This kebab is made only in spring, before the garlic bulbs form, while the stalks are green and tender. Fresh garlic’s sharpness mellows as it cooks and turns sweet; dried garlic will not give the same result. Its season in Antep lasts only a few weeks, and during that time it is a staple at the table.
Trim off the root ends and any yellowed top leaves. Peel off the outer layer from the tip down, then cut the stalks into 5 cm pieces. Rinse in plenty of water and drain.
Knead the ground lamb, finely chopped tail fat, salt, and Urfa pepper flakes for 8 minutes. Shape the mixture into walnut-sized patties and flatten them in your palm.
Spread half of the garlic stalks across the bottom of a baking dish. Arrange the patties on top with space between them, then tuck the remaining stalks in between. Scatter the diced tomato over the top.
Dissolve the tomato paste in water and pour it in along the edge of the dish; the liquid should come halfway up the garlic stalks.
Cover the dish tightly with foil and bake in a preheated 190°C / 375°F oven for 22 minutes. Remove the foil and bake for another 12 minutes to brown the top. The kebab is ready when a fork cuts easily through the garlic stalks and the patties are browned on top.
Peel the outer skin from the garlic stalks; unpeeled skin stays tough even after cooking and can feel stringy in the mouth.
Taze sarımsak sapı mevsiminde bulunuyor, mart nisan dışında denemeye kalkmayın. Sosu tepsiye dökerken kenarlardan gezdirdim, doğrudan üstüne dökünce kebabın yüzeyi haşlanıp rengi kaçıyor.
Sapları temizlerken dış kabuğunu soymak gerekiyor, soymadan koyunca lifli kaldı.
Kuyruk yağını azaltınca kebap kurudu, tarifteki oran yerinde.
Kuyruk yağı hem sarımsağı hem kıymayı pişerken nemli tutuyor. Azaltacaksanız tepsiye yarım çay bardağı su ekleyin.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
