Qwarima, Shiro Sandwich

Sausages are one of the most effective manner to salvage meats close to bones and tough cuts. Kwarima also known as sausages use the intestine of sheep to shape blended spiced meat and herbs.    

Shiro bread: 

Always sieve the flour and salt together. Add the yeast and mix with water. Shape the bread using only miten shiro. The miten shiro will give a beautiful color, enhance the spicy taste of the bread while giving it a dry powdery crust. Once the dough rises score the surface of the loaf and cook in the oven at 200 degree Celsius for 20 minutes. 

 

Qwalima:

Salvage all the meats you can find with a maximum 20% minced fat and minimum 80% minced red meat. Add chiseled onion, green pepper, parsley, thyme finish with the egg and seasoning. Mix well and pipe it in the sheep intestine. Tie the filled intestine every 10 cm apart.

Boil the sausages in boiling salted water for 3-5 minute. Remove the sausages and stir them in a hot pan with a hint of olive oil, butter and thyme.  

 

Aioli:

In a blender or with a whisk, mix the egg yolks, the garlic puree and mustard. When the mix whitens add slowly the olive oil until mayonnaise texture. Add chopped chive, season and reserve.

 

Serving detail suggestion:

 

Present your dish like a sausage slider. Spread the aioli on the shiro bread, add the cherry tomatoes and basil leaves. Close the sandwich and with a tooth pick stick a piece of sausage on top of the sandwich.

 

 

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Ingredients for five servings :-

Shiro Bread:

Miten Shiro……………………………………..……0.200 kg

Wheat flour..……………….……………….…….. 0.500 kg 

Yeast…….………………….…………..………………. 0.005 kg

Water……………………………………………………….0.325 L 

Salt….………...............................………………..…0.009 kg

Qwalima :

Sheep intestine………………………………….… 0.100 kg

Minced beef…………………………………………. 0.500 kg

Onion……………………………….……………………. 0.050 kg

Green pepper………………………………………. 0.050 kg 

Parsley……………………………………………………. 0.010 kg

Egg………………………………………………………….. 0.100 kg

Thyme…………………………………………………………….…PM

Salt/ pepper………...............................……………… PM

Aioli:

Garlic……………………………………………………… 0.020 kg

Mustard…………………………………………………. 0.050 kg

Egg Yolk………………………………………………. 0.200 kg

Olive Oil….……………………………………………. 0.200 L

Chive……………………………………………..……… 0.010 kg

Salt/ pepper………...............................……………… PM

Fruit/ herb side:

Tomato……………………………………………………0.080 kg

 

Red Basil………………………………………………… 0.010 kg

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