- 1 kg ground beef
- 16 cinnamon sticks
- 200 g tahini
- 20 g cilantro
- 40 g parsley (divided)
- 1 onion
- 3 cloves garlic (divided)
- 1 lemon
- 1 tsp salt (divided)
- 200 ml cold water
- 1 tsp cumin
- ½ tsp baking soda
- 50 g pine nuts
- vegetable oil for frying (divided)
Utensils: bowl, citrus press, whisk, cutting board, knife, large bowl, grill pan
Finely chop cilantro and parsley. Peel and dice onion. Peel and crush garlic. Juice lemon. Add tahini, lemon juice, a third of the crushed garlic, half of the chopped parsley, and chopped cilantro to a bowl. Season with salt and pepper. Whisk and gradually add water until the kebab sauce gets a thick texture. Set aside until serving.
Add ground meat, chopped onion, remaining garlic, cumin, baking soda, pine nuts, remaining parsley, and salt to a large bowl and knead.
Form ground meat mixture into thick kebab rolls, insert cinnamon sticks into kebabs, and lightly press to hold. Rub with some oil and transfer to a plate.
Heat some vegetable oil in a grill pan set over medium-high heat and fry kebab rolls for approx. 10 – 12 min. Serve with green tahini and enjoy!
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.