TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
SLOW-ROASTED TURKISH LAMB
This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.
Provided by David Tanis
Categories dinner, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
- Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
- Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
- Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
- Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.
TAS KEBAP (A GREEK BEEF OR LAMB STEW)
This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.
Provided by evelynathens
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 156, Fat 12.2, SaturatedFat 1.7, Sodium 7.1, Carbohydrate 8.3, Fiber 1.7, Sugar 4.3, Protein 1.2
TURKISH BRAISED LAMB (TAS KEBAP)
Pretty tasty. Good with recipe#360252, A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos
Provided by UmmBinat
Categories Stew
Time 2h
Yield 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328, Fat 17.9, SaturatedFat 4.4, Cholesterol 108.5, Sodium 170.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.6, Protein 34.7
TURKISH BRAISED LAMB SHANKS WITH ROASTED PLUMS
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 16
Steps:
- Mix the paprika, cumin, cardamom, cinnamon, all spice, cloves, salt and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Heat the oil over medium heat in a large dutch oven. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the hot dutch oven and brown the lamb well on all sides. Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Serve with almond and saffron rice.
TURKISH BRAISED LEEKS WITH OLIVES
Make and share this Turkish Braised Leeks with Olives recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the leeks and sauté in until softened, about 10 minutes.
- Add the tomatoes, stock, salt, pepper, and sugar.
- Cover and simmer until the leeks are tender, about 30 minutes.
- Add the olives and lemon juice and simmer another 10 minutes.
- Serve at room temperature as an appetizer or warm as a side dish.
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