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Dyrad saddle kebap

Prep Time30 minutes
Cook Time30 minutes
Marinating / freezing1 day
Course: Condiment
Cuisine: Middle eastern
Servings: 2 people

Equipment

  • 2 Freezer bags
  • 1 Sauce pan
  • 1 Sharp cutting knife
  • 1 Frying pan

Ingredients

  • 200 grams Dyrad saddle
  • 500 ml soy milk
  • 1 onion
  • 1 clove of garlic
  • oil for cooking
  • 2 tbsp shoarma spice

Instructions

  • Roughly chop the onion and squash the garlic and add it together with the soy milk to a sauce pan and simmer for 10 to 15 minutes.
  • Roughtly chop the mushrooms and put them in a container and add the cooked marinade. Cool down and leave in the fridge over night.
  • The next day take the mushrooms out of the liquid, drain off excess liquid and divide them into the freezer bags.
  • Put them in the freezer for at least 4 hours.
  • Take the bags out of the freezer and leave them for 10 minutes or so. This will make the mushroom easier to slice.
  • Slice the mushrooms into thin kebap sized slices.
  • Fry the mushrooms in oil for 5 minutes or so until they start to brown.
  • Sprinkle over the shoarma spice mixture and fry another minute or so on low heat.

Notes

  • The kebap is a perfect topping for a Turkish pizza along with some fresh spring greens such as wild garlic and garlic mustard as pictured in the feature image.
  • If you make the slices extremely thin you can make crunchy mushroom crisps.