Kagit Kebabi

Kagit Kebabi Recipe from Turkey with Lamb and Vegetables

Region / culture: Turkey | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kagit Kebabi is a traditional Turkish dish that is cooked in parchment paper, allowing the flavors to meld together beautifully. This dish is a delicious combination of tender lamb, vegetables, and cheese, all cooked to perfection in a paper package.

History

Kagit Kebabi has been a popular dish in Turkish cuisine for many years. The method of cooking food in parchment paper is a traditional technique that has been used in various cultures around the world. This method allows the ingredients to cook in their own juices, resulting in a flavorful and moist dish.

Ingredients

1.5 lb (680 g) of boneless lamb, cut into 1 inch cubes
3 tbsp butter
1 large onion, finely chopped
3 medium carrots
1 clove of garlic, minced
1 cup chopped dill or parsley
2 medium tomatoes, diced
3 tbsp red wine
1 cup hot water
3 tbsp margarine
2 medium potatoes, sliced
4 sweet long green pepper
0.5 tsp thyme
0.25 lb (113 g) kashar cheese

How to prepare

Sauté the lamb cubes in butter until they turn light brown.
Add onion, carrots, dill, a small amount of salt (as kashar cheese is already salty), and pepper. Continue sautéing for 10 minutes, stirring occasionally.
In a separate saucepan, sauté garlic in 1 tbsp of butter. Then, add tomatoes and wine, and continue stirring for another 5 minutes.
Pour 1 cup of hot water into the mixture. Cook over medium heat until the meat becomes tender.
Remove the meat and carrots, but keep the juice in the saucepan.
In another saucepan, melt the margarine and sauté the sliced potatoes and sweet green peppers.
Combine thyme, meat, carrots, potatoes, and sweet green peppers.
Divide the meat and vegetables into 4 portions. Grate kashar cheese over each portion.
Cut 4 pieces of wax paper, each measuring 14 inches square. Place each portion in the middle of a paper, ensuring that the remaining juice is distributed equally. Fold the paper over the top once and secure the two edges by folding them twice. You should end up with 4 square packages.
Moisten the bottom of a baking pan with a couple of spoons of water.
Place the packages in the pan, ensuring that the loose ends are securely tucked under. Lightly moisten the tops of the packages with water.
Bake the packages for 20 minutes. Remove them just before serving.

Variations

You can customize this dish by adding different vegetables such as zucchini, eggplant, or bell peppers.
You can also experiment with different types of cheese for a unique flavor profile.

Cooking Tips & Tricks

Make sure to evenly distribute the meat and vegetables in each parchment paper package to ensure even cooking.

- Be sure to securely fold the edges of the parchment paper to create a tight seal, trapping in the flavors and juices.

- Check the meat for doneness before serving to ensure it is cooked to your desired level of doneness.

Serving Suggestions

Serve Kagit Kebabi with a side of rice or a fresh salad for a complete meal.

Cooking Techniques

The key cooking technique for Kagit Kebabi is cooking the ingredients in parchment paper, allowing them to steam and cook in their own juices.

Ingredient Substitutions

You can substitute lamb with beef or chicken if desired.

- You can also use different types of cheese such as feta or mozzarella.

Make Ahead Tips

You can prepare the meat and vegetable mixture ahead of time and assemble the parchment paper packages just before baking.

Presentation Ideas

Serve the parchment paper packages directly on the table and allow guests to open them up themselves for a fun and interactive dining experience.

Pairing Recommendations

Kagit Kebabi pairs well with a light and refreshing salad, a side of rice, or a glass of red wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

480 per serving

Carbohydrates

23g per serving

Fats

28g per serving

Proteins

35g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This dish contains dairy (cheese) and may not be suitable for those with dairy allergies.

Summary

Kagit Kebabi is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Kagit Kebabi is a delicious and flavorful dish that is sure to impress your family and friends. With tender lamb, vegetables, and cheese cooked to perfection in parchment paper, this dish is a must-try for any food lover.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a precious gem. It was during my travels through the bustling streets of Istanbul, where the aroma of spices and grilled meats filled the air. I stumbled upon a small, quaint restaurant tucked away in a hidden corner, where I was greeted by the warm smile of a kind old woman who welcomed me with open arms.

As I sat at a table by the window, watching the hustle and bustle of the city outside, the old woman brought out a steaming plate of Kagit Kebabi - a traditional Turkish dish that I had never seen or tasted before. The dish was a delight to the senses - layers of tender lamb, vegetables, and spices enveloped in a delicate parcel of parchment paper, then sealed and baked to perfection.

Intrigued by the unique presentation and tantalizing aroma, I asked the old woman for the recipe. She chuckled softly and replied, "My dear, this recipe has been passed down through generations in my family. It is a secret that has been cherished and perfected over time."

Determined to learn the art of making Kagit Kebabi, I begged the old woman to teach me. With a twinkle in her eye, she agreed, and we spent the entire afternoon in her cozy kitchen, surrounded by the warm glow of the stove and the fragrant scent of exotic spices.

She guided me through each step of the recipe with patience and care, sharing her wisdom and culinary secrets along the way. I learned how to marinate the lamb in a blend of herbs and spices, how to layer the vegetables just so, and how to fold the parchment paper into a perfect parcel that would seal in all the flavors.

As the dish baked in the oven, filling the kitchen with a mouthwatering aroma, the old woman regaled me with stories of her youth and the many adventures she had experienced in her lifetime. Her words were like a tapestry woven with threads of love, laughter, and the joy of sharing good food with those she held dear.

When the Kagit Kebabi was finally ready, we sat down at the table and savored each bite in silence, the flavors dancing on our tongues in perfect harmony. It was a moment of pure bliss, a communion of souls united by a shared love of food and tradition.

As I bid farewell to the old woman and her cozy kitchen, she handed me a handwritten copy of the recipe for Kagit Kebabi, a precious gift that I would treasure for years to come. And so, armed with her knowledge and the memories of that unforgettable day, I returned home to my own kitchen, eager to recreate the magic of Istanbul in every bite.

Since that fateful day, Kagit Kebabi has become a staple in my culinary repertoire, a dish that never fails to evoke memories of my time in Istanbul and the kind old woman who shared her recipe with me. It is a testament to the power of food to connect us across cultures and generations, a reminder that the simple act of breaking bread together can forge bonds that transcend time and space.

And so, as I prepare Kagit Kebabi for my loved ones, I do so with a heart full of gratitude for the old woman who taught me the art of cooking with love and passion. May her spirit live on in every bite, a taste of Istanbul that will forever linger on my tongue.