Kebab Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 12 hrs 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g yourt, Turkish or Greek (10% fat)
- 300 g mayonnaise (salad mayonnaise)
- 250 ml ayran
- 80 ml tomato ketchup
- 1 clove garlic
- 4 teaspoons sugar
- 2 tablespoon lemon juice
- 4 teaspoons paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ ground cumin
- 20 g dill, fresh or frozen
- 10 g parsley, fresh or frozen
- some chilli flakes (Pul Biber)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients (except for the Pul Biber) in a bowl. Now adapt to your own taste with Pul Biber. But be careful, it pulls along properly!
- Let it steep for at least 2 hours, but better overnight. The taste becomes better and more intense through the long steeping, and the crumbly feeling on the tongue disappears from the undissolved spices!
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