Friday, September 21, 2012

183. Chelo Kebab

The thing that differentiates chelo kebab from other kebabs is that it is simply seasoned with salt and a little bit of pepper to allow people to savor the flavor of the actual meat without the addition of various spices.

Therefore, a good quality minced meat is required. Alternatively, buy your own meat and grind it at home, that way you know exactly what's in there. To make the traditional onion sumac accompaniment, simply slice the onion thinly, sprinkle with sumac, toss and set aside until needed.
Adapted from Manal's cookbook.


500g minced meat
1 medium onion
3/4 tsp salt
1/4 tsp pepper
a pinch of baking soda


Preheat oven to 450°F.
Grate the onion, and mix it very well with the salt and pepper into the minced meat.
Divide the mixture into 6 rods, the gently pass the meat between your index and middle fingers to make regular indentations and slightly flatten the meat kebab. Repeat for each.
Place the meat kebabs on a rimmed baking sheet.
Sprinkle very lightly with baking soda, and bake for 10 minutes.
Remove, discard the pan juices, flip the kebabs, and bake for another 10 minutes until golden brown.
Serve on a bed of white buttered rice, onion slices rubbed with sumac, and a variety of pickles.

 صحة و عافية

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