in a bowl. Cover with a slightly dampened cheesecloth to prevent drying. Keep covered while shaping köftes. Shape into egg sized balls. Hold one ball in left hand. Make a hole in center of ball with lightly wetted index finger of right hand while tuning ball around finger and pressing slightly to form a 2 mm thick shell. Fill each shell with 1 tablespoon of filling. Bring edges together sealing well. Smooth surface, tapering slightly both ends. Shells must be firm, and unbroken. Arrange in a steamer or a colander. Place over gently; boiling water. Cover and steam for 20-25 minutes. Remove from heat. Cool slightly. Melt butter in a large skillet. Place steamed köftes into skillet. Saute over low heat shaking slightly and occasionally. Serve hot.
BOWL KEBAB
Ingredients
2 Medium Size Onion
Boneles Lamb Shoulder Or Shank
2 Tablespoon Tomatoe Paste
1 1/2 Cup Water /hot
2 Teaspoon Salt
1/4 Teaspoon Black Pepper
6 Medium Size Potato
Cut meat into 2 cm (3/4 inch) cubes. Combine with chopped onions. Cover and saute over low heat for 40 minutes stirring ocasionally, Add tomato paste, water, salt and pepper; stir. Cover and simmer for 20 minutes or until meat is tender. Pare and cut potatoes into 1 1/2 cm (2/3 nch) cubes. Add to meat; mixing gently. Cover and simmer for 20 minutes. Serve hot .
SPICED MUTTON LEG STEW
Ingredients
6 Piece Lamb Shin
2 Medium Size Onion
1 Tablespoon Margarine
2 Piece Clove
1 Teaspoon Salt
2/3 Teaspoon Cinnamon
Place meat in a saucepan. Cover and braise over low heat for 1 hour or until meat is tender. Cut onions into. 0.5 cm (1/4 - 1/5 inch) thick slices. Add onions, margarine and cloves to meat; stir. Cover and simmer for 10 minutes or until onions are tender. Sprinkle with salt and cinnamon. Cover and simmer for 1-2 minutes. Serve hot.
LAMB KEBAB ON HOT PLATE
Ingredients
Lamb Leg (Medium Fat)
5 Medium Size Onion
3 Small Size Tomato
5 Medium Size Green Pepper
½ Bunch Dill
2 Teaspoons Salt
½ Teaspoon Black Pepper
½ Teaspoon Cummin
1 Teaspoon Thyme
Cut meat into one centimeter cubes, place on a hot plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop tomatoes into 1 centimeter cubes. Add pepper and onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.
