Beaten Barbecue Bedar Saffron Recipe
ingredients :
- Minced meat = 1 kg
- Onion = 300 g or 1 large onion
- Saffron levigated = 1 teaspoon
Salt and pepper = enough
Instruction :
– Chopped meat: sheep meat or a combination of beef and sheep (50%)
Onion: 300 g or a large onion for each kilo of meat
Tips to buy meat Meat Requirements:
1- The most suitable meat for barbecue grilling, beef meat (sheep meat) is sheep. If you want to use veal, it is best to choose a diet that has less fat, because the fat required by sheep meat is provided. Chicken kebabs with veal alone can not be made because the veal is unnecessary. Of course, the use of very fatty portions of lamb meat is also not suitable for barbecue baking and your health.
2. The purchased meat must be rotated several times (at least four times). This helps to reap the meat and prevent your barbecue from breaking down.
Preparation and treatment method:
1- First prepare a large bowl and grate the onions after peeling and washing.
Tip 1: The amount of onions should not be high because it juices the juice and spills it when cooking, and the other does not make the roast sweet and bad.
Tip 2: Make sure the grated onion is tied with hand and empty the excess water.
2. Add minced meat and salt and pepper to grated onions.
Tip: Add pepper only to get bad meat smell and should not spit your food.
3. Dissolve the crushed safflower in a little boiling water and pour it in this broth and grasp the ingredients with your hand so that the barbecue gets sticky. As stated above, this stickiness is the secret of your success in baking this barbecue, so that the meat is so tense that you can lift it all up from the inside of the dish and the meat does not break apart. Then place the meat mixture for 2 to 3 hours in the refrigerator or out of it so it works.
To chop the barbecue:
1- For grilling, it is important to keep in mind that you must use a wide bite to cook this barbecue.
You need a preliminary qualification before you start working. First, pour some cold water into the bowl and place it next to your hand. Now, before removing the barbecue, soak your hand in the water, remove a piece of dill and dip it, then, as the material is in your right hand, place the spit on the sponge and begin to cover the skewer’s surface with barbecue do.
At the end, re-insert your hand in cold water and press on the squeegee to hold your fingers over the meat. Now place the first and the end of the roast in a slice and leave it to the side. Do the same for all materials and spells.
How to cook:
Now put fire on it and place it on it. Please note that if you have burned fire with charcoal and firewood, wait until the flame has subsided, and there is only molten charcoal in your barbell. This is because if you use flammable materials such as oil, its odor will be lost and your food will not smell or if the soot of firewood or your charcoal is completely burnt and does not sit on your food.
Then burn the kibble on the fire. Just keep in mind that first you need to rotate the sticks and carefully turn it around to get its meat; otherwise, because of the raw material, one side of the grill is stiffened, the other side of the grill is shattered and burned. When the meat has grown a bit, no wind is needed.
Note: Although according to this order you should not worry about pouring butter, but for more certainty add one egg to the barbecue.
How to feed:
You can make it your own delicious meal with ingredients such as tomatoes and fried green peppers and peanuts and fragrant herbs, especially basil, and a healthy drink like dough with a little fresh bread.
If you wish, you can also eat it with a plate and chewed kebab.
Get Social