I always thought kebakkos are about as boring as food can get, but actually they're an interesting example of fusion kitchen. Guess this only proves how blind you can get for things common in your own culture. Somehow it should've been oblivious as the name already is a combination of Finnish and Turkish. The Finnish word kepakko means a stick. The Turkish word kebab apparently in English-speaking world usually refers to meat in a skewer, in Turkey to any kind of meat prepared over or next to a living fire and in Finland has come to mean certain type of spicy meat dish cut from a large skewer into strips.
Kebakkos became a popular dish somewhere in the 80's in the same time when Turkish immigrants and their restaurants started to appear in Finnish city environment. They are nowadays sold as a convenience food and at least in my childhood were served at school meals. The dish combines Turkish kebab with Finnish meatloaf. The stick makes them easy to dip and they also fit with such typical Finnish sidekicks as mashed potatoes. I find them an ideal food to warm up in grill or on the flames of a campfire.
- 400 g tomato sauce
- 4 dl soy crumble
- 1 large potato
- water (about 1 dl)
- 1 onion
- 1 dl bread crumble
- 0.5 dl rape oil
- 0.5 dl soy sauce
- your favourite chili sauce
- (smoked) paprika
- marjoram
- black pepper
Cook and mash the potato. Mince and sauté the onion. Mix all the ingredients together. Add water enough to get a structure that feels easy to mold.
Between your hands or with a help of a baking sheet, roll into bars. Place into sticks. Cook in a 200°C oven for about 20-30 minutes or until the surface looks good. If you're going to barbeque them up in a grill later, oil the surface before that so they won't dry up. With my experience of grills, I'd recoomend precooking in the oven anyway.
This could be served with just salad and a good dip sauce, but this time we had it with cauliflower purée.
Nutritional values / 990 g:
energy 1280 kcal
fat 69 g
protein 62 g
carbohydrates 103 g
fiber 26 g
No comments:
Post a Comment