Lamb Doner Kabab

There seems to be  stands on "every" German corner, but you will not see one in Türkiye. It is a Berlin invention from 1971 and is now as popular as a Currywurst stand.

Lamm Döner Kebab (German)

Kuzu döner kebap (Turkish)

Serves 4

Preheat the over to 430ºF/221ºC

1 1/2 pounds grass fed lean veal, cut into cubes

1/2 tsp. (1 g) ground cumin or doner-kabab seasoning*

2 grated organic onions

5 Tbs. (75 ml) olive oil

pressed organic garlic 

3/4 cup (180 ml) (dairy free) yogurt

chopped parsley

(gluten free) flatbread, sliced in half but not all the way

on a serving plate:

1 cub (130 g) each thinly sliced organic: onion, red cabbage, cucumber and diced tomatoe

eins 1. Season the cut veal.

zwei 2. Place on four skewers.

drie 3. Make a paste with grated onions and oil.

vier 4. Brush on the meat. 

fünf 5. Grill and turn the skewers for about 20 minutes, inside temperature 145ºF/63ºC.

sechs 6. Mix the garlic with the yogurt.

sieben 7. Stir in the parsley.

acht 8. Drizzle a little oil into the flatbread.

neun 9. Warm in the open about 7 minutes.

zehn 10. Remove the meat from the skewers, placed on a plate.

elf 11. Make your individual donor kebabs with the meat and the condiments.

Guten Appetit!

Afiye olsun!

/a-feh-yet ol-sun/

*doner-kabab seasoning:

Mix...

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, and cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory

Use with 

• vegetables: zucchini, eggplant, bell peppers with olive oil
• grain bowls: sprinkle over cooked quinoa, couscous, or rice
• marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
• dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt

Add a Turkish mixed salad: https://veggiefernandezs.blogspot.com/2021/06/turkish-mixed-salad.html

Try five other kabobs: https://veggiefernandezs.blogspot.com/2017/06/kabobs-to-go.html

or Vegetable Kababs: https://veggiefernandezs.blogspot.com/2014/09/vegetable-kababs.html

with a nice refreshing Turkish yogurt drink, "Ayran": https://veggiefernandezs.blogspot.com/2015/11/ayran.html

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Bean-Pea Salad with Prosciutto and Cheese

Easy to make, serve with crisp bread. Italian salad dish is served after the main meal. So, if you would like a main meal, try one of these recipes first:  https://veggiefernandezs.blogspot.com/search/label/Italian

Insalata di fagioli e piselli 

con prosciutto e formaggio (Italian)

organic:

drained beans (black, white, pinto, or kidney beans or a mixture of beans)

peas

sliced red cabbage

sliced apple(s)

(dairy-free) soft cheese

sliced proscuitto

sunflower seeds

optional: lettuce

uno 1. Place everything in a large bowl.

vignette (suggested amounts for the salad):

3 Tbs. (45 ml) olive oil

1 Tbs. (15 ml) white wine vinegar

2 tsp. (10 g) each: marjoram and mustard

1 tsp. (5 g) organic honey

due 2. Whisk all the ingredients.

If you are just having salad, try one of these beads:

Peach Bruschetta: https://veggiefernandezs.blogspot.com/2022/06/peach-bruschetta.html

Avocado Brushetta: https://veggiefernandezs.blogspot.com/2014/07/avocado-bruschetta.html

Garlic Bread: https://veggiefernandezs.blogspot.com/2017/07/garlic-bread.html

Guide to traditional, but not all, Italian meal structure:

apertivo (bubbly beverage, small dishes of olives, nuts or cheeses)

antipasti (slighter heavier than apertivo, cheese and bread, cold cuts)

primi (first course, no meat but seafood, soup, or pasta)

secondi (second course: meat or seafood)

contorni (side dishes of vegetables)

insalata (salad)

formaggio e frutta (cheese and fruit)

dolco (dessert)

caffe (strong espresso with very warm, with or without any milk or sugar)

digestivo (alcoholic drink, example amaro)

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Hawaiian Tofu Bowl

 Hawaiian islands have many ethnic cuisines. We are substituting seafood "poke" with tofu. 

Kīʻaha tofu (Hawaiian)

Serves 4

1 package of organic super-firm or extra-firm tofu, cut into cubes

1 tsp. (5 g) cornstarch

3 Tbs. (45 ml) (gluten-free) liquid aminos or soy sauce

1/4 cup (60 ml) water

1 tsp. (4 g) organic brown sugar

1 cup (130 g) organic red cabbage, shredded

1 Tbs. (15 ml) white balsamic or organic rice vinegar

1/4 cup (30 g) (dairy-free) mayonnaise

grated organic ginger

1 tsp. (5 ml) sesame oil

2 Tbs. (30 ml) peanut oil

minced organic garlic

cooked organic edamame

cooked organic rice

sliced organic scallions

optional sautéed organic:

• quartered onions
• sliced bell pepper
• sliced zucchini
• cashew nuts
• Asian vegetables
• coconut strips

ʻekahi 1. Whisk together; cornstarch, soy sauce/liquid aminos, sugar, and water.

ʻelua 2. Toss the cabbage with vinegar in another bowl.

ʻekolu 3. In a third bowl, whisk the mayonnaise, ginger, sesame oil, and 2 tsp. (10 ml) of water.

ʻehā 4. Heat the peanut oil in a wok or nonstick pan over medium heat.

ʻelima 5. Sauté the tofu until brown on both sides.

ʻeono 6. Remove the tofu and stir-fry the ginger for 1/2 minute.

ʻehiku 7. Sauté any optional items. (Add more soy sauce if needed.)

ʻewalu 8. Add the soy mixture and tofu. Stir.

ʻeiwa 9. Add rice to bowls, top with the stir-fry mixture, then edamame.

ʻumi 10.  Drizzle with the sauce and top with scallions and cabbage.

Hele mai ai! (proper)

Come eat!

Mai ai! (common)

Come food!

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Turkish Red Cabbage Salad

The salad is quick, easy, and delicious side dish with any meal. It is also called kebab salad kebap salatası. 

Lahana salatası (Turkish)

Serves 4

4 cups (370 g) tightly packed, shredded organic red cabbage

1 Tbsp. of sea salt

3 Tbs. (45 ml) red wine vinegar or squeezed organic lemon juice

3 Tbs. (45 ml) olive oil or grape seed oil

1 Tbs. (15 g) organic sugar

optional: za'atar spice or parsley for garnish

bir /beer/ 1. Place the shredded cabbage in a colander with the sugar and salt.

iki /ee-kee/ 2. Massage it for a few minutes.

üç /üch/ 3. Add the parsley, oil, vinegar/lemon juice in a bowl with the cabbage

dört /durt/ 4. Let it sit for 30 minutes.

beş /besh/ 5. Drain and a quick toss.

altı /al-tuh/ 6. Arrange in a bowl with sprinkle of za'atar spice or parsley.

 

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