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INGREDIENTS
Proportions for 15 skewers approximately: - 1 sheep or beef book boned - 1 pinch of felflala soudania (pepper extremely crushed) - 1 spoonful with coffee shaves decannelle (optional) - 1 or 2 fresh mint branches (optional) - 100 G of grease of ox or sheep - 1 large bunch of parsley - 1 spoonful with coffee filled of cumin - 1 large bouquet of coriandre - 2 spoonfuls with coffee filled with sweet pepper - 1 onion - salt
PREPARATION
To wash parsley and the coriandre, to drain and �queuter carefully. To cut the meat of pieces and to chop it first once alone. To cut grease, to mix it with the meat, to add parsley, coriandre, onion, cumin, sweet pepper and strong pepper. To salt and chop the whole two other times. To strongly knead this mince with the hands, to let rest approximately one hour. To then take the value of a hen egg of this mince in the hand, slightly wet and, to surround the pin with, by giving him the form of a sausage from 10 to 12 cm. To stick the kefta well especially at the two ends so that it does not turn around the pin in the course of cooking, to make roast quickly on charcoal (braises being consumed) while turning over Souvent the pin. Not to let desiccate themselves on fire and be useful accompanied by mint tea.
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