Tas Kebap A Greek Beef Or Lamb Stew Food

TAS KEBAP (A GREEK BEEF OR LAMB STEW)

Steps:

• Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
• In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
• Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
• You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
• Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

TURKISH BRAISED LAMB (TAS KEBAP)

Steps:

• Trim and cut meat into 2 cm (3/4 inch) cubes.
• Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
• Transfer to a plate.
• Add remaining olive oil, onion, garlic and sweet pepper.
• Fry gently until onion is transparent.
• Add tomato and water.
• Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
• Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
• Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
• Sprinkle hot meat with reserved chopped parsly before serving.

GREEK LAMB STEW

Steps:

• Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
• Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
• Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

KIBBEE NYI (RAW KIBBEE)

Steps:

• Do not use purchased ground meat if you can avoid it.
• Even extra lean has too much fat in it.
• Wash bulghur and soak in hot water for about 30 minutes.
• Drain well, and squeeze dry.
• Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
• Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
• Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
• Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
• Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
• Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
• Serve with pita bread or leaves of Romaine lettuce for scooping.
• In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.