A very special kebab made in winter months. It's prepared with little onions coming out in November. Onion and mince are cooked at same skewer and left to transpiration with pomegranate syrup. It's eaten by wrapping into lavash bread. It's a taste definitely needs to be tried and beyond the expectations.


Ingredients (Serves 4)

1 kg small onion

750g full-fat ground meat

Black pepper, salt, pomegranate syrup


Peel one layer of the onions, then remove their heads with a knife and divide it into two. Mix the ground meat with salt and black pepper in another pot. Lay one onion one meat sequentially on the tray (put meat to the inner side of the onion and close the opposite this way). Add pomegranate syrup, salt, black pepper to a glass of water, pour it onto the mixture and let it get steeped. Cook it for 1 hour in the oven (covered). Let it rest for 10-15 minutes and then serve with some radish.

ONION KEBAB (Broiled kebab)

Ingredients (Serves 4-5)
1 kg ground meat
2 kg small onion (in a walnut size)
2 tablespoons pomegranate syrup, salt


Cut the heads of the onions with a knife, divide them into two without peeling them. After kneading them by adding ground meat, salt and little water and soften it, roll it in walnut sizes. Stick one onion one meat to the shish. Take the kebabs cooked on barbecue from the tray, pour diluted pomegranate syrup over it, and steep it on fire up to 30 minutes as it is covered. Serve the steeped onion kebab hot with thin bread.

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