SOĞAN KEBABI, THE ONION KEBAB
The Onion Kebak is a variation of the emblematic Arab Kebab recipe. Kebabs are a traditional Middle Eastern dish. Although many countries claim it as their own, claiming that it belongs to a single country is practically foolhardy since they are present in many Central Asian countries.
Most historians agree that they were born under the Ottoman Empire's hegemony; given the breadth and duration of said empire, dozens of versions of Kebabs emerged. The best, the most practical or tasty, exist to this day.
A feature of the recipe is that the meat must be kneaded long and intensively. Only in this case will it begin to secrete protein, thanks to which the meat will become sticky and will surely stick to the center of the onions.
The meat: Soğan Kebasi is usually made from ground beef, ground lamb, or a combination of both. The most important thing is that the meat contains a good amount of fat, making it easier to mold.
The onions: The onions used for this recipe should be small, with a maximum diameter of five centimeters. Both white and purple onions are used for onion kebabs. In any case, the most important thing is to choose rounded onions that are the same size.
Pomegranate molasses: pomegranate molasses is a syrup made by reducing lemon pomegranate juice and sugar. This molasses is only available in Arab specialty stores; if you cannot access this ingredient, it is possible to substitute it with a bit of grenadine with lime juice.
The seasonings: the ideal seasonings for this recipe are: pepper, sumac, and optionally coriander seeds.
Now, it's time to prepare these easy kebabs with less than 5 ingredients
SOĞAN KEBABI, THE ONION KEBAB
12 small onions, 1.5 kg
1 tablespoon of pomegranate molasses
3 tablespoons oil
Salt to taste
250 grams of ground meat, 10% fat (you can also use a combination of equal parts beef and lamb meat)
3 garlic cloves
½ teaspoon of crushed coriander seeds
Salt and pepper to taste
For the meatballs
Preheat oven to 160°C/320°F.
Wash the onions very well under running water; let them drain for a few minutes and wait for them to dry.
Cut the stem off the onions, and remove the outer skin from the onions.
With a sharp knife, divide the onions in two but do not cut them completely. The two halves of each onion should be slightly joined. Reserve.
To prepare meat;
Peel and crush the garlic cloves. Place ground beef in a medium bowl; add minced garlic, sumac, pepper, coriander seeds, and salt to taste.
Knead the meat with the seasonings for approximately five to ten minutes until it becomes a compact, sticky dough.
Lightly grease a baking sheet.
Arrange all the onions in order on top of the tray. Very carefully fill the cavities of the onions with plenty of meat. The meat should stick out above the onions.
Mix the oil, pomegranate molasses, and salt in a small bowl.
Varnish the kebabs with the pomegranate sauce.
Bake the kebabs until golden brown. Remove from the oven and let cool for a few minutes. If you consider it necessary, you can drain the remaining juice from the onions.
Enjoy these kebabs with flatbread, tabbouleh, or another fresh vegetable recipe.