Lamb Urfa Kebap

Lamb Urfa Kebap

Although there is no clear information about the exact history of Urfa kebab, it is known that the origin of this taste dates back to the city of Şanlıurfa (formerly Urfa). Şanlıurfa is a historical and cultural city located in the Southeastern Anatolia Region of Turkey. Urfa cuisine is characterized by rich spices and local ingredients, and Urfa kebab is part of this rich heritage.

The history of Urfa kebab is based on the long-standing traditional food culture and local culinary tradition in this region. Kebab is an important part of Turkish cuisine and is made in different ways in various regions. Urfa kebab has gained a unique taste and flavor by cooking it with the meat of animals specially raised in this region and local spices.

Urfa kebab is an important flavor of Turkish cuisine. It originates especially from the Urfa province of the Southeastern Anatolia Region. This kebab is made by blending specially prepared meat with special spices and cooking it on a barbecue. One of the characteristic features of Urfa kebab is the dark color obtained by blending the meat with spices.

Urfa kebab is usually made from beef or lamb. The meat is prepared in a special way in advance and then blended with spices. Among these spices, isot pepper is especially important. Isot pepper is a pepper specific to the Urfa region and gives kebab a unique flavor and a red-black color.

Lamb Urfa kebab is traditionally made with carefully prepared ingredients and cooked in a special way. Here are the steps of the traditional Lamb Urfa kebab recipe:

Materials:

1 kilogram of lamb meat (preferably leg or diced)

2 medium sized onions

4 cloves of garlic

2 tablespoons of isot pepper (in powder form)

1 tablespoon sweet red pepper (powdered)

Half a tea glass of oil (preferably olive oil)

Salt (adjust to your taste)

Fabrication:

Wash the lamb thoroughly and chop it. Optionally, you can separate the nerves.

Peel and chop the onions and finely chop the garlic.

Puree the chopped onion and garlic in a blender or food processor.

Add the lamb meat in a deep bowl and add the onion and garlic puree.

Add isot pepper, sweet red pepper, oil and salt and mix well. Let the meat rest for a while to combine with the spice and sauce mixture. You can wait at least an hour for this mixture to penetrate the meat, but if possible, preparing it the night before may give better results.

Prepare the barbecue and create embers.

Arrange the meat on skewers, you can also add chopped green pepper or tomato slices between each piece of meat.

When barbecuing, cook meat evenly on both sides. Cook until the outside of the meat is browned and the inside is soft. This process usually takes about 10-15 minutes.

Remove the cooked kebabs from the skewers and place them on a serving plate. Serve with side dishes such as bulgur pilaf, fresh greens and sumac onion salad.