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HEALTHY & COOL RECIPES by OZNUR CEVIK

STEAM KEBAB

Preheat oven to medium heat. Sauté chopped onions and meat cubes in butte until brown. Cook over low heat until meat is dry. Add 2 chopped tomatoes, salt and black pepper. Continue to cook until the meat is tender. If necessary, hot water may be added. Strain the meat and save the meat sauce.

15 February 2011 Tuesday 10:16
1kg. cubed lamb meat
2 tablespoons butter
2 tablespoons margarine
3 medium onions
3 large tomatoes
3 eggplants
3 green peppers
2 cups of olive oil
Salt and black pepper to taste

Preheat oven to medium heat. Sauté chopped onions and meat cubes in butte until brown. Cook over low heat until meat is dry. Add 2 chopped tomatoes, salt and black pepper. Continue to cook until the meat is tender. If necessary, hot water may be added. Strain the meat and save the meat sauce.

Cut the stems off the eggplants. Then peel off a half-inch wide strip of the skin lengthwise, leaving the next inch with the skin on. Repeat until you have a stripped effect. Then slice the whole eggplant crosswise into 1/3 inch pieces. Soak for half an hour in salted water to extract the bitter juice. Remove from water squeeze well and, if possible, dry them. Cut green peppers into 4 equal pieces and slice the remaining tomato. Put olive oil in frying pan and heat to boiling point. Fry eggplant slices on both sides until golden brown. Lay two slice of fried eggplants in a cross shape in a working surface. Place some meat cubes in the center of eggplant cross. Roll up the four ends of the eggplant slices over the meat cubes. Decorate with sliced tomato and green pepper. Transfer to a baking dish. Repeat this process until eggplants are finished. Pour the meat sauce over the eggplants. Bake for 30 minutes and serve.

from Nurten Çevik’s Cook Book


Tags: STEAM KEBAB, STEAM, KEBAB
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