Kebab Iroog
5
People talking
In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional. Recipe found in Toronto Star website
- Ready In:
- 1hr 15mins
- Yields:
- Units:
5
People talking
ingredients
- 1 lb ground lamb or 1 lb ground beef
- 1 small red peppers or 1 small green bell pepper, chopped
- 1 large tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- 1 egg
- 2 tablespoons cilantro leaves, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
directions
- Place all ingredients in food processor and process 1 to 2 minutes until dough-like consistency.
- Form into patties about 1/2-inch thick.
- Place patties in greased baking sheet. (If mixture is too soft, spoon on to sheet with large spoon or by heaping tablespoons, then form into patties.) Bake in preheated 350F oven 1 hour or until tops turn golden brown.**Alternatively, may be pan fried or barbecued**.
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RECIPE MADE WITH LOVE BY
@Dreamer in Ontario
Contributor
@Dreamer in Ontario
Contributor
"In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional.
Recipe found in Toronto Star website"
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These tasted like tiny meatloaf balls. I think you've invented a new recipe! ;) Used a tomato from the farmer's market and baked at 350 degrees for about 20 minutes. Served with plain quinoa, steamed green beans and tossed salad. For fun, I also replaced the flour with brown rice flour which I whirled in a spice mill. I liked the texture-it was different! Reviewed for NA*ME tag/July.Reply
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These tasted like tiny meatloaf balls. I think you've invented a new recipe! ;) Used a tomato from the farmer's market and baked at 350 degrees for about 20 minutes. Served with plain quinoa, steamed green beans and tossed salad. For fun, I also replaced the flour with brown rice flour which I whirled in a spice mill. I liked the texture-it was different! Reviewed for NA*ME tag/July.Reply
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Flavourful & delicious, soft as someone said like meatloaf. DH ate them well, DD (todder) and I liked them a lot. I made ours gluten free using white rice flour and less than 1/2 the amount of tapioca starch, I added more flour than called for (white rice flour), being gluten free. I used ground beef, orange bell pepper, a good canned plum tomatoes without juice inside, probably extra onion, sea salt, freshly ground black pepper, both to taste, plus the rest of the ingredients. I pan fried ours in a cast iron frying pan in some canola oil. Served these along with recipe#202897 using dried parsley in place of oregano, recipe#437351, and a fresh salad with recipe#395373 for a great meal masha Allah. I would make these again as they are one of the better kebab recipes I have found. Made for, JULY 2011 NA/ME TAG :)%u200F1Reply
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I've been making Middle Eastern Kabob for years being that I was married to an Iranian. If you can go to a Middle Eastern Spice store they will lead you to the correct spices. Kabob really is not a spicey food but it is flavorful this is not to be BBQed you should bake it. But You can do it how you want. It is served over a bed of White Rice and eat it with Pita Bread no Fork needed.. Pita is the Generic Persian Flat Bread unless you have a Persian or Middle Eastern Store than sells the Traditional Barbari or Sangak Bread..1Reply
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