40 minAdana kebab
Hand-worked beef with tail fat and hot pepper, grilled on a flat skewer.
Moderate · 40 min
Traditional Doseme Dish
A delicious main course prepared with layers of meat, bulgur, and vegetables baked to perfection.
- Prep
- 30 min
- Cook
- 50 min
- Time
- 80 min
- Servings
- 4
- Calories
- 620
- Level
- Moderate
- Heat
- Gentle heat
- Region
- Anatolia
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 500 grams diced lamb meat
- 1 cup coarse bulgur
- 2 eggplants
- 3 tomatoes
- 4 cloves of garlic
- 2 tablespoons butterInstead: olive oil
- 1 teaspoon tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 cups hot water
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Peel the eggplants in stripes, slice them into rounds, and soak in salted water.
- 2
Sauté the diced lamb in a little oil until browned, then season with salt and pepper.
- 3
Arrange the drained eggplant slices at the bottom of a wide baking dish.
- 4
Distribute the sautéed meat and rinsed bulgur evenly over the eggplants.
- 5
Top with sliced tomatoes, whole garlic cloves, and hot water mixed with tomato paste.
- 6
Bake in a preheated oven at 190°C (375°F) for about 50 minutes until the bulgur absorbs the water and the meat is tender.
Note. Soaking the eggplants in salted water removes bitterness and improves the texture.
Questions
Which region does Doseme belong to?
Doseme is a traditional layered meat dish from Southeastern Anatolia and Mediterranean cuisines.
Can I use chicken instead of red meat?
Yes, you can substitute boneless chicken breast or thigh meat for lamb or beef.
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