John Myers
Adana Kebap with Bulgur, Quark and Sigara Börek (Aileen Adler)
The perfect adana kebap with bulgur, quark and sigara börek (aileen adler) recipe with a picture and simple step-by-step instructions.
- 5 piece Carrots
- 0,5 packet Köfte harci (broth)
- 3 piece Garlic cloves
- 1 liter Sunflower oil
- 1 packet Yogurt
- 1 piece Onion
- 3 Glasses Bulgur or couscous
- 0,25 bunch Parsley
- 1 piece Chicken broth
- 1 packet Pastry sheets, thin and triangular
- 1 tsp Salsa sauce
- 400 g Ground beef
- 5 piece Chilli green
- 3 piece Tomatoes
- 5 piece Eggplant
- 1 packet Sheep cheese
- 1 Glass Sehriye
- 1 tbsp Paprika paste
- Pepper
- Salt
- Chili powder
- Put the sunflower oil in a saucepan and then add the Sehriye (small spaghetti). As soon as the Sehriye turn brown, add the chicken broth, stir well and add hot water. Then add the glass of bulgur.
- For the Adana Kepab, add the onion, salt and Köfte harci to the minced beef. Mix with 1 tbsp paprika paste, then knead. Then cut the aubergines into small slices and mix them with the minced meat. Cut the tomatoes into small halves, chop the chili peppers and mix with the mince. Season with a pinch of salt and then simmer. until the meat is done.
- For the Sigara Börek, mix the sheep’s cheese with sliced parsley, pour into the pastry sheets and roll up. Dab the ends of the rolling pin in a bowl of water to keep the rolls together. For the quark, sweat the carrots in sunflower oil. Then mix this with the yogurt and season with garlic, pepper and paprika powder. Then everything can be arranged together.
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