TURKISH MEAT DISHES - 2

Alanazik (Alinazik)

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)

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)

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.