Bon Appecheap: Zahav

Learn how to make Zahav's tasty kabobs with Chef Michael Solomonov.

By Joel Mathis
Add Comment Add Comment | Comments: 0 | Posted Apr. 9, 2009

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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.

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