I am making another festive dinner that includes two new traditional recipes from Turkish cuisine-first, a mouth-watering Kebab from the southeastern part of Turkey, Belen Tava. The name comes from a town named Belen in Hatay city. It has an easy preparation but a powerful secret ingredient that is used in most kebab recipes.
I will complete the menu with
"Yayla Çorbası", Yogurt soup with mint sauce; • Yayla (Turkish Yogurt ...
"Şehriyeli Nohutlu Pilav" pilav with vermicelli pasta and chickpeas; • Rice Pilav with Chicke...
"Revani, Lokanta Usulü" Traditional restaurant-style spongy Revani. (Recipe follows)
Ingredients For "Belen Tava" Beefsteak Kebab With Vegetables:
600gr. beefsteak
2 medium-size onion
2 medium-size tomatoes
1 red sweet capia pepper
3-4 sweet to mild hot green peppers
3-4 cloves of garlic
1 tbsp tomato paste
1 tsp each black pepper, red pepper flakes, salt
1/2 to 1 tsp cumin
2 tbsp butter
Tail fat (about 2-3 tbsp) (if you can't find use 2 tbsp more butter)
medium size earthenware baking dish (Guvech) or oven-safe deep dish baking pan
baking paper to cover the kebab
İngredients for the Local Restaurant Style Revani:
6 eggs
1/2 cup sugar
1 cup flour
1/3 cup 2 tbsp semolina
1 heaped tsp baking powder
For the sherbet:
3 cups sugar
2 cups water
1 tbsp juice of lemon
To garnish:
unsweetened coconut flakes
ground pistachio (optional)
strawberries (optional)
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