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Kebab casserole
PrintKebab 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.
Servings
Nutrition and climate performance
Portion size: 90g
Ingredients
Finished quantity of kebabs
- 9,0 kg Kebab
Ingredients, kebab
- 3800 gram Dry Simsubas
- 800 gram Potato flour (exclude if you fry 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
- 4100 gram 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
- 9000 gram Finished kebab
- 3100 gram Yellow onion chopped or diced
- 800 gram Red pepper shredded
- 800 gram Green peppers shredded
- 80 grams Garlic pressed
- 1700 gram Chili sauce
- 9200 gram Crushed tomatoes
- 3100 grams Cooking cream
- 2300 gram 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.OBS! Vid för hög fukthalt är det risk att kebaben blir degig. Om du inte vet vilken fukthalt det är på combi på ugnen (vissa electroluxugnar), kör då bara på värme (blir lite skorpa på yta)
- 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