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Post by ozymandias on May 7, 2015 17:45:09 GMT 10
Changed the recipe a bit and here's the end result.... Much happier with this result
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Post by Gus65 on May 7, 2015 22:56:52 GMT 10
Looks really good and like the saying goes " A picture paints a thousand words" But Half a dozen sentences here would save us all a hundred mistakes collectively so now you have to tell us how that great looking meal came into existence. Version one wasn't that detailed and this version gives us nothing I so want to make that.
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Post by ozymandias on May 8, 2015 13:40:17 GMT 10
LOL.... You are right. Happy to write up the recipe.
Adana Kebab is a traditional mince meat kebab coming from the city of Adana Turkey. It is one of the things that are so simple to do, and because of its simplicity so difficult to get right.
Ingredients
Minced lamb meat (best from shoulder) Minced lamb fat Minced red bell peppers Chilli Pepper flakes Salt Pepper
This is the traditional ingredients. Different versions of this classic may include
Onions (minced) Garlic ground cumin Sumak Finely chopped parsley
Kebabs are traditionally minced by hand using a large knife, but you can substitute that by mincing your own meat in the food processor. Most of you good people probably have a mincing machine so you would not have a problem.
The lamb is cut in chunks and allowed to rest overnight. Next day it is minced together with the lamb's fat and the bell peppers. The mince is then seasoned liberally with S&P, Chilli flakes, and the rest of the ingredients should you decide to use them. The mix is then kneaded fast and vigorously till it begins to stick to the sides of the bowl. You can use a mixer, or your own hands for that, but the idea is to do it while the meat is still cold. The fat should not allowed to render at this stage. Vigorous kneading plus salt helps break the myosin strands and that gives the kebab its special texture. If the mix begins to stick to the sides of the bowl, it means you are getting there.
Following this, you leave the kebab mix to rest for a few hours for the flavours to integrate.
Adana Kebabs is grilled over charcoal, skewered in rather thick flat iron skewers. If you have them, great, if not, make long thin flatish kebabs and grill them over hot charcoal for about two-three minutes/side. Special care should be made not to overcook them, so a bit of trial and error is in order. After you turn them, pitta bread/Lavosh/Lebanese bread is traditionally placed over the grilling kebabs. This warms the bread up and also flavors it.
The kebabs are served either as a plate, as I have done, with Lebanese bread, onion and parsley salad, grilled tomatoes and hot peppers (optional) and pilaf rice or bulgur.
You can also serve it as a wrap/sandwich with tomato slices, onions, parsley (Or any salad you like) and tzatziki/yoghurt/hoummous in Lebanese bread or Greek gyros pita, or in a pocket/Turkish bread
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Post by Gus65 on May 8, 2015 13:44:09 GMT 10
Thanks for that, on the to do list now.
BBQ'd haloumi is one of my favourites, so that'll be on the plate also.
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Post by ozymandias on May 8, 2015 14:49:29 GMT 10
I got a better idea for you. Get a nice piece Feta, lay it on aluminum foil and drizzle with olive oil, then sprinkle some hot pepper flakes, or chopped capsicum, maybe a slice of tomato and wrap it up nice and tight. Toss it on the BBQ and allow it to cook.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on May 8, 2015 16:01:44 GMT 10
G'day Thanks for the discription of the meat blending, most folk reach for an egg as a binding agent or include some sausage mince. My nan used to throw the minced meat from hand to hand to make it a sticky whole and her meat never fell to pieces. I think it's the same process but I'm going to use you method. Thanks dave
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Post by smokey on May 8, 2015 20:21:07 GMT 10
This will be my Sunday meal, Ive got some of those huge meat Scewers that are as big as a sword. Family has put their order in. Won't muck around with the bread part. Coolangatta has a ridgy didge Turkish baker/ Kebab shop that also sells his loaves and flat bread that I've never been able to beat. Not for bloody trying though, He laughs at me when I try to pick his brain. He's not a team player bless his cotton socks.
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osdave
Junior Member
Posts: 80
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Post by osdave on May 8, 2015 21:11:48 GMT 10
This is why i love forums. You can get a recipe anywhere but Ozy's description takes it to the next level.
I'll give this a go next chance as it sounds better than bog standard kofta.
dave
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Post by smokey on May 8, 2015 21:51:38 GMT 10
This is why i love forums. You can get a recipe anywhere but Ozy's description takes it to the next level. I'll give this a go next chance as it sounds better than bog standard kofta. dave There is somthin in that, Post of the year
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Post by ozymandias on May 9, 2015 1:31:37 GMT 10
Smokey, let me know how it turns out... And one other advice, use plenty of lamb fat.
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Post by smokey on May 9, 2015 11:00:20 GMT 10
I'm doing it today Could only get ALDI lamb mince at short notice
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Post by ozymandias on May 9, 2015 16:14:21 GMT 10
How did it turn out?
There's lamb mince pretty much everywhere here, in all the butcher shops.....
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Post by smokey on May 9, 2015 16:19:02 GMT 10
I've just made the homus and a Tabulle. Also a Greek yogurt / Harrisa/ lemon sauce. Have some red capsicum to grill Lamb is mixed and ready to grill for dinner.
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Post by smokey on May 9, 2015 18:04:28 GMT 10
Came out great Ozy The mince had garlic, red capsicum, red onion, parsley, chilli flakes and salt and pepper. No binder but the natural myglobin worked up till sticky.
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Post by ozymandias on May 9, 2015 18:33:58 GMT 10
Yay, smokey....glad it worked well for you.
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