Kebab casserole
Print outKebab stew may sound a bit boring, but we promise this is anything but! This kebab recipe is more optimized to fit in a sauce with potato flour. Serve with oat rice or why not Pommes for a real classic.
Portions
Nutrition and climate performance
Portion size: 90g
Ingredients
Finished quantity of kebabs
- 9,0 kg Kebab
Ingredients, kebab
- 3,8 kg Dry Simsubas
- 0,8 kg Potato flour (exclude if frying on the kebab)
- 100 grams Onion powder
- 100 grams Garlic powder
- 29 grams Smoked paprika powder
- 90 grams cumin
- 20 grams Black pepper
- 45 gram Sugar
- 65 gram Salt
- 4,1 kg water
- 190 grams Chinese dark soy
- 110 gram Tomato puree
- 45 grams White wine vinegar
- 410 grams Rapeseed oil
Finished quantity of kebab stew
- 30,0 kg Kebab casserole
Ingredients, kebab casserole
- 9,0 kg Finished kebab
- 3,1 kg Yellow onion chopped or diced
- 0,8 kg Red pepper shredded
- 0,8 kg Green pepper shredded
- 80 grams Garlic pressed
- 1,7 kg Chili sauce
- 9,2 kg Crushed tomatoes
- 3,1 kg Cooking cream
- 2,3 kg water
- 150 grams Kebab spice
- 80 gram Salt
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, kebab strips
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- The kebab is then preferably shredded in a Hällde, 2-4 mm slice and fried on a frying table in plenty of oil or on Ipinium sheet about 250 degrees 4-5 minutes.
Tips:
- Fry the kebab: The stew is best if you can fry the kebab a little.
- Want to simplify the recipe? Replace seasoning with ready-made kebab seasoning. Tomato puree and white wine vinegar can be omitted but will reduce the umami and space of the finished kebab.
- Are you mixing several batches? - Weigh the dry spices and salt for all batches - Mix them and weigh the total weight - Calculate and add the amount of spice mixture per batch.
Instruction, kebab casserole
- Fry the peppers and the yellow onion.
- Add the other ingredients of the recipe and stir
- Simmer until you are satisfied with the consistency and creaminess, up to 10 minutes.
- Add the kebab strips and bring to the boil, but do not let it boil. Taste once more