Levantine cuisine · Meat & Kebab

Kebab Hindi

Small kafta rolls of ground lamb, baked in a spiced tomato sauce and topped with toasted pine nuts.

Ingredients · for 4 servings

• 600 g ground lamb
• 1 onion
• 1/2 bunch flat-leaf parsley
• 1 tsp baharat
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 3 cloves garlic
• 40 g pine nuts
• 1 tsp cinnamon
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Grate the onion very finely, squeeze out excess juice and knead vigorously for 3 min. with the ground lamb, the finely chopped parsley, baharat, salt and pepper until the mixture binds.
2. Shape the mince into 16 finger-thick rolls about 7 cm long and chill for 15 min. so they hold their shape while frying.
3. Heat 2 tbsp olive oil in a pan and sear the rolls all over for 4–5 min. until browned outside but still raw inside.
4. Sauté the chopped garlic in the frying fat for 1 min., add tomato paste and cinnamon, toast briefly, pour in the chopped tomatoes and 150 ml water and reduce the sauce uncovered for 8 min. until thickened.
5. Layer the rolls and sauce in a baking dish and bake in the preheated oven at 200 °C top/bottom heat for 25 min. until the surface bubbles.
6. Toast the pine nuts in the remaining olive oil for 2 min. until golden, scatter over the dish and serve immediately with rice.