Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h 20 min total45 min hands-onServes 4Easy
This recipe has reached the top of the ladder
RISING → POPULARMeat kneaded until it turns sticky, rested cold, then given four minutes over coal.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Lamb and beef mince000 g
Onion000 g
Stale bread000 g
Cumin000 g
Black pepper000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Asking the butcher for the right fat percentage
Kneading until it strings
Flat skewers, and grilling without a skewer at all
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 15 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: kneading long enough that it binds — step 9 of 15.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Orhan Demirel watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Grating the onion and wringing it dry
Wetting your hands to shape
Four minutes total, turned once
The kneading time that makes the mix bind without egg, and the fat percentage that keeps them juicy over open fire.
Written by Orhan Demirel. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
95 people cooked it, 76% got it right, and that is the entire reason it costs $0.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
