Turkish Iskender Kebab

Serves 4–6

Prep. time 15–20 minutes

Marinating time overnight

Cooking time 20–25 minutes

Ingredients

Marinade

2 large onions, grated

2 teaspoons dried oregano

3 tablespoons olive oil

2 teaspoons red pepper flakes

Salt and ground pepper to taste

2 pounds rib eye steak or lamb or beef tenderloin

Sauce

1 tablespoon red pepper paste

2 tablespoon tomato paste

2 tablespoons olive oil

Salt and ground pepper to taste

2 cups water

Other ingredients

2 green pointy or bell peppers, deseeded and sliced

3 medium tomatoes, cut into wedges

2 cups plain yogurt to serve

5–6 pieces thinly sliced pita bread or pide ekmek to serve

Directions

1. Preheat the oven to 350°F.
2. Puree the onions in a blender. Strain the juice out and discard the pulp.
3. Slice the meat thinly. Pound each slice and set aside.
4. In a mixing bowl, combine the red pepper flakes, onion juice, oregano, olive oil, salt and ground pepper.
5. Add the meat slices and coat well. Refrigerate overnight.
6. Heat the olive oil in a medium saucepan or skillet over medium heat.
7. Add in the red pepper flakes, tomato paste, and red pepper paste; stir-cook until soft and fragrant.
8. Season with ground pepper and salt; combine well.
9. Add the water and stir the mixture.
10.       Bring to a boil, then turn down the heat to low and simmer for 10 minutes.
11.       Make 1-inch squares from the bread and arrange on a baking sheet. Warm in the pre-heated oven for 5 minutes.
12.       Heat a drizzle of olive oil in a medium saucepan or skillet over medium heat.
13.        Add the meat; stir-cook for 3–4 minutes to evenly brown.
14.       Add the tomatoes and peppers to one side of the pan; stir-cook to soften.
15.       Divide the warmed bread among serving plates; add the meat slices on top and cover with the tomato sauce.
16.       Add the cooked tomato mixture on one side and a dollop of yogurt on the other side. Serve.

Veal Noodle Soup (Cılbır Çorbası —Amasya)

Serves 2

Prep. time 10 minutes

Cooking time 5–10 minutes

Ingredients

1 tablespoon butter, melted

1 egg

5 ounces ground veal

1 large tomato, grated

½ teaspoon hot red pepper paste or red pepper flakes

2 tablespoons tomato paste

2 cups beef or bone broth

1 cup water, warm

½ cup eriste (Turkish noodles)

Salt and ground pepper to taste

Parsley, chopped, to garnish

Directions

1. Heat the butter in a medium saucepan or skillet over medium heat.
2. Add the ground veal and stir-cook until soft and fragrant.
3. Add the egg and stir gently.
4. Add the tomato paste, red pepper paste, grated tomato, ground pepper, and salt.
5. Cover and simmer for 2–3 minutes.
6. Add the water and allow to boil.
7. Mix in the noodles and cook until softened.
8. Serve topped with some parsley.