| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Turkish |
Turkish, Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 1500 |
|
Gr lean ground lamb |
| 6 |
|
Pides approx 250 gr. each |
|
|
(slightly leavened flat |
|
|
Bread) |
| 5 |
tb |
Butter |
| 1 |
|
Glass of meat broth |
| 2 |
|
Onions |
| 1 |
tb |
Olive oil |
| 2 |
|
Tomatoes |
| 2 |
bn |
Parsley |
|
|
Black pepper |
|
|
Red pepper salt |
INSTRUCTIONS
PREPARATION: Mince the meat twice. After washing and peeling the tomatoes,
remove the seeds and mince. Grate the onions. Wash and chop the parsley.
Place ground meat in a bowl. Add the onions, tomatoes, three quarters of
parsley, olive oil, red pepper, black pepper and salt. Knead for an half an
hour blending well. Make into sausage shaped meatballs and skewer. Place
skewers 5 cm. above moderate coal fire, and grill until they are golden
brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and
coat with melted butter before toasting on a grill. When the pides are
toasted, place on plates, dice and pour hot broth on top. Place the
meatballs on pides after the meat broth has been absorbed. Top with chopped
parsley and serve hot.
korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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