Solidarity, The Big bet brings together in one book nearly 150 restaurants and 40 chefs. A good mix of recipes and portraits, this book has been designed so that its benefits can offer eco-responsible training to aspiring restaurateurs. Among the collective? Adeline Grattard, Justine piluso or Octave Kasakolu, in charge of the restaurant Riwi, which reveals here, exclusively, how to make a homemade Kebab.

Chef Octave Kasakolu’s Kebab recipe for “Le Grand Pari”

For the dough (about ten individual kebab breads (to be adapted in quantities)
Ingredients
-600 g of organic T80 flour
-30 g of organic baker’s yeast
-25 cL of milk
-12.5 cL of water
-75 g of butter
-1 teaspoon of honey
-30 g of salt
Preparation
In the kneader, add all the ingredients as well as the softened butter. Knead the dough for 4 minutes on speed 1 and 6 minutes on speed 2. Otherwise, use your hands and your courage. Leave to stand for 2 hours, then shape 80 gram balls. Let sit again for 30 to 45 minutes. With a brush, moisten the balls of dough and add sesame seeds. Preheat the oven to 260 ° C and cook for 10 to 15 minutes depending on your taste and your oven. Here you have the real kebab bread from the city of Marache in Turkey!

© Travelbuds / Le Grand Pari Book

For garnish
Ingredients
-120 g of meat per person, leg of suckling lamb or organic chicken
-1 ½ tomato per person
-1/4 sweet padron pepper per person
-Soft red onion
-Fresh flat parsley
-Sumac powder
-Espelette pepper
Preparation
Start by toasting in the oven, your tomato and your pepper seasoned to your taste (salt, pepper, lemon, garlic …) for a good thirty minutes at 200 ° C. Then book. Finely slice the red onion. Chop your parsley and mix it with the onion, sumac and espelette pepper. Add your meat and cook over high heat for a few moments then over medium heat to finish cooking. Cooking time varies depending on the amount of meat, but generally allow one minute per side over high heat for tender meat. Open the bread delicately lengthwise, garnish it with grilled peppers and tomatoes, minced meat and finish with a few parsley leaves. Enjoy your meal !

The solidarity book Le Grand Pari

The solidarity book Le Grand Pari, to buy here