A sweet-sour kebab from Gaziantep, Turkey: small lamb meatballs and whole onions braised together in a pomegranate molasses and pepper paste sauce. Served over lavash with its sauce.
Ingredients
Instructions
- 1
Knead the lamb with 6 g of the salt, the black pepper and half of the red pepper flakes for 3-4 minutes; roll into about 30 walnut-sized meatballs.
- 2
Peel the onions; leave small ones whole and quarter larger ones, keeping the root ends on so the layers hold together.
- 3
Melt half of the butter in a large pot or deep skillet over medium-high heat and brown the meatballs on all sides for 5-6 minutes; transfer to a plate.
- 4
Add the remaining butter and the onions to the same fat and cook for 10-12 minutes, turning, until browned in spots and starting to soften.
- 5
Stir in the tomato paste and red pepper paste for 1 minute, then add the water, pomegranate molasses, remaining salt and remaining red pepper flakes and bring to a boil.
- 6
Return the meatballs to the pot, cover and simmer over low heat for 20-25 minutes until the onions are very soft and the sauce has thickened.
- 7
Warm the lavash in a dry skillet and lay it on plates; spoon the meatballs and onions with their sauce on top and serve hot.
Nutrition
Per serving
| Calories | 618 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 49 g |
| Fat | 34 g |
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