Kabaklama Recipe
Kabaklama is one of the few vegetable dishes of Gaziantep cuisine. Even though it is a vegetable dish, it still contains beef. I'm sure many Gaziantep will objet to this and say "But we also have a lot of vegetable dishes.". There are definitely some, but most of them contain either meat or broth.
However, although neither of them are completely vegetable dishes, alaca çorba and mıcırık aşı can be counted among vegan Antep dishes. Maybe there are people who add beef or broth even in these recipes. For example, while I was thinking that chickpea wraps were also vegan, I later learned that chickpeas are cooked in bone broth.
When I first heard the kabaklama recipe, it reminded me of the balkabağı sinkonta recipe. Since it kept reminding me while cooking and eating the food, I ate it with yogurt like sinkonta, and I was pleased with my decision while eating it. I don't know if our tastes will suit, but if you like to eat tomato paste dishes with yoghurt, you can also eat kabaklama with plenty of yogurt or even homemade yogurt if possible. If you are looking for carbohydrates in every meal, I think stuffing pilaf will suit this meal better instead of plain rice pilaf.
Regional winter pumpkins are traditionally used in kabaklama making. Winter pumpkin is chunkier than normal pumpkin, which is also used in making crispy pumpkin desserts. But those who don't have the chance to find winter pumpkin can also use pumpkin or squash. When you cook the pumpkin in a way that it remains slightly firm, there is no problem in terms of consistency. Pumpkin is not a very sweet vegetable unless sugar is added to make it sweet. It adds a sweetness as light as carrots to the dish it is used in. Don't worry about the taste either. However, if you are prejudiced against different tastes, you can make a half size on your first try.
Enjoy your meal...
Kabaklama Recipe with Video
Ingredients
- 400 g diced beef,
- 1 kg of winter pumpkin, normal pumpkin or squash,
- 1 onion, chopped,
- 2 cloves of garlic,
- 2 cups of boiled chickpeas,
- 4 tablespoons of olive oil,
- 1 tablespoon dried mint,
- Salt to taste,
- 4 cups of boiling water.
Preparation
- Heat the pressure cooker on the stove,
- Add the beef and cook, stirring occasionally, until the water is released and then evaporated,
- Add olive oil and chopped onion and stir fry until the onion becomes translucent,
- Add the coarsely chopped garlic and tomato paste and stir fry,
- Add water, stir, close the lid and cook until the beef becomes soft,
- Open the lid, add the cubed pumpkin, close a regular lid and cook until the pumpkin becomes soft,
- Add chickpeas and boil for a while,
- Add mint and salt and mix,
- Bring to a boil and remove from heat.
Enjoy your meal...