Zade Kebabı, Kuzu Pirzola, Tel Şehriyeli Bulgur Pilı, Çoban salatası and Sade yoğurt – eggplant packets, rack of lamb, bulgur, shepherd's slat, yogurt

Ingredients for 5 servings:

• 500 g beef shoulder
• 3 eggplant(s)
• 2 large potatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 pointed pepper, red
• 1 pointed pepper, green
• 3 tbsp olive oil
• 1 tbsp butter
• 200 g tomatoes or 1 large beef tomato, diced
• 2 tbsp tomato paste
• 300 ml water
• ½ tsp paprika powder
• 1 pinch(s) cumin
• frying oil
• 5 cherry tomatoes
• Grated Gouda, optional
• salt and pepper
• 1 ½ kg rack of lamb(s), approx. 10 – 12 ribs
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 tsp thyme, dried
• 1 tbsp olive oil
• 1 pinch of coarse sea salt
• 2 jars of bulgur, medium grain size
• 2 tbsp vermicelli
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp tomato paste
• 2 ½ glasses of water, warm or chicken broth
• 1 tsp salt
• 3 cucumbers
• 3 tomatoes
• 2 pointed peppers, green
• 10 stalks of parsley, flat
• 1 onion(s), red
• 1 lemon(s), juice
• 3 tbsp olive oil
• 1 tbsp pomegranate syrup
• ½ tsp salt
• 1 liter milk, fresh, 3.8%
• 2 tbsp yogurt, 10%

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 hours

from the show “The Perfect Dinner” on VOX from 25.02.2025

For the Zade Kebabı, cut the beef into small cubes and sear in a cast iron pot with olive oil. Then braise in its own juices over medium heat for about 50-60 minutes, until no liquid remains, stirring occasionally. Wash the eggplants, cut into thin, long slices, and place them in cold, salted water for about 15 minutes. This removes any bitterness. Peel, wash, and thinly slice the potatoes. Wash, deseed, and finely dice the pointed peppers. Peel and dice the onion and garlic. Dry the eggplant and potato slices thoroughly and deep-fry in hot oil. Then drain on kitchen paper. Once the meat has lost its juices, add the butter, onion, and garlic and sear briefly. Add the tomatoes, 1 tablespoon of tomato paste, and paprika, continue to sear, and deglaze with 100 ml of water. Season with salt, pepper, paprika, and cumin and simmer for about 30 minutes. To form and bake the kebabs, line a small, deep bowl with 3-5 eggplant slices each, place 1-2 potato slices on top as a base, and fill with 2-3 tablespoons of the meat filling. Place more potato slices on top and fold over the excess eggplant slices. Carefully turn the parcels out onto a baking sheet. Secure with a cherry tomato and a toothpick. Mix 1 tablespoon of tomato paste with 200 ml of water, salt, and pepper, and pour this sauce over the kebabs. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Top with grated Gouda cheese, if desired. For the Kuzu Pirzola, finely dice the onion and garlic for the marinade. Mix with 3 tablespoons of olive oil, salt, pepper, and thyme. Rub the mixture onto the rack of lamb, cover, and let rest in the refrigerator for at least three hours. Remove 30 minutes before cooking, cut into cutlets, and fry in a hot grill pan with 1 tablespoon of olive oil for 2-3 minutes on each side. Sprinkle with coarse sea salt before serving. For Tel Şehriyeli Bulgur Pilavı, rinse the bulgur under running water until the water runs clear. Heat butter and olive oil in a pan and fry the vermicelli until golden brown. Add the bulgur and tomato paste and fry for two minutes. Pour in the broth or water, season with salt, and bring to a boil. Simmer over medium heat with the lid closed for about 15-20 minutes. Once the liquid has been absorbed, remove the pilaf from the heat, cover with a kitchen towel, and let stand for 10 minutes. For Çoban Salatası, dice the cucumber, tomatoes, and onion. Deseed and dice the bell peppers. Finely chop the parsley and mix everything together. For the dressing, combine lemon juice with olive oil, pomegranate syrup, and salt. Drizzle over the salad just before serving. For the Sade Yogurt, bring the milk to a boil and simmer over low heat for five minutes, stirring constantly. Then let it cool to approximately 45°C. Stir in the yogurt, cover, and wrap it in a blanket. Let it rest for at least 12 hours. Then refrigerate. Seda prepared this recipe as a main course on Tuesday, February 25, 2025, in the show “The Perfect Dinner” – Day 2 in the Bergisches Land region.