Kebab syrien cuit au four dans une sauce tomate (Kabab Hindi)
كباب هندي Kabab HindiDites-le : kah-BAB HIN-dee
Le kabab hindi — littéralement « kebab indien » — est un classique familial syrien malgré son nom : de fins doigts de viande hachée épicée nichés dans une épaisse sauce d'oignons doux et de tomates, puis cuits au four jusqu'à ce que le dessus caramélise. Il apparaît sur les tables du déjeuner quotidien à Damas et Alep et lors des rassemblements familiaux, toujours avec un monticule de riz ou du pain chaud pour absorber la sauce. La saveur est doucement chaude plutôt que piquante, avec de la cannelle et du piment de la Jamaïque dans la viande et les tomates. Simple, indulgent et profondément réconfortant.
Kebab syrien cuit au four dans une sauce tomate (Kabab Hindi)
كباب هندي, Kabab Hindi
Se prononce kah-BAB HIN-dee
- Pour
- 4
- Préparation
- 20 min
- Cuisson
- 40 min
- Total
- 1 h
- Niveau
- Facile
Aussi sans noix et sans œufs.
Allergènes : aucun des principaux allergènes dans les ingrédients listés. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
For the kebab
For the sauce
Méthode
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.
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.
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.
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.
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.
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.
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.
Let the dish rest for 10 minutes before serving, so the kebab firms up and the sauce settles.
Variantes régionales
Some cooks stir a tablespoon of pomegranate molasses into the sauce for a sweet-sour edge, and a handful of toasted pine nuts is scattered over the top before serving. A faster version skips the frying and bakes the raw fingers straight in the sauce, adding 10 minutes to the oven time.
Notes du cuisinier
- Keep the meat and your hands cold while shaping; warm meat makes soft fingers that fall apart in the sauce.
- Squeeze the grated onion well — the juice goes into the sauce, and dry onion keeps the kebab from turning mushy.
- Brown the fingers briefly at high heat; they finish cooking in the oven and stay juicy inside.
Servir avec
Plain or vermicelli rice, or warm flatbread, plus a lemony green salad and yogurt.
Préparation à l'avance et conservation
Keeps 3 days covered in the fridge; reheat at 350°F (175°C) with a splash of water, covered, for 20 minutes.
