Wednesday, 25 November 2015

Meat kebabs in tangy tomato sauce


Unfortunately there is no modern technology that allows tastes to travel via the internet, or you would have loved how delicious this was, mashAllah! Unfortunately the pictures don't do it justice, nor does the description. The only way you can really know is to make it yourself, and what a good idea that would be! :D

After I made this, I struggled to think of what to call it. In Lebanese, we would call the meat 'kafta' when prepared in the way I did, before adding the sauce ofcourse, but I guess kebabs is a more common and familiar word. Anyway, the point is...it is DELICIOUS, so who really cares what it is called? hehe

  • Skill level: Easy
  • Serves: 5 people
  • Preparation time: 5 minutes
  • Cooking time: 30-40 mins
What you will need:

For the meat 'kebabs'

500-600g minced meat
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3 tbsp finely chopped parsley
3/4 tbsp salt
1/2 tbsp black pepper
1/2 tbsp cinnamon
1 tbsp olive oil (for cooking)

For the tangy tomato sauce

1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
a few cherry tomatoes on the vine - if you have it on hand
1 can chopped tomato
1/2 cup hot water
3 tbsp tomato puree
1 cube chicken stock
1-2 tbsp pomegranate syrup  (depending on how tangy you like it)
2 tbsp brown sugar

How to make it:

1) In a bowl, add the ingredients under 'for the meat kebabs' except for the olive oil. Mix together well with your hands until well combined

2) In a pot, add the olive oil over medium heat. Make the meat into small balls or more of a longitudanal shape - whichever you prefer. Place over the hot heat, and cook either side until browned. Remove onto a plate and set aside

3) In the same pot, add the onions, garlic and cherry tomatoes and leave until the onions change in colour and cook

4) Add the chopped tomato, hot water, tomato puree and chicken stock. Mix over medium high heat

5) Add the pomegranate syrup and brown sugar, mix well. Taste and adjust to taste. Cover and leave to cook for 10mins

6) Add the meat kebabs into the sauce, mix and then cover for a further 10-15 mins, stirring from time to time. Taste throughout, to either add more pomegranate syrup if it needs to be more tangy, or more sugar if it needs to be more balanced





Serve with rice and enjoy the delicious richness of the tomato sauce cooked in the taste of the cooked kebabs. Enjoy :)

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