Kebab – Fermented in the Cave




  • 1 kg free-range beef mince
  • 1 tbsp. salt
  • homemade somun bread
  • 5 tbsp. homemade kaymak
  • organic green chili
  • extra virgin olive oil
Hi and welcome to AlmazanKitchen!

This unique kebab is made using special fermentation techniques that turn the meat into a real flavor bomb! Mince was kept in a cave. Kebab grilled on coals and served on a crispy handmade somun bread with premium creamy homemade kaymak.

Do not forget to check cooking video below, it’s a therapy that guarantees you asmr, deep relaxation and as always, an ultimate foodporn experience!


Preparing the meat for fermentation:

  1. Prepare the clay pot.
  2. Toss in 1kg of free-range beef mince.
  3. Add 1 tbsp. of salt.
  4. Knead the meat well.
  5. Leave in cold place with high humidity for 3-60 days.

Making kebabs:

  1. Take out the pot with meat from the cold place.
  2. Open it take the meat and form bunch of sausages.
  3. Preheat the grill cage.
  4. Open up the grill cage and load previously made sausages into it.
  5. Grill for 5-7 min. Flip halfway.


  1. Take homemade somun bread and cut it in half.
  2. Warm both halves on coals.
  3. After step #2 place the bottom piece of bread on the cutting board.
  4. Place 5 tbsp. of homemade kaymak on the bread.
  5. Place 3-7 kebabs on the bread with kaymak.
  6. Slice 1 organic green chili and dress the kebabs with it.
  7. Finish off with some extra virgin olive oil.
  8. Enjoy! Bon Almazan!

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