Clay Pot Shish Kebab

Ingredients

• 1 kilo Shish kebab
• available in the shish tawook video Shish kebab marinade
• 2 red bell pepper
• 2 green bell pepper
• 300 grams mushrooms
• 200 grams corn
• 400 grams Kashkaval or mozzarella cheese
• 1 tbsp ghee
• 1 tsp oregano
• 3 tbsp flour
• 3 tbsp butter
• 1 liter milk
• 1 small onion
• 4 cloves cloves
• 1/2 tsp salt
• 1/4 tsp white pepper
• a pinch nutmeg
• approximately 40 ml for each small clay pot oil

Instructions

1. Wipe the clay pot thoroughly before its first use.
2. Place approximately 40 ml of oil inside each small clay pot.
3. Close the clay pot and place it in an oven preheated to 180 degrees until the oil inside the pot is warm.
4. Remove the clay pot from the oven, then brush its surface with the hot oil.
5. If the clay pot is unglazed on the inside, brush the inside, outside, lid, and bottom with oil.
6. If the clay pot is glazed on the inside, brush only the outside and the lid with oil.
7. Close the clay pot after oiling it and leave it in the kitchen until it cools completely.
8. When using the clay pot, wash it only with warm water; do not wash it with dishwashing liquid.
9. Prepare the marinated shish kebab, chilled from the refrigerator.
10. Cut the red bell peppers into large pieces.
11. Cut the green bell peppers into large pieces.
12. Cut the mushrooms into halves or large pieces.
13. Arrange the vegetables in a baking tray as the first layer.
14. Place the shish kebab over the vegetables in the baking tray.
15. Add the ghee over the shish kebab and vegetables in the baking tray.
16. Place the baking tray in the oven at 200–220 degrees until the shish kebab and vegetables are fully cooked.
17. Place the warm milk in a pot.
18. Add half a small onion studded with cloves to the milk in the pot to flavor it.
19. Add the salt and white pepper to the milk in the pot.
20. Melt the butter in a pot over low heat.
21. Add the flour to the butter in the pot and mix quickly.
22. Toast the flour with the butter in the pot until the floury taste disappears and its aroma develops.
23. Gradually add the warm milk from the pot to the flour-and-butter mixture, whisking quickly.
24. Leave the béchamel sauce in the pot over low heat until it thickens.
25. Add a pinch of nutmeg to the béchamel sauce in the pot.
26. Add an amount of cheese to the béchamel sauce in the pot.
27. Remove the shish kebab tray from the oven once fully cooked.
28. Place a first layer of shish kebab and vegetables in the clay pot.
29. Add a layer of corn to the clay pot.
30. Add a sprinkling of cheese to the clay pot.
31. Pour some béchamel sauce over the layers in the clay pot.
32. Add a second layer of shish kebab to the clay pot.
33. Add a second layer of corn to the clay pot.
34. Add a second sprinkling of cheese to the clay pot.
35. Cover the top of the clay pot with cheese, using as much as desired.
36. Sprinkle oregano over the top of the clay pot.
37. Place the clay pot inside a baking tray to make it easier to put into and remove from the oven.
38. Put the baking tray holding the clay pot into the oven only until the cheese melts and the top browns slightly.
39. Serve hot.