| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Turkish |
Turkish, Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
kg |
's leg of lamb |
| 50 |
|
Gr black pepper |
| 2 |
|
Kg's lamb fat, ground |
| 1 |
|
Egg, |
| 1 |
|
50 gr. salt |
| 1 |
|
Litre onion juice |
| 1 |
c |
Olive oil |
INSTRUCTIONS
Remove any bits of skin and bone from the meat. Cut into serving-size
pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until
1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and
pepper, and soak meat in the marinade. Spread over each piece of meat the
lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a
long skewer, starting with the larger pieces. Trim the chunk of meat on the
skewer and add trimmings to the end of skewer. The chunk of meat is broiled
in the "Doner Kebab" broiler, made specially for the purpose.
korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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