Learn how to make Zahav's tasty kabobs with Chef Michael Solomonov.
Zahav's chef Michael Solomonov shows us how to make the restaurants tasty bulgarian kabobs in this week's Bon Appecheap. This recipe serves four:
1 lbs ground beef (80/20)
1 lbs ground lamb (80/20)
1 tsp dextrose (available at specialty food stores)
½ tsp baking soda
1 tbsp ground cumin
1 ½ tbsp ground coriander
1 tbsp minced Italian parsley
1 tbsp crushed Aleppo pepper (available at Middle Eastern markets)
1 tbsp kosher salt
1 tbsp sweet Hungarian paprika
1 tbsp minced Spanish onion
Combine all of the ingredients in a large, stainless steel mixing bowl. Using your hands, knead the mixture for approximately 5 minutes, or until the meat looks doughy and emulsified. Cover and refrigerate for at least 1 hour or until the mixture is thoroughly chilled. Divide the mixture into eight equal portions and roll each piece into a sausage- like shape. Form each kebab around flat, metal skewers. Refrigerate the kebabs, on the skewers, for another hour. Cook the kebabs over hot coals for 4 minutes per side, or until medium rare. Serve immediately with rice.
From the time Michael Solomonov and Steve Cook announced plans for an Israeli restaurant last November, you couldn't open a magazine, leaf through a newspaper or surf a blog without reading about it....
Matyson's chef Brian Lofink makes a great meal for under $15. Want to suggest a great restaurant for Bon Appecheap? Contact us!...
In this week's Bon Appecheap, MangoMoon chef-owner Nongyao “Moon” Krapugthong shows us how to make lemongrass chicken and a refreshing papaya salad.
The chef at Teri's starts the week off with a hearty breakfast -- corn pancakes with chive butter and a side of honey-glazed ham.
“Happy” is as good a word as any to describe myexperiences at Percy Street Barbecue. “Full” is another. You won’t find anything like Percy Street Barbecue in Texas, but you won’t find anything as Texas in Philly
Wine with Mexican Food? Sí!