{"id":137906,"title":"Kebab de cas\u0103","modified":"2026-06-15T09:20:07+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de kebab de cas\u0103, servit al\u0103turi de un sos tzatziki\n\n\n\nKebabul, vedeta serilor t\u00e2rzii sau a dimine\u021bilor de dup\u0103 petrecere, este un preparat de nelipsit la noi. Termenul provine din arab\u0103 \u0219i \u00eenseamn\u0103 \u00ab\u00a0friptur\u0103 la gr\u0103tar\u00a0\u00bb sau \u00ab\u00a0carne la gr\u0103tar\u00a0\u00bb. \n\n\n\n\u00cen \u021b\u0103rile occidentale, termenul desemneaz\u0103 cel mai adesea \u00ab\u00a0sandvi\u0219ul\u00a0\u00bb (sau d\u00f6ner) umplut cu acest tip de carne. Aceast\u0103 variant\u0103 s-a popularizat masiv \u00een anii \u201970 \u0219i nu exist\u0103 ora\u0219 \u00een Fran\u021ba sau Belgia \u00een care s\u0103 nu g\u0103se\u0219ti un adev\u0103rat maestru kebabgiu (scuze, ador termenul \u0103sta, hahaha).\n\n\n\nDac\u0103 vre\u021bi s\u0103 afla\u021bi mai multe, merit\u0103 s\u0103 aprofunda\u021bi subiectul.\n\n\n\nSfaturi pentru un kebab reu\u0219it\n\n\n\nAlege\u021bi lipii sau cl\u0103tite de tip fajita, c\u00e2t mai sub\u021biri. Iar pentru o experien\u021b\u0103 autentic\u0103, \u00eempacheta\u021bi kebabul \u00een folie de aluminiu. \n\n\n\nDe\u0219i 12 ore reprezint\u0103 minimul, pentru un gust c\u00e2t mai bun v\u0103 recomand s\u0103 l\u0103sa\u021bi carnea la marinat 24 de ore. Dac\u0103 ave\u021bi posibilitatea s\u0103 folosi\u021bi \u0219i felii de pulp\u0103 superioar\u0103 de pui, cu at\u00e2t mai bine! Combina\u021bia dintre cele dou\u0103 tipuri de carne ofer\u0103 o savoare pur \u0219i simplu delicioas\u0103. \n\n\n\nTot la capitolul fast-food, a\u021bi v\u0103zut re\u021beta mea de French tacos \u00een stil O'Tacos? \n\n\n\n\n\n\tKebab de cas\u0103 cu sos tzatziki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSOS TZATZIKI350 g de iaurt grecesc1 castravete, t\u0103iat cubule\u021be3 c\u0103\u021bei de usturoi, da\u021bi pe r\u0103z\u0103toare1 praf de sareSucul \u0219i coaja ras\u0103 de la 1\/2 l\u0103m\u00e2ie1 lingur\u0103 de m\u0103rar tocat1 lingur\u0103 de ment\u0103 tocat\u0103 fin1 lingur\u0103 de p\u0103trunjel tocat finCARNE700 g de carne de vit\u0103 feliat\u0103 sub\u021bire (ideal, ruga\u021bi m\u0103celarul s\u0103 o taie la feliator); eu folosesc carbonnade, dar pute\u021bi folosi \u0219i alte buc\u0103\u021bi de carne7 g de sare5 g de zah\u0103r3 g de chimion m\u0103cinat5 g de boia4 g de pudr\u0103 de usturoi1 linguri\u021b\u0103 de oregano uscat1 linguri\u021b\u0103 de cimbru uscat15 g de o\u021bet alb\t\n\t\n\t\tCARNE Pentru amestecul de condimente, pune\u021bi toate ingredientele uscate \u00eentr-un bol \u0219i amesteca\u021bi bine. \u00centr-un vas, a\u0219eza\u021bi un strat de felii de carne, asezona\u021bi, apoi ad\u0103uga\u021bi \u00eenc\u0103 un strat \u0219i continua\u021bi la fel p\u00e2n\u0103 termina\u021bi. Amesteca\u021bi u\u0219or cu m\u00e2inile. Ad\u0103uga\u021bi o\u021betul \u0219i amesteca\u021bi. L\u0103sa\u021bi apoi carnea la marinat cel pu\u021bin 12 ore la frigider. \u00cenfige\u021bi dou\u0103 frig\u0103rui \u00eentr-o jum\u0103tate mare de ceap\u0103 (vede\u021bi fotografia), apoi a\u0219eza\u021bi carnea pe ele. Coace\u021bi \u00een cuptor 1 or\u0103 \u0219i 20 de minute la 170\u00b0C. Nu ezita\u021bi s\u0103 sprijini\u021bi carnea \u00eentre alte dou\u0103 vase mici de cuptor. Pe m\u0103sur\u0103 ce ceapa se coace, aceasta se poate r\u0103sturna.SOSPune\u021bi toate ingredientele \u00eentr-un bol \u0219i amesteca\u021bi bine (mai simplu de at\u00e2t nu se poate \u2014 \u0219i totu\u0219i, \u00een magazin se vinde la pre\u021b mare).\t\n\t\n\t\t\t\n\t\n\t\tPlat principalMaghreb","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137906"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137906\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/484"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}