Syrische gebakken kebab in tomatensaus (Kabab Hindi)
كباب هندي Kabab HindiZeg het: kah-BAB HIN-dee
Kabab hindi — letterlijk "Indiase kebab" — is een Syrisch klassiek gerecht voor thuis ondanks de naam: slanke vingers van gekruid gehakt genesteld in een dikke saus van zoete uien en tomaten, daarna gebakken tot de bovenkant glazig wordt. Het verschijnt op alledaagse lunchtafels in Damascus en Aleppo en bij familiebijeenkomsten, altijd met een berg rijst of warm brood om de saus op te deppen. De smaak is zacht warm in plaats van heet, met kaneel en piment door zowel het vlees als de tomaten. Eenvoudig, vergevingsgezind en diep troostend.
Syrische gebakken kebab in tomatensaus (Kabab Hindi)
كباب هندي, Kabab Hindi
Uitgesproken kah-BAB HIN-dee
- Voor
- 4
- Voorbereiding
- 20 min
- Bereiding
- 40 min
- Totaal
- 1 uur
- Niveau
- Makkelijk
Ook notenvrij en ei-vrij.
Allergenen: geen van de grote allergenen in de genoemde ingrediënten. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
For the kebab
For the sauce
Bereiding
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.
Regionale varianten
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.
Opmerkingen van de kok
- 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.
Serveer met
Plain or vermicelli rice, or warm flatbread, plus a lemony green salad and yogurt.
Van tevoren maken en bewaren
Keeps 3 days covered in the fridge; reheat at 350°F (175°C) with a splash of water, covered, for 20 minutes.
