Ingredients: 1 kg. mince (70/30 pork/veal)1 tsp. cumin (flat)
1/3 tsp. baking soda
1 - 2 tsp. salt
Black pepper
Preparation and serving:
Knead the mince together with the baking soda and the spices. During the kneading add a lot of water, then leave it to mature fore one night. The next day knead it again and add more water. In total the mince wil absorbe about 500 - 700 ml water/kg. Shape the kebabcheta in a shape of cylinders 12 - 15 cm. long, 2 - 3 cm. diameter, then roast on a hot barbeque.
No comments:
Post a Comment