Thread: Xmas Party

Originally Posted by Barra1

Now you have my interest - very much so.

Is there a "style" to the ingredients for the marinade - I mean, the flavors/seasoning would vary region to region?

What spices/ingredients do you use? I only ask as I'm very interested in traditional meals from other countries.

As for going on Sunday - Disco Owner it would great to be there - but mate, I'm a six hour drive away - and six hours back home.

Lousy excuse - and believe me - your Adanna is tempting, probably more so when you share the secret ingredients with us all.

you're right ,The ingredients do vary from region to region, all depends on spices etc people like to put into their Mince.

for the Lamb Mince , basically Salt , Peper , 1 egg , Tumeric ( Optional ) ,tiny bit of Safran ( Optional ) , all in the bowl, i don't use Tumeric or Safran . you then massage the mixture until it changes color , with the Scewers you can either buy the scewers readily made or make them from stainless steel , they're flat scewers about 20mm in width and about 400 mm long , make a ball shape from mince pass it thru the top of the scewer then spread the meet on the scewers using your hands , there is an actual way in doing this and if you don't do it right when you place it over the fire it will fall off , when you've place the scewers over the coals then you need to keep turning it , bit like a Lamb on Spit.

when cooked enough over the coals it's served with either rice fresh mint / yoghurt , BBQ Tomatoes or instead of rice just Lebanese Bread you get from Supermarket.

that's really all there is to it...

Originally Posted by Disco_owner

Thank you Barra1 , it's always nice to meet people face-face when you chat to them everyday of the week on the NET and finally get to see them in person and put a face to the name , would be really fantastic to have you come along and join us if you're not far away...

as RoverNT says Adanna is an actual place in Turkey , now the recepie varies from various different parts of Turkey to Iran ( which is my place of Birth ) to Afghanistan etc.

Now there is a couple of things that might be off interest to you ...

Kebab Koobideh = Mince Lamb Kebab on scewer
Kebab Barg = tenderised Lamb on Scewer
Joojeh Kebab = marrinated chicken on thin scewer.

all this is served with rice and I also BBQ tomatos on Scewer , it's also another tradition with the adanan kebabs. goes well with the kebabs and rice.

Have a Great Xmas...

Hey cut that out, bad enough i can't go, now your teasing me with the food (insert mouth watering smiley here)

Have a great BBQ guys

Baz.

Originally Posted by Redback

Hey cut that out, bad enough i can't go, now your teasing me with the food (insert mouth watering smiley here)

Have a great BBQ guys

Baz.

hehehe , sorry Baz , wasn't trying to tease with the recepie , it's just that Barra has asked me what was in it .. now we won't talk about food anymore... Baz I'll organise another BBQ another time when you can come over with the family...can even stay over the night if you want...but it'll have to be after Xmas...

Tease Baz more please

Originally Posted by Disco_owner

you're right ,The ingredients do vary from region to region, all depends on spices etc people like to put into their Mince.

for the Lamb Mince , basically Salt , Peper , 1 egg , Tumeric ( Optional ) ,tiny bit of Safran ( Optional ) , all in the bowl, i don't use Tumeric or Safran . you then massage the mixture until it changes color , with the Scewers you can either buy the scewers readily made or make them from stainless steel , they're flat scewers about 20mm in width and about 400 mm long , make a ball shape from mince pass it thru the top of the scewer then spread the meet on the scewers using your hands , there is an actual way in doing this and if you don't do it right when you place it over the fire it will fall off , when you've place the scewers over the coals then you need to keep turning it , bit like a Lamb on Spit.

when cooked enough over the coals it's served with either rice fresh mint / yoghurt , BBQ Tomatoes or instead of rice just Lebanese Bread you get from Supermarket.

that's really all there is to it...

gees,, if I leave now---



we expect PICS!!!





of the food,,


just for Baz

ofcourse , Will Definitely do pics ....if you want some pics ?

Originally Posted by Pedro_The_Swift

gees,, if I leave now---



we expect PICS!!!





of the food,,


just for Baz

Hi Disco,
On re-reading the posts I see that I should have replied by yesterday.

Can I make a late application? I'd love to be there - & try the Adana.

If invited, I'll bring my own alcohol. Further, if there is anything else that I can bring for the group, please let me know.

yeah , sure mate , come along and allow us the opportunity to enjoy your company and give us a chance to put a face to the name.. See you at 12:00 noon.

Originally Posted by Bushwanderer

Hi Disco,
On re-reading the posts I see that I should have replied by yesterday.

Can I make a late application? I'd love to be there - & try the Adana.

If invited, I'll bring my own alcohol. Further, if there is anything else that I can bring for the group, please let me know.