Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | ground beef | 2 kg | 4340 kcal522g protein · 0g carbs · 236g fat | Buy |
| 2 | –12 tsp chicken salt/season salt | 12 tsp | 0 kcal0g protein · 0g carbs · 0g fat · 0g fibre | Buy |
| 3 | black pepper | 6 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | –3 dl plain yogurt | 300 g | 150 kcal13g protein · 24g carbs · 0g fat · 0g fibre | Buy |
| 5 | –3 cloves garlic | 3 clove | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 6 | salt | 1 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | basil | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | –1.5 tsp black and/or white pepper | 1.5 tsp | 19 kcal1g protein · 5g carbs · 0g fat | Buy |
| 9 | Green- | 0 g | — | Buy |
| 10 | Chile pepper | 0 g | — | Buy |
| 11 | Cayenne pepper | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 12 | Tabasco sauce | 0 g | — | Buy |
| 13 | tomato purée | 425 g | 94 kcal3g protein · 16g carbs · 2g fat · 4g fibre | Buy |
| 14 | –1 tsp salt | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 15 | –1.5 tsp white pepper | 1.5 tsp | 19 kcal1g protein · 5g carbs · 0g fat | Buy |
| 16 | –1.5 tsp black pepper | 1.5 tsp | 19 kcal1g protein · 5g carbs · 0g fat | Buy |
| 17 | basil | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 18 | oregano | 1 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 19 | Ketchup | 0 g | — | Buy |
| 20 | Pita bread | 0 g | — | Buy |
| 21 | Salad | 0 g | — | Buy |
| 22 | Rice | 0 g | — | Buy |
| 23 | Chips/French fries | 0 g | — | Buy |
Directions
Mix all the ingredients into a farce-like chunk.
Use a mixer or your hands to get air out of the chunk.
Optionally, make a hole in the chunk with a knife so that excess fat can drain out.
Wrap it tightly in aluminium foil, using more than 2 layers of foil to prevent rupture.
Put it into the oven and set the temperature to 100 °C (210 °F). Let it cook for 4 hours. Note that 4 hours applies even if you scale down the recipe. Let's say, if you want a 1 kg chunk (half of the original portion), you should not leave it for 2 hours; 4 hours apply for every size. The idea is that it gets cooked slowly.
When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.
Combine all the ingredients for the sauce(s) you are making.
Mix well.
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