MAGNUS BACCATA 2020 - DOMAINE PORTO CARRAS

for kebabs

• 300 gr. ground beef
• 300 gr. ground lamb
• 1 tsp. tomato paste
• 5 tbsps. of milk
• ½ cube of beef stock
• 1½ tbsp. of butter (preferably sheep)
• 1 tbsp. lemon zest
• 1 tbsp. of pine nuts
• 1 ¼ tsp. of cumin
• ½ tsp. of smoked paprika
• ½ tsp. of allspice
• ½ tsp. of dry coriander
• ¼ tsp. of cinnamon
• Black pepper

for the sauce

• 1½ tbsp of tomato paste
• 350 gr. concassed tomatoes
• ½ cube of beef stock
• 250 ml. water, tepid
• 1 clove of garlic
• 1 tbsp. of sugar
• Chili flakes optional
• Thyme
• Cumin
• Red pepper
• Olive oil

You will also need

• Yogurt
• Fresh coriander, parsley or mint
• Pitta bread

Put all spices, zest and pine nuts on the mortar and shred them. In a bowl add the tomato paste, the spices and the melted butter. In the milk, dissolve ¼ of the beef stock cube, mix and add to the mixture. After kneading for 5 to 7 minutes, we make kebabs in the corresponding shape. Put the kebabs in the refrigerator and leave for 1 hour. In a frying pan, mix all the ingredients of the sauce together and simmer until it thickens. Roast the kebabs and pitta breads on a charcoal grill or in the oven. After the kebabs are cooked, put them on the pitta breads by adding plenty of sauce, yogurt and chili flakes, preferably!