Iraqi Royal Kebab

Karim Al-KhatibKüchenchef

Zutaten

• 6 flatbreads (shrak), or Iraqi bread cut into four sections each
  6 bread
• 1 kilogram of finely minced beef
  1 kilogram
• 0.25 kilograms of finely minced lamb fat
  0.3 kilogram
• 2 onions, sliced
  2 pieces
• 1 cup of finely chopped celery, parsley, or both
  1 cup
• 1 kilogram of tomatoes, sliced
  1 kilogram
• 2 chicken bouillon cubes, or vegetable Maggi
  2 cubes
• 2 tablespoons of tomato paste
  2 tablespoons
• 1 tablespoon of ground sumac
  1 tablespoon

Schritte

1. 1

   Fry the pieces of bread in oil and set aside, then rub the meat and fat and salt them to taste.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
2. 2

   Cut the meat into thick fingers and press them slightly to flatten, then fry in oil, preferably using local ghee, or fry without oil to allow the fat to render.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
3. 3

   Place all the residue from frying the meat in a deep frying pan with four cups of water, the bouillon cubes, and the tomato paste, and heat on the stove.

   Benötigte Werkzeuge:

   Bratpfanne

   Topf

   10 Min
4. 4

   Dip each piece of bread in this broth one by one until softened, then spread half of the bread in an oval Pyrex dish and sprinkle with onions and celery.

   Benötigte Werkzeuge:

   🍳

   Pyrex Dish

   5 Min
5. 5

   Layer half of the tomatoes on top, then distribute the kebab fingers over the ingredients and place the remaining celery, onions, and tomatoes over the kebab, sprinkling with a tablespoon of sumac.

   5 Min
6. 6

   Finally, cover everything with the remaining half of the bread and place the kebab dish in a hot oven for half an hour.

   Benötigte Werkzeuge:

   Ofen

   30 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags