In onion kebab, the shallots stay whole and are arranged in alternating rows with small meatballs. During the long bake, the onions’ natural sugars caramelize, while pomegranate molasses balances their sweetness. In Gaziantep, this kebab is traditionally made in fall, when fresh shallots are in season.
Dip the shallots in boiling water for 1 minute, then remove them; the skins should slip off easily. Peel them while leaving the firm root ends intact, and keep the shallots whole.
Knead the ground meat, finely chopped lamb tail fat, salt, Urfa pepper (isot), and black pepper for 8 minutes. Roll the mixture into hazelnut-size meatballs.
Arrange the onions and meatballs in alternating rows in a baking dish, packing them tightly with no gaps. This helps the onions cook in their own steam.
Whisk together the pomegranate molasses, tomato paste, and water, then pour the sauce around the edge of the pan. Do not pour it directly over the meatballs; the acidity will concentrate on the surface and toughen the meat.
Cover the dish with foil and bake in an oven preheated to 190°C / 375°F for 25 minutes. Remove the foil and bake for 15 minutes more, until browned. The kebab is ready when a fork meets no resistance in an onion and the sauce in the pan has thickened and turned glossy.
Do not trim off the entire root end of the onions; leave the firm basal ring in place. Otherwise, the layers may separate as they cook and the onions will not hold their shape in the pan.
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