Whether for a pampering lunch, just like that on the way in a pita or at large social gatherings - we have turned kebabs into one of the most Israeli foods there is. But how do you prepare it correctly so that it is juicy and rich in flavor? We met with the esteemed chef, Tomer Agay, at his restaurant Santa Catarina at 2 Mount Sinai Street in Tel Aviv, to demonstrate to us how to do it step by step.
How do you roast learning to do right?, Photo: Moshe Ben Simhon
He revealed all his tips and secrets to us through three recipes: fish kebabs, and two beef and lamb kebabs originating in different parts of Turkey - Orfali kebab and Adana kebab.
"I really like kebabs because it's very versatile. I encountered it on street corners when a family brought out charcoal barbecues or in the biggest fancy restaurants in the world," says Agay, adding that "the ability to play inside this thing is tremendous – there are dozens or even hundreds of types of kebabs. No one can say which is true. People always ask what is the difference between a kebab and a meatball, or whether it is permissible or forbidden to put bread inside - so everything is possible and there are no rules for it."
Tomer Agay's Adana Kebab, Photo: Moshe Ben Simhon
Still, he adds, "there are kebabs as defined as the two made here, which are technically structured and the form of roasting them is also structured."
Watch: Tomer Agay's fish kebab recipe
What fish should you prepare the kebab from, how do you get a precise degree of preparation and what is the secret ingredient that contributes to juiciness?
Fish kebab preparation // Photo: Moshe Ben Simhon
Precise ingredients for fish kebab recipe
- 500 grams of fish chopped with a knife from the fisherman Locus mussar or mullet
- 100 g very finely chopped onion (one medium onion)
- 1 cup breadcrumbs (old bread grated in a grater)
- 1/2 cup coarsely chopped coriander
- 1/2 cup green onions (green part), coarsely chopped
- One medium zucchini grated in a grater
- 1 tablespoon erased salt
- 1 heaping teaspoon of cumin
Orfali Kebab, Photo: Moshe Ben Simhon
Watch: Recipes for Orfali Kebab and Adana Kebab from Lamb and Beef
What do you ask of the butcher? How much to mix, why should you add soda and how is it recommended to roast?
Watch: Preparation of Orfali Kebab and Adana Kebab // Photo: Moshe Ben Simhon
Precise ingredients for lamb and beef kebab recipe (Orfali and Adana)
- 500 grams of lamb steel ground twice
- 500 grams of double-ground beef steel
- 2 cups peeled white onion minced in pulsed jammix
- 1 cup breadcrumbs (old bread grated in a grater
- 1/2 cup soda
- 2 unpacked tablespoons of salt
- 1 tablespoon of black pepper
- 1 heaping tablespoon of cumin
Enjoy!
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