SAEDNEWS: Uzbek kebab is a very delicious and juicy type of kebab that is served with potatoes and bread.
According to Saednews, Uzbek kebab is a very delicious and juicy type of kebab that is usually served with potatoes and bread. Today, international and modern cuisines have gained a lot of popularity. Unlike the past, when people mainly preferred traditional dishes such as stews, rice dishes, soups, and broths, today’s world and the expansion of the internet and social media have introduced people to cuisines from different countries, many of which are now served in restaurants.
Among these, Turkish, Arabic, and Afghan dishes are especially popular due to cultural and geographical proximity to Iran. Uzbek kebab is a tasty fried kebab served with potatoes and has a wonderful flavor. Below is the recipe for making it at home.
Ingredient | Amount |
|---|---|
Ground meat | 400 g |
Onion | 1 medium |
Garlic | 2 cloves |
Breadcrumbs | 100 g |
Carbonated water | 100 ml |
Salt, black pepper, cumin, coriander, paprika | As needed |
Baking powder | 1 teaspoon |
Oil | As needed |
Small potatoes | As needed |
Grated garlic | 1 heaping teaspoon |
Fresh chopped dill | 1 tablespoon |
Butter | 20 g |
In a large bowl, mix the ground meat with grated onion, grated garlic, carbonated water, salt, pepper, paprika, cumin, coriander, breadcrumbs, and baking powder. Knead well until the mixture becomes uniform.
Take about 2 tablespoons of the mixture and shape it into small cylindrical kebabs using your hands.
Place the shaped kebabs in the refrigerator for 1 hour to rest.
Heat oil in a pan and fry the kebabs on both sides until golden brown. Set aside.
Cut the potatoes into four pieces and boil them for about 10 minutes. Then drain them.
Melt butter in a pan and fry the potatoes until golden.
Add grated garlic, chopped dill, and salt to the potatoes and sauté briefly.
Serve the kebabs alongside the fried potatoes.
You can use either lamb or beef. If using lamb, keep in mind it shrinks during cooking, so shape the kebabs slightly larger. A mix of lamb and beef is recommended.
Do not squeeze all the juice out of the onion. Only discard excess liquid at the bottom of the bowl; otherwise, the kebabs may become dry.
Different types of onions have different uses: yellow onion is best for cooking, white onion is milder and can be eaten raw, and red onion is often used for salads and decoration.
Your delicious Uzbek kebab is ready to serve. Enjoy!
