🔊 Recette De Kebab 100% Maison 💯 La viande + Le pain + la Sauce ✅ Un Régale Pour Tout le monde ❤️

Hello everyone, welcome to my channel. So today I'm going to show you a typically Turkish recipe. I'm going to show you how to prepare breads to make dürüm and homemade kebab meat. So it's a really simple recipe to make that you can keep in your freezer for last-minute occasions. It's really super simple to make and it's really super good because it's homemade the bread, the meat, the sauce, everything is super good. But before moving on to my recipe, I want to show you a little excuse. Well, I think there are many of you who must know it, but I wanted to show you how I put my minced meat in the freezer. So I use a freezer bag like this and I put my minced meat in it, the fresh meat that we just bought of course. We do not freeze a meat that is already defrosted. So I flatten it slightly with my fingers, evenly. About a centimeter or two centimeters thick, but the more you spread it out, the faster the defrosting will be. So be sure to spread it out evenly like this. And I don't go all the way to the end of the bag, as you can see. I don't want my meat to overflow, so I make a square like this. And now with a spatula, I'm going to divide my meat by making parts, so I just have to break them and get the right amount of meat that I will need the same day. You will see it for yourself, so it's uniform as you can see. And besides, it doesn't take up a lot of space in the freezer. So it's a trick that I've been doing all the time for years and I thought it was an opportunity to share it with you too. As I said before, there are surely some who know this trick, but I still wanted to share it with people who don't know this trick. So with a spatula, if you want, you can make small pieces or you can cut it into four, six, it all depends on the number of parts you want to take out. This is why I don't close the end of the bag, to let the air escape, since we are dividing the meat, as you can see. And thanks to these markings, the meat will not stick to each other. So you will have pieces, at least portions of meat. You just have to take out the amount that you use during the day. So put it in the freezer this way. So this is a little trick that I wanted to share with you today. So I put it in the freezer this way. There you go. So now, if you want, we can move on to make our kebab with minced meat at the beginning. And I'm going to do it this way. I'm going to do a little bit with minced meat and a little bit with turkey meat. So I put about a kilo of minced meat in my bowl. As spices, I put salt, paprika, thyme, and turmeric. But it's up to you, you can season with the spices you like. And I put half a glass, that is, about 100 grams of natural yogurt. It is the yogurt that will bind the meat in fact. This is what will prevent it from cooking. So now we just mix everything well. So really at least five minutes. Like this. The spices are really up to you. You can put more or less what you want. I put salt, pepper, paprika, a little bit of thyme, a little bit of cumin. So we mix well. Make sure to crush the mince well. So that's for the mince with minced meat to have meat in fact. But like me, my children prefer chicken, I made more with turkey meat in fact. But I wanted to show you both techniques. So we mixed well at least five minutes. Now I divide it in two. Because unlike the one I'm going to do with turkey, minced meat, you have to make portions to use when you are going to take it out of the freezer. So you will not be able to freeze it. Unlike the one with turkey, you will see for yourself. We will be able to freeze it, but this one will really have to take out the portion that you used the same day. So divide it in two, three, depending on the proportions you want to use. So I divided it in two. That will be enough for me. So we put cellophane on our table. Here it is. And I'm going to form a pudding with the minced meat. Here it is. I spread it roughly with my fingers. And there we are going to wrap it with the cellophane. But really tight in fact. So we have a pudding. And there we are going to tighten on the sides. There I roll it on itself to give a nice round shape. And at the same time I squeeze on the sides. So that the meat is well tightened inside. And I make knots on the ends. Like this. Same on both sides. Make the knot well on the edge of the meat. If necessary, you can use a spatula. And push the meat well like this. As I said, it is very important that it is well tightened in the cellophane. So that afterwards, when you cut it, when you cook it, you get beautiful slices. Which do not tear. So make the knot well to the end. So that's ready. It's ready to go in the freezer. So you put it in the freezer. It must harden. So the ideal is to do it at least two days in advance. And then it is kept in the freezer for several weeks without any problem. So I do the same for my second pâté that I'm going to make with the minced meat. So they are ready. I put them in the freezer. And I take them out when I want to use them. As I said, you really have to use them once they are out. You can't freeze them again. And here I go to the one where I make with turkey. But you can very well use chicken or mix turkey and chicken. But if you use chicken, I do not advise you to use only chicken white because you will have a much too dry meat. So the ideal would be boneless chicken thighs. There you will have a better taste. So I used turkey. I have about a kilo and a half of turkey meat. The same, the stuffing is the same. Half of a glass, that is to say about 100 grams of natural yogurt. I have paprika, salt, pepper, thyme. A little cumin. But the spices, as I said before, it's really up to your taste. To add the spices you want. Here I have prepared my sauce like this. And I'm going to, it's like I'm going to marinate my meat. There you go. So I put my meat in the sauce. As I said, turkey. We just mix it all up. There really has to be sauce everywhere. Mix well. And we're going to do the same process that we did before with the minced meat. But it is very important to mix well. There has to be sauce everywhere. Since I have a lot of meat, I'm going to make two rows of cellophane. To have a big pudding. And there you are really going to get the shape and the look of a kebab meat. Because it's going to be much bigger than what we did, compared to what we did before. So I superimposed my two cellophane to form a big pudding. So the middle is superimposed. And on the end, I have my meat, one on top of the other, like this. And there I can roll them up. And the same system, well tightened. So by rolling it, we make sure to tighten it well. Even if you push it lightly with your fingers. And the same, we're going to roll it up. The same, we're going to use the spatula to push our meat well. So that it is really tight inside. It is very important to tighten them well. The same, I make my knots at the ends. And I push my meat again as I can. And I roll it to form a very round pudding. So here we have our kebab meat ready to go in the freezer. So the same, I put it in the freezer for at least two days. So that it has time to harden. And make sure to put it right. So that it freezes well. On a flat surface. And that, you can take it out, slice it, as I will show you later. Cut according to what you need the same day. And you can very well put your meat back in the freezer. Because it will not have defrosted. Unlike minced meat, where we will need it to defrost a little bit to be able to cut it. But all that, I will show you in the rest of the video. So it's a complete video. As I said, I will show you the step to make the little breads. There was the meat step. So we're going to make our breads. For that, I'm going to do it with my robot this time. So I'm going to use a bag of baker's yeast. You can very well use fresh yeast. So I put a kilo of flour in my bowl. A teaspoon of salt. A tablespoon of sugar. I mix quickly like that. I put my yeast with it. So contrary to what everyone has an idea, why not mix the yeast with the salt. Me, frankly, I never had a problem. And as you can see, I mix all the time. I never had a problem with the yeast. And there I put two and a half glasses of lukewarm water. Here. Two and a half glasses, or three. It all depends on the quality of your flour. My glasses measure 200 milliliters. For info. So in total, about 600 milliliters of water. So I would say between 500 and 600 milliliters. It is to be monitored. So really, you have to get a dough that does not stick to your fingers. But a dough that is still quite soft. Especially not to make a hard dough. Otherwise you will get hard breads. That's not the goal. So there I let it rise for about 30 minutes. It's not a dough that really has to inflate a lot. So I prepared a cloth. Because we have to cover our breads that are going to cook. To keep it soft. And I'm going to cook them with my pancetta. It's really a super simple recipe. With very few ingredients. And which requires very little technique. So there I make small patties at the beginning. The size of a tangerine. I prepare them all in advance. Like this. I cover them with cellophane. So that the surface does not harden. I let my pancetta heat up too. And there we can start spreading it. With a rolling pin. We spread it about the size of a plate. Here. And we put it on the hot pancetta. And it's a cooking to watch. Because it cooks very quickly. As soon as you start to see. That it starts to dry on the top. And that there are small bubbles. You turn it over. It will inflate again. And you turn it over again. So at this stage it is cooked. So I said it's a cooking to watch. In less than two minutes it is cooked. And once you have put it in your torch. You cover it. You have to leave it in the open air. Otherwise your bread will harden. And that's not the point. We have to keep a soft on the bread. So cover them well. Every time you put them aside. So there they are super soft. The breads once they have cooled. You can very well put them in a bag. And freeze them. There you see they are super soft. And that's thanks to the torch. You have to cover them well. Do not leave them in the open air. So our breads are ready. Now I'm going to show you. How I cut my turkey. As you can see it has frozen well. So we're going to cut the end. I deflate a little bit the cellophane. And there I will cut into thin slices. With a large knife. So there it is still frozen. It's been barely 30 minutes since I took it out of the freezer. So you won't be able to cut it. Once it's out of the freezer. So you have to leave it. At room temperature. About 30 minutes. So I prepared my meat. Since I wanted to do both today. So it was enough for me. I close the end. And as it is still very hard, very frozen. I can put it back in the freezer. Because it is really very hard. It really did not have time to defrost. I put it on my pan. I add a little oil. And the one with the turkey. You can very well cook it with a spoon. By mixing. Because there is no risk. That it breaks or what. Unlike the one with the minced meat. So there it is still hard. As you can see. I let it defrost. About 30 minutes. To be able to cut it more easily. But especially not to wait for it to defrost. So we agree on that. Both still have to be frozen. To be able to cut them into slices. Here. Meanwhile, the one with the turkey. It is cooking. So I'm going to cut slices. Thin slices. As thin as possible. Since it is frozen. It is easy to cut it. But be careful with your fingers. So I have very thin pieces. I put a little oil in my pan. Unlike the one with the turkey. With the spoon. I stir from time to time. With the minced meat. We are going to cook them on each side. It cooks very quickly. Since it is thin slices. I put oil. And I'm going to cook them. On both sides. It cooks very quickly. And I put them aside each time. I added butter. With turkey. To have more taste. But really at the end of cooking. To have a nice golden color. My meat is ready. It is ready. We can move on to our kebab sauce. For that. I put in a bowl. Natural yogurt. A little mayonnaise. About a teaspoon. It is enough. I grate. A clove of garlic. Dried mint. About a teaspoon. Salt. And we mix everything well. And there you have a homemade kebab sauce. And it's really a pure delight. My meat is ready. This is salt with thyme. And there I have my slices of meat. With the hachi. They are super thin. Super soft. As you can see. They did not break during cooking. And that's thanks to the yogurt we put inside. They did not even break. So now we can move on to the assembly of our turum. So here I have my bread. It is super soft. I dip it first in the butter. The fat. From my Indian meat filling. There I put my meat. In the middle. Like this. I put my salad. If you want you can add some fries too. I'm really sorry. It was a very long video. But I really wanted to show you all the steps. From start to finish. And there we can roll it up. And your turum is ready. Everything is homemade. I sincerely hope you enjoyed this video. Do not hesitate to reproduce it at home too. You will really thank me. Because it is a technique that is appreciated by everyone. I show you the inside more closely. And there we do the same with the minced meat. It's the same process. Then it's a matter of taste. It's up to you to test the one you like the most. As I said, I prefer the chicken version. But it's a matter of taste. Because me and my husband, we like both versions. Really sincerely. I really hope you enjoyed this video. I can't wait to read your comments. I really hope you enjoyed it. Tell me in the comments what you thought of this video. If you already knew this recipe or not. If you don't know it, I really invite you to test it at home. I'm sure you will love it. So that's all for me for today. I'll see you very soon for a next recipe. Do not hesitate to subscribe to my channel if it is still not done. And I'm waiting for your comments. As I said before. See you soon for a next recipe. Bye Bye