Kebab is a meal that can only be found in Turkish cuisine. Meat chunks are skewered and roasted in front of a fire while being well-seasoned with tallow and regional spices.
Meat meals that are currently prepared in ovens and on grills using oak charcoal or wood are referred to as “kebabs.” It is cooked either directly on the stove or in a pan without any water. While most of these delicacies are grilled, the term “kebab” also includes savory meals like tas kebab. These items are served in kebab shops, which are restaurants. Veal or mutton is the usual source of meat.
The name “kebab” can be used to refer to a variety of meat dishes that originated in Iran and Turkey during the Middle Ages, while it can also apply to any tiny piece of roasted meat on a skewer. Kebabs have a long history in places like the Middle East, but Turks are credited with making them more widely available. There are several ways to make Turkish-style kebab, and meatballs, including stew, and on skewers. The rise of Islam and the globalization of kebab cuisine occurred simultaneously.
It is made with properly cooked beef, lamb, or chicken that has been thinly chopped off of a vertical spit. Döner is typically served in one of three ways: as a sandwich on bread, as a wrap known as dürüm, or on a plate with salad, potatoes, or rice.
What Is Mamafatma Kebab?
Just like every restaurant has its own flavors, Mama Fatma has it too. If we give you a kebab recipe that represents Turkish cuisine, you can have a unique kebab at Mama Fatma. Its name is Mama Fatma kebab. First and foremost, male lamb flesh should be used to make an excellent kebab. The tail fat added to it needs to come from male lambs as well. This is referred to as a “sorbet tail” in Turkey. It glows like a glass cup when cut. It makes a wonderful kebab that spreads like bulgur. Southeastern Anatolia as well as the Eastern Mediterranean are the birthplace of kebab, which has been produced in Anatolia for more than a thousand years.
Ingredients
Create your own hassle-free doner kebab to order. In just 30 minutes, you may have a handmade kebab ready to garnish with your favorite salads and pickles. You will want a 1kg/2lb 4oz loaf tin. Each serving has 386 kcal, 29 g of protein, 35 g of carbohydrates, 6 g of sugars, 13 g of fat, 6 g of saturates, 7 g of fiber, and 2 g of salt.
- Rapeseed oil, 1 teaspoon
- 400g/14 ounces of 5% fat lean minced lamb
- 2 smashed garlic cloves
- 1 teaspoon cumin, ground
- Ground coriander, 1 teaspoon
- 1/2 tsp of onion powder
- smoked paprika, 1/2 tsp.
- 1/2 tsp. sea salt
- freshly ground black pepper, 1/2 tsp.
- to assist
- 4 dark pittas
- 1 red pepper, sliced; 12 iceberg lettuce, finely shred; 14 red cabbage, cored and finely shred; 12 red onion;
- 2 tablespoons hot sauce
- 4 tablespoons plain low-fat yogurt
- 2 tbsp. pickled red peppers (optional)
How To Make Mamafatma Kebab? Instructions
Oven temperature set at 200°C/180°F/gas 6. Once everything is chopped and mixed, continue to pulse. If you want a looser finish, you can alternatively just mash everything in a single bowl.
To make a thick sausage around the size of an eggplant, place the meat mixture in the center of a large sheet of foil that has been lightly greased. The foil should be firmly rolled, with the ends twisted up to resemble a cracker. Spread out on a shallow roasting pan and roast for 35 to 40 minutes, rotating the pan halfway through, or until an electronic cooking thermometer reads 75 degrees Celsius when pierced in the center.
How To Serve Mamafatma Kebab?
After allowing the kebab to cool slightly, remove the foil. Put back on the tray and brown it with a blowtorch or a grill. Put on a board, then slice thinly. You can use a roasting fork or metal skewer to hold the kebab aloft while carving it into a full-on doner. Serve with warm pita bread and any of the other dipping sauces, such as our garlic yogurt sauce and chilli sauce.
Pita bread, shredded red or white cabbage, sliced onion, chopped tomatoes, pickled red or green peppers, garlic sauce, chilli sauce, and tahini for dipping are just a few of the components you can use. Adapt your meal to your preferences and dietary requirements.
Reasons To Try Mama Fatma Kebab
Of course, the most important reason for you to try kebab is its taste. You should definitely try this menu, where spices and meat come together and form integrity with other appetizers. Kebab is basically a meat dish. When we examine it in terms of health, it meets the protein nutrient we need to take. From another point of view, the fat content may not be suitable for everyone. You should consume kebabs according to your red or white meat consumption plan.
You can consume it once a week or for 15 days under the direction of your dietician if you’re attempting to lose weight. First off, you may make sure that some of the cholesterol and fat in the meat is removed without being absorbed by starting your meal with a lot of salads and greens.
Also, controlling your bread consumption is a good idea. You shouldn’t drink more than the size of your hand. You should consume even less bread if you eat hazelnut lahmacun and pita before kebab. If there are mezes available with kebab, try to choose low-calorie, yogurt-based options rather than ones that are fried.
Beware of sweets after dinner. If you must eat it, go for fruit rather than dessert. Put away your delicious treat until later. Of course, choosing a light vegetable meal on the day we eat kebab would be more acceptable to balance the other meals. Don’t skip your sport the day after eating a kebab or the day after that.
Discover Our Other Kebabs
Adana Kebab
Chicken Adana Kebab
Urfa Kebab
Cag Kebab
Meter Kebab
Beyti Kebab
İskender Kebab
Shashlik Kebab
Turkish Eggplant Kebab
Tas Kebab
Tomato Kebab
Ali Nazik Kebab
Shis Kebab
