Sample Dishes from Turkish Cuisine
Peach Kebab (Şeftali Kebabı)
|Lamb abdominal membrane||1 piece||75 gr|
|Water||1 cup||200 gr|
|Tomato||1 medium size||110 gr|
|Green Pepper||3 medium size||50 gr|
|Ground Meat||2 4/5 cup||500 gr|
|Salt||2 teaspoon||12 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Red pepper||1/2 teaspoon||1 gr|
|Cummin||1/2 teaspoon||1 gr|
Place ground meat
in a mixing bowl. Sprinkle with salt and spices; mixing thoroughly. Divide into
6 portions. Shape into oval patties. Set aside. Place caul (omentum) of mutton
into lukewarm water, smoothing wrinkles with fıngers. Cut caul into 6 squares.
Cut tomato into 6 slices. Remove stems and seeds of green peppers. Cut peppers
into crosswise pieces. Place 1 slice of tomato on each membrane. Arrange two
strips of pepper on both sides of tomato. Top vegetables with meat patties.
Wrap like a bundle, folding and overlapping opposite edges on each other. Turn
bundles upside-down. Arrange in a baking dish 2 1/2 cm (1 inch) apart. Add water
gradually from one corner of dish. Bake in a moderate oven for 45-50 minutes;
until lightly brown. Serve hot.
(in approximately one serving)
|Vitamin A||202 iu|
|Vitamin C||6 mg|
This is a favorite
Cyprus dish of Turkish Cypriots. The name derived from a misunderstanding. A
chief cook named Ali in Cyprus once prepared this very special kebab with excellent
delicacy so the dish is named after him: "Chief Ali's Kebab", chief is pronounced
in Turkish sounding like "Shef'. "Shef Ali" became "Şeftali" in the course
of time: Şeftali means "Peach" in Turkish. So this dish come to be called "Şeftali
Kebab" or "Peach Kebab", served either for lunch or supper following a soup
with any vegetable dish cooked in olive oil in the Mediterranean style.