BERENJAK Kabab Kit Owner’s Manual
- August 8, 2024
- BERENJAK
Table of Contents
BERENJAK Kabab Kit
Specifications
- 2 x wide kabab skewers
- 3 x narrow kabab skewers
- 1 x koobideh kabab mix
- 1 x jujeh kabab mix (dairy)
- 1 x lavash bread (gluten, sesame)
- 1 x sangak bread (gluten, sesame)
- 1 x mast o khimar (dairy)
- 1 x rose and mint
- 1 x mint oil
- 1 x kashk e bademjoon
- 1 x kashk (dairy)
- 1 x fried mint dressing
- 1 x crushed walnuts (nuts)
- 1 x fried onions
- 1 x hummus
- 1 x hummus topping (nuts, gluten)
- 1 x cold-pressed rapeseed oil
Product Usage Instructions
- Refrigerate everything upon delivery and consume by Sunday.
- Skewer 7 pieces of jujeh on each narrow skewer.
- Split the koobideh mix in half. Shape sausage-shaped patties with wet hands and thread them onto the wider skewers.
- Skewer tomatoes on a narrow skewer.
- Peel and slice the onion, season with salt, and place in a bowl ready to serve.
- If using a barbecue, light coals; if using an oven, set it to its highest grill setting. If the oven can’t grill with the door open, use a barbecue instead.
- Plate up your maze with toppings. Dice cucumber and add it to the top of mast o khiar.
- Cut sangak into 6 pieces using scissors.
- Grill jujeh kababs and tomatoes over coals until cooked through (about 15 minutes).
- Add koobideh to the barbecue when the judge is halfway done. Grill until all the kababs are ready.
- Fold lavash into 4 and grill both pieces of bread, brushing with melted butter.
- Serve sangak with a maze and serve kababs and tomatoes on a lavash base. Enjoy!
Frequently Asked Questions
Q: Can I substitute any ingredients in the kit?
A: While we recommend using the provided ingredients for the best experience, you can make substitutions according to your preferences.
Q: How should I store any leftover food?
A: Any leftover food should be refrigerated promptly in airtight containers to maintain freshness and quality.
IN THE BOX
- 2 x wide kabab skewers
- 3 x narrow kabab skewers
- 1 x koobideh kabab mix
- 1 x jujeh kabab mix (dairy)
- 1 x lavash bread (gluten, sesame)
- 1 x sangak bread (gluten, sesame)
- 1 x mast o khimar (dairy)
- 1 x rose and mint
- 1 x mint oil
- 1 x kashk e bademjoon
- 1 x kashk (dairy)
- 1 x fried mint dressing
- 1 x crushed walnuts (nuts)
- 1 x fried onions
- 1 x hummus
- 1 x hummus topping (nuts, gluten)
- 1 x cold-pressed rapeseed oil
YOU WILL ALSO NEED
- 4 x tomatoes
- 1 x cucumber
- 1 x lemon
- 1 x white onion
- Butter
INSTRUCTIONS
Refrigerate everything upon delivery and consume by Sunday.
- Skewer 7 pieces of judges on each narrow skewer.
- Split your koobideh mix in half. With wet hands (to stop it from sticking) form sausage-shaped patties and thread onto the wider skewers. Set aside.
- Skewer your tomatoes on a narrow skewer.
- Peel and slice the onion and season with salt. Put in a bowl ready to serve.
- If you’re using a barbecue, light your coals now.
- If you’re using an oven, set it to its highest grill setting. If it can’t grill with the door open, you’ll need to use a barbecue.
- Plate up your mash, with all its toppings. For your mast o khiar, dice up some cucumber and add to the top.
- Using scissors, cut your sangak into 6 pieces.
- When your coals are ready, start grilling the jujeh kababs and the tomatoes. Turn regularly until cooked through. This should take about 15 minutes.
- Add the koobideh to the barbecue when the judge is halfway done. Turn regularly. All the kababs should be ready at the same time.
- Fold the lavash into 4. Grill both breads, brushing them with melted butter.
- Serve the sangak with your mazeh.
- Serve the kababs and tomatoes, using the lavash as a base to catch all the juices. Enjoy!
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