Kebab kubideh

Ground kebab - Kebab kubideh

Ingredients for people 6

• 750 g of lamb meat not too thin and very finely minced (or half beef and half lamb)
• 2-3 finely chopped onions
• 2 garlic cloves
• The juice of ½ lemon
• ½ teaspoon of baking soda
• Salt
• Pepper
• Sumac (somoq)

Preparation

Reduce the onions and garlic into a homogeneous puree with the help of a mixer. Mix and blend the minced meat perfectly with the onion puree, salt, pepper and a pinch of somoq. This operation is crucial for the success of this dish, so do not rush and knead the ingredients for a long time until you get a soft dough with a "sticky" consistency. At this point wet your hands and take a little of the dough, make it adhere to a long spit, always compacting it with your hand half closed around the rod until the meat is smooth and well attached to the spit. Cook on the grill, taking care not to dry it too much. During cooking, brush the meat often with a sauce obtained by melting butter mixed with salt, pepper and lemon juice. Sprinkle with somoq and serve in the usual way, sliding the meat directly onto a plate or serving tray on a bed of white rice.

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