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

Friday, April 12, 2013

Nomad Kebab

(Yörük Kebabı - Hatay - Mediterranean Region)

Chicken Saute with Eggs
1 servings of Turkish noodles or large egg noodles
1 tbsp butter

300 gr lamb, cut in cubes
3-4 tbsp extra virgin olive oil
1 small onion, cut in medium size
1 cubanalle pepper, cut in medium size
2 tsp crushed tomato, canned
2 medium sized tomato, peeled, diced
1 bottom of artichoke, fresh or frozen, cut in bite size
1 small carrot, peeled, chopped
1/4 cup sweet peas, frozen, rinsed with hot water
5-6 mushrooms, cleaned, sliced
1/2 tsp oregano
1 tbsp dill

1/3 cup Mozzarella cheese, grated
Cayenne pepper

Heat up the oil in a medium sized pot. Add the lamb cubes, start to fry. Add the onions after one minute. Then, continue to cook on high heat until all the water evaporates while stirring. Add the rest of the ingredients, stir. Cover and cook heat at medium-low heat until the vegetables are softened.

Meanwhile, Boil the noodles with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the noodles, season with salt and pepper.

Place the noodles to the bottom an oven proof dish (or individual oven proof dishes). Place the cooked lamb&vegetables equally over them. Cover with the grated cheese equally. Sprinkle cayenne pepper over the top.

Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Don't over bake it!

2 servings.



At 10:29 AM, Anonymous Anonymous said...

Looks superb. I hope to try it one day!


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