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Name: Urfa Kebab
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Bread); 5 tb Butter; 1500 Gr lean ground lamb; Red pepper salt; 2 bn Parsley; 1 Glass of meat broth; 1 tb olive oil; 2 Tomatoes; Black pepper; 6 Pides approx 250 gr. each; (slightly leavened flat; 2 Onions

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INGREDIENTS

Bread)
5 tb Butter
1500 Gr lean ground lamb
Red pepper salt
2 bn Parsley
1 Glass of meat broth
1 tb olive oil
2 Tomatoes
Black pepper
6 Pides approx 250 gr. each
(slightly leavened flat
2 Onions

Servings

INSTRUCTIONS

PREPARATION: Mince the meat twice. After washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley. Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red pepper, black pepper and salt. Knead for an half an hour blending well. Make into sausage shaped meatballs and skewer. Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and coat with melted butter before toasting on a grill. When the pides are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on pides after the meat broth has been absorbed. Top with chopped parsley and serve hot. korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

NOTES

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Urfa Kebab

Bread)
5 tb Butter
1500 Gr  lean ground lamb
 Red pepper salt
2 bn Parsley
1 Glass of meat broth
1 tb olive oil
2 Tomatoes
 Black pepper
6 Pides approx 250 gr. each
 (slightly leavened flat
2 Onions

PREPARATION: Mince the meat twice. After washing and peeling the tomatoes,  remove the seeds and mince. Grate the onions. Wash and chop the parsley.  Place ground meat in a bowl. Add the onions, tomatoes, three quarters of  parsley, olive oil, red pepper, black pepper and salt. Knead for an half an  hour blending well. Make into sausage shaped meatballs and skewer. Place  skewers 5 cm. above moderate coal fire, and grill until they are golden  brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and  coat with melted butter before toasting on a grill. When the pides are  toasted, place on plates, dice and pour hot broth on top. Place the  meatballs on pides after the meat broth has been absorbed. Top with chopped  parsley and serve hot.    korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

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Nutrition

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Serving Size: 1 Serving (548g)
Recipe Makes: 1 Servings

Calories: 674
Calories from Fat: 555 (82%)

Amt Per Serving		% DV

	Total Fat 61.7g	82 %
	Saturated Fat 37.1g	185 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 2.8g
Cholesterol 152.5mg		47 %
Sodium 434.1mg		15 %
Potassium 964.6mg		25 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 7g	28 %
	Sugars, other 23.8g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 674

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