Manal Alalem's Pan Kebab
Ingredients
Kofta mixture
- 1 kg cut meat with fat
- 1 large onion
- 1 cup chopped parsley
- 3 cloves crushed garlic
- 1 tablespoon mixed spices
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Sauce mixture
- 3 tablespoons oil or ghee
- 1 large finely chopped onion
- 4 cloves crushed garlic
- 2 large peeled and chopped tomatoes
- 1 tablespoon mixed spices
- 2 finely chopped green chili peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Get a meat grinder and attach the disc with small holes. Prepare a plate for the kofta during grinding.
Place the meat, onion, parsley, and garlic in the grinder.
Turn on the meat grinder until the meat is well ground.
Add the spices, salt, pepper, and cinnamon, and knead the meat with your fingertips until very smooth.
Shape the meat between your palms into finger shapes.
In a wide skillet, heat the oil, add the kofta, and use a wooden spoon to turn it from side to side over high heat until just browned. Transfer to a plate.
For the sauce: In the same skillet, add the onion, garlic, and green pepper, and stir the ingredients until wilted.
Add the tomatoes, salt, and black pepper, stir until slightly wilted and a light sauce forms.
Return the kofta to the skillet and stir to mix with the sauce.
Place a small dish or aluminum foil with a little oil in it, then put a piece of lit charcoal.
Cover the skillet immediately and let it sit for a few seconds for the kofta to absorb the charcoal smoke.
Remove the lid and dispose of the charcoal.
Pour the pan kebab into a serving dish and serve it hot.
