Today is the day, you're going to learn how to make kebab and you'll be so
surprised how easy it is, if you're ready we can start. Today we're going to make
Adana kebab on a shish which is tasty, a bit spicy and together with that we're
going to have some red onions with sumac and parsley which is a great combination
when you wrap the kebap around the lavash.
To make the Adana kebab is going to take just 1 minutes but I should say
what I did, I took out some parts; sometimes the ingredient or a technique
from the original recipe and replaced it with Refika tips. To make it easily
applicable everywhere in the world and the ingredients are really easy to find.
This kebab is for two people, so we're going to need 250 grams ground beef but
the ground beef I have to tell you when you go to butcher, the butcher grinds meat
for two times usually, the minced meat round Turkey is that. But for the burgers
is just ground for once, I have done both to show you the difference. It's
almost the same meats the same fattiness but this is like thinner pieces this is
bigger chunks. This makes the meat juicy. When you buy meat
for a burger, you buy this one time grounded meat and which parts which part
of the animal should it be? Usually the classic Adana has 40% lamb and 60% beef
but we're going to do it directly from beef and the part we are going to use
this around the ribs. I have taken a piece again from the butcher, you know
the ribs, they cannot move and they have a lot of fattiness inside so if meat does
not move then the muscles the meat is going to be soft and if it is more fat
it becomes tastier like the marbled entrecote is like the best, it's better
than any of the beef, the same idea is. So what they do, they cut the pieces which
are stuck around the rib, it's these pieces and when you grind it, it's the
perfect meat for the burgers and the kababs so the beef is that. We're going
to use 250 grams of single time ground meats the fattiness is here. We're going
to make some ingredients with it whatever chili you have the chunk here
the piece the better, first I'm going to cut this one. For this recipe I'm not
going to use the seeds because I can put the seeds to the soil and I don't want
it to look seedy when I make the kebab it's.
Something visual, not taste. Actually the red peppers are like when you cut them
in chunks and they start to get older so if you can dry your own peppers and use
them in your recipes, it's going to be always more wonderful so I've cut them
in small chunks but because they're so dry, it won't be easy for the meat to
soak the tastes. What I'm going to do, I'm going to put few drops of hot water and
it will come alive when you dry evaporate the water basically so..
Else than the red pepper, I'm going to use two more different types of peppers.
Originally these green peppers should be hot but I wasn't able to find a
really hot green pepper so these are quite mild I'm going to add some dried
red pepper like chili flakes to adjust taste and also a little maybe a Mexican
pepper will do great, really hot one but I still again wasn't able to find so I'm
going to add for the color, at this much like one-third of pepper like this and
two garlic's I'm going to very finely chop these. I'm going to cut the like
thicker parts in half and continue chopping like this.
Yes, normally like a
classic Adana, you wouldn't have the minced meat, you would have chunks of
meat and you add these ingredients and you chop them all together.
Yeah, I am going to do a little bit of it a little later.
For this recipe I'm going to use two cloves of garlic but this one is rather
big but I want it garlicky for like a general taste
please use two medium size and cloves.
Now the fun part, I combine the peppers and
the garlic and go over everything together like this to make it finer. You
collect everything and like make it square and then start one side your hand
is on the knife and you make 1/3 of a circle and then you collect it again and
repeats. This way all the tastes mix and to this before I touch the meat, I'm
going to add a tablespoon of red flake pepper but if you use the green pepper
hot and half a teaspoon and I also add this mixture also a teaspoon of salt. Now I
add the meat in the middle and with my knife, go over.
If you put the meat to the machine you'll ruin it. If you want to make it closer to the original you put
chunks of meat and do this. Normally you would knead the meat but what you do with your
knife you chop the meat and then collect it in such a way it's like knead it.
After two minutes, the meat is ready and even from the smell you can understand
that all the taste came to bind. Now time to put it on the shish. For the shish, the
classic Adana kebap has a shish like this, like wide, I'm going to show you
how it works, you put it like this and then you'll have this wide kebab which
is longer like this but because I know that you won't be able to find this
shish, what you can do first abeslang, maybe if you have a kid and you check her
throat with that the wooden things you can use those and they're sold in the
pharmacies everywhere or you can use wooden shish which is like thin, wood
sold again in the supermarkets or straight ones anything that you have as
a shish you can use but with the wood ones before I started I've soaked in
water so that the size won't burn on fire so I'm going to probably make four,
I am going divide everything like this, two for each person. First, I make a patty like
this, I'm sure that there's no hole in the middle or something then I put my
wooden shish in the middle like this and then slowly push it from top to bottom
with my fingers but not so hard if you find it like it's kind of like falling
apart, put it in the refrigerator for 15 minutes I know we have followers from
India, Texas, Pakistan who loves to deal with meat and it's very hot there so you
can do that and if it becomes sticky on your hand have an iced water and with
that iced water with your hand for the stickiness. I left like three centimeters
from the top and the bottom with my middle finger what I did was to make it
flats not round, the surface area increases. Why it should
be flat not round because our shish is flat, it's going to cook better like this.
Four of my Adana kebabs are ready, I'm going to put them in the refrigerator
for 10 minutes because it is rather hot right now and I'm going
to clean up and put my fire on and then cook, where does the good kebab gets
cooked in in a charcoal usually maybe in the middle of this restaurant where you
can see the guy who's cooking it and the smell gets all around, it's amazing but
of course we don't have that luxury in our homes but what we do have is we have
our cast-iron pans and I have this Refika technique where you use your
cast iron as your grill. To understand whether our pan is hot enough,
what I do, I take a drop of water and if it boils slowly like sizzle
it's not still hot enough what it has to do is just like put and it should
evaporate immediately, now it's really ok because I had this round cast iron my
sheets are shorter what I'm going to do, I'm going to put something like this
which wouldn't get affected from heat and I put the shish, before you just put
go once again over, this one open like this but if you have too much
of that everywhere in all the shishes, you should reconsider and knead a bit more
and put it in the refrigerator. Why am I doing this like that, normally a shish would
never touch a pan and when a kebab touches the pan, it's never the same, its
oil before it's about to drop we have to turn it so that the water and the fat
stays within the shish so unlike the steak every other minute we're going to
turn this on this side on that side so and five to six minutes it's going to be
ready. I'm going to clean my hands and make the side salad of onions and sumac.
Yes. I have two red onions.
The taste is much better with these, the
raw taste, the sweetness is really different, the sourness is a little bit
more in the red, we call this a piyaz cut which is like half circles. This is by
far the
bitterest onion so far. It's been 45 seconds one on less than one minute, look
it started to get cooked. I have to tell you that when you're doing this you have
to turn on the aspirator, otherwise it's going to bring the fire alarms. For the
salad, here I have my small parsley, I'm not going to use all of them. Some of
them are from there, some of them from the markets. I'm going to collect
everything like this and then not certainly not so coarsely chop, after I
chop the parsley, I bring back the onions, put a bit of salt to the onions. What I'm
going to do with the salt, I'm going to squeeze them so that they're hard strong
flavors, they're almost like chips. I make them lose that chips content and
get the mix up and then I mix it up with the parsley. I have already put a lot of
salt for the onions, the salt also have that it also makes this salad mix. To this,
I'm going to add a bit of olive oil, not so much for the flavors to pass and one
and a half tablespoon of sumac and mix it with your hand like this. This is
heaven on earth and so easy to make. You can make this for tacos, eat it with
chicken biriyani.. it would be amazing. Now it's been about four minutes,
five minutes, they're still on but because they are not touching the heat
they're almost are not done totally. I have this thin lavash which I'm going to
use what I'm going to do I'm going to put this to warm it up and to soak the
flavor, the bread is also very important. All done, I've turned off the heat this
one, this bread Bahar goes for you I've seen myself in the humus video...
So, I'm going to make up for it so first it's going to be for you.
The salad comes like this, then your meat comes.
Here comes the second one.. Yeah!!!
Okay, I'm going to make myself another one.
For serving, you can use even a tray or something.
Add your sumac and parsley mixture and your kebabs.
Now, when you're eating it, if you cannot find let's say lavash like this, I know
there are lots of great messages, I'm going to make this bread myself on the
channel but if you cannot find it you can use a tortilla bread, it's going to
be a little thicker, it's also wonderful you make put the kebab in the
middle like this, here it comes and make it dürüm, wrap it around
what's called dürümi dürmek (in Turkish).
There's heaven on earth since this is one of them, you got to eat this first,
you have to eat it, I ate it again..
Onions are shooting..
Thank you for everything, all your support, I read all your messages and
makes me proud, makes me feel great. Please tell me anything you want me to
make on this channel, if I can I will definitely do it. Thank you so much hope
to see you soon.