Kebabs are synonymous with Turkish cuisine and they come in a variety of shapes, sizes and preparations, with each region having its own local variant. The name comes from the Arabic word meaning fried meat. Kebabs originated because of the shortage of cooking fuel, which made it difficult to cook large pieces of meat. Turkish cuisine buffs say that the dish was invented in the Middle Ages by Turkic soldiers who used to grill pieces of meat on their swords over an open fire.
Ingredients:
1000 g mutton
2 large onions
2 tablespoons of margarine
4 tablespoons of tomato puree
Instructions:
Grate the onions.
Bone and dice the meat and put it into a saucepan with the margarine and the grated onions and crushed garlic.
Cover and cook for approximately 30 minutes stirring occasionally.
Add the tomato puree mixed with 1/5 glass of cold water and cook until it dissolves.
Add the salt and two glasses of hot water, then cover and simmer for about two hours until the meat is tender.
Melt the margarine in a deep pan and blend in the flour and salt to form a smooth paste as in a Roux sauce.
Gradually add the milk stirring well to ensure there are no lumps and the mixture becomes a thickish paste.
Put the sauce into the pan with the meat and mix well.
Bring to the boil, then place in a serving dish and serve hot with a dollop of cream if desired.
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