Meliz Cooks The BEST Şeftali Kebabs скачать в хорошем качестве

Meliz Cooks The BEST Şeftali Kebabs

Tasty Cypriot kebabs that are perfect cooked over hot coals on the BBQ. INGREDIENTS 500g beef mince 500g lamb mince 1 lemon 1kg lamb caul fat (washed thoroughly in cold water, twice, drained then soaked in lemon juice and a little water for an hour) 200g parsley (2 big bunches), finely chopped 4 onions (roughly 400g), very finely chopped 1 1/2 tsp paprika 1 tsp ground cumin (optional) 1 tsp salt 1 tsp ground black or white pepper METHOD An hour before you are ready to prepare your filling mixture, wash the caul fat thoroughly, wash again, drain then place in a bowl with a little water and the juice of one large lemon for 45 mins-1hr (I throw the squeezed lemons in the bowl too). Mix all the ingredients (other than the caul fat) together until fully amalgamated (but don’t over mix, just ensure ingredients are distributed evenly). Drain the caul fat and lay a large piece of it out on a clean chopping board. Take a small handful of the şeftali mixture and, with your hands, mould into a chunky sausage shape. Place the şeftali sausage on the corner of the caul fat, roll the fat over the meat, bring in the sides of the fat, roll over a little more then cut and seal. Repeat with the remaining mixture and caul fat. When all the şeftali are rolled, thread each one through two skewers which will keep them supported and make them easier to turn when cooking. I thread 6-8 şeftali on a double set of skewers. Repeat until all the şeftali are on the skewers. Cook over medium coals - if any flames are ignited from the dripping fat, then move the skewers around and off the direct heat, and you can also sprinkle some salt over the coals to calm them (we sometimes even throw a little cucumber onto the coals to calm the flames too). The şeftali will need around 18-20 minutes to be evenly browned (keep them on longer if necessary), and for the fat to have been completely rendered into the meat, depending on the heat from your coals. Serve immediately in warm Kıbrıs Pidesi (Cypriot pitta bread), with summak, onion, tomato and parsley salad and a squeeze of fresh lemon juice. Subscribe: https://bit.ly/2QtjwpV Instagram:   / melizcooks   Twitter:   / melizcooks   Facebook: https://bit.ly/33h0k3D Produced by The Chancer Collective: http://thechancercollective.com/ Instagram:   / the_chancer_collective