Mimi Hiller 08-27-99 5:52 AM pt
Urfa Kebab
1500 gr. lean ground lamb
6 pitas of approximately 250 gr. each
5 tablespoons of butter
1 glass of meat broth (8 to 12 oz.)
2 onions
1 tablespoon of olive oil
2 tomatoes
2 bunches of parsley, divided
Black pepper
Red pepper
Salt
Mince meat twice.
After washing and peeling tomatoes, remove seeds and mince.
Grate onions; wash and chop parsley.
Place ground meat in a bowl.
Add onions, tomatoes, three quarters of parsley, olive oil, red pepper, black pepper and salt.
Knead for half an hour blending well.
Make into sausage shaped meatballs and skewer.
Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown.
Meanwhile melt 100 grams butter; cut pitas into quarters, and coat with melted butter before toasting on a grill.
When pitas are toasted, place on plates, dice and pour hot broth on top.
Place meatballs on pitas after meat broth has been absorbed.
Top with remaining chopped parsley and serve hot.
Note: Beef can be substituted for lamb.