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1. Remove the fat (if any) from the heart, cut the heart and wash it well with cold water.
2. Set aside a piece of heart (400 g), and boil the rest (1000 g) with the kidney and a little salt.
3. Separately boil the liver in salted water.
4. After the organs have boiled, remove them, rinse them with cold water and let them cool.
5. Cut 1/4 of the boiled heart into cubes, and give the rest through a mincer (through a large sieve), together with the kidney, liver and piece of raw heart.
6. Heat the oil, put the finely chopped green onion and keep it on low heat until it becomes shiny.
7. Finely chop the greens.
8. Put the chopped organs in a large bowl together with the chopped greens, hardened onions, seasoning, raw eggs, flour and mix well. Season with salt and pepper.
9. Put 1/2 of the composition in a rectangular tray (32x22 cm) lined with baking paper, put boiled eggs, then the rest of the composition. Smooth the composition with the back of a spoon and grease it with the yolk mixed with milk.
10. Put the tray in the preheated oven at 180 degrees Celsius for 50-60 minutes or until well browned. After it is baked, leave the dough to cool then you can portion it.
Sweet and fragrant moments
I was indebted to this recipe for Drob from lamb entrails, which was part of my Easter Menu - 2010, along with Lamb and veal brain salad and other goodies from the menu.
Here is what I used: the entrails of a lamb: heart, liver, kidneys, spleen, lungs and powder, 4 bundles of green onions, a bunch of dill and one of parsley, 6 eggs, onion oil, salt, pepper to taste.
How I did it: I washed the lamb's organs very well, then I left them for half an hour in cold water with a little vinegar to make them disappear from the specific smells. I soaked the rag in a little warm water and left it there until it was time to use it.
I then cut the organs into smaller pieces and boiled them. After it boiled and the foam rose to the surface, I changed their water and washed them with the foam produced, then I boiled them again until they softened well. After they boiled, I drained them again and let them cool a bit so I could work them. Here, I want to confess to you, that I did not have the patience to chop them with a knife, but I gave them all through the shredder. Then I chopped the onion, which I lightly sautéed in a little oil, I also chopped the greens and I mixed them all together with beaten eggs, then I added salt, pepper and a spoonful of mix of flavors for Fuchs.
We don't like boiled eggs, so we put the composition in a square tray. Of course, I first spread the powder, letting it fall well over the edges of the tray, on the outside, then I placed the drob composition in a layer of about 5 cm and brought the edges of the powder over the composition towards the inside of the tray. I filled the surface with pieces of breadcrumbs that I caught with toothpicks so as not to gather when baked and I put the tray in the preheated oven for approx. 30 minutes.
After it was baked, I let it cool well, then I cut it into squares and placed them on a plate, over lettuce leaves, as seen in the pictures.
It was a treat. because it ended very quickly :)
Are you tired of the classic drob? Don't you eat lamb? Or do you want a unique dish with which to make a sensation at the Easter table? Here is a recipe for chicken / turkey / beef and vegetable drob.
Personally, I do not eat lamb and I will never eat. I don't even taste any dish that contains the fine trace of lamb or sheep, so I tried this recipe a long time ago. And I did it, I adapted it, I took it out and I added ingredients until this wonderful drug came out with which I had a huge success. I propose several combinations of meats and I guarantee you that any combination you choose is absolutely delicious.
If you are on a diet use chicken and turkey (chest, hearts) or just one of them, without liver (contains a lot of cholesterol)
This dish is very healthy, combining the delicious taste of meat with that of the many vegetables used! It is gluten free, and because of the vegetables, it has only half the meat of a classic drob. It's crispy on the outside and fluffy on the inside, just the way we like it!
First of all, let's talk about vegetables. An important aspect of vegetables is that they have a high water content, and that water can come out of the drob and make it moist or less fragrant. As a result, even with a lot of vegetables in it, but also wanting to keep the look and texture of the liver, I fried the vegetables before adding them to the liver mixture. Thus I improved obtained an extremely fragrant preparation, what a perfect texture and appearance.
I used a fairly large amount of vegetables and greens, and the meat used was beef and turkey (minced). This drob can be successfully made, being just as delicious, with minced chicken or pork, or meat of any kind chopped with a knife at home. You can use chicken breast (turkey), chicken liver (turkey), hearts and pipettes, in any combination you want, just to be 1kg of meat. If you use minced meat with a knife (chopped), add 1-2 more eggs. To bind the composition you can put 1-2 eggs and inactive yeast (the preparation will be perfectly homogenized)
It's gluten free!
To make this gluten-free drob I used cornstarch instead of breadcrumbs in the mixture. Traditionally, breadcrumbs help absorb some of the moisture and help with a homogeneous texture. Malay has the same effect and helps to get a different taste (much better). Start with just 1/4 cup cornstarch and add more only if necessary. You can also use crushed tortilla chips and you will get the same effect! Just make sure you don't add too much extra salt if you choose to do so.
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
1 small diced sweet potato (or 1/2 large sweet potato)
1 pepper cut into small pieces
1 finely chopped hot pepper without seeds
1 bunch finely chopped green garlic (about 3 strands)
1 bunch finely chopped green onions
2 tablespoons olive oil
500 g minced turkey
500 g minced beef
1 tablespoon freshly cut coriander (dry if you don't have one)
1 teaspoon fresh thyme (dried)
1 bunch of freshly chopped parsley
1/2 cup frozen corn
1 teaspoon chili powder (or hot paprika)
1 teaspoon smoked paprika
1/4 cup cornstarch and more if needed
Method of preparation:
Put the sweet potato, hot pepper, kapia pepper, garlic, and onion (dried) with olive oil and salt and pepper on a baking sheet in a pan. Bake over high heat for 30 minutes, or until the vegetables are golden and the sweet potato is fully done. Allow to cool for at least 10 minutes.
In a large bowl, mix together the cooked vegetables, turkey, beef, remaining greens, corn, chili powder, smoked paprika, cornstarch, eggs, and salt and pepper to taste. For best results, mix with your hands until completely homogenous. The mixture should be perfectly homogeneous if not, it may need more corn to absorb some of the liquid.
Form the mixture into a cake tin. At this point, you can put it in the fridge or freeze the drob composition for later or continue cooking.
If you freeze it, it must be completely thawed at room temperature before cooking.
Bake over high heat for 30 minutes. To catch a perfect crust, increase the temperature to the next step for the next 15 minutes.
Allow to cool for at least 10 minutes before slicing and serving. You can add coriander or fresh parsley to serve.
-Don't you have corn? You can use breadcrumbs or tortilla chips ground in place.
-If you use liver, hearts or pipettes, boil them and chop them before forming the drob composition. Same for meat other than minced meat.
-You can also make vegetarian cheese (without meat) using as proteins: mushrooms, chickpeas, beans or lentils.
Cacik, marinated mushrooms, feta cheese, potatoes, lettuce and green onions.
Truffle sauce, falafel, potatoes, pickles, sumac onions, parsley and lettuce
Falafel hummus, pomegranate sauce, lettuce, currants and green onions.
Humus, green onions, currants, lettuce and pomegranate sauce.
Humus, parsley and pomegranate sauce.
Hummus, olive oil, lime.
Humus, sofa sauce, falafel, tomatoes, pickles, sumac onions and parsley.
Humus, falafel, sticky and coban salad.
Roast pork neck with beef and chicken breast (appetizer mix)!
It is a very tasty and good-looking appetizer! We are sure you will like it!
-1.5 kg of pork neck (if you want, you can replace it with fatty beef or lamb)
-700 g of beef (muscle or fine leg)
-a head of garlic (or to taste)
-a teaspoon of paprika
-a spoonful of meat spices (they contain salt, paprika, ground black pepper, coriander, onion, marjoram and cumin).
You need a large piece of gauze, food thread and sleeve foil.
METHOD OF PREPARATION:
1.Prepare the aromatic oil: pour the oil into a bowl. Add the salt, the garlic passed through the garlic press or given through a grater, the paprika and the spices for the meat. Mix very well.
2.Cook the meat: cut the pork neck into incomplete slices, about 1 cm thick, cutting it alternately on 2 different parts, so as to turn it into a kind of accordion.
3.Cut the beef into slices: their number must correspond to the number of sections on the neck of the pig.
4. Proceed similarly to the chicken breast.
5. Grease the slices of beef and chicken breast with flavored oil, using the silicone brush.
6. Grease the pork neck with aromatic oil (on all sides), then insert one slice of beef and one slice of chicken breast in each section.
7. Wrap the "construction" of meat with gauze and tie it with food thread.
8.Insert it into a baking sleeve, tying its ends and place it on a baking tray.
9.Bake the meat for 50-60 minutes in the preheated oven to 220 ° C.
10. Remove it from the oven and cut the sleeve on its surface.
11. Put a mincer and a weight of about 2 kg on the cooked meat. Leave it under pressure overnight, in a cool place or in the refrigerator.
12.Remove the baking sleeve, food thread and gauze from its surface.
13. Slice the obtained appetizer mix and serve it. It is better than any sausages on the market.
I boiled the hearts and the pipettes in cold salt water, meanwhile, I frothed them and when they boiled enough, I took them out and let them cool.
Separately, in a pan, I put the 5 tablespoons of oil and I put the liver until it is lightly fried, without burning. I took them out and left it to cool. In the same pan, I put the chopped onion and a little salt (but also a little oil as needed) and after it got a nice color, I added fish and green onions, I left a few minutes and I set them aside to cool down. After the pipettes, hearts and liver had cooled, I cut them into small pieces, put the greens, hardened onions, raw eggs, salt and pepper on top and mixed well until all the ingredients were mixed,
In a small cake tray, lined with baking paper, I put half of the composition after boiled eggs and then the other half of the composition, I leveled it nicely and put it in the hot oven for approx. 40 min.
Montignac - 169 recipes
The Montignac diet is named after its author, Michel Montignac. Although its author died at a not very advanced age, the cause of his death is other than his own diet (an older and relentless disease). Therefore, its diet, which has a proven effectiveness on millions of people, continues to gather followers of this diet / way of life around the world. It is extremely popular in Romania as well, which determined its author to visit our country during his life and to give autographs to those who appreciate and use his work.
Basically, the diet is structured in two phases, phase 1 (weight loss) and phase 2 (maintenance). Find it on our website retete Montignac for both phases.
In the first phase, it is forbidden to mix, during the same meal, "bad" carbohydrates such as white bread, white flour and unrefined pasta with lipids such as meat, fats, oils. Also should be eliminated: chocolate, avocado, liver, peanuts, sugar, potatoes (especially french fries), alcohol, too much coffee.
Eat three meals a day, without rushing, chewing well and avoiding any tension (to avoid diluting gastric juices).
Another essential element of this diet is that you have to wait 3 hours after a carbohydrate meal, before ingesting lipids and 5 hours after a lipid, to ingest carbohydrates.
It is recommended, as in any diet, to eat dietary fiber (cellulose), salads, green vegetables and fruits.
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Top Kitchen with Lavi
- lamb organs - lamb organs
- 200 g of chicken liver - 200 g chicken liver
- 200 g minced pork - 200 g minced pork
- 4 bundles of green onions - 4 bunch of spring onion
- 4-5 cloves of garlic - 4-5 cloves of garlic
- a dill tie - a bunch of dill
- a bunch of parsley - a bunch of parsley
- 4 boiled eggs - 4 boiled eggs
- 6 raw eggs - 6 eggs
- salt and pepper to taste- salt and pepper to taste
We boil the lamb organs and we pull the pork and the liver a little in the pan. We chop the livers and lamb organs into small cubes. Put the meat in a bowl, add finely chopped green onions and sauté a little in 2-3 tablespoons of olive oil, finely chopped garlic and greens, salt and pepper to taste, and beaten eggs.
We boil the lambs organs but the minced pork and liver we fry a little. We chopped into small cubes the lamb organs and liver. Place the meat in a bowl, add the spring onion, garlic and the dill and parsley finely chopped, salt and pepper to taste, and beaten eggs.
Pour a quarter of the composition into a tray, add boiled eggs in the middle.
Pour one quarter of the mixture into a pan, add boiled eggs in the middle.
Put the rest of the composition on top of the eggs.
Put the rest of the composition over the eggs.
Put in the oven for an hour, on the right heat.
Stuffing in the oven for one hour at medium heat.
Pork, tomatoes, onions, tzatzichi, tirokafteri.
Quiet your #GRECESC appetite
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