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Turkish Meat Fondue

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Ingredients
  Veal cutlets/Scallops 1 Pound
  Pork tenderloin 1 Pound
  Chicken stock 4 1⁄2 Pint
For sauce
  Onion 1 , chopped
  Green peppers 2 , seeded and chopped
  Sweet dill pickles 2 Tablespoon, chopped
  Butter 2 Tablespoon
  Water 5 Tablespoon
  Chili sauce 3 Drop (Adjust Quantity As Per Taste)
  Salt To Taste
  Pepper To Taste
Directions

Cut the meats into thin slices and place in separate bowls.
Fry the prepared onion, peppers and pickles in the butter until softened.
Add the remaining sauce ingredients, bring to the boil, and simmer for 5 minutes, stirring occasionally.
Pour into a small dish and leave to cool.
Pour the stock into a metal fondue pan and bring to the boil on the stove, then place on the spirit burner.
Spear the meat on fondue forks and dip into the stock for about 30 seconds.
Dip into the sauce and eat.
Serve with French bread and a selection of salads.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Melted
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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