With so many kebabs at four in the morning, we were distracted by a very interesting preparation with a lot of potential that we can also prepare at home. Traditionally, a variety of Middle Eastern foods prepared on skewers are referred to as kebabs. Shashlik (in Turkish: şiş kebap) literally means “roasted meat on a spit” and its Dürüm version is just one of all the options it offers.
The most commonly used meat is usually lamb, although it is prepared with almost any meat and is usually served with a fresh and light vegetable mix that enhances the fatty flavor of the grilled meat. In these preparations we find some common elements that can help us prepare dishes at home that evoke the flavors of these cuisines.
The use of parsley and mint; the power of spices, led by Ras-el-Hanout – a blend of cinnamon, cumin, coriander, pepper, cardamom, cloves, ginger and turmeric – and Za’atar – based on thyme, oregano, sesame and sumac -; the presence of an alkaline and milky sauce with a little acidity that gives creaminess and neutrality to the dish and well-roasted and juicy meat.
Starting from these elements, countless successful creations can be made at home. Some baked lamb steaks with cucumber salad, a pita sandwich of the same meat with tahini-mint dressing, or a fresh lamb couscous. In this recipe, the meat is in the form of meatballs, the sauce contains sour cream, and the salad is based on seasonal ingredients while maintaining the necessary acidity and freshness.
Time: 45 minutes
Difficulty: minimum
Ingredients
For 4 people
- 500 g minced lamb
- 500g minced pork
- 3 cloves of garlic
- 1 bunch of parsley
- 4 level tablespoons of Ras-el-Hanout
- 1 chive
- 2 tablespoons Greek yogurt
- 150 ml cream
- 1 lemon
- ¼ cabbage
- 2 oranges
- 2 tangerines
- 50g walnuts
- Extra virgin olive oil
- Salt
- Black pepper
- Hot sauce
instructions
1.
Mix the lamb and pork with the chopped garlic cloves, half a chopped spring onion, half a bunch of very finely chopped parsley, the ras-al-hanut and half a teaspoon of salt. Form balls with oiled hands. Reservations.
2.
Cut the cabbage into fine julienne strips, cut the citrus fruits into small pieces and cut the other half of the onion into brunoise. Chop the parsley and mix everything with extra virgin olive oil, salt, the juice of half a lemon and a little black pepper.
3.
Mix the cream with the juice of half a lemon. Let it sit for half an hour until it thickens and season with salt and pepper.
4.
Fry the meatballs until very golden brown.
5.
Serve with a base of sour cream and some salad on the side. Optionally add some hot sauce.
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