Kabab El-Barbour

2 lb. Ground Lamb (can be substituted with ground beef or any combination of beef and lamb).

1 teas. Salt

2 teas. Baharat (a mix of several spices, widely available in Middle Eastern sores. I mix my own, see recipe for plain Baharat)

1/2 cup fresh Parsley, chopped

8 ripe Tomatoes (medium size)

1 can of diced Tomatoes

2 cloves Garlic, chopped

1 dash of Hot Pepper (or small fresh hot pepper, chopped)

2 Onions, each cut to 8 pieces

Fresh Pizza or other Yeast Dough

1 Egg Yolk (for egg wash)

White and Black Sesame Seeds for decoration

 

 

 

Mix the ground meat with Baharat, Salt and Parsley.

Form kebab shape patties about 1.5" long and 3/4 of an inch in diameter.

 

Thread as many kebabs on a skewer, separated with onion pieces. Grill them for about 5 minutes, about half way done.

Thread the tomatoes on skewers and grill them for a few minutes. After grilling, peel and dice tomatoes.

 

The grilling of the meat and the vegetable can also be done in a brolier. Place kebabs, onions and tomatoes on a shallow baking dish and broil about 5 minutes, till half way done. No need to use skewers if broiled.

 

Select an oven proof, round dish at least 3" deep that is nice enough to serve with.

 

Combine all ingredients except the meat in the selected dish. Place the kebabs on the sauce.

 

Roll the dough to a round shape, about 2" larger in diameter than the selected baking/serving dish.

Place on the dish so it covers it and some is left hanging on the sides.

 

Brush with egg wash.

Spread Sesame seeds.

 

Bake until dough is nicely browned, about 30 minutes.

 

Serve immediately.

 

Table side -

Cut through the dough, about 1" inside the dish's rim along about half of the dish's diameter and fold the dough over the other half.

 

Note, I use kazach instead of the black sesame seed but I list black sesame in the ing. because kazach is difficult to find in USA.

This 17” Dansk is perfect for this