Sebzeli Kagit Kebabi (Lamb Kebab With Vegetables)


  • 1 kg. lamb meat (without bones)
  • 1 tablespoon vinegar
  • 2 medium size onions
  • 2 tablespoons thyme
  • 3 tablespoons margarine
  • 3 tablespoons oil
  • 2 small tomatoes or
  • 2 teaspoons salt
  • 2 tablespoons tomato paste
  • 1/2 teaspoon pepper
  • 2 small carrots
  • 2 large sheets of wax-paper
  • 100 gr. green peas
  • 2 bunches of dill


6 servings

Melt the margarine in saucepan. Add the meat cut into egg size pieces and brown on all sides. Add finelly chopped onions, scraped carrots cut into small sticks, one bunch of chopped dill and some salt. Cook on medium heat, stirring from time to time, until the juice is absorbed. Add vinegar and peeled and chopped tomatoes or tomato paste dissolved in very little water. Cook for 5 minutes more. Add 1 glass of warm water. Cover and cook on medium heat for 1-1 1/2 hours until the meat is tender. Take the meat and carrots out with a skimmer. Strain the sauce. Heat the oil. Lightly fry peeled potatoes cut into small cubes. Take them out and add them to the carrots, together whit preserved green peas, chopped dill and oregano. Cut up 6 pieces of wax-paper (20×30 cm.). In the midlle of each one, put one piece of meat, 2-3 tablespons of vegatables and some sauce. Fold the sides over to make a parcel (taking care that the sauce does not leak out). Place the parcels side by side in an oven dish. Slightly wet them whit water. Bake them in hot oven for 15 minutes. Serve in their parcels.

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