Ingredients with Measurements:
- 2 lbs of ground lamb
- 1 large onion, finely chopped
- 1/2 cup of parsley, finely chopped
- 1/4 cup of bread crumbs
- 1/4 cup of milk
- 1 egg
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried mint
- 1/2 teaspoon of sumac
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground turmeric
- 1/2 cup of butter, melted
- 1/2 cup of water
- 1/4 cup of pomegranate molasses
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1/4 cup of pine nuts
- 1/4 cup of currants
- 1/4 cup of chopped dried apricots
- 1/4 cup of chopped dried figs
- 1/4 cup of chopped dried dates
Special equipment needed:
- Large mixing bowl
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, onion, parsley, bread crumbs, milk, egg, salt, black pepper, cumin, paprika, red pepper flakes, oregano, thyme, rosemary, mint, sumac, coriander, cinnamon, allspice, nutmeg, cloves, cardamom, and ginger. Mix well until all ingredients are evenly distributed.
2. Divide the lamb mixture into 16 equal portions and shape each portion into a ball.
3. Flatten each ball into a patty and place a tablespoon of the pine nuts, currants, apricots, figs, and dates in the center of each patty.
4. Fold the edges of the patty over the filling and shape it into a ball again.
5. Thread each ball onto a skewer and flatten it into a disc shape.
6. Preheat the grill or oven to 400°F.
7. Brush the stuffed kebabs with melted butter and grill or bake them for 15-20 minutes, or until cooked through.
8. In a small saucepan, combine the water, pomegranate molasses, lemon juice, and olive oil. Bring to a boil and simmer for 5 minutes.
9. Brush the kebabs with the sauce and grill or bake for an additional 5 minutes.
10. Serve hot with your favorite side dishes.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 45g
Protein: 30g
Carbohydrates: 20g
Fiber: 3g
Sugar: 10g
Sodium: 1000mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Almonds or walnuts can be used instead of pine nuts.
- Raisins or dried cranberries can be used instead of currants.
- Dried cherries or prunes can be used instead of apricots, figs, or dates.
Variations:
- Add chopped fresh mint or cilantro to the lamb mixture for extra flavor.
- Use ground chicken or turkey instead of lamb for a lighter version.
- Stuff the kebabs with different fillings such as feta cheese, olives, or sun-dried tomatoes.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Make sure the filling is completely enclosed in the lamb mixture to prevent it from falling out while cooking.
- Brush the kebabs with butter or oil before grilling or baking to prevent them from sticking to the grill or pan.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the oven or microwave until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs, lemon wedges, and pomegranate seeds.
Garnishes:
Fresh herbs, lemon wedges, and pomegranate seeds.
Pairings:
Serve the kebabs with rice pilaf, roasted vegetables, or a salad.
Suggested side dishes:
- Turkish rice pilaf
- Grilled vegetables
- Greek salad
Troubleshooting advice:
- If the kebabs are falling apart while cooking, make sure the filling is completely enclosed in the lamb mixture.
- If the kebabs are too dry, add more milk or bread crumbs to the lamb mixture.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Cağ kebabı is a traditional Turkish dish that originated in the eastern province of Erzurum. It is made by marinating lamb meat in a special spice blend and cooking it on a rotating spit over an open flame. Stuffed cağ kebabı is a variation of the classic dish that features a filling of dried fruits and nuts.
Flavor profiles:
The lamb is seasoned with a blend of spices that includes cumin, paprika, and sumac, giving it a bold and savory flavor. The filling of dried fruits and nuts adds a sweet and nutty contrast to the dish.
Serving suggestions:
Serve the kebabs with a side of rice pilaf and a salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish