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
Preparation
:
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
Preparation
:
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
Preparation
:
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.