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Sample Dishes from Turkish Cuisine


Ground meat2 4/5 cups500 grams
Margarine2 tablespoons20 grams
Salt2 teaspoons12 grams
Black pepper1/2 teaspoon1 gram
Red pepper1/2 teaspoon1 gram
Eggplants6 medium size1 kg
Garlic3 cloves10 grams
Yogurt4 ½ cups1 kg
Green peppers230 grams
Oil2 tablespoons20 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy398 cal
Protein21.4 g
Fat26.6 g
Carbohydrates18.0 g
Calcium228 mg
Iron2.17 mg
Phosphorus324 mg
Zinc4 mg
Sodium930 mg
Vitamin A225 iu
Thiamine0.25 mg
Riboflavin0.47 mg
Niacin5.11 mg
Vitamin C7 mg
Cholesterol80 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.