SAEDNEWS: Turkish Kebab Rolls are another popular and delicious Turkish dish. They are incredibly easy to prepare, and below, we’ll show you how to make this flavorful meal step by step.
According to Saednews, Turkish Kofta Kebab is very similar to the popular Persian Koobideh-style kebab in both its ingredients and appearance. It is one of Turkey’s delicious and satisfying kebab dishes. A variety of dried aromatic herbs are added to the mixture, giving the kebab a distinctive and incredibly flavorful taste. If you are looking for a different take on pan-fried kebab, Turkish Kofta Kebab is definitely worth trying.
500 g ground beef
1 large onion
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon breadcrumbs
2 tablespoons brewed saffron
Salt, black pepper, and sumac, as needed
Oil, for frying
First, peel the onion and grate it finely. Squeeze out as much of the excess liquid as possible, then combine the grated onion with the ground meat.
Add salt, black pepper, and sumac. Knead the mixture thoroughly with your hands for about 15 minutes until it becomes smooth and well combined.
Once the meat mixture becomes cohesive, add the dried herbs and a little of the brewed saffron. Knead again for a few minutes so the ingredients are evenly incorporated.
Finally, add the breadcrumbs and knead just until everything is well combined. Avoid overworking the mixture at this stage.
Cover the bowl with plastic wrap and place it in the freezer for about 10 minutes. This helps firm up the mixture and makes it easier to shape.
Soak the wooden skewers in cold water for about 30 minutes to prevent them from burning during cooking.
Take a portion of the kebab mixture about the size of an egg and wrap it evenly around a skewer.
Place a frying pan over medium heat and add a small amount of oil. Arrange the skewers in the pan and cook the kebabs until browned. Turn them regularly so that all sides cook evenly.
Shape the meat mixture into small cylindrical logs. Heat some oil in a frying pan and fry the kebabs until they are nicely browned and fully cooked.
For a traditional grilled version, use metal skewers. Take a portion of the mixture about the size of a large orange and shape it around the skewer.
Place the skewers over a charcoal grill or gas barbecue. Turn them regularly until the kebabs are thoroughly cooked.
To keep the kebabs juicy and prevent them from drying out, brush them occasionally with a little melted butter while grilling.
Soaking wooden skewers in water helps prevent them from burning during cooking.
Avoid using fresh herbs in the kebab mixture, as their moisture can cause the kebabs to fall apart.
Make sure to squeeze the excess liquid from the grated onion thoroughly.
Chilling the meat mixture briefly before shaping makes it easier to handle and helps the kebabs hold their shape.
Serve the kebabs hot with bread, grilled vegetables, rice, or a fresh salad.
