Lebanese Kebabs

Much like us Pakistanis, the Lebanese too love meat. They stay true to its natural flavour which is why this recipe for Lebanese kebabs is so juicy. Serve these succulent treats with either pita bread or on the suggested bed of tomato puree

Ingredients:

For the kebabs (4-6)

Minced red meat 1/2 kg

Parsley (finely chopped)  1 bunch

Mint leaves
8 — 10

Medium-sized onion (finely chopped) ½

Zatar powder 2 tsp

Egg white (lightly whisked) 1

Baking powder 1 pinch

Rice flour 1 tsp

Wheat flour 1 tsp

Bread crumbs 3 tsp

Black pepper 1 tsp

Salt 1 tsp

For the tomato puree:

Ripped tomatoes (chopped) 3-4

Olive oil 2 tbsp

Parsley (chopped) 1 tbsp

Black pepper

Salt

Roasted pine nuts

Parsley

Method

For the kebabs:

•  Add all the ingredients for the kebabs and mix them with your hands.

•  Take a ball of meat and shape it into a long roll.

•  Repeat the process for all of the remaining meat.

•  Fry the kebabs at medium heat, until they are cooked completely (usually takes 4-5 minutes)

For the tomato puree:

•  In a pan, heat some olive oil and add the tomatoes, parsley and seasoning.

•  You can also blend the tomatoes for a thicker consistency.

•  Allow it to cook for some time, until the oil separates from the tomatoes completely.

Serve the kebabs on a bed of tomato puree and garnish with some pine nuts and parsely.

Note: Fry one kebab first, taste it and adjust spices accordingly.

Madiha Hamid is a digital media professional. She runs a food blog for Pakistani and regional cuisines called cheflingtales.com.
Follow her on Twitter @cheflingtales

Published in The Express Tribune, Ms T, August 25^th, 2013.

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