| LAHMACUN |
| SHISH KEBAB |
| INGREDIENTS For servings of 8. 1 kg of boneless lamb leg, 3 medium size onions, 100 grams of Milk, 50 grams of olive oil, 2 tablespoons of tomato paste, 2 teaspoons of salt, 1/2 teaspoons of black peppers. DIRECTIONS Cut meat into small cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers and the tomatoes cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled. |
| KARNIYARIK |
| INGREDIENTS 1 eggplant , olive oil for frying, 1 tablespoon butter or margarine, 7 oz ground beef or lamb, 1 onion chopped, 1 tablespoon fresh chopped parsley , 1 tablespoon tomato paste, salt and ground black pepper, 1 tomato sliced into thin rings DIRECTIONS Peel the skin of the eggplant in stripes. Cut in half lengthwise and scoop out the flesh without breaking the skin. The eggplant halves should look like two boats. Heat a little olive oil in a skillet and fry the eggplants on all sides until lightly browned. Drain and place in a roasting pan, hollow sides up. Preheat a 375 F oven. Melt the butter or margarine in a separate pan and cook the meat, onion, parsley, and tomato paste together. When cooked, fill the eggplant shells with the meat mixture and place a few tomato rings on each one. Pour 1-1/4 cups water into the roasting pan. Cook in the oven for 30 minutes, or until the eggplants are cooked. Serve with rice. |
