Food(s) Kebab Homemade

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Bahan-bahan Kebab:
2 lbr tortilla
2 sdm mentega
250 gr daging kambing potong kotak 1,5 cm atau iris tipis
1 bh bawang bombay cincang halus
3 siung bawang putih cincang halus
1,5 sdm tomat pasta
3 bh tomat buang kulit dan isi, ambil sarinya
1/2 sdt thyme, semacam daun salam yang baunya lebih tajam
200 ml air kaldu
250 gr wortel potong 2 cm
1 bh cabai hijau cincang halus
1 sdt garam
1/2 sdt lada hitam bubuk
1 sdm parsley cincang halus

Cara Membuat Kebab:
1. Tumis daging kambing hingga kecoklatan. Masukkan bawang bombai dan bawang putih. Aduk rata.
2. Tambahkan sari tomat, tomat pasta, thyme dan air kaldu. Aduk, biarkan mendidih.
3. Masukkan wortel, cabai hijau, garam, dan lada bubuk. Aduk sampai matang. Angkat lalu tusuk-tusuk daging kambing dengan garpu agar cepat lunak. Taburkan parsley di atasnya. Sisihkan.
4. Tumis mentega dan masukkan bawang putih. Masukkan garam dan merica lalu aduk rata. Masukkan daging.
5. Angkat kebab dan letakkan di atas roti pita lalu gulung. Sajikan dengan hangat"

Spoiler: mempuat roti kulit sendiri/tortilla

Ingredients:

• Two cups of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of salt
• 2 teaspoons of vegetable oil
• 3/4 cups of warm milk

Method:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft.
• Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
• After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
• In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.
• Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
• While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
• Makes eight tortillas.