Lebanese Kebab- a different flavor from Pakistani seekh kebab
Lebanese love meat and their recipes stay true to its flavor. You will really enjoy the meaty flavor once you get hooked to it. These kebabs can be either served with Pita Bread or on the suggested tomato puree bed with roasted pine nuts. One of the two much loved dishes from the Lebanese cuisine, the other one is Kafta Batata, we have had it numerous times and yet we always end up ordering them!
Recipe: Lebanese Kebab
Ingredients
For Kebabs
- ½ kg minced red meat
- 1 bunch flat Parsely – finely chopped (dont substitute with coriander)
- 8-10 Mint leaves
- ½ medium sized onion very finely chopped
- 2 tsp Zatar Powder
- 1 Egg white (lightly whisked)
- Pinch of Baking Powder
- 1 tsp Rice flour (You can just grind 2 tbsp rice and use that)
- 1 tsp Wheat flour
- 3 tsp Bread crumbs
- 1 tsp Black pepper
- 1tsp Salt
*Its recommended to fry a sample kebab and test the flavors and adjust all the spices accordingly*
For Tomato Puree
- 3-4 ripped tomatoes chopped finely
- 2 Tbsp Olive Oil
- 1 Tbsp Parsely – chopped
- Black Pepper
- Salt
For Garnishing
- Toasted pine nuts
- Parsely
Instructions
- Add all the ingredients for kebab and mix them well with your hand.
- Now take a ball of meat, roll it in your hands into small rolls.
- Make rolls out of the whole material.
- Take a pan with olive oil for frying. Place it on medium heat.
- Now fry the kebabs till color changes and are cooked through. It should take 3-4 minutes.
For Puree
- Take a pan and add olive oil.
- On medium heat add the chopped tomatoes, parsley, seasoning and let it cook.
- You can also blend the tomatoes to a thick consistency.
- Cook till oil is separated from the tomatoes.
- Add 8-10 pieces of roasted pine nuts and mix well.
Serve the Kebabs on bed of tomato puree. Garnish it with pine nuts and parsley
Chefling-in-Chief
Categorised as: Arabic Cuisine, Meat Recipes