Matty’s Turkish-Style Kebab Wrap | Cookin’ Somethin’

SPICY BEAUTIFUL SCIENTIFICALLY PERFECT LAMB KEBAB WRAPPED IN A JUICY BUNDLE I CANT STOP THINKING ABOUT THIS ONE! COUPLA BUMPS AND BRUISES IN THE KITCHEN WILL NEVER STOP ME FROM MAKING ABSOLUTE BANGERS LIKE THIS!! EAT UP MY FREAKY LIL BABIES THIS IS COOKIN’ SOMETHIN’!

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INGREDIENTS:
Kebabs
1lb Ground Lamb
½ lb Ground Beef
½ lb Ground Lamb Fat
5 Cloves Garlic
1 Tablespoon Harissa Powder
1 Tablespoon Aleppo Pepper
1 Tablespoon Urfa Biber
1 Teaspoon Sumac
½ Red Onion
½ Bunch Parsley Stems
3 Tablespoons Olive Oil
1.5 Tablespoons Salt

Harissa Sauce
2 Cups Roasted Red Pepper
6 Cloves Garlic
1.5 Tablespoons Harissa Powder
3 Tablespoons Olive Oil
1 Tablespoon Salt
4 Sprigs of Chopped Parsley
Juice of 1 Lemon

Garlic Sauce
¼ Cup Tahini
1 Head of Garlic, peeled (10 Cloves)
1 Tablespoon Salt
1 Cup Vegetable Oil
Zest of 1 Lemon

Spiced Lamb Fat
½ lb Ground Lamb Fat
½ Cup Harissa Sauce
½ Tablespoon Harissa Powder
1.5 Tablespoons Sweet Hungarian Paprika

Finished Kebab
Cooked Kebab
Harissa Sauce
Garlic Sauce
Spiced Lamb Fat
6pc Saj Bread
½ Red Onion
½ Hot House Tomato
½ Cup Parsley, Chopped
½ Cup Pickled Turkish Peppers

COOKING METHOD:
Kebabs
1. In a blender, combine:
– Garlic
– Harissa powder
– Aleppo pepper
– Urfa biber
– Sumac
– Red onion
– Parsley
– Olive oil
– Salt
2. Blend until smooth.
3. Add the blended mixture to the lamb, beef, and lamb fat in a large mixing bowl.
4. Mix until thoroughly combined and the mixture looks uniform.
5. Transfer the mixture into large plastic piping bags, filling each bag only halfway and tying off the ends.
6. Let the mixture marinate in the refrigerator for at least 1 hour, preferably overnight.
7. Preheat your oven on the broiler setting and place a large baking sheet inside to heat up.
8. Once the baking sheet is hot, carefully remove it from the oven and pipe long logs of the kebab mixture directly onto the tray.
9. Return the tray to the oven and broil until the kebabs reach an internal temperature of 155°F.
10. Remove from the oven and transfer the kebabs to a plate. Let them rest until needed.

Harissa Sauce
1. In a food processor, combine:
– Roasted Red Peppers
– Garlic
– Harissa Powder
– Olive Oil
– Salt
– Parsley
– Lemon Juice
2. Blend until smooth.
3. Transfer the mixture to a bowl and refrigerate until ready to use.

Garlic Sauce
1. In a blender, combine:
– Tahini
– Garlic
– Salt
2. Blend for 2 minutes, until very smooth.
3. After the 2 minutes, continue to blend, slowly add the vegetable oil 1 tablespoon at a time.
4. Allow the mixture to continue to blend for a moment before adding more oil.
5. Closer to the end, you can alternate between the lemon juice and the remaining amount of vegetable oil.
6. Once done, transfer the mixture to a bowl and refrigerate until ready to use.

Spiced Lamb Fat
1. In a medium-sized pot, add the lamb fat and cook over medium heat, stirring occasionally, until the moisture has evaporated, the fat has fully rendered, and the remaining bits of lamb begin to caramelize.
2. Strain the rendered fat, discarding the caramelized bits, and return the liquid fat to the pot.
3. Add the remaining ingredients:

Harissa sauce
1. Harissa powder
2. Sweet Hungarian paprika
3. Simmer over medium heat for an additional 10 minutes, stirring frequently.
4. Remove from the heat and reserve until needed.

Finished Kebab
1. In a medium-sized bowl, combine sliced tomatoes, sliced red onion, and chopped parsley. Set aside.
2. Brush the saj bread with about 1 tablespoon of the spiced lamb fat and quickly sear on both sides in a large skillet over medium-high heat. You just want to warm the bread and soften it slightly, without making it too crispy or brittle.
3. Once the saj bread is ready, spoon a little more spiced lamb fat inside.
4. Top with 2 pieces of the cooked kebab, a generous amount of the tomato onion salad and chopped pickled turkish peppers, a pinch of sumac, and a drizzle of harissa sauce and garlic sauce.
5. Roll the saj bread up and finish with an extra drizzle of spiced lamb fat to your liking.

Hello. Are you speeding? It’s a hot one today on uh cooking something. Uh so today on cooking something, we’re going to be making something absolutely delicious. Something that I’ve been craving, something that I’ve been looking at, something that I’ve been wanting to eat and get my little num nums in my mouth mouth. We got beautiful lamb. We got some beef. We got some lamb fat. We got some [ __ ] s bread. This is the bread you want. Oh, mama. We got the [ __ ] sumac. We got the [ __ ] Which one is this one? Harissa. We got the [ __ ] What’s that one? Hippo pepper. And then we got this one is a Bieber. We love We’re big fans of FA Bieber over here. We love the FA Bieber. We got some pickle pepper, some onions, tomato, some parsley. Fresh, yummy, fatty, juicy, [ __ ] perfect, alchemy, spicy, yummy. Everything that’s good. Yeah, that’s good. We’re [ __ ] eating something that’s going to [ __ ] right in the [ __ ] hole. We’re putting it right there. You ever been to Turkey? I haven’t. Their Tik Tok is banging. Their Tik Tok is banging. Okay. Minced up lamb. I want to do some beef. I’m on beef, too. We’re on beef boys. We’re beef boys. Okay. This bowl is like just not big enough, you know. I’m gonna go a little bit bigger. Okay, we got our lamb. We got our thing. We got a fair amount of [ __ ] lamb fat. That much. I already [ __ ] myself. I already [ __ ] myself. Didn’t even put on the goddamn gloves. Mama mia. See, I get so excited. I get so excited. I get so excited. I didn’t even put the gloves on. I got so excited I didn’t put the gloves on, guys. I got all revved up on that [ __ ] lamb fat and I just didn’t know what the [ __ ] Just wanted to stick my hand right in that lamb fat. Garlic. Caught it. Dropped it. [ __ ] Little harissa. Little sumac. Little Alps. Fifa Bers. Urba Bieber. We love Bieber. Big fan. Onion. I’m just going to take maybe here. I’m going to take like the stems of the parsley. Put that in there. That’s fine. Glug it up. Let’s gug it up. Olive oil. Juicy. Juicy. Juicy. Juicy. Juicy. Juicy. Juicy. Juicy. Juicy. Juicy, lucy, lucy. And add some salt. That much. Perfect measurements. Always on cooking something. We only perfectly measure. You are here for science. We are science-based. Give me a blend. Give me a blend. Give me a blend. Give me a blend. That’s a Hey, how you doing? Paste it up. Flavor. We got some flavor. And then we just mix this up. We got our paste. We’re mixing. We’re mixing. We’re mixing, dude. Oh my gosh. This is smelling very good. I love it. I love it. You know what though? I’ve seen a [ __ ] You know what I kind of want to do is maybe pipe it. Do we have a piping bag? This is how you fill a piping bag professionally, I think. Yeah. This is what I think is going to be for at home. Locked and loaded. Boom. Friends are coming over for denden. Dude, we got We’re locked and loaded. Let’s put them in the fridge so nobody freaks out and says I’m going to, you know, diarrhea their faces. So, we’re going to take these and just put them in the fridge. Let them set up. Really delicious. Look at that. Yummy. Yummy. back to this [ __ ] Going down there and grabbing stuff. It’s You can get compromised real quick. There I go. Payton all Couldn’t I shut up? So, I guess add all the stuff that I’m adding. This cooking show is just getting better and better. I think instructions. You can literally see what I’m doing. I already said what the [ __ ] it is and then I put it into the thing. I’m so sick of this. You know, instructions. Nobody even does instructions anymore. Everyone just watches jump cut. There’s no instructions in that [ __ ] And you see what it is. Cuz you see what’s hap. I just squeezed a lemon. Now I’m going to squeeze the other half of a lemon. This isn’t 19 [ __ ] 86. [ __ ] nobody even understood what [ __ ] making a casserole was. Salt. A little bit of parsley. Say man you fake. Shut up. Here we go. Okay, we got our harissa. Where’s the pots and pans? Back here now. Going to take this and just put this in the oven. Okay. Broil. [ __ ] what? I’m going nuts. I’m going nuts. You’re watching a fragile man go nuts. Here we go. We’re going to render off this lamb fat. Then I’m going to add the harissa just a little bit and flavor it. And then we’re just going to keep that [ __ ] cooking and bubbling and real nice over there. Okay. Now we’re going to make our garlic sauce. So you just take your tahini. That much. I like heaps of garlic. So all that garlic. And then uh going to do a little salt. Where do you think the microplane is? I’m just going to do a little little lemon zest. So we’re using a neutral oil here because [ __ ] that’s what you [ __ ] need to do. So Google that. Maybe just do low. Seems a little high. I’m just squeezing a little bit in. Do you have more veg oil? Seed oils. Horrible. Seed oils are horrible. Except that they’re not and they’re great and they make everything kind of better. How split is this? What are you guys doing? What are you doing? Have I been saying something wrong the entire time? Or what are you guys doing? What the hell are you guys doing? Oh, you cut yourself. Yeah. Oh, I split my garlic sauce, so that’s good. We split our sauce. So, we’re going to show you how to fix a split sauce. Okay. So, we’re just rendering out our fat here. You can see that. Ooh. Yeah. See? And now I’m going to just take a big scoop of our harissa. And add it in here. And we’re just going to cook this out and let this just kind of cook and get yummy. I’m going to even add more Aleppo pepper, some paprika. There we go. Yes. Just beautiful lamb fat. Instructions. instructions. Okay, give me some ice water. And then my brain is saying I just pour this in and then just emulsify with the cold water. We’re back on top. Let’s see. Okay, we’re back on top. Now we’re going to add our ice water. So, we have our harissa, we have our garlic sauce, we have our beautiful lamb. Uh, I’m just going to cut up this [ __ ] real quick and then we’re good to go. Okay, I like this a lot. This is going to be absolutely delicious. There we go. Lots of onion. Little tomato. Just a parsley, onion, tomato salad. Nothing in it. I’m just going to cut these up a little bit. Nothing crazy. And then we can really sprinkle them in. Now, without burning my life off, I’m going to get a baking tray here. Boom. I need a sip of water. So, what we’re going to do, we put in our skillet into that broil. Hot. Look at this thing. This thing is hot. This thing is [ __ ] hot. All right. So, I put a tray down. Put this down. Okay, there we go. Back into the broiler. Nice hot pan. There we go. That was, you know, we got there. We got there. Okay, now let’s get our bread done. This is chaos. It always is. It always is. Ow. Jesus Christ. Everything’s hot. Oh, [ __ ] It’s taking a lot out of me. This may be one of the easiest things I’ve ever made, but it’s taking a lot out of me. Just lamb fat bubbling with the harissa. Look at that. Ooh. Ooh. I like what’s happening. Nice and warm. Little crispy. Little crunchy. Little softy. Little oily. A little fatty fatty fried meat. A chewy perfect bread. I’d take this over a cheeseburger any day of the week. Little bit of fat, you know. A little bit of fat. Take two of our guys. Boom. Okay. Boom. A good amount of our tomato and onion. Sumac. Couple hot peppers. Okay. Little garlic sauce. Same spoon. Harissa. Mhm. [ __ ] roll this [ __ ] up, doggy. Boom boom boom boom boom. I seen him do a little bit of that, you know? A little bit of [ __ ] Hey, how you doing? Little bit of hey, how you doing down there? A little extra lamb cap. You can take your pa and shove it right over here. We’re over here on the s bread land. Bro, I’m going in on this. M I like it. I like it a lot. There’s something about a kebab. Something about a swarm. Something about, you know, I’m happy to say I like this a lot. Particularly easy to make really. I did fine. I’m probably eating the whole thing here. I’m going to stop myself. I got to stop myself. And man, imagine that’s how you make a beautiful lamb kebab. Have a beautiful day. Best bite yet. Best bite yet. Down there. Best bite yet. I found a little pocket. Found a little pocket down there.