TURKISH MEAT DISHES - 1

Lamb Kebab on Iron Plate (Sac Kavurmasi)

Preparation :
Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

Nutritional Value (in approximately one serving):
Energy 353 cal, Protein 21.7 g, Fat 26.8 g, Carbohydrates 5.4 g, Calcium 32 mg, Iron 2.20 mg, Phosphorus 210 mg, Zinc 4 mg, Sodium 656 mg, Vitamin A 567 iu, Thiamine 0.21 mg, Riboflavin 0.25 mg, Niacin 6.40 mg, Vitamin C 12 mg, Cholesterol 88 mg.

Notes :
It is mostly prepared at picnics or special days such as making a sacrifice or promise, out-doors and over a charcoal fire. In the rural areas it is also eaten by rolling into yufka (thin pre-baked pastry). In the southern provinces goat meat is used instead of lamb.

Shish Kebab (Sis Kebabi)

Preparation :
Cut meat into 2 cm. cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.

Nutritional Value (in approximately one serving):
Energy 530 cal, Protein 29.0 g, Fat 42.5 g, Carbohydrates 6.7 g, Calcium 44 mg, Iron 2.64 mg, Phosphorus 282 mg, Zinc 5 mg, Sodium 911 mg, Vitamin A 618 iu, Thiamine 0.28 mg, Riboflavin 0.36 mg, Niacin 8.58 mg, Vitamin C 16 mg, Cholesterol 118 mg.

Notes :
Found in all regions. Leaving the meat in a mixture of milk, onions, olive oil, tomato paste, salt and pepper is called "terbiye" (marinating). This process makes the meat more tender and enhances its taste. Some make the kebab with meat cubes only. It is served at lunch or dinner with pilaf or with a vegetable dish with olive oil.

Tandir Kebab

Preparation :
Peel the onions, chop finely or grate, add salt, black pepper and thyme and rub the lamb inside and out with this mixture. Spread the lamb well on the outside with a yogurt and tomato paste mixture. Place an uncovered kettle full of water at the bottom of the tandir, which is preheated and has coal embers at the bottom. Suspend the lamb over tandir so that it does not touch the bottom. Close the lid of tandir and seal it with dough, leaving to cook for about 2 hours. As tandir (an underground brick oven) cannot be readily found everywhere, you can first cook the lamb in a covered large kettle with about 2 cm. water on the bottom over low heat. Then spread it first with the onion - spice and then yogurt- tomato paste mixture and place in a large baking pan. Bake it in oven, adding the cooking liquid of the meat.

Nutritional Value (in approximately one serving) :
Energy 717 cal, Protein 44.7 g, Fat 57.0 g, Carbohydrates 3.2 g, Calcium 45 mg, Iron 3.53 mg, Phosphorus 410 mg, Zinc 8 mg, Sodium 1002 mg, Vitamin A 38 iu, Thiamine 0.37 mg, Riboflavin 0.48 mg, Niacin 12.89 mg, Vitamin C 2 mg, Cholesterol 188 mg.

Notes :
It is prepared in various regions mostly as a feast dish. The cooked lamb is brought to the table as a whole. It can also be prepared with "cebic" (1 year old goat).

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