Poppy Seed Kebab
This Poppy Seed Kebab recipe is made with 1 kilo of finely ground meat with 30% fat, along with onion, tomato, bell pepper, garlic, and parsley. It is seasoned with pomegranate molasses, pepper molasses, tomato paste, and salt, with black pepper and dried coriander added to the sauce according to the chef. The kebab is shaped in a baking tray lined with parchment paper and broiled from the top only at 200 degrees, then served over a sauce of chopped roasted vegetables simmered on the stove.
A kebab dish flavored with poppy seeds.
Like seasoned grilled kebab with a seed coating or seasoning.
Ingredients
- 1 kilo finely ground meat with 30% fat
- 1 medium onion
- tomato
- bell pepper
- garlic
- parsley
- 1/4 cup pomegranate molasses
- 1 tablespoon tomato paste
- 1 tablespoon pepper molasses
- salt
- 1 tablespoon black pepper
- roasted tomato
- green bell pepper
- roasted onion
- roasted garlic
- 1 teaspoon dried coriander
- a little oil
- 1 parchment paper
Instructions
- Place the finely ground meat in a mixing bowl.
- Add the chopped onion, salt, black pepper, pepper molasses, and parsley to the mixing bowl with the meat.
- Knead the kebab mixture well in the mixing bowl until it holds together.
- Prepare a baking tray and line it with parchment paper.
- Lightly oil your hand over the baking tray, then shape the kebab and place it in the tray as pieces slightly larger than Indian kebab.
- Place the baking tray on the upper rack of the oven.
- Set the oven to top heat only at 200 degrees.
- Turn the kebab in the baking tray from time to time while broiling.
- Roast the tomato, onion, garlic, and green bell pepper in advance, then set them aside.
- Chop the roasted tomato, roasted onion, roasted garlic, and green bell pepper by hand with a knife or in a food processor.
- Place the chopped vegetables in a pot over the heat.
- Add salt, black pepper, pepper molasses, tomato paste, and dried coriander to the pot.
- Leave the sauce in the pot over the heat to simmer gently until thickened.
- Add the parsley and pomegranate molasses to the pot at the end.
- Spread the sauce onto a serving platter.
- Arrange the kebab pieces over the sauce on the serving platter.