TAVA-KEBAB (meat cutlets cooked with herbs, tomatoes, onion and eggs)
In Azerbaijani cuisine there are many types of kebab, one of them Tava-Kebab.
Tava-Kebab is very simple, tasty dish, popular not only in Azerbaijan, but also beyond.
450 g (1 lb) minced lamb (or beef)
100g herbs (dill, cilantro, mint)
50g butter or oil
Pill the onion and finely chop it. Try to chop it as finely as possible to avoid large bits of onion in the cutlets. Put onion and minced meat to the mixing bowl. Add salt and pepper to your taste. Mix it well using hand until all the ingredients are well blended.
Moisten your hands in the water, shake off the excess, take a small amount of forcemeat (size about of a large spoon with a heap) and roll in into a ball using hands. Don’t press too hard just roll forcemeat between your palms. Put the ready ball on a plate. Prepare balls from the rest of the forcemeat.
Preheat a frying pan with some butter or oil in it. Take a mince ball and make it a bit flat, forming a cutlet. Reduce the heat and place the cutlets onto the frying pan. Fry them over medium heat until golden brown. Turn cutlets over and finish frying until cutlets are golden brown from both sides.
Finely chop the remaining onion and fry in butter or oil until soft. Place onion in the bowl to cool down. Add to the bawl the beaten eggs, chopped tomato and finely chopped herbs, and mix well. Place the cutlets into an ovenproof dish and cover with the egg mixture. Bake in the oven at 350F (180C) degree until eggs are firmed. You can also cook it over low heat in the frying pan with the lead on.
Garnish Tava-Kebab with chopped herbs to serve.
Bon Appétit! Enjoy!
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