Mehandzhijski kebab

Submitted by enr on 05 May 2009
200 g LOIN
50 ml cooking cream
100 g sterilized mushrooms
tomatoes 2
1 onion
sunflower oil
seasonings for barbecue or a mixture of spices of your choice
# For the dough:
300 g flour
egg 1
100 g sour malyako
pinch of baking
Mehandzhijski kebab
Photo added on
Photo author
Into a suitable container placed sifted flour, baking soda and salt and mix. Add beaten egg and yogurt and knead until a soft dough. Leave a rest about 10 minutes. The dough is separated 1/3, rolled to a circle the size of the pot lid and place in a buttered baking dish. The rest is paid little dough ball and roll it to make decorative handle dough to cover casseroles. Bake in a preheated 220 C oven until browned. The rest of the dough is rolled round. Clay pot turned upside down and covered with sheet boring, so to gain shape. Test pot is placed in a tray and bake at the same temperature, and test cover. The meat is cleaned from the skin, cut into cubes 1 cm and fry in hot oil until browned. Put it finely chopped onion, fry is another 2-3 minutes. Add chopped tomatoes and mushrooms and cook until the fat remains. Pour the cream, flavor with spice barbecue. Boil 1 minute to thicken. After baking the dough pot was carefully removed. Allow to cool, then pour in hot kebab and was capped with a deck lid. Place in a bowl and serve decorated with vegetables.
0 users
05 May 2009