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To Aleppo With Love - Kabab Khashkhash Orange Blossom Water
To Aleppo With Love - Kabab Khashkhash Orange Blossom Water
To Aleppo With Love - Kabab Khashkhash Orange Blossom Water
Kabab Khashkhash is fatty minced meat mixed with parsley, pepper, crushed garlic and spices, then shaped into kabab and grilled, served on a bed of
tomato sauce.
Tomato Sauce
7, 8. Traditionally tomatoes are grilled on charcoal grill but I grilled them in the oven. Heat the oven at 390 – 480 °F (200 – 250 °C). Turn on the oven
upper burner “broiler” and turn off the bottom burner “bake function”. Place the dish in the oven and broil till tomatoes are cooked, and the skin turns
to black, for 30 minutes.
13, 14, 15. Tomatoes are peeled over a plate, so you will not lose the juice which will you get during peeling.
Kabab
21, 22, 23, 24. Finely chop parsley leaves, and put in a bowl.
25. Bring green pepper and red pepper (same kind in the photo).
33, 34. Transfer chopped green pepper to the bowl of chopped parsley.
40. Transfer chopped red pepper to the bowl of chopped parsley and chopped green pepper.
41, 42, 43, 44. Add crushed garlic to the mixture of (chopped parsley and chopped peppers).
48, 49, 50. Mix ground meat and ground fat until combined.
51, 52. Add mixture of meat and fat to the bowl of vegetable mixture (chopped parsley, chopped peppers, and crushed garlic).
54, 55. Season the mixture with al-bhar al-halabi (bhar al-daqqa al-halabi), ground Aleppo pepper, salt and black pepper.
Traditionally kabab is grilled on charcoal grill, but I used the oven and will show you different methods.
57, 58. Prepare skewers, they are either metal or wood. The skewers I used are long, flat and narrow. Wood skewers must be soaked in water.
59, 60. Divide meat mixture into balls, each ball equals to 60 grams.
61, 62, 63, 64, 65, 66, 67, 68. Thread ball onto skewer into the middle, carefully mold the meat mix firmly around the skewer into a long sausage
shape, wet your hand with water during the process of shaping kabab. Put skewers on an oven dish.
73, 74. You may also make them without using skewers and put kabab in an oven dish.
76. Bring cubes of sheep/lamb tail fat “liyeh”, and season with salt and black peppers.
77. Thread onion onto skewers, and use sheep/lamb tail fat “liyeh” cubes to space onion apart.
79, 80. Heat the oven at 390 – 480 °F (200 – 250 °C). Turn on the oven upper burner “broiler” and turn off the bottom burner “bake function”. Place
the dish in the oven and broil the kabab and onion till grilled on each side, turn skewers from time to time for equal grilling.
81, 82, 83, 84, 85. Take grilled kabab and onion out of skewers. Discard sheep/lamb tail fat “liyeh” cubes.
88. This photo shows you kabab which are shaped without using skewers (refer to photos 73 and 74).
91, 92. Put the bowl of corn oil inside the dish of grilled kabab.
93, 94, 95, 96. Bring coal and burn it on stove till red.
99. Use a tong to hold the coal, and put the coal in the bowl of corn oil.
101. Immediately cover the dish with aluminum foil and keep it covered for some time. This step will give kabab and onion taste similar to the taste
you get from grilling them on charcoal grill.
105, 106. Cover the dish with aluminum foil, and put in the oven to keep dish hot at 210 – 300 °F (100 – 150 °C) for 15 – 20 minutes.
Biwaz Salad
109, 110. Cut onion into wedges, and transfer to bowl of chopped parsley.
113, 114. Transfer cherry tomatoes to bowl of chopped parsley, onion and sumac.
115. Mix all ingredients together until combined. Season with pinch of salt.
116. Serve kabab khashkhash hot with biwaz salad and Arabic flat bread.
Kabab Khashkhash
From: Chef Mohammad Orfali / Servings: 5 People
PDF Text Only / Print With Images
1 cup finely chopped flat parsley Traditionally tomatoes are grilled on charcoal grill but I grilled
leaves them in the oven. Heat the oven at 390 – 480 °F (200 – 250
°C). Turn on the oven upper burner “broiler” and turn off the
2 long green pepper, deseeded bottom burner “bake function”. Place the dish in the oven and
and finely chopped broil till tomatoes are cooked, and the skin turns to black, for
30 minutes.
1 1/2 long red pepper, deseeded
and finely chopped Peel the tomatoes.
700 g ground fat free lamb meat Tomatoes are peeled over a plate, so you will not lose the juice
which will you get during peeling.
200 g ground sheep/lamb tail fat
“liyeh” Pour the juice over peeled tomatoes.
1/4 tsp ground Aleppo pepper Mash tomatoes using a fork, and set aside.
1/4 tsp + 1/8 tsp black pepper Finely chop parsley leaves, and put in a bowl.
Grilled Onion Bring green pepper and red pepper (same kind in the photo).
Arabic flat bread Mix ground meat and ground fat until combined.
Thread ball onto skewer into the middle, carefully mold the
meat mix firmly around the skewer into a long sausage shape,
wet your hand with water during the process of shaping kabab.
You may also make them without using skewers and put kabab
in an oven dish.
Bring cubes of sheep/lamb tail fat “liyeh”, and season with salt
and black peppers.
Thread onion onto skewers, and use sheep/lamb tail fat “liyeh”
cubes to space onion apart.
Heat the oven at 390 – 480 °F (200 – 250 °C). Turn on the oven
upper burner”broiler” and turn off the bottom burner “bake
function”. Place the dish in the oven and broil the kabab and
onion till grilled on each side, turn skewers from time to time
for equal grilling.
Put the bowl of corn oil inside the dish of grilled kabab and
onion.
Use a tong to hold the coal, and put the coal in the bowl of corn
oil.
Cover the dish with aluminum foil, and put in the oven to keep
dish hot at 210 – 300 °F (100 – 150 °C) for 15 – 20 minutes.
Biwaz Salad
To Serve
Serve kabab khashkhash hot with biwaz salad and Arabic flat
bread.
Peppers were not hot, but of course you can use hot peppers if you like spicy food.
Here is a photo of ground Aleppo pepper, and click here to know more about it.
For Biwaz, you can use 1 – 2 regular tomatoes instead of cherry tomatoes.
This entry was posted on Saturday, May 9th, 2015 at 6:35 PM and is filed under Syrian Cooking, To Aleppo With Love. You can follow any responses to this entry through the RSS 2.0
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1. May says:
May 10, 2015 at 8:52 AM
Dear Dimah,
wonderful thank you very much
Reply
Dimah says:
May 14, 2015 at 1:58 AM
May: Thank you so much for stopping by and for your nice words.
Reply
2. الراميناsays:
June 8, 2015 at 4:01 AM
وصفة
ً غالبا، وﺑالذاﺕ وصفة الكوسة ﺑزﻳت، من ﺑداﻳاتك ﺑالمدوﻧة، صرﺕ مجرﺑة كثير من وصفاتك، واضح شغلھا وتعبھا معاكي، ، وﷲ ﻳعطيھا ألف عافية الوالدة، والشغل متعوب عليه
عيبي كسولة شوي، ً آخر شيء كنت أتوقعه إﻧھا تكوﻥ ﺑالروعة من مكوﻧاﺕ وﻁرﻳقة ﻁبخ ﺑسيطة وعاﺩﻳة ﺟدا، ﺑس ﺑعد ماعملت ﻁرﻳقتك، الكوسة كنت أشوفھا ﺣلوه لما تكوﻥ محشية
وإﻥ شاء ﷲ أي وصفة راح أعملھا أكيد رح أصورھا واﻧزلھا ﺑاللفيس ﺑوﻙ، … ﺑالتصوﻳر.
Reply
Dimah says:
June 10, 2015 at 4:16 PM
Reply
3. says:الرامينا
June 8, 2015 at 4:17 AM
كاﻧت مدوﻧتك ﺑالعرﺑي وكنت مشاركة فيھا ،ﺑتذكر كاﻥ فيھا تسجيل إﺫا ماكنت غلطاﻧة ،ﺑعدﻳن اختفت الصفحة ،ﺑعد تحوﻳلھا للغة االﻧجليزﻳة ،و صرﺕ أﺩخل على راﺑط الوصفاﺕ
كنت ﺣافظتھا في األرشيف ،وصارﺕ تطلعلي الﺯم
تسجيل في
.wordpress.
….وسجلت ﺑس ماقبل ،وﺣاولت ﺑعدھا كم مرة ﺯماﻥ ،ولما شفت فيه مشاكل ﺑالتسجيل ،تركتھا وﻧسيت منھا
Reply
Dimah says:
June 10, 2015 at 4:20 PM
الرا :المدوﻧة العرﺑي أﻧا موقفتھا وما تاﺑعت فيھا ،ﺣصل كتير سرقاﺕ للوصفاﺕ والصور “وھالشي ما واﺟھته ﺑالمدوﻧة االﻧكليزي” ،وأﻳضا ً ما في وقت أشتغل ﺑالتدوﻳن
ﺑالعرﺑي واالﻧكليزي خاصة أﻧه الوصفاﺕ والصور ﺑحاﺟة كتير شغل ،ومن البداﻳة كاﻧت الفكرة مدوﻧة اﻧكليزي ،ﺑتمنى تتاﺑعي ھوﻥ ﺩائماً
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4. says:الرامينا
June 8, 2015 at 4:40 AM
لما قلت لك إﻥ راﺑط صفحة الفيس ﺑوﻙ ﻳعطيني الصفحة غير موﺟوﺩة ،أﻧا مااﻧتبھت لألﻳقوﻧاﺕ اللي ع اليمين في أعلى الشاشة ،ومزﺑوﻁ ھي صالحة وتنقلك مباشرة للصفحة ،
…المشكلة إﻧي ضغطت األﻳقوﻧة اللي تحت الوصفة ،في النھاﻳة ،والحين ﺟرﺑتھا ورﺟعت ضغطت مره ﺛاﻧية ،تعطيني ﻳأما الصفحة غير موﺟوﺩة أوھل ترﻳد ﻧشر على ﻳومياتك فقط
ومافيه غيرھا … .وھنا كاﻧت المشكلة
Reply
Dimah says:
June 10, 2015 at 4:21 PM
Reply
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