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Full Online Book HomeLearning KitchenMiddle_eastern - Lamb - Doner Kebap
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Middle_eastern - Lamb -  Doner Kebap Post by :smartguys04 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1309

Click below to download : Middle_eastern - Lamb - Doner Kebap (Format : PDF)

Middle_eastern - Lamb - Doner Kebap

"Although it is not possible to prepare this speciality of grilled meat at home (due to the lack of a special upright broiler), we will explain how the meat is prepared just for interest's sake.

10 kg of lean lamb (from leg)
100 g salt
50 g pepper
1/2 lt onion juice
1 lemon
1 cup olive oil
1 kg lamb fat
1 kg minced lamb
1 egg
1/2 cup milk

The meat should be boned and skin removed, cut into large thick slices and pounded a little with a mallet.

Prepare a marinade of onion juice, lemon juice, milk, olive oil, salt and pepper. Soak meat in this marinade for 12 hours. Soak lamb fat in warm water.

Mix the minced lamb with the egg. Skewer the meat, the lamb fat and the minced meat alternately, using larger pieces at the top. Put the skewer upright in front of the upright grill. The meat is broiled upright turning slowly all the time.

Cut thin slices of meat with a special, very long and sharp knife. Serve on top of flat bread called "pide" or with rice."

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Middle_eastern - Lamb -  Khoresh Bademjan Middle_eastern - Lamb - Khoresh Bademjan

Middle_eastern - Lamb -  Khoresh Bademjan
1 pound lamb, cubed -- trim fat 1 pound eggplant -- sliced 2 tablespoons salt 1 onion -- diced 2 tablespoons olive oil 2 tablespoons tomato paste water -- as needed salt and pepper 1/2 teaspoon cinnamon 1 teaspoon turmeric 1/4 teaspoon nutmeg 1 tomato -- sliced 2 cloves garlic -- minced 2 tablespoons finely chopped mint Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt and set aside. Set aside 1 tablespoon onion for garnish. In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Cover with water and

Middle_eastern - Dessert -  Vizier's Fingers Middle_eastern - Dessert - Vizier's Fingers

Middle_eastern - Dessert -  Vizier's Fingers
100 grams/ 4 ounces fine semolina 300 mils/ 1/2 pint milk 1 egg beaten 100g/4 oz caster sugar 300 mil / 1/2 pint water 1 1/2 tbs lemon juice A few drops almond essence 50 grams / 2 oz butter A few drops rose water Place semolina in a pan, stir in milk and bring to a gentle boil. Stir constantly until mixture becomes very thick. Remove from heat and beat in egg. Turn out onto a buttered plate and leave to cool. Meanwhile, put sugar water and lemon juice into a pan and stir over a medium heat until sugar