Lebanese
Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos
Lebanese Kebabs are
one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of
beef, veggies, and basic spices coated with
breadcrumbs and then deep-fried
These Lebanese kababs’ outer is crisp, and the inside is softened_ Everyone would love this crispy and delicious kebab.
Never beat the taste of Lebanese kababs.
These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.
Lebanese kababs are the best for an evening
snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.
For a detailed recipe, watch my video where I explain the steps one by one.
My Latest Lebanese Kabab Video:
I have shared many other kebab recipes on my
blog; some of them are given below.
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Recipe notes:
For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
Breadcrumbs are essential for making
the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can
make your kababs soggy and prevent them from becoming crisp.y
How
to make Lebanese kabab?
To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.
Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.
Stir to mix well, bring it to a boil, andcook the meat until tender.
Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.
Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in.
Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.
Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.
Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.
After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.
Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.
Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.
Heat the oil in the wok on a medium flame.
As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.
Coat each kabab in the egg mixture.
Deep fry 3-4 kababs in one batch on medium heat, flipping them until they turn golden brown.
Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil.
Easy Homemade Pita Bread || Pita Bread Recipe || How To Make Pita Bread With step-by-step photos
Pita bread is a yeast-leavened, round flatbread made from
all-purpose flour. It includes a widely known version with an interior pocket, also
known as Arabic bread. fresh
warm, fragrant, perfectly puffy pitta bread
Making pita
bread at home is easy to make and requires a few ingredients you may already have
on hand and kitchen.
Pita bread
is actually a very straightforward bread dough: water, flour, yeast, salt, and oil, and, in addition, milk powder to make soft pita bread.
I didn’t
bake pita bread. I cook it in a skillet. This is a super-easy way of making pita
bread at home. and can be used in many more recipes like shawarma, pita bread
rolls, pita sandwiches, etc
I made these
pita breads especially for shawarma, as I mentioned in my last homemade
mayonnaise post.
For the best
result, follow my detailed step-by-step photo instructions and tips below the
recipe card.
Recipe
notes:
Baked pita bread is best enjoyed fresh and hot out of the oven. However, it can be stored well in an airtight bag for a few days. To warm it up, you can use your oven, toaster oven, or even heat it over an open flame.
Allow the pita bread to cool completely before storing it in zip-top bags. Be sure to push out all the air to keep it fresh. To make it easier to pull out one pita at a time, layer wax paper between the pitas.
You can also freeze pita bread for up to 3 months. When you're ready to eat the frozen pitas, warm them in a medium-heated oven without needing to thaw them first.
If you want to prepare the dough ahead of time, you can store it in the refrigerator after it has risen. This way, you can bake only 1, 2, or as many pitas as you need on a given day, while keeping the rest of the dough in the fridge for later use. If stored properly, the dough will last in the refrigerator for up to one week.
When cooking each pita bread, use a low flame, but ensure that the skillet is well-heated before placing the pita on the Tawa.
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In a large mixing bowl, add lukewarm water with
sugar and stir until the sugar is dissolved. Next, add yeast and bread improver and mix well.
In the end, add milk powder and salt, and further stir to mix them up.
Gradually, add sifted flour into the mixture and
whisk together. Next, add yeast and bread improver and mix well.
Once they come in a dough form, transfer the dough onto the working area. Start kneading the dough by adding oil. Keep kneading for a while or so until smooth.
Cover and let the dough rest for 20 minutes. Then
knead again for a couple more minutes.
Divide the dough:
Deflate the dough and place it on a clean work
surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Each dough weight should be 100g
Give a ball shape to each portion.
Cover with cling wrap and leave them for 10 minutes or so to rest. Let them rise again for 30 minutes.
Shape the pita:
Sprinkle some flour and roll one of the pieces into a circle
that's 8-9 inches wide and about a quarter-inch thick.
Fork the rolled ball. Repeat with the other pieces of dough. You have two options for baking the pita: skillet or oven. Here, I used a skillet to cook it.
Cook Pita:
Heat a cast-iron skillet over medium-high heat.
The skillet is
ready when the beads of water sizzle immediately.
Working with one pita at a time, lay a
rolled-out pita on the skillet and cook for 30 seconds until bubbles start to
form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side.
Until large toasted spots appear on the
underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up, forming a pocket.
Keep the baked pita covered with a clean towel while you work on the rest.
Chaat Masala | Homemade Chaat Masala || How to Make Chaat Masala Recipe with step-by-step photos
Chaat Masala is a mix of hot and tangy spices. ‘Chaat' means 'to lick' and 'masala' means spice in Hindi/Urdu. So, generally, the word chaat is used for a collection of spicy and savory snacks that are lip-smacking, so to speak. Mango powder and black salt distinguish chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks.
Sprinkle this chaat masala on top of your Tikki, Bhalla, papri, bhel puri, and get an instant boost in the flavor of the chaat. So let's begin
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Heat a pan and dry roast the whole red chili, carom seeds, coriander seeds, black peppercorns, cumin seeds, cloves, and cinnamon Stick on medium heat till an aroma of spices arises, and they get a golden color.
Place the roasted spices in the bowl and let them cool down.
Now, in the grinder jar, put all roasted spices and keep grinding for 5 minutes until a fine powder.
Right after mixing black salt, citric acid, dry ginger, salt, and mango powder with the roasted ground spices
Chaat Masala can
be stored in an airtight jar in a cool and dry place to keep away from
moisture. It will keep well for months or even a year.