Onion Kebab
(Sogan Kebabi - Gaziantep)
500 g shallots, peeled
1 tbsp pomegranate paste + 1/4 cup warm water
1/4 cup water
Kofte (meatball) Ingredients:
500 g medium or regular ground beef
1/2 tsp crushed (flakes) red pepper
Salt
Pepper
Mix all meatball ingredients and knead them. Make a medium-sized balls press down with your finger a little bit. Arrange the meatballs between the onions in a oven proof dish. I used 21 cm (81/2 inch) round Teflon oven proof dish.
Preheat the oven to 450 F (230 C). Place the dish on the middle rack and cook for 40-45 minutes. Take it out of the oven. Mix the pomegranate paste with 1/4 cup warm water. Pour all over the dish. Put the dish on stove. Cover, first bring to boil. Then turn the heat to down. Simmer for 10-12 minutes. Turn the heat off. Season with red pepper flakes.
Serve the Onion Kebab with Gavurdagi Salad or Turkish Style Tomato Dip and Ayran by the side:)
2 servings.
Labels: Kebabs
4 Comments:
HI, Binnur!
230C for 40-45 minutes I afraid it will be to much for the meatballs.
Is the timing right?
Best Regards
Alex
Hi Alex,
Traditionally, this kebab can be cooked in the bakery oven or at barbecue. In old days, the women used to prepare it in a tray and take it to the local bakery. Most women still prefer this way of cooking.
The oven's heat are much stronger than what we have in our house. I remember my grandmother sending the trays to the local bakery and the dishes were more tasty:)
So, the heat is not that high, but if you like you can cook it in less time. I love the onion well cooked and that's why I prefer longer time to cook:)
Take care,
Thank you, Binnur
I love onions well cooked too, I was just afraid, that the meatballs will be tough.
I'll give it a try.
Thank you again
Hi Binnur
This turned out perfectly, and along with your Gâvurdaği salad and tavuk şiş made for an excellent summer meal.
Thanks for all your excellent recipes.
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