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Vegetarian Çökertme Kebab

Ok, I confess… I still have non-vegetarian cookbooks and clippings from magazines. I even came back from Turkey with quite a few material containing unethical stuff. Why? Because some of them are modifiable in vegetarian cooking. The recipe below is coming from an incredible famous recipe magazine which I picked up from Istanbul airport on my way back to Australia. Don’t think you can’t have kebabs because you are vegetarian. It’s all doable people and this one, in particular, goes nicely with a bottle of Chard Farm Pinot Noir 2008 from Central Otago.

Vegetarian Çökertme Kebab

Ingredients:
3 medium potatoes (I used desiree potatoes)
Oil for deep frying

For the kebab:
Sanitarium Vegie Delights Tender Pieces in caramelised onion gravy (I used the whole tin)
1 small onion
1/3 tsp cumin
½ tsp Turkish chilli flakes
½ tsp dried thyme
2 sprig continental parsley
Salt and pepper

Tomato sauce:
3 medium tomatoes
A drizzle vegetable oil
1 tsp ground sweet paprika
Salt and pepper

Yoghurt mix:
4 tablespoon (heaped) plain, Greek style yoghurt
1 large clove garlic

Method:

  • You will have three elements going all at the same time. Start with peeling potatoes. Cut them into thin pieces –somewhere between French fries and English chips. Put them in large bowl of water.
  • Heat your deep-frying oil.
  • Peel and chop onion. Peel and dice tomatoes. Wash and chop parsley. Set them all aside for the time being.
  • Heat some oil in a pan (I used my non-stick wok for this because I have better heat control) and add onions. Fry them until onion is cooked thoroughly. If you are not using a non-stick pan add a little salt to onions while frying as they brown without burning.
  • Rinse potatoes and dry them completely with a clean tea towel. If the oil is hot enough, start doing your chips. I did this in two batches. It depends on the size of your deep frying pot.
  • In the meantime, heat oil in a small pot. Add tomatoes and sweet paprika, salt and pepper. Boil first and then turn the heat down and simmer until the sauce is thick enough to be called “sauce”.
  • Empty the whole tin of Tender Pieces. Add salt, pepper, thyme and cumin. Continue stirring until all that caramelised onion gravy is absorbed.  Add ½ parsley and keep it warm.
  • Peel and crush garlic onto a bowl. Mix with yoghurt and mix it all well. Set aside.
  • Once your sauce is thick, kebab is cooked and chips are done, it is time to assemble your dish. Arrange chips on the plates. You will have a bed of chips first. Spread garlic-yoghurt mixture. Spoon over your kebab and add tomato sauce. Finish with chopped parsley and enjoy!

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