Sample Dishes from Turkish Cuisine
|Ground meat||2 4/5 cups||500 grams|
|Margarine||2 tablespoons||20 grams|
|Salt||2 teaspoons||12 grams|
|Black pepper||1/2 teaspoon||1 gram|
|Red pepper||1/2 teaspoon||1 gram|
|Eggplants||6 medium size||1 kg|
|Garlic||3 cloves||10 grams|
|Yogurt||4 ½ cups||1 kg|
|Green peppers||2||30 grams|
|Oil||2 tablespoons||20 grams|
Place the ground
meat and margarine in a saucepan and simmer on low heat with lid closed for
20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other
spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently.
Peel off the skin, cut off the stems and chop finely. Saut the choped eggplants
in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add
the garlic, yogurt and the remaining salt to the eggplants and mix them thoroghly.
Remove it to a serving plate and spread evenly. Pour the hot minced meat over
the eggplants. Wash the green peppers, remove the stems and chop them 2-3 milimeters
thick and sprinkle over the dish.
(in approximately one serving)
|Vitamin A||225 iu|
|Vitamin C||7 mg|
It is one of the
popular summer dishes of Gaziantep which is served at lunch or dinner as a single
course with side servings of hot green peppers.