Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, November 25, 2005

Chestnut Kebab

(Kestane Kebap)

Chestnut Kebab
When buying chestnuts, choose the fat ones, as they will be more delicious when grilled. Soak the chestnuts in water for about 15-20 minutes to get them to soften. Using a small knife, cut the shells horizontally on the top (fat) side. Turn the oven on to broil. Place the chestnuts in an oven tray and put it on the middle rack. Turn them over after 15 minutes and roast for another 10 minutes. Take them out and let them cool for about 10 minutes. Eat while still warm after removing the shells.

Turks love roasted chestnuts, which are rich in potassium, magnesium and other vitamins. You can see many people selling roasted chestnuts in the winter time in Turkey. Check back in a couple days for another chestnut dessert.


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