Saturday, March 28, 2009

Kebab with Bay Leaves (Defneli Kebap)

1 lb boneless chicken/turkey or beef, chopped
½ lb mushroom, washed and sliced in half
¼ cup olive oil
5-6 bay leaves
1 tbsp soy sauce
½-1 cup hot water
1 tbsp salt to taste
¼ tsp paprika
¼ tsp black pepper
¼ tsp cumin

In a pot, cook the meat/chicken/turkey chunks over medium heat till the juice is gone. I’ve used turkey, but you can use any kind of meat for this recipe. Then add bay leaves and spices. Wash or brush gently the mushrooms, make sure not to soak them in water. Cut them in half and add into the pot. Sauté for 2-3 minutes.
Add olive oil, soy sauce, salt and hot water. Close the lid and simmer over low-medium heat till the meat is soft (for about 15-20 minutes).
Serve Kebab with Bay Leaves warm.
ENJOY

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TURKCE
500 gr kemiksiz tavuk/hindi eti ya da dana/koyun eti, dogranmis
250 gr mantar, yikanmis ve ikiye kesilmis
½ cay bardagi zeytinyagi
5-6 tane defne yapragi
1 yemek kasigi soya sosu
½ -1 su bardagi sicak su
1 yemek kasigi tuz
½ cay kasigi kirmizi toz biber
½ cay kasigi kimyon
½ cay kasigi karabiber

Bir tencerede et suyunu cekene dek orta ateste kavurun. Ben hindi eti kullandim, bu tarifte istediginiz cesit eti kullanabilirsiniz. Sonra defne yapraklarini ve baharatlari ilave edin. Mantarlari suyun altinda cok tutmadan yikayin veya hafifce fircalayin. Sonraya ikiye bolun ve tencereye ilave edin. 2-3 dakika kadar kavurun.
Sonra, zeytinyagi, soya sosu, tuz ve sicak suyu ilave edip, karistirin. Kapagini kapatin ve hafif ateste etler pisene dek pisirin (yaklasik 15-20 dakika).
Defneli Kebabi sicak servis yapin.
AFIYET OLSUN

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