Middle Eastern Grill (Hash u Nash) скачать в хорошем качестве

Middle Eastern Grill (Hash u Nash)

Middle Eastern grill, or hash u nash as we call it, offers something for everyone. From kufta kebabs, to shish taouk, to shuqaf, to lamb chops, and of course all the mezze that goes with it. For us, it harbours memories of hectic yet inviting family gatherings, full of camaraderie as we worked together to grill up a feast. The meal always ended with a pot of black tea and mint, which was nestled in the remaining ashes and left warming. If BBQ is your thing, you got to try this delicious feast! Makes 8 to 10 servings Ingredients: Kufta Kebab: 300g ground lamb 300g ground beef 1 onion, finely chopped ½ cup parsley, finely chopped 3 cloves garlic 1 tsp salt ¾ tsp black pepper 1 tsp Aleppo pepper 2 tbsp lemon juice 2 tbsp olive oil Rack of Lamb: 1 rack of lamb (1kg) 1½ tbsp olive oil 1 tsp salt ½ tsp black pepper 2 cloves garlic (optional) Shuqaf: 600 kg beef or veal tenderloin, cut into 1-inch cubes ¾ tsp salt ½ tsp black pepper 2 tbsp olive oil 150 g lamb fat, cubed Chicken Drumsticks: 750 kg drum sticks ¾ tsp salt ½ tsp black pepper 1 tsp Aleppo pepper ¾ tsp chili flakes 5 cloves garlic, crushed 1 tbsp red pepper paste 1 tsp tomato paste ¼ cup yogurt ¼ cup lemon juice 2 tbsp olive oil Shish Taouk: 500 g boneless chicken breast, cut into 1-inch cubes ¾ tsp salt ½ tsp black pepper 1 tsp Aleppo pepper ¾ tsp chili flakes 5 cloves garlic, crushed 1 tbsp red pepper paste 1 tsp tomato paste ¼ cup yogurt ¼ cup lemon juice 2 tbsp olive oil Vegetables: 4 tomatoes, sliced in half 4 red onions, sliced in half 4 Serrano peppers 1 tsp salt ¾ tsp black pepper 2 tbsp olive oil ½ cup parsley, for garnish Directions: 1 - Prepare your charcoal grill. Light the charcoal and when the coals are mostly covered in ash, they're ready to use. Use tongs to spread out the coals before you cook. 2 - To make the kufta kebab, in a bowl, mix the lamb, beef, onion, parsley, garlic, salt, black pepper, Aleppo pepper, lemon juice and olive oil. Using your hands, mix until well combined. Cover and refrigerate for at least 3 hours. The mixture has to be cold before you skewer it on, also make sure onion is very finely chopped, if not, pulse the mixture in a food processor a few times, this will help the meat stick to the skewer. After 3 hours, take ¾ to 1 cup of the mixture and skewer pressing firmly to adhere to the skewer, dip your hand in cold water if the mixture is too dry. 3 - To prepare the rack of lamb, cut the rack into individual chops and spread on a tray. Drizzle with olive oil and season with salt, black pepper and some crushed garlic. Make sure to season both sides, toss them around to combine. Place on a grilling basket. 4 - To prepare shuqaf, cut the tenderloin and lamb fat into 1-inch cubes, spread on a plate and season all over with salt and black pepper, crushed garlic (optional), drizzle with olive oil and toss around. Skewer 3 pieces, then one piece of lamb fat, then another 2 pieces. Set aside. 5 - To make the drumsticks, place in a large bowl, season with salt, black pepper, Aleppo peppers and chili flakes. Add crushed garlic, red pepper paste, tomato paste, yogurt, lemon juice and olive oil and mix well to combine. Refrigerate for 3 hours, better even, prep the day before for added flavour. 6 - Repeat the above step for the shish taouk. Skewer 5 or 6 pieces on each skewer. Set aside. 7 - Finally, slice the vegetables in half, skewer each of the vegetable types separately as they. Need different cooking times. Brush with olive oil and sprinkle with salt and black pepper. 8 - Grill the vegetables first as they take the longest to cook, about 8 to 9 minutes, turning halfway and checking for doneness often. 9 - Grill the shuqaf for 4 minutes total turning halfway (medium rare), shish taouk for 6 minutes (turning halfway), kebabs for 5 minutes (turning often), drumsticks for 9 to 10 minutes (once the juices run clear they are cooked, do not overcook), and the lamb chops for 3 minutes (medium rare). 10 - Prepare a large serving plate by covering with pita bread; this allows the bread to soak the yummy juices from the meat. Add the grilled proteins on top of the pita, garnish with the grilled vegetables around the meat. Squeeze a lemon on top of the proteins and garnish with chopped parsley 11 - Serve with the mezze of your choice. For us, it always included hummus, mutabal, galayet bandora, and tabouleh.