Simit Kebabi. Ground (chopped) and bulgur kebab meat, Gaziantep pattern
This delicious ground (minced) meat and bulgur kebab called Simit Kebabi, descended from Gaziantep, which is considered one of the capitals of food from Turkey. Referred bulgur is fine as Simit in Gaziantep and that's where the name comes from the kebab (Simit is also the name of a popular Turkish street food, sesame coated bread rings). Bulgur is an important element in the Turkish southern cooking. It seems in pilafs, mezzes like Icli kofte, soups, kebabs. Bulgur fine brings a wonderful texture and taste to the kebab, spiced perfumed with cumin and red pepper flakes and dried mint. If you can not find just fine bulgur, you can land and coarse bulgur in a food processor in a few pulses. Take care not to land too much and turn bulgur into a fine powder
Vakkas Usta prepare meats using ZIRH blade in Şeyhmus kebab in Istanbul; photo credit: IstanbulEats
It is important to have some fat content in the meat mixture for this kebab. Traditionally, the tail is fat included in this kebab in Gaziantep. And ustas, and masters in Gaziantep minced meat preparation (minced) for Simit Kebabi, cutting by hand, using a special curved knife-called white Minister of International. This method gives the meat a lot of flavor and texture much better. Even if you can get chopped meat by Butcher hand that would be great. If you do not use ground lamb or beef with some good fat content in it.
my Simit Kebabi served with roasted vegetables, yogurt and garlic by side. You can wrap kebab and grilled vegetables with a dollop of yogurt garlicy, in the Turkish flat bread or beta pockets. Here is a Turkish my recipe flat bread if you want to make loaves of bread at home
Simit Kebabi; the ground (minced meat) and kebab bulgur with vegetables grilled, Gaziantep pattern
it is inspired by this recipe adapted from a wonderful Gaziantep art of cooking, taste the sun and cookbook fire , last edited by Aileen Oney Tan. I hope you enjoy this delicious South kebab Turkish style
My Turkish art of cooking class at the cookery school Divertiment, London;
Tuesday, October 13, 19:00 to 9:15
quick reminder descriptive cooking Turkish 13TH Tuesday October 19:00 to 9:15 in Divertimenti Cookery School, London. It will be taught how to re-delicious, Turkish and classic healthy like pie spinach and cheese feta filo, Ispanakli Borek, Turkish stuffed eggplant classic, Karniyarik, bulgur Spicy wheat salad with pomegranate molasses, Kisir local and baklava made (much and delicious lighter!), Along with Tips and stories from my homeland. You will be amazed to see how easy it is to each session, wholesome and also packed with flavor. Here is the class details. Booking through Divertimenti cookery school, and we hope to join us!
- 1 pound . Ground (minced lamb)
- 75 g / 2.6 oz. / ⅓ cup fine bulgur (or coarse bulgur, based on a fine bulgur in a food processor)
- 3 cloves garlic, finely chopped
- 80 ml / 2.7 FL. oz./ ⅓ cup of hot water
- 15 ml / 3 tsp. Red pepper flakes (or a little less if you prefer less spicy)
- 5 ml / 1 tsp. Ground cumin
- 5 ml / 1 tsp. Dried mint
- salt and black pepper grinded fresh taste
- pot of water to form a kebab simit on skewers
- for vegetables grilled:
- (2) medium eggplant ( eggplant), quartered and sliced
- 1 medium onion, shelter and chopped coarsely
- (1) red bell (or tapered) pepper and 1 bell green (or tapered) pepper, deseeded and cut into pieces
- 60 ml / 4 tbsp. Olive oil
- for yogurt sauce garlicy:
- 13 oz. / 1 ½ cup plain whole milk yogurt milk
- 1 small garlic clove, crushed with a pinch of salt and finely chopped
- Preheat oven to 200 C / 400 F
- fine Place bulgur in a bowl and pour in the hot water. Combine well and set aside for 10-15 minutes to bulgur to absorb all the water and soften
- Place the bulgur softening in a large mixing bowl and stir in the garlic and ground (minced) meat, red pepper flakes, ground cumin and dried mint. Season with salt and black pepper freshly ground. Be a bowl of water beside you. Wet your hands and knead the mixture well for 5-8 minutes, until combined all
- Wet your hands and take a large block of the meat mixture - a little less than half a cup and form into a ball. Mold around and along the skewer until it becomes thick evenly. Pressing and forming the meat gently so that the meat sticks to the skewer. Meat work around and down the skewer while rotating skewer with the lower hand until kebab is ¾ "in diameter in. Cover the meat skewered in cling film and refrigerate until firm, for 30 minutes.
- now preparing vegetables. Using a vegetable peeler, peel eggplant (eggplant) lengthwise in zebra stripes. cut eggplant lengthwise, then slice about half an inch thick. sprinkle some salt them and leave for 15 minutes. squeeze out the moisture with a paper towel. on a baking tray, spread eggplant slices, chopped onions and colorful pepper. spray 4 tbsp. olive oil over them and season with salt and black pepper. coat all the pieces with olive oil and spices. bake in preheated oven for two for about 35 minutes, until they are chargrilled around the edges.
- for the bread Simit Kebabi, grease tray of bread and arrange ready skewers kebab together. sprinkle 3 tbsp. water on it and put (heat-resistant) and a bowl of water in the bottom of the oven (this will keep the kebabs moist). bread kebabs for 35-40 minutes, turning them halfway at all around
- you can also grill kebabs on charcoal fire, turning often in the same direction. Or you can grill kebabs on the hottest part of the grill, turning as needed, until slightly charred and cooked through, 12-15 minutes
- to make garlicy milk; crush small clove garlic with salt and finely chop. Stir in the yogurt and mix well.
- Simit kebab Serve hot, along with roasted vegetables and yogurt garlicy and flat bread. You can wrap kebab and grilled vegetables with a dollop of yogurt garlicy, in Turkish bread or flat pockets beta too. Afiyet Olsun.
Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep News Mother Community - Simit Kebabi. Bulgur and ground meat kebabs, Gaziantep
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