Kebab with Yogurt
(Kebab Bel Laban)
-
- 2 lb ground beef or lamb
- 1/2 bundle parsley or dill (finely chopped)
- 1 teaspoon ground cumin
- 3 tablespoons corn oil
- 2 medium sized onions
- 1 teaspoon ground black pepper
- 1 cup yogurt
- salt
Peel and finely grate the onion; add it to the meat with the parsley, half
the salt and the pepper. With wet hands mix thoroughly and shape into small
balls. Heat the oil in a pan, add the kebab balls and place over a low heat.
Cover the pan and leave for fifteen minutes until the meat juices have reduced,
leaving only oil. Mix the yogurt with the remaining salt and pepper. Arrange the
kebabs on a serving dish, pour yogurt on top and serve hot.
Recipe from "Saudi Arabia Magazine" (an official publication of the
Information Office of the Royal Embassy of Saudi Arabia), Summer 1996
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