Köfteli Orman Kebabı

Steps

1. Sauté the onions in olive oil until they begin to turn color.
2. Add the beef chunks and cook until they release their water, continue cooking until soft. Do not add salt during this stage.
3. Soak the eggplants (if using) in salty water for about half an hour to 45 minutes to remove bitter juice.
4. Cut diced potatoes and carrots into pieces for the kebab.
5. Clean broad beans and keep them in lemony flowery water to prevent darkening.
6. In a pressure cooker, cut two onions into julienne and add olive oil. Add the broad beans, fresh dill (chopped finely), salt, another must sugar, more olive oil on top, and a mix of flour and water (1 cup or half a cup).
7. Cook on low pressure for 10 minutes, then allow the pressure to release naturally.
8. Partially fry potatoes and carrots if desired for extra flavor.
9. Partially boil fresh peas before adding them to the stew.
10. Partially fry the köfte balls again to give them more flavor.
11. Bring all prepared vegetables (fried), meat chunks, and fried köftes together in a pan. Add hot water and simmer until flavors combine.
12. In another pan, sauté onions again and add chopped green peppers and a heaped tablespoon of tomato and pepper paste.
13. Add chopped garlic and hot water to the pan.
14. Cook the halfway cooked green peas and fried carrots first.
15. Once soft, add the köfte, more water, and continue cooking until the köfte is soft and flavors have combined.
16. Finally, add potatoes because they were already soft, sprinkle with oregano, and serve.