TAS KEBAP (A GREEK BEEF OR LAMB STEW)
This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.
Provided by evelynathens
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
- In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
- Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
- You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
- Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).
Nutrition Facts : Calories 156, Fat 12.2, SaturatedFat 1.7, Sodium 7.1, Carbohydrate 8.3, Fiber 1.7, Sugar 4.3, Protein 1.2
TURKISH KEBABS
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Summer Skewer Lamb Spice Cinnamon Cumin Thyme Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade:
- Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
- To prepare the kebabs:
- Add the meat to the marinade and toss. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
- Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
TURKISH BRAISED LAMB (TAS KEBAP)
Pretty tasty. Good with recipe#360252, A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos
Provided by UmmBinat
Categories Stew
Time 2h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Trim and cut meat into 2 cm (3/4 inch) cubes.
- Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
- Transfer to a plate.
- Add remaining olive oil, onion, garlic and sweet pepper.
- Fry gently until onion is transparent.
- Add tomato and water.
- Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
- Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
- Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
- Sprinkle hot meat with reserved chopped parsly before serving.
Nutrition Facts : Calories 328, Fat 17.9, SaturatedFat 4.4, Cholesterol 108.5, Sodium 170.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.6, Protein 34.7
SLOW-ROASTED TURKISH LAMB
This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.
Provided by David Tanis
Categories dinner, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
- Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
- Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
- Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
- Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.
GRILLED LAMB KEBABS WITH TURKISH FLAVORS
Provided by Chris Schlesinger
Categories Kid-Friendly Dinner Buffet Lamb Shank Grill/Barbecue Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
- Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
- Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
- When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.
More about "turkish braised lamb tas kebap recipes"
TURKISH LAMB SHISH KEBAB FROM GAZIANTEP | RECIPE - A …
From vidarbergum.com
4.6/5 (34)Servings 8Cuisine Turkish FoodCategory Meat
- Make the marinade by mixing the chili paste, tomato paste, Aleppo pepper, garlic (if using), 1.5 tsp salt and 0.5 tsp black pepper with a splash of water, just enough to be able to mix things properly. Add the meat and mix well. Leave to marinate in the fridge over night, or at least for a few hours. I usually leave it in a closed container.
- Add the lamb, tomatoes, onions and peppers to 8 skewers. Make sure the ingredients don't cover an area larger than your heat, or the ends will not be properly cooked. If you can't fit everything onto 8 skewers, just use more.
- Grill the skewers over very hot coals until the lamb is cooked to your liking and slightly burned at the edges, turning regularly. If it takes on colour too quickly, move the kebab back and forth between the hotter and cooler areas of your barbecue. Serve immediately.
LAMB SHISH KEBAB - FAB TURKISH LAMB SKEWERS| GREEDY …
From greedygourmet.com
Reviews 2Category Main CourseCuisine TurkishTotal Time 45 mins
TURKISH GROUND LAMB KEBAB RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
TAS KEBABı | TRADITIONAL STEW FROM TURKIYE - TASTEATLAS
From tasteatlas.com
ADANA KEBABS (GROUND LAMB KEBABS) RECIPE - SERIOUS EATS
From seriouseats.com
TURKISH TAS KEBAB: BEEF OR LAMB STEW | QUICK AND TASTY …
From quickandtastyfood.com
TURKISH LAMB KEBAB RECIPE | OLIVEMAGAZINE
From olivemagazine.com
TRADITIONAL TURKISH LAMB TAS KEBAB RECIPE - YOUTUBE
From youtube.com
TEPSI KEBAP RECIPE - BBC FOOD
From bbc.co.uk
TURKISH KOFTA KEBAB (GRILLED BEEF AND LAMB SKEWERS)
From littleferrarokitchen.com
BRAISED LAMB (TAS KEBAP) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ADANA KEBAP (ADANA DüRüM) - GIVE RECIPE
From giverecipe.com
TURKISH LAMB KOFTA KEBABS | RECIPETIN EATS
From recipetineats.com
TURKISH LAMB SHISH KEBAB RECIPE - MY MORNING MOCHA
From mymorningmocha.com
TURKISH ROASTED LAMB (KUZU TANDıR) RECIPE - THE SPRUCE EATS
From thespruceeats.com
INCIK KEBAP (TURKISH BRAISED LAMB SHANKS) - ROUGHCUP.COM
From roughcup.com
ADANA KEBABS (TURKISH LAMB SKEWERS) | SAVEUR
From saveur.com
You'll also love