📝 About This Recipe
Hailing from the ancient culinary capital of Aleppo, Syria, Kebab Halabi is a masterpiece of balance between savory grilled meat and a vibrant, spiced tomato sauce. This dish features succulent lamb skewers nestled in a rich 'Khashkhash' sauce, flavored with charred peppers, garlic, and a hint of pomegranate molasses. It is a sensory journey that defines Middle Eastern hospitality, offering a smoky, tangy, and deeply comforting experience.
🥗 Ingredients
The Meat (Kebab)
- 1 kg Ground Lamb (high quality, ideally 20% fat content)
- 1 bunch Fresh Parsley (finely chopped)
- 1 large Onion (grated and squeezed of all excess liquid)
- 1 tablespoon Aleppo Pepper (Pul Biber) (or mild chili flakes)
- 1 teaspoon Seven Spice Blend (Baharat) (traditional Syrian blend)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Halabi Sauce (Khashkhash)
- 6-8 large Roma Tomatoes (very ripe, charred and peeled)
- 4-5 cloves Garlic (minced)
- 1 piece Green Bell Pepper (finely diced)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Pomegranate Molasses (for a signature tang)
- 1 tablespoon Tomato Paste (to deepen the color)
For Garnish and Assembly
- 1/4 cup Pine Nuts (toasted until golden)
- 1 teaspoon Sumac (for dusting)
- 1 cup Biwaz Salad (mix of sliced onions, parsley, and sumac)
- 4 loaves Pita Bread (freshly warmed)
👨🍳 Instructions
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1
Begin by preparing the meat mixture. In a large chilled bowl, combine the ground lamb, grated onion (ensure it's bone-dry), finely chopped parsley, Aleppo pepper, seven spices, salt, and black pepper.
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2
Knead the meat mixture by hand for at least 5-8 minutes. This develops the proteins, ensuring the kebab sticks to the skewer and has a smooth, bouncy texture. Refrigerate for 30 minutes to firm up.
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3
While the meat rests, prepare the sauce. Roast the whole tomatoes over a gas flame or under a broiler until the skins are charred and blistered. Peel away the burnt skin and roughly chop the flesh.
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4
In a heavy-bottomed skillet, heat olive oil over medium heat. Sauté the diced green peppers and minced garlic until softened and fragrant, about 3 minutes.
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5
Add the chopped roasted tomatoes and tomato paste to the skillet. Stir in the pomegranate molasses. Simmer on low heat for 15-20 minutes until the sauce thickens and the flavors meld. Season with salt to taste.
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6
Take the meat from the fridge. Divide into equal balls (about the size of a lemon). Using wet hands, mold the meat onto wide metal skewers, pressing gently with your thumb and forefinger to create 'dimples' along the length of the kebab.
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7
Preheat your grill (charcoal is traditional and best for flavor) to medium-high heat. Ensure the grates are clean and lightly oiled.
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8
Place the skewers on the grill. Cook for 3-4 minutes per side, turning carefully. You want a deep brown char on the outside while keeping the inside juicy (internal temp of 160°F/71°C).
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9
In a separate small pan, lightly toast the pine nuts in a drop of olive oil until they are golden brown and aromatic.
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10
To assemble, spread the warm tomato Khashkhash sauce on a large serving platter.
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11
Remove the kebabs from the skewers directly onto the bed of sauce. This allows the juices from the meat to season the sauce further.
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12
Garnish generously with toasted pine nuts, a dusting of sumac, and the Biwaz (onion and parsley) salad. Serve immediately with warm pita bread.
💡 Chef's Tips
Always use lamb with a good fat-to-lean ratio; lean meat will result in a dry, crumbly kebab. Ensure the grated onions are squeezed through a cheesecloth to remove all juice, otherwise, the meat will fall off the skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning. For an extra smoky flavor, place a piece of hot charcoal in a small foil bowl, set it in the sauce pan, add a drop of oil, and cover for 2 minutes. Don't overmix the meat once it's on the skewer; handle it just enough to secure it.
🍽️ Serving Suggestions
Serve with a side of creamy Hummus topped with extra virgin olive oil. Pair with a refreshing Fattoush salad to cut through the richness of the lamb. A glass of chilled Arak (diluted with water and ice) is the traditional beverage of choice. Serve alongside saffron-infused Basmati rice or Vermicelli rice for a heartier meal. Include a side of spicy 'Muhammara' (walnut and red pepper dip) for an authentic Aleppine spread.