Sunday, May 1, 2011

Resep Kebab Turki Original

The true gourmet will tell you that when it comes to flavor, variety and sheer taste, there is nothing to beat the good, old-fashioned meat, be it mutton or lamb, veal or pork.
Iskender Kebab with Meatballs
The challenge is to cook it in ways that enhance the goodness of the meat while cutting down on oil and fat. Selecting the right cut, combining the meat with greens and vegetables, using the grill instead of the frying pan, can all help to make it a healthy and nourishing part of your meal.

The recipes featured in this section showcase a fabulous variety of meat and kebabs dishes of the Asian region.

Melt-in-the-mouth kebabs, delectable curries and fragrant biryanis from every corner of Asia serves up the most amazing meal.

Iskender Kebab with Meatballs
(Kofteli Iskender Kebap)
Iskender Kebab with Meatballs
Inegol Kofte made from 500 gr medium ground veal

4 pieces of Asian Nan Pita bread or plain pide
6 slice of Turkish or French bread, cut in bite size cubes

1 cup tomato paste, heated up with a few tbs of water
(or use canned crushed tomatoes)
2 tbsp butter
Turkish yogurt, plain, room temperature

First, fry the meatballs in a Teflon pan without oil. Then, place them over the pita or bread bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce.

Serve Iskender Kebab while still hot with roasted and peeled Cubanelle peppers by the side.

4 servings.

No comments:

Post a Comment