Thursday, 12 November 2009
Recipe - Kebab platter / Kebabtallrik
I was reading the online version of my old hometown's local paper when I came across a PDF to download. That one contained that weeks lunch menus from local restaurants.
Lunch is treated a bit differently, at least it was while I still was living there, in Sweden than here in the UK. People actually do visit restaurants at lunchtime to have a warm, sit-down, meal instead of a couple of manky sandwiches with a packet of crisps. I remember that there was at least a couple of restaurants in my hometown that only served lunch. They weren't even open for dinner in the evenings.
I do actually miss that to a certain degree but if I had the choice between lunchtime restaurants or pubs in the evening - guess what I'd go for any time? :)
What caught my eye on this list of menus was that one of them had kebab platter (kebabtallrik) one of the days. Reading that triggered some memories which made me have to do some Google Image searching to get inspiration. I guess most (at least European) countries have their slightly localised way of serving kebabs without pita pockets and this is the Swedish way.
As you can see this is quite a trashy dish, but hey - you need a bit of dirty every now and then. In Sweden I used to be able to by sliced ready-made kebab meat from the frozen section but I thought I'd go a bit better than that. If I made my own at least I'd know that I wasn't eating Mr Tinkles.
When you cook something trashy like this there's no way you can justify swapping some of the crap for good stuff. No twice-cooked home cut fries here, the only way forward is nasty crinkle cut low priced oven chips and so on.
Well, I'm getting tired to listening to my own voice in my head so I bet you guys are fed up with reading what I'm writing. Time to head over to the recipe.
450g beef mince
1 garlic clove, minced
1 tbsp flour
1 tbsp water
1 tsp ground cumin
Iceberg lettuce, shredded
Red onion, halved and sliced
Chili and/or garlic sauce
Crinkle cut oven fries, cooked and served hot
Mix the mince well with the garlic, flour and the spices.
Cover your cutting board with some parchment paper and put down a portion of the mince on it, put another piece of parchment paper on top and use a rolling pin to make a thin layer of mince. Cut this thin layer into strips. Repeat until you've run out of mince.
Heat a frying pan on a medium heat and fry the strips in batches, keeping the done ones warm on the side.
Assemble the kebab strips with the other bits and pieces on plates.