SYR: Chelazan (Syrian Kebab-Burgers)
Source of Recipe
"A Fistful of Lentils", by Jennifer Felicia Abadi
1 pound ground chuck or lamb
1/2 cup curly-leaf parsley -- finely chopped
1/2 cup yellow onions -- finely chopped
3 tablespoons pine nuts
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 cup ice water
1 tablespoon dry plain bread crumbs
1 package pita bread (12 oz)
Preheat the broiler.
Put the meat, parsley, onions, pine nuts, salt, and spices in a medium-size bowl. Knead well by hand, squeezing the meat through your fingers. Add the ice water and continue to mix by hand. Add the bread crumbs and knead well again until the meat is very soft and all the ingredients are well blended, about 3 minutes.
Shape the meat into 2-1/2 inch oblong sausages by rolling a 1- to 1-1/2-inch-diameter ball between the palms of your hands and then elongating it into a sausage shape on a clear work surface. Place the sausages on a broiling pan and broil until both sides are brown and well done, turning them over once. Serve plain with wedges of hot pita bread.
Note: For outdoor grilling, place the chelazan on skewers and grill over a charcoal fire.
Makes 8 servings (18 to 21 kebab burgers)
Categories: Beef, Meats, Jewish, Syrian
Recipe typed for you by Judi Mae Phelps.
|
|
member logon
