Syrischer gebackener Kebab in Tomatensauce (Kabab Hindi)

Zubereitung

1. 1

   Heat the oven to 400°F (200°C). Put the grated onion in a sieve over a bowl and press out its juice; keep the juice for the sauce.

2. 2

   In a bowl, knead the meat with the squeezed onion, parsley, salt, pepper, allspice, cinnamon, baharat and chili flakes for 3 minutes, until the mixture is sticky and holds together.

3. 3

   With damp hands, shape the meat into 12–14 short fingers, each about 3 inches (7 cm) long and 1 inch (2.5 cm) thick.

4. 4

   Heat a wide skillet over medium-high heat with a thin film of oil and brown the fingers in batches, about 1–2 minutes per side, until deeply browned outside but still pink within. Set them aside in a single layer in an ovenproof dish.

5. 5

   Add the olive oil and sliced onions to the same skillet and cook over medium heat for 8–10 minutes, until soft, sweet and golden at the edges. Add the garlic and cook 1 minute more, until fragrant.

6. 6

   Stir in the tomato paste and cook for 1 minute, until it darkens slightly, then add the crushed tomatoes, water, reserved onion juice, salt, cinnamon, allspice and sugar. Simmer for 10 minutes, until the sauce thickens and no longer looks watery.

7. 7

   Pour the sauce over the kebab, cover the dish tightly with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more, until the sauce bubbles at the edges and the surface looks glossy.

8. 8

   Let the dish rest for 10 minutes before serving, so the kebab firms up and the sauce settles.