Kirde kebab, which has a significant place in Ottoman cuisine, has many different preparation styles today. Moreover, although it is obvious that it is a delicacy originating from the Ottoman Empire, Bursa and Izmir are at odds over this kirde kebab because both sides say that this delicious dish belongs to them. No matter who it belongs to, this delicious taste, which ultimately belongs to our cuisine, will leave a mark on your palate. Here is a delicious, delicious: Kirde kebab recipe!
We prepared kirde kebab, which you can serve between oven-roasted phyllo dough if you wish, between pancakes, as is common. Although the choice is up to you, this version is truly amazing. Come on, your problem of what to cook for dinner is gone. Bon appetit in advance.
- 500 grams of lamb meat
- 1 onion _
- 1 tomato _
- 3 tablespoons of olive oil
- 1 glass of water
- 1 teaspoon of salt
- 1 teaspoon black pepper
For the crepes:
- 2 cups of milk
- 2 eggs _
- 1.5 cups of flour
- 1 pinch of parsley
For the above:
- 1 bowl of yoghurt
- 2 spoonful butter
- 1 teaspoon of ground red pepper
How to Make Kirde Kebab Recipe?
- Put the olive oil in a steel pot and add the julienned lamb meat into it. Roast it over medium heat, frying occasionally, until the meat releases its water and absorbs it again.
- Add the onions you cut into cubes and fry until the onions turn pink.
- Then, add the peeled and diced tomatoes and tomato paste, then add 1 glass of water.
- Add the spices and leave it to cook for about 15 minutes with the lid closed.
- Whisk all the ingredients needed for the pancakes in a bowl and prepare your pancakes by baking them upside down in a crepe pan to which you add 1 teaspoon of oil at a time.
- Arrange first the crepes, then the meat mixture, on a serving plate. Prepare 4 crepes by placing the meat mixture between them and pour the whipped yoghurt on top.
- Pour the red pepper powder roasted in the butter you heated in a pan over the yoghurt and serve hot. Bon appetit!