Who said kebab is difficult to cook?
Sometimes it seems to me that all the stories about the complexity of this or that dish are for a catch phrase. Well, or to give yourself (beloved or beloved) weight.
Now it has become fashionable to whine that pilaf cannot be made without authentic rice, a ram must be caught somewhere in the Tibetan mountains, and it must be fed by the miraculous grass, watered with the tears of innocent virgins, collected on the last full moon of the thirteenth month of the fifth month after the leap of the year.
And the spices must be "craft", and the butter is not that, and the dishes must be brought from somewhere from afar, otherwise you will not get anything tasty.
In short, we dispel myths. Kebab can be cooked at home too.
Yes, it will differ from the one cooked on charcoal, on the grill (underline the necessary). Will it make him worse? No. It will just be different.
There will be someone who will say - this is not a kebab, so let this someone go and prepare the kebab as he understands it.
In general, down with stereotypes, we cook, and then we eat just deliciously and without any rules
We take:
- Lamb
- Pistachios
- Spices: thyme, cumin, chili, sumac, salt and black pepper
- For garnish - rice, lettuce, parsley, mint, red onion, lemon
- And of course, some natural yogurt and pomegranates
I do not write the weight of the products, everyone can choose everything according to his taste and appetite.
How we cook:
Chop the lamb, or roll it in a meat grinder, or punch it in a blender. Mix with ground pistachios and spices.
We wash the rice and cheat - first fry it in a small amount of vegetable oil, then fill it with water from calculating one to two, if the rice is long-grain and dense, or one to one and a half, if the variety is soft and cook for about thirty minutes.
When the rice is on the way, we sculpt the kebabs, beat the minced meat well and send them either to the pan, or to the grill, or to the oven at 180 degrees until tender. I do not specify the time, it depends on the size of the kebabs.
Tear lettuce leaves with our hands, add mint and parsley, red onion to it and squeeze lemon. By the way, you know that in Turkey, for example, tomato sauce is used much less than yogurt. It turns out that it tastes much better with sour milk.
We spread it on a tortilla or flatbread, next to a salad, a little pomegranate on the rice and um... Simply delicious!
Bon Appetit!