Steam kebab

Steam kebab is a kebab which is prepared in a ground casserole. You must plaster it's lid's compass with dough because it must be cooked in it's own water. It is a Turkish meat dish prepared with pearl onions, garlic, thyme, and other spices. In Tekirdağ, it is served with cumin. In Izmir, it is served with mastic.

Recipes

Materials

• 1 kg mutton (by ham)
• A half cup of flour
• 3 tablespoons of margarine
• 2 large tomatoes (or 1 tablespoon tomato paste)
• 2 tablespoons of thyme
• 1 bay leaf
• 300 gr bead onion
• 1 coffee cup of water
• 2 tablespoons of black pepper

Preparation

Knead a half cup of floor and a cup of coffee with water to transform it in to a dough. Then put a 1 kg flaked sheep meat, the membranes peeled bead onion, margarine, peeled and seeds removed and minimal chopped tomato (or 3 tablespoons melted in water, a tablespoon of tomato paste) sheep. After you spinkle thyme, black pepper and enough salt to stir it completely. To the top of the casserole, put bay leaves and then close the lid of the casserole, put a weight on the casserole's lid.

With the dough that you prepared before, plaster the interval between the casserole and lid so that there won't be any space and the steam will go out. After you cook the casserole at low heat for 15-20 minutes, open the stove and cook it for 2-2.5 hours. Cut and clear the doughs which are on the edge of the lid and serve the casserole.

External links

• Buğu kebabı, Turkish Language Institution