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| Steamed Kebab |
Ingredients
900 g lamb (cubes)
2 large tomatoes, skinned and diced
8 tablespoons of water for sprinkling
8 sheets of wax paper (35x35 cm each)
2 tablespoons butter
1 grated onion
3 carrots (scraped and diced)
100 g peas
3 potatoes (peeled and diced)
1 teaspoon thyme
pepper
salt
Cooking Instructions
First sauté onion in butter and add meat. Cover. Cook over low heat until the meat releases its moisture and reabsorbs it. Add tomatoes, cook for five minutes. Add carrots, peas and potatoes and cook until the meat is tender. Season with thyme, pepper and salt. Spread one sheet of wax pepper on a surface. Put 1/8 of the meat mixture in the center. Wrap like an envelope, and make sure it is very well sealed and would hold the meat mixture and its liquid. Repeat until all the meat mixture is wrapped in the eight sheets. Sprinkle the package with water. Bake in moderate oven for twenty minutes. Serve with pilaf optional salad.
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