Tokat Kebabı – Tokat-Style Kebab
Ingredients:
1 ½ kg fresh lamb meat
500 gr tail fat
1 kg seedless eggplant
1 kg good ripe tomatoes
300 gr “sivri” peppers or green pepper
6 medium potatoes
10 small onions
6 heads garlic
10 long lavash breads
Cut the meat into matchbox-size pieces, and salt. Remove the stems from the eggplants and cut
longwise in two (use the long thin type). Rub the cut surfaces with rock salt. Then cut crosswise into
thumb-length pieces. Peel potatoes and cut into ½ cm thick circles. Rub the kebab skewer with a
piece of tail fat, then put onto the skewer: a piece of meat, one piece of tail fat, one whole head of
garlic, then a piece of meat, and a piece of eggplant with the cut side facing the meat. Altına patates
olmak üzere sırasıyla takılır. Her şişte bir baş sarımsak kullanılır.
Cut tomatoes in half and arrange face up in a frying pan. On the other skewers, add a large piece of
tail fat and the green peppers. Şişler ocağın içine pişme sırasıyla ve domateslerin içinde bulunduğu
tavanın üstüne gelecek şekilde dizilir. Arrange the skewers over the tomatoes so that they will drip
onto them in the fire.