The approaching Independence Day symbolizes for me freedom and connections • There is nothing like the kebabs, which combine meats, vegetables and spices, to express the holiday spirit and create fire on fire
A traditional Independence Day meal.
The kebabs and salads of Yossi Sheetrit
Photo:
And styling: Assaf Carla
Independence Day is a day when I stop and understand my place.
Independence Day is to look at the building of my life and be proud.
Acknowledging gratitude to the survivors who came to Israel, to those who fought in the wars at home and abroad, and to those who, although they had other options, chose to come here.
And it is also a day to say thank you to us, who sustain the country and are engaged in its advancement.
This is not just a day of celebrations, performances or a barbecue, this is a day that symbolizes immense joy that we have won.
The connection with Remembrance Day and the sadness that precedes Independence Day is difficult for me, but when you go through the difficulty of the day with the knowledge that the majority was for the better, you can celebrate Independence Day.
As a kid, Independence Day was a holiday for me.
No need to dress festively, no cleaning and chores, and the atmosphere of freedom is in the air.
Back in school we planned what would be done on the eve of Independence, since going out to spend the eve of the holiday was a kind of escape to independence, without giving explanations and reasons to parents and without too many questions on their part like "Where are you sleeping?"
Or "When are you coming back?"
On the eve of the holiday, in the huge anticipation of fireworks, we would usually eat half a portion of falafel at "Pvipo" (Rafi), and I always preferred prana with spleen or with meatballs straight from the barbecue.
We then sipped an ice cream ball at an ice cream parlor in the center or a cotton ball at one of the food stalls that were placed near the stages.
We went out in the early evening and came back in the morning, sometimes I even stayed to sleep with a friend and only returned the next day directly to the fire at our house.
My mother used to make a huge variety of salads - eggplant, chard, carrots and vegetables, and skewers, steaks, spleen, kebabs, spicy patties for my father and burnt liver for my sister were used on the barbecue.
After dinner with the family we went back again to the stage in the water tower or to the stage in the woods, where there were always particularly equal performances.
With the pocket money we had left over from last night we would play shuffle of cards ("Ace wins, King cries") and try our luck.
Somehow, the BBQ has become the traditional Independence Day meal.
Between us, the person in charge of the BBQ always eats the best, because everyone fills up with a variety of salads or a temptation with chickpeas, while I - I snacked directly from the hot chain.
Independence Day symbolizes for me success, survival and also connections.
Connections with people, places and materials.
Every day there is a connection, and together with Dor Cohen and Or Dave, my partners in the "pantry" deli, we searched for the connection of the ingredients to the perfect kebab.
With or without pita, the kebab for me is the perfect dish for Independence Day.
To take the familiar and beloved kebab and upgrade it a bit, we researched the combination of the appropriate types of meat (neck, shepondera and ribs) and experimented with grinding so that it would not be too coarse, so that the kebab would not fall apart, but also not thin, so that we did not lose airiness in the patty.
Just before we show you the search results, with three special kebab recipes, here are some general tips for making the perfect kebab: Metal skewers make the difference, they are what makes the heat go inside the patty.
It is important to use fresh meat, and not be afraid of a lot of fat.
And do not be alarmed by the amount of spices, meat and fire can cope well with the load.
For many more years of independence and connections - Happy Independence Day!
Amaba kebab
Ingredients:
√ 1 kg ground minced meat
√ 200 g fine, high-quality
ambala √ 3 tablespoons bahart
√ Salt and pepper
Mix all the ingredients well together to a smooth mixture (it is advisable to allow the meat mixture to rest in the refrigerator for at least half an hour before creating the patties) and "kebabs" (here too it is advisable to perform the operation the day before and leave the kebabs in the refrigerator overnight).
After a night in the fridge, simply roast on the grill.
Kebab wrapped in dough with roasted vegetables and tomato sauce
Ingredients for the kebab:
√ 1 kg ground beef
√ 2 white onions
√ 1/2 teaspoon salt
√ a little pepper
For the sauce:
√ 4 cloves chopped garlic
√ 1 teaspoon paprika
√ 1 teaspoon dried oregano
√ 1 teaspoon salt
√ 3 tablespoons olive oil
√ 3 finely ground tomatoes
For dough:
√ 500 grams flour
√ 300 ml water
√ 1/2 teaspoon yeast
√ 10 grams sugar
To assemble:
√ 4 white onions cut into quarters
√ 4 tomatoes cut into quarters
√ Egg for brushing
Start by making the kebabs, where you simply mix all the ingredients together into a uniform mixture and form patties.
Now to prepare the dough: put everything together, except the salt, for about 5 minutes using a kneading hook, add the salt and continue to knead for another 5 minutes.
Remove the dough to rise and rise for 40 minutes.
Divide the dough into 4 balls and let them rest for another 10 minutes.
Roll out each ball into a circle 1/2 cm thick and the size of a tool which will prepare the casserole dish.
To make the sauce: fry the garlic cloves little as 2 minutes, add the spices, stir, add the tomatoes and simmer for 10 minutes.
Finally, Assemble the dish: Roast the kebab patties slightly, and roast the onion and tomato quarters. Pour sauce over the bottom of each pan, place the patties on top and the roasted tomato and onion quarters. Cover the pan with dough, brush with egg and bake in the oven at 180 degrees for 180 minutes. That the dough is golden.
Turkish kebab
Ingredients:
√ 1 kg ground meat, lamb mixed with veal
√ 2 sweet red horseradish peppers
√ 2 white onions
√ 2 tablespoons red sumac
√ 1/2 teaspoon salt
√ a little pepper
Grill the peppers and onions until browned, peel and chop finely.
Mix all the ingredients and spices together to a uniform mixture - here too it is advisable to let the meat mixture rest in the refrigerator for at least half an hour before creating the patties.
Kebab the mixture on iron skewers - it is advisable to perform the operation the day before and leave the kebabs in the refrigerator overnight, and after overnight in the refrigerator roast on the grill.
Tabula salad, pistachios and dried pomegranates
Ingredients:
√ 1 handful of finely chopped parsley
√ 1 handful of roasted pistachios
√ 1 handful of dried pomegranate seeds (if not, use fresh)
√ 3 tablespoons thinly
ground burgundy
in cold water
√ 1/2 squeezed lemon
√ 1 flat teaspoon salt
√ 1/2 Flat teaspoon white pepper
√ 5-6 tablespoons olive oil
Mix all the ingredients together - and with an appetite.
Mashwiya salad
Ingredients:
√ 5 tomatoes
√ 2 white onions
√ 5 sweet red peppers
√ 1 hot green pepper
√ 3 garlic cloves
√ Juice from 1 lemon
√ Salt and pepper
Light a barbecue and roast the tomatoes, onions and peppers, including the hot, until browned.
Peel the peppers and drain them of seeds (for quick peeling of the peppers, put them in a closed bag for a few minutes. The steam separates the peel of the pepper from the meat and so it is easy to peel).
Coarsely chop (it is important to coarsely chop) all the vegetables, add the rest of the ingredients and mix well.
Moroccan chard salad
Ingredients:
√ Fresh
chopped
bouquet, washed and cut into strips
√ 1 white onion sliced into thin strips
√ 6 cloves of sliced garlic
√ 6 tablespoons olive oil
√ 1 teaspoon paprika
√ 1 teaspoon cumin
√ 1 teaspoon flat salt
√ 1/2 teaspoon black pepper
√ 1 tablespoon Arisa of the pantry
Chop the white stalk of the chard and fry it with the onion and garlic until softened for about 5 minutes.
Add the spices, arisa and chard leaves and cook for another 8-5 minutes.
shishabat@israelhayom.co.il
