Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, November 25, 2005

Chestnut Kebab / Roasted Chestnuts

(Kestane Kebap)

Chestnut Kebab / Roasted Chestnuts
When buying chestnuts, choose the fat ones, as they will be more delicious when grilled. Soak the chestnuts in water for about 15-20 minutes to soften them. Using a small knife, cut the shells horizontally on the top (fat) side.

Set the oven on to broil. Place the chestnuts in an oven tray and put it on the middle rack. Turn them over after 15 minutes and roast for another 10 minutes. Take them out and let them cool for about 10 minutes. Eat while still warm after removing the shells.

Turks love roasted chestnuts, which are rich in potassium, magnesium and other vitamins. The tradition of roasting chestnuts dates back to the Ottomans. Today, roasted chestnuts are still sold by vendors in the winter time in Türkiye.



At 5:02 PM, Anonymous Anonymous said...

when i was a child i used to play with chestnuts, my family had a big chestnut tree, i made still green chestnuts into balls, that time i didnt know they were edible...

At 8:06 AM, Anonymous Anonymous said...

I have a can of chestnuts should I bake them or boil them before I use it ?

At 11:01 AM, Blogger Binnur said...

The canned or jarred chestnuts are already cooked:)


Post a Comment

<< Home