• Food

• The art of cooking

There is no Independence Day BBQ without them: the complete guide of "The Whisperer for Kebabs"

No matter how many chunks you bring to the upcoming Independence Day celebration.

In the end we will always return to the true stars of all on fire

Tags

• barbecue

• Independence Day

• kebab

• BBQ

• sausage

Walla!

Food

Monday, 12 April 2021, 06:00 Updated: 06:35

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments

• Shawarma Abu Adam, Qalansawa

• Sharona Market

• Megan Merkel reveals in an interview with Oprah Winfrey that she had ...

• A trick to keep the lettuce fresh

• Master Chef Season 9, Michal Ansky, Haim Cohen, Israel ...

• A trick for keeping the avocado

• Nutella chocolate chip cookies

• Vineyards in the area of ​​Tavor Winery

• Roast beef sea salt, garlic and pepper

• Documentation: Chef Shalom Kadosh confronts a thief - and is injured ...

Dor Cohen, The Pantry: A Meat Guide for Independence Day (Pantry Deli)

The 73rd Independence Day of the State of Israel is not only a festive, final and complete release from the virus that has bothered us so recently, but also a great opportunity to return to our favorite attractions - barbecues of course, and meat.

To the delicious Instagram page of Walla!

Food

so we already had a guide to a little more special cuts, but if we're already engaged in this delicious national carnival, let's take the opportunity and try to vent some clichés, myths and concerns.

Ventilate, and also shatter and storm of course.

That is exactly why we turned to Dor Cohen.

"Real" entrecote, fillet for those who understand and T-and-M-H-W-K

Upgraded special meat guide to the fire

To the full article

Stamp for temperament.

Kebabs on the fire (Photo: ShutterStock)

The owner, butcher and charcuterie of the "pantry" deli chain thinks that there are excellent meat products "that fit Peaks to our blue-and-white temperament and Independence Day", but those products suffer from a wrong image and lazy public relations.

"All these years we have been taught to 'be afraid' of kebabs and sausages, and it is worthwhile to put some order on these shelves," he explained.

There are tips, and there is a winning bite

An upgraded Romanian kebab by Omar Miller

To the full article

How to identify a quality sausage?

Do not cook, these are roasted.

Grilled sausages (Photo: Giphy)

• Purchase meat only where we trust it.

  This is of course true for all food products, and meat in particular.

• A quality sausage that contains 100% meat and spices must be stored in the freezer.

• Sausages will usually contain 25% fat or more.

• It is not recommended that a sausage contain plant protein.

• Quality sausages do not cook, these are roasted.

  The way the sausages are roasted is a little different from what we are familiar with, and it is better to roast them over a low heat and raise the net a little above the coals.

• Before grilling, it is recommended to make diagonal grooves on the sausage wrapper (which is made of 98% collagen and 2% water) with a sharp knife.

• Beef sausage can come off the grill to a medium-wall degree, and there is no need to burn it too much.

  Still, this is quality meat.

• Do not panic - quality sausages contain a very high percentage of fat, so they can ignite the fire.

And what about kebabs?

Turn only once.

Kebabs on the fire (Photo: Giphy)

• A quality kebab contains at least 20% fat.

  It's written on the label, just have to search.

• A quality kebab does not contain plant protein, but meat, fat and spices.

• A quality kebab, in most cases, will be sold from the freezer and not as "fresh meat".

• It is recommended to buy from a deli that you know and / or recommended to you.

• It is possible and recommended to roast kebabs on a charcoal grill, on a plancha or a good pan.

  The kebab should be turned once.

  It is ready as soon as it is nicely charred on the outside and by pressing it we will feel (and see) liquids coming out of it.

  That is, juicy and perfectly made.

How to make a Turkish kebab at home?

Stir, put, roast.

Kebabs on the fire (Photo: ShutterStock)

The Turkish kebab of the pantry was developed together with chef Yossi Sheetrit, as part of a collaboration that is scheduled to run in the future.

This is a kebab very similar to the original, but with a small Israeli twist.

Ingredients (for about 20 units):

2 red horseradish peppers, whole

2 white onions, peeled and whole

1 kg ground lamb meat (including 25% ground lamb fat from the neck area)

1/2 teaspoon salt

1 tablespoon sumac A

little black pepper

How to prepare :

grilled peppers and onions in their entirety until brown. peel the peppers and remove the seeds (recommended closing them in a plastic bag for about 20 minutes, it will facilitate the peeling bark.) finely chop finely.

add the meat and seasoning. Mix into a smooth mixture. Make kebabs from it,

roast them on the barbecue until they are to your liking, and serve immediately.

How to make ambaba kebab at home?

Amaba kebab of the pantry (Photo: Assaf Carla)

If you ask a real Iraqi, he will tell you that there is no such thing as a kebab without an ambush.

I can not tell you that he is wrong, it is delicious in levels.

It is true that it is not recommended to do exercise after, but it is totally worth it.

What's in the kebab?

1 kg ground lamb

200 g high-quality ambala

3 tablespoons in a heart

Salt and pepper

How to prepare:

Mix all the ingredients.

Combine and transfer to the refrigerator overnight.

After a night in the refrigerator, roast on the grill and devour.

And finally, another small-big tip: you went out into nature, took a grill, bought quality meat, but what about charcoal?

Charcoal is an important and integral part of the success of barbecue.

It is important that the coal does not contain a combustible material (oil) and it is recommended to purchase quality coal that comes in large pieces.

Have a happy, tasty, healthy and fun holiday, and most importantly - do not forget to leave nature clean.

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments