Turkish Kağıt Kebab with Vegetables
Ingredients
- 500 grams beef or lamb stew meat
- 1 onion
- 3-4 cloves grated garlic
- 2 cubed carrots
- 2 cubed potatoes
- 2 cubed eggplants
- 1 cup peas
- 1 tablespoon tomato paste
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon oregano
- Salt
- Olive oil
- Parchment paper
Preparation
First, boil the meat until almost cooked, remove the foam when it forms, and drain it aside
Peel the eggplants in a striped pattern, cube them, and let them sit in salted water for half an hour to remove bitterness
Dry the eggplants to prevent oil splatter and fry them
Sauté the cubed onion and grated garlic, add the boiled meat, tomato paste, and spices, add the meat's water, and cook to let the flavors meld
Five minutes before turning off the stove, add the peas and turn off when they soften
Fry the potatoes and carrots, then fry the eggplants, and add them to the meat mixture and stir
Cut a tray-sized parchment paper in half, place the meat mixture in the middle, fold the sides over and seal on top, cross the ends, stack them, and fold under
Pour the remaining liquid into the wrapped meat packet using a spoon
Bake in a preheated 200°C oven for about 15 minutes
Tips
Keep the meat mixture slightly liquidy to prevent drying out during baking
It pairs wonderfully with plain rice and tzatziki and makes a complete main dish
