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| Urfa Kebab |
Ingredients
1500 g lean ground lamb
6 slightly leavened flat bread (250 g)
5 tablespoons of butter
1 glass of meat broth
2 onions
1 tablespoon of olive oil
2 tomatoes
2 bunches of parsley
black pepper
red pepper salt
Cooking Instructions
Mince the meat twice. Later washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley. Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red pepper, salt and black pepper. Knead for 30 minutes blending well. Make into sausage shaped meatballs and skewer. Place skewers five cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 g butter. Cut the slightly leavened flat breads into quarters, and coat with melted butter before toasting on a grill. When the slightly leavened flat breads are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on slightly leavened flat breads after the meat broth has been absorbed. Top with chopped parsley, sliced tomatoes later serve hot.
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