Iraqi Royal Kebab

Karim Al-KhatibCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Poêle à frire

   5 minutes
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.

   Matériel requis:

   Poêle à frire

   10 minutes
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.

   Matériel requis:

   Poêle à frire

   Marmite

   10 minutes
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.

   Matériel requis:

   🍳

   Pyrex Dish

   5 minutes
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 minutes
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.

   Matériel requis:

   Four

   30 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques