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Hello!  Merhaba!

Regarding the “meat dishes – grilling” in Turkish cuisine, Mr. Tuğrul Şavkay continues with the “grilled kebabs”, “These rules hold not only for ordinary grilled meats, but also for grilled kebabs, which although few in number are among the best known dishes of the Turkish cuisine.  Above all, şiş kebab has become an international symbol of Turkish cooking.  These dishes are the simplest of any cuisine.  The mutton or lamb is usually cut into cubes, which are then marinated in a mixture of onion juice, olive oil and herbs, or alternatively in a yogurt based marinade for several hours beforehand.  The meat is usually cooked with peeled raw vegetables cut in cubes of equal size to the meat and threaded alternately on the skewers.” (to be continued)

RECIPE/ ETLİ KABAK VE BİBER DOLMASI / COURGETTES AND PEPPERS WITH MEAT STUFFING  (Serves 10)

1 kg. medium thick courgettes 
500 gr. small bell peppers 
3 cups water 
 
For the sauce: 
3 large tomatoes 
2 tablespoons butter 
½ teaspoon sugar 

For the stuffing:
500 gr. coarsely minced lamb (from the ribs)
4 medium onions
½ teaspoon black pepper
1 teaspoon salt
3 spring onions
½ bunch dill
½ bunch parsley
2 large tomatoes
1 mild chili pepper
5-6 mint leaves (or dried mint)
½ cup rice
1 cup water

Peel or scrape the courgettes and wash.  Cut in half widthways, and hollow out the inside with a corer.  Salt lightly and set aside.  Press lightly with your finger tips around the pepper stalk to remove stalk and seeds without breaking the pepper.  Wash to remove any remaining seeds.

Preparing the stuffing:  Peel and finely chop the onions.  Finely chop the spring onions, dill and parsley.  Wash and drain the rice.  Peel the tomatoes, remove the seeds and chop small.  Remove the stalks and seeds of the mild chili pepper and slice thinly.  Place the minced meat, onion, rice, tomato, pepper, salt, black pepper, dill, parsley and chopped mint and 1 cup of water in a bowl and knead very thoroughly (the mixture should be soft and slightly watery).  Loosely fill the courgettes and peppers with this stuffing.  Cut a small piece of tomato with skin as a lid for each of the dolma.  Arrange the dolma upright in a large saucepan.

Preparing the sauce:  Remove the seeds from 2 medium tomatoes and grate into a bowl.  Melt the butter in a small frying pan, add the grated tomato and sugar, and cook gently until thickened.  Pour over the dolma in the saucepan.  Add 3 cups of hot water, weigh down with a plate and cover.  Bring to the boil over  high heat, then cook over  medium heat for 45 minutes.  Some juice should remain in the saucepan.  Serve hot with yogurt if desired.

Source:  Timeless Tastes of Vehbi Koç Vakfı
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