Soğan kebabı, onions stuffed with meat in pomegranate glaze
Turkish cuisine · Middle Eats · ♥ 1.5K likes · 34.7K views · 7 min video
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Read about ground lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g minced lamb or beef
- ½ tsp Aleppo pepper
- ½ tsp black pepper
Mix 500 g of minced lamb or beef with half a teaspoon each of Aleppo pepper and black pepper and a teaspoon of salt.
- 1 tsp salt
- 1½ kg small to medium onions
Knead three to four minutes into a sticky mess and rest it a few minutes.
Top and tail 1.5 kg of small to medium onions, remove the skin and the dry papery first layer, and slice them in half.
Squish a piece of meat between both onion halves to about one centimeter thick and smooth the edges.
- 200 ml stock
- 60 ml pomegranate molasses
Dissolve half a stock cube in 200 ml of stock, add 60 ml of pomegranate molasses, 1 tbsp of red pepper paste and a quarter teaspoon each of salt and black pepper, and mix to a smooth glaze.
- 1 tbsp red pepper paste
- ¼ tsp salt
- ¼ tsp black pepper
Pour the glaze evenly over the onions, hitting every one.
Pour some of the sauce into a jug and back over the onions, then give them a final 5 to 10 minutes.
- parsley
- pomegranate seeds
- white rice
Garnish with parsley and pomegranate seeds and serve with white rice.