Turkish kebabs,

malzemeler

1 kilo kuzu eti, but (yağı, siniri temizlenmiş)
3 adet küçük domates
6 adet sivribiber
Marinesi:
1/2 kahve fincanı soğan suyu
3/4 su bardağı rafine yağ

1) Marine malzemesini karıştırarak marineyi hazırlayınız
2) Etleri 3x3 santim büyüklüğünde iri zar biçiminde doğrayıp marinede dinlendiriniz.
3) Sonra bir şişe, 5'er veya 6'şar adet et takınız. Tuzlayıp hafif yağlayarak ızgarada 3'er ve 4'er dakika alt ve üstünü pişiriniz.
4) Yanında ızgara yapılmış 1/2 domates ve 1 adet sivribiberle servis yapınız.

Springs were grown in a natural environment for at least one year old meat from sheep ; fat, nerves, blood vessels and membranes are extracted. Extracting pieces of meat to rest for a day . In the same way sheep extract is obtained from the tail , rest. Marinated meat, " armor " expression , two-handed chop with sharp blades . Tail rested up 15% of the amount of minced meat , minced with armor also . Tail with minced meat , thousand of three to eight per thousand (ideally five per thousand ) cayenne pepper and salt and knead well. This mixture constitutes the main element of Adana kebab . In contrast to the above mix red bell pepper , garlic and green chillies chopped peeled root is involved . Again prepared by kneading the mixture is homogenous .

The kneaded mixture is minced with armor again . Minced meat is kneaded again . The mixture became homogeneous , 0.5 cm thick , 3 cm wide , 90-120 cm long is adhered as plastered on an iron spit . This process is called stud meat bottle .

Piercing meat, skewers evenly spread on the surface . Plastering is important requirement of balanced cooking . During stud hand dipped in water , pat meat on skewers . This process is important for the loss of meat from skewers . However, a very small amount of water will be obtained . If the meat is boiled a lot of water , the taste of kebab is broken. Bottle of 180 grams is the amount of meat lodged . Adana kebab meat of which is called a half , 270-280 g should be less than .

Mother and girl

materials
2 cups fine bulgur
2 onions
250 g lamb mince
1 cup of boiled chickpeas
150 g butter
3 tablespoons red pepper paste
2 tsp black pepper
2 tsp cumin
1 l of broth
flour
salt
description
Fine Bulgur wheat in a bowl and put the same amount of hot water and then pour on top of the container cover and wait until it cools down bulgur .
Butter in a pan and start roasting meat .
Stir to mix a tablespoon of tomato paste , a teaspoon of black pepper , add a teaspoon of cumin and salt , onions blush off the bottom .
On the other hand cooled , softened bulgur , grate an onion , a teaspoon of tomato paste, a teaspoon of black pepper , cumin and salt , add a teaspoon start to knead .
Roast until after yellowing of one tablespoon tomato paste, salt and add the broth .
Islayıp a night before , boil until the chickpeas are tender , both large and small meatball bulgur , water is boiling, add the meat .
Results meatballs on top of the water until the boil.

stuffed Meatballs

materials
inner material :
300g ground beef
3 onions ( optional)
salt
black pepper
red pepper flakes
parsley
Oil or fat 100gr
foreign material ( pulp) :
500g lean minced
500g fine fine bulgur
By 1in grated onion
salt
water
description
Preparation of inner material
finely chopped onions to sauté pan is subject to
mince added oil is added
10min with occasional stirring roasted
added salt
saute until onion is cooked and pink mince meat
Mix the chopped parsley added to show for download from the stove to the refrigerator is put PULP :
findings to knead the meat is added to a container of salt
onions are put
all exterior materials, mixing thoroughly kneaded by hand
materials by applying a force of two hands thoroughly kneaded flatten
water is occasionally joined what is going to be very hard to process the dough too soft yuğur gonna get the fuck each other well in
collected and stretch the dough to dry on the ( damp cloth ) is closed (hand moistened )
between the two hands immediately before tearing it just rolled egg -sized pieces with the help of the index finger rollin opens the dönderek
The dough is prepared to put our house with the help of a spoon slowly are closing by rollin (hand lightly moistened with water )
The process is continued until the magic is inside the dough
If the dough içbitip had torn off small pieces of marble are Yaila
yuvarlıyayak between the two hands is a separate pot of water to the boil salt is thrown topic
water boils that we have done is thrown balls one by one into the water to saucepan over low heat cooked too stuffed
15min perforated spoon or strainer is extracted with the help of
Serve hot with lime is cooked in

Leg of Lamb with Potatoes

materials
800 g boneless leg of lamb
50 ml carob syrup
2 cloves of garlic
2 sprigs fresh rosemary
50 ml olive oil
salt
Freshly ground black pepper
500 g fresh potatoes with rosemary potatoes
80 g butter
3 sprigs of rosemary
1 clove garlic
Freshly ground black pepper

Preparation:

molasses, minced garlic, chopped rosemary, olive oil, salt and freshly ground black pepper enclosed in a large shallow vessel. Boneless leg of lamb meat sauce add the missing side of each. over a stretch of the foil off and leave overnight in the fridge. Wash with plenty of fresh potatoes in a baking dish directory. Melt the butter in a small saucepan. Add the peeled garlic and rosemary. The aroma of rosemary and garlic for 2-3 minutes until the butter. Drizzle butter on top of potatoes. Salt and freshly ground pepper. In a preheated oven at 150 degrees for 40 minutes to cook. Place the lamb in the oven tray. 150 degree oven for 2 hours and 20 minutes to cook. Serve hot with potatoes

Seed Cumin Lamb Stew

materials
1 kg boneless leg of lamb
6 onions 60 ml olive oil
  40 g butter
3 g cumin seeds
30 ml of günbal
1 head of garlic
2 bay leaves
1 sprigs of fresh rosemary Salt Pepper
1 liter of water

Hazıranış of:

Peel and chop the onions sliced ​​in strips. Heat the olive oil and butter in a pot away. Add the onion and sauté over low heat until transparent. Gently crushed cumin seeds and add the peeled clove of garlic. Sauté a few minutes. Stir in the lamb, cut into small pieces. Günbal, bay leaves, rosemary, salt and pepper and add. add water to boiling water on the fire quickly after boiling water and cook on low heat. Water thoroughly after declining Serve hot meal.

Lamb Tenderloin with Caramelized Onions

materials

8 lamb tenderloin
10 g salt
10 g granulated sugar
50 ml Dijon mustard
50 ml honey
4 onions caramelized onions
4 tablespoons olive oil Salt
1 teaspoon granulated sugar

  Preparation:
Salt, sugar, mustard and honey in a bowl and mix. Publication of greaseproof paper on a baking tray. steak on the index. Each side of the steak with honey sauce Apply with a brush. In a preheated 180 degree oven and cook for 35-40 minutes. Caramelized onions sliced ​​in strips Peel and chop the onions. Heat the olive oil in the pan away. Onions, add salt and sugar over low heat for 15-20 minutes until caramelized roast. Besides tenderloin with caramelized onions and serve hot. -

Anchovy steaming

materials


1 kilo of tomato - anchovy -2 - 2 small onions 2 tablespoons oil or margarine, butter - 1 It can be a lemon - salt, pepper, bay leaves ,1-2 - half bunch parsley - .


Preparation


Remove and thoroughly clean the bones of our anchovies , rinse with plenty of water 'm Suzel . Then our fish neatly in a pan dizelim.üzer the chopped tomatoes and finely cut onions koyalımdefn the leaves, lemon slices and parsley additional edelim.yağı our skillet melt the fish on the gezdirelim.biraz lemon juice by adding the lid firmly kapatalım.tuz and pepper, without forgetting the heavy fire 10 let us cook 15 minutes . Bon appetit ...


Female fish the benefits we all know at least a week day to do on your table fish place verin.kalp in terms faydalıdır.çocuk our fish eating sevdirme our lazım.balık while fish hard and upright , the eyes and the skin bright and vivid , the gills are not red should be considered .