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sandwich ciabata mediterana

#1 User is offline   B72EGR Icon

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Posted 19 January 2010 - 03:11 PM

azi mi-am cumparat de la un chiosc un sendvis atat de bun, incat m-am hotarat sa imi cumpar si sa-mi fac si eu.

ingrediente:

-paine ciabata (paine neagra cu ulei de masline)
-muschi tiganesc (sau ceafa, pastrama, etc dupa gust)
-gorgonzola (sau orice alt tip de branzet)
-sos de maioneza
-felii de rosii
-masline negre
-salata verde (optional)
-ulei de masline (sau ulei de samburi de masline-olio di sansa di oliva daca nu aveti extravirgin)
-piper alb macinat
-busuioc
-o legatura de patrunjel verde

+un pahar (sau 2) de vin alb, sau daca nu, e bun si rosu.

pofta buna :)/>

#2 User is offline   Bogdan M. Icon

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Posted 19 January 2010 - 03:27 PM

Unde ai găsit aşa ceva?

#3 User is offline   B72EGR Icon

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Posted 19 January 2010 - 03:52 PM

la un chiosc de la spitalul elias, a costat 7 lei sendvisul dar era foarte mic.

foarte mic si foarte bun :D/>

#4 User is offline   Bogdan M. Icon

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Posted 19 January 2010 - 04:04 PM

Sună bine reţeta.
Adevărul este că nu prea găseşti sandwich-uri bune, alea de la OMV nu-mi plac deloc.

#5 User is offline   dex Icon

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Posted 19 January 2010 - 04:08 PM

Am eu o alta reteta, undeva pe la orizont, ma insoteste cineva ?

#6 User is offline   Bogdan M. Icon

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Posted 19 January 2010 - 10:05 PM

View Postdex, on 19 January 2010 - 04:08 PM, said:

Am eu o alta reteta, undeva pe la orizont, ma insoteste cineva ?


http://darkmercu.files.wordpress.com/2009/06/shaorma.jpg

:lol:/>

#7 User is offline   B72EGR Icon

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Posted 19 January 2010 - 10:35 PM

la gima in mol vitan unde am cumparat chestiile pentru sandvis am observat ca aveau si lipii de saorma, chiar o sa iau intr-o zi sa imi fac acasa, nu cred ca-i mare filosofie.

#8 User is offline   Bogdan M. Icon

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Posted 19 January 2010 - 10:38 PM

Şi la Billa au lipii. :)/>

Şi eu mă gândeam să iau.

#9 User is offline   dex Icon

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Posted 20 January 2010 - 12:16 AM

am luat eu, si mi-am si facut shaorma acasa, dar dureaza prea mult, si e prea complicat..

#10 User is offline   Bogdan M. Icon

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Posted 20 January 2010 - 12:47 AM

Îţi trece foamea până e gata. :lol:/>

#11 User is offline   dex Icon

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Posted 20 January 2010 - 01:58 AM

da, exact

#12 User is offline   B72EGR Icon

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Posted 20 January 2010 - 10:27 AM

mie de exemplu imi place sa gatesc si daca iti place, nu ti se pare complicat.

#13 User is offline   Bogdan M. Icon

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Posted 20 January 2010 - 11:49 AM

Şi mie îmi place, însă de cele mai multe ori mor de foame cu gândul că nu se mai face odată mâncarea. :lol:/>

#14 User is offline   B72EGR Icon

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Posted 20 January 2010 - 05:43 PM

numai ce am fost la carfour, mi-am luat asa:

-o punga cu lipii mici de saorma (7.5 ron, dar cred ca are vreo 10 lipii punga aia... alea mari erau 8.5 dar parca erau prea mari...)
-o varza
-cartofi
-sos de maioneza cu usturoi
-piept de pui
-castraveti murati
-ketchup

o sa incerc sa-mi fac, sa vad cum imi iese. :)/>
oricum indiferent cum iese o mananc, ca mi-e foame de mor :lol:/>

#15 User is offline   Bogdan M. Icon

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Posted 20 January 2010 - 05:45 PM

O să fac şi eu asta. :)/>

Să faci poze. :lol:/>

#16 User is offline   B72EGR Icon

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Posted 20 January 2010 - 07:40 PM

mi-a luat cam juma de ora sa o fac, dar macar stiu ca am facut-o eu cu ingrediente proaspete :)/>

a iesit buna, mai putin lipia care era cam tare deoarece nu am flacara din aia ca sa o incalzesc...am pus-o pe calorifer nitel da' nu s-a inmuiat prea tare :lol:/>

deci se fierbe pieptu de pui, se taie felii apoi si se prajeste.

varza se taie marunt, la fel ca si rosia si castraveciorii. peste varza am pus niste ulei si niste otet...

cartofii se prajesc...

apoi se pune cate putin pe o lipie (alea mici sunt chiar mici, daca stiam luam din alea mari) si se mananca. am mancat 3 pana acum :)/>

cu impachetatu lipiei e mai greu, dar invatam :lol:/>

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#17 User is offline   Bogdan M. Icon

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Posted 20 January 2010 - 07:46 PM

Pieptul de pui trebuie fiert înainte să fie prăjit?

Ştiu că arabii ţin carnea pentru shaorma în nişte mirodenii înainte să o pună la fript.
Mă întreb despre ce mirodenii e vorba.

Cumpără un grătar pentru aragaz, aşa vei putea să încălzeşti lipia.

#18 User is offline   B72EGR Icon

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Posted 20 January 2010 - 07:52 PM

da, se fierbe pieptul de pui mai intai..

habar n-am ce mirodenii pun, dar cred ca le tin secrete pentru ca nu in toate saormeriile carnea are acelasi gust, eu asa am observat <_</>

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Posted 20 January 2010 - 07:57 PM

Era mai demult, pe Bd. Ion Mihalache (fost 1 Mai), un market, se numea FAMILY, detinut de niste arabi. Aveau acolo toate nebuniile arabesti, chestii din oaie, vita, berbecut, specialitati...

Printre altele, aveau si carne gata preparata (tinuta in zeama de condimente speciale) pt shaorma... pui, vita si oaie.

Eu cumparam diverse feluri de pastrama de acolo, imi pare foarte rau ca s-a inchis.

A, inclusiv lipii facute de ei.

Cred ca i-ar fi placut lui EGR :)/>

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Posted 20 January 2010 - 08:05 PM

Uite o reteta pt shaorma (si petru marinarea carnii):

SHAWARMA

Recipe By : Al Baab

Serving Size : 8

2 pounds beef, lamb or chicken –

very thinly sliced

Marinade: 1 cup yogurt

2 tablespoons lemon juice

4 cloves garlic -- minced

1/2 teaspoon hot pepper sauce

1 tablespoon vinegar

1 tablespoon onion -- finely minced

1/2 teaspoon black pepper

1/2 teaspoon red pepper

1/2 teaspoon ground mace

1/2 teaspoon salt



Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.


NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon layers of meat (lamb, beef or chicken) place on a spit and topped off with an onion and lemon. The spit is placed vertically in front of an open flame. As the meat cooks it is turned. The shawarma chef takes his sharp knife in hand and cuts off paper thin slices of cooked meat which drop into a waiting tray below. The cooked meat, salad and yogurt or hot sauce are placed in the pocket of pita bread or on a long toasted roll.

Inca ceva:

Reteta 1:

Shawarma

INGREDIENTS


1/2 pound lamb meat, cut into strips
1/2 pound chicken breast, cut into strips
1/2 teaspoon ground cardamom seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne
1/2 teaspoon salt
3 cloves garlic, minced
1/2 onion, minced
1 bay leaf
1/2 cup lemon juice
1/2 cup red wine vinegar
6 large sections pita bread
2 tomatoes, chopped
6 slices pickled eggplant (optional)
3 serrano or jalapeno chilies, stems and seeds removed, chopped
Yoghurt to taste

METHOD

Place meat in a glass bowl. In another bowl, combine the spices, salt, garlic, onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat. Marinate in the refrigerator for at least 2 hours.

Drain meat from the marinade and pat dry. Grill meat over a hot charcoal or gas fire until done, about 10 minutes, turning often. Divide meat into pita bread sections, add tomatoes, pickled eggplant if using, chilies, and a tablespoon or more of yoghurt.


REteta 2:

Chicken Shawarma

INGREDIENTS:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

--------------------------------------------------------------------------------

DIRECTIONS:

1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

4. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Reteta 3:

A very tasty grilled meat sandwich.
1 cup plain yogurt
2 teaspoons lemon juice
4 cloves garlic, minced
1/2 teaspoon hot pepper sauce
1 teaspoon vinegar
1 teaspoon onions, finely minced
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mace
1/2 teaspoon salt
2 lbs beef or chickens or lamb, sliced very thin
1 cup tahini
2 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons chopped parsley
1/2 cup water
8 slices pita bread
sliced tomatoes
sliced onions
mixed sprouts
lettuce, sliced thin
tzatziki

Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.

Add meat and marinate overnight.

(at least 12 hours-stir a few times) Grill the meat until done or broil in oven.

Combine the tahini, garlic, lemon juice, and parsley.

Whisk well.

Add water if needed.

To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.

Pour on a little tzatziki and chow down.

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