SAEDNEWS: Pan-fried kebab is a tasty and easy-to-make dish that is ready in a short time, which makes it very popular. If you’re craving kebab but don’t want to order it, you can quickly prepare it at home with simple ingredients using this recipe and enjoy a delicious homemade meal.
According to the Family Magazine service of Saednews, Kebab Tabei is not only delicious but also quick and easy to prepare, which is why it has become so popular. If you’re craving kebab but don’t have time to go out, this is the perfect solution. With simple ingredients, you can make this dish at home using the following recipe.
Ground meat: 500 g
Large onion: 1
Tomatoes: 3
Salt: as needed
Black pepper: ½ teaspoon
Turmeric: ½ teaspoon
Paprika: ½ teaspoon
Saffron (dissolved): 2 tablespoons
Sumac: 1½ teaspoons
Red pepper: a pinch
Tomato paste: 1 tablespoon
Green pepper or bell pepper: 1
Butter: 25 g
Fresh lemon: 1
Peel and wash one onion. Grate it finely.
Strain the grated onion using a sieve to separate the juice. Keep both the pulp and juice aside separately.
Place the ground meat in a bowl and add the drained onion pulp. Knead them together well by hand.
Add spices (black pepper, red pepper, sumac, turmeric, and salt) to the meat mixture. You may also add other spices like curry powder if desired. Sumac can be mixed into the meat or sprinkled on top later. Saffron can also be added for aroma and color.
Put on disposable gloves and knead the mixture thoroughly until it becomes sticky and well combined.
If you have time, cover the bowl with plastic wrap and refrigerate for about one hour so the meat firms up and darkens slightly.
Remove the meat from the fridge. Grease a suitable pan lightly with oil.
Spread the meat evenly in the pan. The thickness should be about the size of one finger.
Gently score the surface of the meat with a knife to create shallow lines.
Use a spatula to shape and divide the meat into portions. Do not make the pieces too thin, or they may dry out during cooking.
Place the pan on low heat. Cover the lid and allow the meat to release its juices and cook through.
Once one side is cooked and browned, flip the kebab. If the pan is dry, add a little onion juice so the other side steams properly.
Brush saffron water over the kebab to enhance color and aroma.
In another pan, melt butter (or use oil if preferred).
Add tomato paste to the melted butter and sauté until well combined.
Add a small amount of water and stir to remove the raw taste of the tomato paste.
Add a bit more saffron for extra flavor and aroma.
Add fresh lemon juice and mix well.
Season with salt and black pepper. Garlic powder can also be added.
Slice tomatoes into rounds and add them to the sauce.
Pour the sauce with tomatoes over the kebab. Alternatively, you can serve the sauce separately or cook it into the kebab.
Lightly sauté green peppers in a little oil and place them on top of the kebab.
Once the sauce is absorbed and tomatoes are fully cooked, turn off the heat.
The sauce is optional, but it adds excellent flavor.
Spices can be adjusted according to taste.
Garlic powder enhances the flavor significantly.
Cooking is flexible; ingredients can be modified.
Keep the lid on while cooking for a tender result.
You can add more sauce if you prefer a juicier dish.
Use low heat to prevent the kebab from drying out.
Sumac can also be used as a table seasoning when serving.
Serving with green peppers is optional.
This dish pairs well with fried potatoes
