How to make cartlak kebab from Masterchef? Easy and practical liver kebab recipe and ingredients

Masterchef Turkey’s famous chef Somer Sivrioğlu’s recipe for cartlak kebab started out curious. This kebab, which is defined as Antep food, will be in the region for 24 hours. Cartlak kebab, which is an indispensable part of the table, is made with lamb livers. Served with prepared parsley salad. Here are the details…

Masterchef Turkey’s famous chef Somer Sivrioğlu’s recipe for cartlak kebab started out curious. This kebab, which is defined as Antep food, will be in the region for 24 hours. Cartlak kebab, which is an indispensable part of the table, is made with lamb livers. Served with prepared parsley salad. Here are the details…

INGREDIENTS FOR CARTLAK KEBAB RECIPE

2 lamb livers (approximately 300 g)

250 ml of milk

4 green or red peppers

1 teaspoon of cumin

1 teaspoon of cayenne pepper

1 teaspoon of cayenne pepper

1 teaspoon of salt

250 g of butter (soft)

For the parsley salad

1 bunch of parsley (stems removed and cut)

1 red onion (finely chopped)

1 tablespoon of sumac

1 teaspoon of cayenne pepper

2 teaspoons of pomegranate

1 tablespoon of olive oil

for the service

4 pieces of lavash

HOW TO MAKE CARTLAK KEBAB?

Put the liver in the bowl, add the milk, cover and refrigerate overnight. Remove the livers from the refrigerator and set aside.

For the parsley salad, put the parsley and onion in a bowl, add the sumac, red pepper, pomegranate syrup and olive oil and toss well.

When you’re ready to cook the livers, squeeze out the excess water, then clean the nerves and place them on a paper towel.

Cut the cleaned liver into 16 equal squares of about 2 cm in diameter.

If using wooden skewers, soak them in water for 15 minutes.

Cut the hot peppers in half and remove the seeds. Divide into 6 long strips of one cm wide.

Put the cumin, paprika, paprika and salt in a bowl and add to the melted butter. Use your hands to rub each piece of liver with seasoned butter.

Arrange the skewers by placing four pieces of liver and peppers in each bottle. Prepare eight skewers, making sure the peppers are between the lungs.

Put the skewers on the grill, turn them over and let them cook for 2 minutes on each side. Livers are removed when a light crust begins to form on them.

Beat the remaining butter in the sink. Then take the skewers in your left hand, the bread in your right, and drag the kebab and pepper onto the rack.

Thread two skewers onto each skewer and place a spoonful of parsley salad between the two skewers. Cover the bowl and serve.

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