Turkish Kebab, My Way

Ingredients

Kebab

• 300 g beef with a little fat
• 1 onion
• 1 tomato
• 4 large garlic cloves
• 1/2 cup parsley
• 1 tbsp tomato paste
• 1 tbsp pepper paste, if available
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp mixed spices
• 1 tsp sweet paprika
• 1 tsp crushed chili
• 1 tsp ground coriander

Vegetables (to taste)

• 4 large zucchini
• 2 large potatoes
• 4 carrots
• 4 medium tomatoes

Sauce

• Oil
• Butter
• 2 tbsp tomato paste
• 1 tbsp pepper paste
• 2 stock cubes
• Salt and black pepper to taste

Method

1. Grind the kebab ingredients in a food processor until nearly smooth, add the spices, shape into fingers or discs and refrigerate for half an hour.
2. Cut the vegetables into large pieces. Put a little oil in a pot, add the potatoes, then carrots, zucchini and tomatoes without stirring much. Cover and cook until the vegetables soften (a fork goes in easily), then sprinkle with black pepper.
3. In a large deep pan, heat the butter and oil (olive oil optional) and brown the meat on both sides without moving it, then remove. In the same pan add the tomato paste, pepper paste, stock cubes and about half a liter of hot water, then the vegetables with their liquid, and finally the meat. Let it all simmer together. Serve hot with vermicelli rice.