Kebab khashkhash | Fattoush Girls

Popular in Aleppo, in the northwest of the country, parsley kebab recalls the city's Ottoman origins, when it was the largest in the empire. Served on a bed of tomato puree, it's even better when grilled over charcoal. (Make it in the oven in winter; it's comforting!)

6 to 8 servings:

• 1 kg of medium-lean ground beef
• 3 cloves garlic, finely chopped
• 2 tsp ghee (samneh)
• 3 tbsp. kefta spice mix
• 1 tsp Syrian seven-spice (Aleppo spice)
• 1 red pepper, finely chopped
• 1 green pepper, finely chopped
• 45 g (1 cup) finely chopped curly parsley

Sauce:

• 1.5 kg of tomatoes
• 1 tsp salt
• 1/4 tsp Syrian seven-spice (Aleppo spice)

Preparation :

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the beef, garlic, ghee, salt, and spices. Add the peppers and parsley and mix well.

Using lightly oiled hands, form 18 to 20 long sausage-shaped balls and place them on the baking sheet. Cover the kebabs with aluminum foil. Bake for about 20 minutes.

Prepare the sauce. Using a small knife, make an X-shaped cut in the top of each tomato. Place the tomatoes in a 13x9-inch (33x23 cm) baking dish, cut-side up. Reduce the oven temperature to 400°F (200°C). Bake for 30 minutes.

Once the tomatoes are cooked through, remove the dish from the oven and let it cool slightly. Peel the tomatoes and return them to the baking dish. Using a fork, mash them to form a purée. Add the salt and seven-spice powder and mix well.

Place the cooked kebabs on top of the tomatoes. Preheat the oven broiler. Grill the kebabs in the oven for about 5 minutes.

Serve this dish with rice or bulgur with vermicelli (p.204)

Excerpt from the book " Adelle's Table", p.36.