Tuesday, March 31, 2009

Osmanli kebabs

  • 600g. fatter mutton
  • juice of 1 lemon
  • 2 onions
  • 200g. rice
  • salt and pepper
  • 1 teaspoon saffron
Our daily receipt will be famous turkish kebabs, in a one of the many variations known as Osmanli kebabs. Here are the directions:
Wash meat, wipe, cut into bigger cubes, put into a deeper pan, pour lemon juice over, sprinkle with chopped onion. Leave to stand in a cool place for at least 1 hour. In the meantime pick over rice, wash and dry. Heat oil, add rice and cook slowly until glassy, pour in warm water in which saffon has been dissolved, add salt and pepper. Simmer until tender. Thread meat on to skewers without onion. Grill on medium heated gridiron. Turn while grilling and brush with oil, as needed. Put rice on a serving plate and arrange kebabs over it. Serve with some fresh vegetables (spring onions, tomatoes, paprikas or lettuce, with tomatosalad and the like).



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