I recently uploaded my mother’s recipe book to DropBox. I don’t know why I didn’t think of it before. It made things so much easier for me. Wherever I am, as long as I have access to DropBox, on my smartphone for example, I browse through it and look for ideas for dinner. I love how my mom categorized everything…she has two main folders; savories and desserts. And each folder has loads of other folders, like vegetable dishes, meat dishes, soups, salads….and loads more. I jump from folder to folder sometimes feeling overwhelmed and enthusiastic at the same time. I love how technology has made this easy for me.

One of those days, as I was thinking of a way to incorporate more greens into our diet, I was going through one of her folders and I found this recipe. Spinach is sautéed with chopped onions and grated carrots. This is placed in the base of the serving dish. A yogurt with garlic mixture is drizzled over the spinach. Then thinly sliced lamb is sautéed and put on top of the yogurt. Butter is heated and mixed with red pepper flakes and drizzled on top of it all. And it’s garnished with sautéed (or fried) potatoes and carrots. Doesn’t it sound delicious?

 

IspanakliSultanPasaKebabi

First few times I made this, I made it with beef strips. And I garnished it with zucchini and carrots. I wanted to make it again a few days ago but I only had ground beef. And I thought why not! It turned out great. There’s something about yogurt and spinach that works so well. In traditional Turkish cooking, spinach is accompanied by yogurt and they complement each other perfectly! And these meat kababs taste so good! This dish has definitely become this family’s favorite! :)

 

KababPrep

Combine all the ingredients for the kababs and knead into a soft meat mixture. Cover and let rest for 15 minutes

MeatKababs

Shape the meat into about 3-inch long kababs and place on a baking tray lined with parchment paper. Bake in a preheated oven for 30 – 35 minutes (this yields about 15 kababs)

SpinachPrep

In a wide pot, heat the olive oil and butter on medium-high heat. Add the spinach and cook for a few minutes, stirring occasionally. Add the chopped onions and sauté for a few minutes. Add the grated carrots and cook for a few minutes, until all the juices have evaporated. Add the salt and pepper and remove from heat.

CarrotsZucchini

Sauté the wedged zucchinis and carrots for about 10 minutes, stirring occasionally.

YogurtGarlic

Combine the yogurt, garlic, salt and water, and whisk until smooth.

 

IspanakliSultanPasaKebabi2

 

Sultan Pasha Kabab with Spinach
Author: 
Recipe type: Dinner
Cuisine: Turkish
Serves: 4
 
A spinach dish topped with yogurt and kababs.
Ingredients
Ingredients
  • For the Kababs
  • 300 grams ground beef
  • 1 medium sized onion, grated
  • 1 tablespoon olive oil
  • a handful of parsley, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon dried thyme
  • 1 slice of day old bread
  • Water (to soften bread)
For the Spinach
  • 500 grams spinach, washed and chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 carrot, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Yogurt
  • 1 cup yogurt
  • ¼ cup water (if the yogurt is watery, you don't need to add the extra water)
  • ¼ teaspoon salt
  • 1 garlic clove, crushed (optional)
For the Garnish
  • 1 tablespoon olive oil
  • 1 carrot, sliced into 2 inch long wedges
  • 2 zucchinis, sliced into 2 inch long wedges
To drizzle on top:
  • 1 tablespoon butter
  • 1 teaspoon red pepper flakes
Instructions
Prepare the Kababs
  1. In a small bowl, combine the bread slice and water and let it sit for 5 minutes until soft.
  2. In a large bowl, combine all the ingredients for the kabab.
  3. Squeeze out the water from the bread slice and crumble ıt on top of the ground beef mixture.
  4. Knead until well combined. Cover and let it rest for 15 minutes.
  5. Preheat the oven to 200C (392F). Line a baking tray with parchment paper.
  6. Shape the meat into 3-inch (about 8 c.m) long kababs and place in the prepared tray, half an inch apart.
  7. Bake for 30 - 35 minutes, or until they are thoroughly cooked. (You can test one by cutting it in half and making sure it's not pink inside.)
Prepare the Spinach
  1. In a wide pot, heat the olive oil and butter on medium-high heat. Add the spinach and cook for a few minutes, stirring occasionally.
  2. Add the chopped onions and sauté for a few minutes.
  3. Add the grated carrots and cook for a few minutes, until all the juices have evaporated.
  4. Add the salt and pepper and remove from heat.
Prepare the Yogurt
  1. In a small bowl, combine the yogurt ingredients and whisk until smooth.
Prepare the Garnish
  1. On medium-high heat, heat the olive oil in a deep pan.
  2. Add the carrots and zucchinis and sauté for about 10 minutes, stirring occasionally.
Prepare the Sauce to Drizzle
  1. In a small pan, heat the butter to a bubble.
  2. Add in the red pepper flakes and stir for about 30 seconds.
Assembling the Dish
  1. Place the cooked spinach on the base of the serving dish.
  2. Drizzle, or pour, the yogurt.
  3. Place the kababs on top of the yogurt in a decorative manner.
  4. Drizzle the butter and pepper sauce on top.
  5. Garnish the sides with carrots and zucchinis

 

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