|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cracked Wheat and Lamb Kebabs / Semit Kebab |
|
Serves: 4 Print this RecipeTURKEY Advance Preparation: 2 hours for soaking the bulgur Special Equipment: 6 flat, wide, long metal skewers The combination of lamb and bulgur (cracked wheat) is a popular one in the Near and Middle East. My favorite variation on this theme of grain and meat is Turkish cig kofte, a fiery pâté of chile-spiced bulgur and uncooked lean ground lamb. From this pâté, it’s not much of a leap to semit kebab (bulgur kebab), a highly unusual and amazingly tasty kebab that’s a specialty at the restaurant Cagdas in Gaziantep, Turkey. Bulgur gives the kebabs a firm, chewy texture, the mint and allspice reinforce the sweet flavor of the wheat, while the Aleppo pepper and hot paprika turn up the heat. 1/2 cup bulgur wheat, fine 1 pound ground lamb 1 onion, small, minced 1 clove garlic, minced 2 teaspoons mint leaves dried 1 teaspoon Aleppo pepper or hot paprika, or more to taste (see Note) 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste 1/2 teaspoon red pepper flakes, hot 1/4 teaspoon allspice, ground Pita bread or lavash, for serving 1. Place the bulgur in a bowl with cold water to cover by 1 inch and let soak for 2 hours. 2. If desired, set up the grill for grateless grilling. Preheat the grill to high. 3. Place the meat in a large bowl. Drain the bulgur in a strainer, then squeeze it between your fingers to wring out all the water. Add the bulgur to the ground meat along with the onion, garlic, mint, 1 teaspoon Aleppo pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, the hot pepper flakes, and allspice. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding Aleppo pepper, salt, or black pepper to the remaining mixture as necessary; it should be highly seasoned. 4. Line a baking sheet with plastic wrap. Divide the meat mixture into 6 equal portions. Lightly wet your hands with cold water, then mold each portion of the mixture around a skewer to form a sausage 11 to 12 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note). 5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, about 8 minutes in all. 6. Use a lavash to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately, accompanied by lavash. Serves 4 to 6 Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
