| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Turkish |
Lamb, Meats, Turkish |
1 |
Servings |
INGREDIENTS
| 1000 |
|
Gr lamb meat |
| 4 |
T |
Margarine |
| 15 |
|
Gibson onions |
| 150 |
|
Gr green beans |
| 1 |
|
Eggplant |
| 2 |
|
Potatoes |
| 2 |
|
Carrots |
| 2 |
|
Tomatoes |
| 50 |
|
Gr okra |
| 2 |
|
Green peppers fit for |
|
|
Filling |
| 1/2 |
T |
Granulated sugar |
| 3/4 |
|
Glasses of water |
| 5 |
|
Fresh garlic petioles or |
|
|
Garlic cloves |
|
|
Salt |
INSTRUCTIONS
PREPARATION: Slice the tomatoes into circles. Head, tail and string
the beans and cut them into two. Scrape and cut the carrots lengthwise
and cube them. After cutting the eggplants lengthwise in two, divide
from the middle and cube. Peel the gibson onions. Remove the seeds of
green peppers and cut into four. Peel and cube them potatoes. Scrape
the fibres on top of the okras. If the garlic to be used is the fresh
petioles, dice them. If cloves are used, peel them. Put the cubed lamb
meat in big casserole, top with 1/3 of the tomatoes, green beans,
carrots, eggplants, gibson onions, half of the tomatoes, green
peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2
tablespoon salt, the granulated sugar, the margarine, and the water.
Cover and place in moderately hot oven. Allow to cook for almost 1.5
hours until the meat and beans are tender. Remove from the oven, place
pot on a plate and serve hot. korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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