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Alinazik – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added. Beyti kebap – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.
Many recipes call for kibbe nayyeh as the "shell" for cooked kibbeh. In this case, however, the kibbe is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried. As in other dishes based on raw meat, health departments urge to exercise extreme caution when preparing and eating this kind of food. [5] [6]
Kebab khashkhash: Rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts. Pictured is Kebab khashkhash from Aleppo. Kebab siniyye: For tray kebab in Arabic – lean minced lamb in a tray added with chili pepper, onion and tomato Kebab tuhal: Lamb rounds stuffed with parsley, hot green peppers and pine kernels [31] Shawarma
Beyti kebab – ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities. Bostan kebabı – lamb and aubergine casserole. [13]
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese. [8]
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or ...
The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin. [39] [40] Sardines (sardalya) may be stuffed with a filling of kashar cheese, tomato, onion, dill and parsley. [41] In Turkey, stuffed sardines may be served as a mezze platter at traditional taverns called meyhane. [42]
Some of the recipes like tomato pilaf and dolma are still common in modern Turkish cuisine. Fahriye's 1882 cookbook is the last mention of green tomatoes in Ottoman cooking. [ 14 ] Mehmet Kamil's influential 1844 manuscript includes recipes for tomato stew, stuffed tomato dolma and tomato pilaf.