The history of kebab goes back to the deep past of Turkey. This dish has become an integral part of the local culinary tradition, passed down from generation to generation.
The main feature of this hot is the exceptional compatibility of spicy spices and tender meat. The tenderness of veal is intertwined with the aroma of herbs and spices, creating a rich and unique taste experience. Each piece is literally soaked in bright shades of oriental spices, making it truly unique.
Ingredients:
For the minced meat:
- 600 g minced veal
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2 tablespoons breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
To serve:
- Finely chopped onion
- Fresh pita bread
- Greens (cilantro, parsley)
Directions:
- In a large bowl, combine the ground veal, finely chopped onion, minced garlic, and egg.
- Add breadcrumbs, which will give the mass the necessary texture.
- Add ground cumin, ground coriander, salt, and pepper to taste.
- Mix all ingredients thoroughly to create a homogeneous mass.
- Form small cylindrical cutlets, giving them a shape.
- Place the cutlets on a plate and put in the refrigerator for 15-20 minutes to fix the shape.
- Heat a frying pan with vegetable oil over medium heat. Preferably, a grill.
- Remove the cutlets from the refrigerator and carefully place them on a hot frying pan.
- Fry the cutlets on both sides until golden brown (5-7 minutes on each side).
- Serve the kebab on pita bread, decorated with thinly sliced onions and fresh herbs.
- Complement the dish with sauces to your taste, such as tomato or yogurt.