Minced lamb kabab:
500 gm minced lamb.
2 tablespoons ground sumac.
2 tablespoons ground Urfa pepper flakes.
2 tablespoons melting ice.
1 teaspoon salt.
Mix until tacky.
2 teaspoons ground cumin.
Soy worcester and anchovy paste.
Mold onto skews.
Lightly freeze.
Barbecue on the charcoal webber.
Serve with lemon juice.
Traditional and original recipe.
Photo: www.duckduckgo.com
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