| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Turkish |
Turkish, Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 1000 |
|
Gr lamb meat |
| 4 |
tb |
Margarine |
| 15 |
|
Gibson onions |
| 150 |
|
Gr green beans |
| 1 |
lg |
Eggplant |
| 2 |
md |
Potatoes |
| 2 |
md |
Carrots |
| 2 |
lg |
Tomatoes |
| 50 |
|
Gr okra |
| 2 |
|
Green peppers fit for |
|
|
Filling |
| 1/2 |
tb |
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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