| Time | Servings | Difficulty |
|---|---|---|
| 00:20 | 1 | Easy |
Introduction
Aleppo kebab (Kebab Halabi) has nothing to do with vertically grilled meat which is actually shawarma. It is minced meat, very fragrant with parsley, slightly crunchy thanks to the pine nuts and tasty as possible. I really care about this recipe because it comes from a couple of Syrian friends who are very dear to us and thanks to whom we had a great time on vacation with these kebabs. As simple as it is, I had to start over several times to find the taste of the first time. Because this 1st time I was taking notes while Mr S was making his kebabs under my greedy eyes.
1 portion allows you to make about ten small Aleppo kebabs.
The extra thing:
- Aleppo kebabs are used on skewers very often.
- For a great hummus, add Turkish or Greek yogurt, relax with olive oil and add cumin and sumac.
Ingredients
| 700 g ground beef | |
| 3 tbsp olive oil | |
| 1 bowl of parsley chopped | |
| 2 shallot | |
| 50 g pine nuts | |
| 1 clove of garlic |
Instructions
|
1
|
Peel and chop the garlic and shallots together. To book.
|
|
2
|
Pour all the ingredients into a bowl. Mix with your hands to obtain a homogeneous mixture. Shape pucks about 3-4cm in diameter, adjust the seasoning. To book.
|
|
3
|
Cook the shaped kebabs directly on the barbecue or on a pan for about 5 minutes per side. Serve immediately with pita bread and hummus.
|
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