IZGARA KÖFTE (GRILLED KÖFTE)

10 portions

1,5 Kg. minced mutton
1 slice white bread, stale
2 cloves garlic
½ tea spoon red pepper
1 tea spoon pepper (black)
1 tea spoon cumin
2 onions, grated
3 table spoons water
1 tea spoon salt



PREPARATION

remove the crust and soak the stale bread in water for 10 minutes, squeeze well and crumble. Finely chop the parsley. Mix all the ingredients together and knead well. Roll the mixture into ovals. Brush a little oil on both sides. Grill both sides, 2 minutes each, and serve with charcoaled tomatoes and green peppers.

PATLICAN SALATASI (EGGPLANT SALAD)

For 10 persons

2 Kg. medium sized eggplants
2 medium sized lemons
1 cup olive oil
Salt
2 cloves garlic, crushed
2 cups yoghurt

To Garnish:
1 tomato
1 green bell pepper
½ cup Paisley, chopped
6 black olives


PREPARATION

Pierce the eggplants with a fork, place in a pan over an open flame or on a high gas flame or on charcoal and cook for half an hour, turning often until the skin blisters on all sides and the eggplants become soft. Once the eggplant is cooled down, cut lengthways into two. Scoop out the pulp, squeeze out all the moister and mash with a fork on a wooden board. Place the eggplant pulp into a bowl and add the lemon juice, olive oil, salt, garlic and yoghurt. Mash until it becomes a puree. Place on a serving bowl and garnish with tomato, bell pepper, parsley and black olives. Chill for half an hour before serving.