The Balaban kebab, resembling İskender kebab and evoking a homemade appearance, is a unique delight of Turkey’s Eskişehir cuisine. Prepared with yogurt, tomato sauce, crispy flatbread called “tırnak pide,” and generous amounts of butter, Balaban köfte is traditionally cooked by being pressed and cooked with a cast iron flatiron. However, versions cooked in a cast iron pan are also available. Here’s recipe of homemade Balaban Kebab
Finely chop up the 2 medium-sized onions. After, in a bowl, knead weel the 500 grams of beef mince, 1 tea cup of stale bread crumbs, finely chopped 2 medium-sized onions 1,5 teaspoons of salt and 1,5 teaspoons of black pepper.
Maket the walnut size flat meatballs and fry in the cast iron pan.
Cut into circular the 1 tomato and cut in half lengthwise the 2 peppers, afterwards fry the same cast iron pan which one fried the meatballs until they roasted.
For tomato sauce in a sauce pan, melt the ½ tablespoons of butter. Add the 2 tablespoons of tomato paste, 1 teaspoon of granulated sugar and 1 teaspoon of salt and cook for 3-5 minutes, until the tomato paste’s aroma is released. After cooked, add the ½ cup of water and cook for 3 more minutes and after boiled, remove from the cooker.
Dice into cubes the 2 nail pitas and place the plate which you serve.
Heat the 1 cup of meat water and pour on top of to the diced cubes nail pitas. Whisk the 1 cup of yoghurt. Pour the tomato sauce on top of to nail pitas.
Meanwhile in a pan, melt the 4 tablespoons of butter.
Place the meatballs on top of to nail pitas with tomato sauce. After added the roasted tomatoes and pepper in the plate, pour the melted butter on top of to all plate, place the yoghurt edge of the plate. Now you can serve and anjoy your meal.
