All About Turkey

Turkish meat dishes 2

Alanazik (Alinazik)

Ingredients :
Ground meat             1 4/5 cups            500 grams
Margarine                2 tablespoons        20 grams
Salt                          2 teaspoons          12 grams
Black pepper           1/2 teaspoon          1 gram
Red pepper             1/2 teaspoon          1 gram
Eggplants                6 medium size       1 kg
Garlic                     3 cloves                10 grams
Yogurt                   4 ½ cups               1 kg
Green peppers        2                          30 grams
Oil                         2 tablespoons        20 grams
Servings: 6

AlanazikPreparation :
Place the ground meat and margarine in a saucepan and simmer on low heat with lid closed for 20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently. Peel off the skin, cut off the stems and chop finely. Sautè the chopped eggplants in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add the garlic, yogurt and the remaining salt to the eggplants and mix them throughly. Remove it to a serving plate and spread evenly. Pour the hot minced meat over the eggplants. Wash the green peppers, remove the stems and chop them 2-3 millimeters thick and sprinkle over the dish.

Nutritional Value (in approximately one serving) :
Energy 398 cal, Protein 21.4 g, Fat 26.6 g, Carbohydrates 18.0 g, Calcium 228 mg, Iron 2.17 mg, Phosphorus 324 mg, Zinc 4 mg, Sodium 930 mg, Vitamin A 225 iu, Thiamine 0.25 mg, Riboflavin 0.47 mg, Niacin 5.11 mg, Vitamin C 7 mg, Cholesterol 80 mg.

Notes :
It is one of the popular summer dishes of Gaziantep which is served at lunch or dinner as a single course with side servings of hot green peppers.

Sultan's Delight (Hünkar Begendi)

Ingredients :
Onion                                2 large size          250 grams
Chopped lamb meat                                      750 grams
Tomatoes                          2 medium size      250 grams
Salt                                   2½ teaspoons        15 grams
Black pepper                     ¾ teaspoon           15 grams
Water (hot)                       1 cup                  200 grams
Eggplants                          6 medium size       1 kg
Margarine                         5 tablespoons        30 grams
Flour                                 5 tablespoons        30 grams
Milk (hot)                         2½ cups               500 grams
Hard cheese (shredded)    1 cup                    80 grams
Servings: 6

Hünkar BegendiPreparation :
Wash the vegetables. Peel the onions, wash and chop finely, place in a saucepan together with meat. Cover and braise over low heat for 40-45 minutes. Chop the tomatoes into half centimeter cubes and add to the meat with 1 ½ teaspoon salt, black pepper and water, stir and continue cooking until the meat is tender. Dry the eggplants and barbecue them over heat, turning occasionally. Peel the skin, cut off the stems and finely chop. Place flour and margarine in a non-stick saucepan and lightly brown for 2-3 minutes. Add the eggplants and the remaining salt. Add the milk slowly and stir continuosly, cook for 7-8 minutes. Add the shredded cheese, stir once more and turn off the heat. Place on a serving dish, make a slight hollow in the middle, place the meat in the center, and pour the cooking liquid over the dish.

Nutritional Value (in approximately one serving) :
Energy 539 cal, Protein 30.4 g, Fat 37.0 g, Carbohydrates 21.3 g, Calcium 120 mg, Iron 3.26 mg, Phosphorus 406 mg, Zinc 5 mg, Sodium 1210 mg, Vitamin A 808 iu, Thiamine 0.30, Riboflavin 0.48 mg, Niacin 7.41 mg, Vitamin C 11 mg, Cholesterol 108 mg.

Notes :
It is served as the main course at lunch or dinner. A cold served vegetable dish with olive oil would be an appropriate second course. When the puree is being prepared, ¼ teaspoon shredded coconut can be added if desired.

Anchovy Rissoles (Hamsi Köftesi)

Ingredients :
1/2 kg fresh anchovy fillets (finely chopped)
2 tablespoon parsley (finely chopped)
1 tablespoon fresh mint (finely chopped)
4 cloves garlic (crushed)
3 slices stale bread (soaked in water and squeezed)
maize flour
salt and pepper
oil to fry

Hamsi KöftesiPreparation:
Mix the chopped anchovies, herbs, spices, bread and garlic thoroughly, form into flat oval rissoles, dip in maize flour and fry in hot oil.

Notes:
It is a typical dish of the Black Sea region of Turkey.

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