Capricorn Tandoori Recipe

Hıdırellez is the most colorful page of the folk calendar in Thrace, where the arrival of spring, the awakening of the land to fertility, and the increase of the herds in the sheepfold are celebrated. On the other hand, we also come across other celebrations that draw on the same roots and reveal their own rituals. Dallık, Ninth of March, Nevruz, Kırk Bir Otu, Kakava...

"Capricorn Tandoori" is actually a Hıdırellez dish prepared by following the cooking technique of lamb or kid meat, which is called "Çevirme" in the region, but is called by this name to differentiate it from similar ones. It is prepared like a feast to share the joy of the increase of the herds with the neighbors. Since the goat meat is turned upside down (turned) after a certain cooking stage, it can be considered as a kind of rotisserie kid meat prepared in a tray. I wanted to share with you this inviting dish of Kırklareli cuisine, which stands out with its unique sauce, its deliciousness that requires dipping bread in its water, and the skill in cooking the meat.

A main dish with the taste of mother's meatballs is Midilli meatballs. It is served hot on a vegetable bed consisting of sautéed onions and colorful peppers and on a brick. The grated cheddar cheese added at the last moment adds a special beauty to the recipe.

In addition to the appetizers and starters that we can't get enough of, you can try the main dishes and other Piraye Restaurant recipes, the recipes of which we have taken and photographed exclusively on Yemek.com , and share the resulting beauties with your loved ones.

How to Make Capricorn Tandoori Recipe?

• Have your goat meat prepared by your butcher in large pieces such as legs, shanks, breasts, etc.
• Wash with plenty of water and dry. Rub your meat with a pinch of salt.
• Place your meat pieces next to each other in a tray and pour about a glass of water from the edge of the tray.
• Cover your chicken first with wax paper and then with foil and put it in the oven at 200 degrees. Let it cook in a controlled manner for about 2 hours. Meanwhile, check whether the water has decreased and if necessary, add water little by little so that it does not stick to the bottom.
• When you see the meat starting to brown and you observe it cooking, put aside the tray and turn it upside down. Put it back in the oven without putting the baking paper and foil on it. Meanwhile, check the water and add if necessary.
• As the meat nears the end of cooking, start preparing the sauce. To do this, pour oil into a pan and brown the chopped onions. Add the tomato paste and continue frying. Add 1/2 cup of water, dilute the sauce and continue cooking until it starts to thicken.
• Add your chopped spring onions and chopped mint. Balance the salt and flavor it together for a while. Make sure all products see some fire.
• When your goat meat in the oven is cooked and becomes like a pomegranate, put the tray aside for a while and pour the sauce you prepared over the meat. Cook for about 15-20 more minutes, pouring the water at the bottom of the tray over the meat from time to time.
• Enjoy your meal.
• To prepare the meatballs; Grate the onion with the fine side of the grater. Crush the stale bread in your palms. Cut the parsley leaves into thin pieces, one by one.
• Place the medium-fat ground beef into the mixing bowl. Add the egg, crumbled stale bread crumbs, grated onion, thyme, cumin, black pepper, salt and finely chopped parsley leaves and knead the meatball mixture until it is combined.
• After taking egg-sized pieces from the thick meatball mixture, shape them in your palms. Let the meatballs you prepared rest in the refrigerator.
• To prepare the vegetable mixture that will replace the tile; Chop the onions into pieces.
• Cut the colorful bell peppers in half and remove their seeds into long thin strips.
• Heat the sunflower oil in a large pan. Sauté the chopped onions over high heat until they acquire a light colour.
• After adding the colored peppers, continue the sautéing process. It is important that the peppers do not die completely.
• Place the sautéed vegetables, in which you add soy sauce and a small amount of salt if desired, into a pre-heated heat-resistant tile bowl.
• Cook the meatballs in the same pan, turning them upside down, to the desired doneness level. Fry the tomatoes you cut into four equal parts and the green peppers you cut in half, together with the meatballs.
• Place the fried meatballs on a bed of vegetables on the tile. Place the tomatoes and peppers you cooked between the meatballs.
• After adding grated cheddar cheese, bake the pony meatballs until the cheese melts and serve them hot without waiting.