How to prepare kebab Hilla
Today I present to you 5 recipes for cooking and preparing Hilla kebab with vegetables.
Hellah kebab
Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4 people
The ingredients
- A kilogram of chopped meat without a bone.
- Two tablespoons of ghee.
- Two large onions, roughly chopped.
- Four grains of crushed garlic.
- Two pods of chopped green pepper.
- A small spoon of salt.
- Half a teaspoon of black pepper.
- Half a teaspoon of mixed spice.
- A small piece of charcoal for steaming.
How to prepare
- Heat obesity in a thick saucepan.
- Add the onions over the buttermilk, with constant stirring over high heat until the onions take on a golden color.
- Add the crushed garlic and chopped green pepper and keep stirring.
- Gradually bring down the meat to the saucepan and saute it with onions until its color changes and the color of the mixture turns dark brown.
- Add the mixed spice and black pepper and continue stirring until the meat is completely dried and faded.
- Add half a cup of water and stir the meat.
- Put a lid on the saucepan and leave it on low heat for half an hour.
- Add another cup of water after half an hour has passed and leave the saucepan over the gas, which is completely covered, for an hour and a half, until the sauce thickens.
- He put the piece of coal on the fire until it crystallized.
- Bring a piece of tin foil and put it in the saucepan with adding a tablespoon of olive oil inside.
- Lift the piece of charcoal from the stove and place it over the tin foil, cover the saucepan for five minutes, until it takes on the charcoal flavor.
- Adding salt at the last step and then placing the meat in a serving dish and next to it is a white rice dish with vermicelli, as desired.
Hellah kebab with vegetables
Preparation time 10 minutes
Cooking time: 45 minutes
Serves 4 people
The ingredients
- Half a kilogram of boneless meat.
- Half a kilogram of chopped onion.
- Five grains of sliced tomatoes.
- Four grains of garlic.
- Three grains of chopped celery.
- One piece of chopped zucchini.
- With a large potato.
- A cup of peas.
- Two grains of chopped carrots.
- A century of chopped hot pepper.
- Two leaves of laurel.
- Five beads of cardamom.
- A small spoon of salt.
- Half a spoonful of black pepper.
- Half a cup of vegetable oil.
- A cube of chicken broth.
- Pinch of thyme.
How to prepare
- Heat the oil on the fire, add the onion, and stir until it turns red.
- Add a cube of chicken broth.
- Add cardamom, bay leaf, and thyme workshop while continuing to stir.
- Add the meat, celery, and hot pepper, stirring constantly, until the ingredients are homogeneous.
- Add chopped tomatoes, then add salt and garlic.
- Takedown the chopped zucchini, carrots, potatoes, and peas and stir them well.
- Put a lid on the saucepan and let it simmer for 45 minutes.
Hellah kebab with potatoes
Preparation time: 15 minutes
Cooking time: 90 minutes
Serves 4 people
The ingredients
- A kilogram of meat kebab hala cut without a bone.
- Four large potatoes, diced and fried.
- Two tablespoons of obesity.
- Four large onions, chopped.
- Five grains of garlic.
- A small spoon of salt.
- Half a teaspoon of black pepper.
- A teaspoon of mixed spices.
- A glass of water.
- White rice to serve.
How to prepare
- Heat the buttermilk in a large saucepan, then lower the meat pieces over it on high heat until it turns brown and changes color.
- Add chopped onions and garlic pods.
- Add salt, black pepper, and mixed spices.
- Adding the water in batches and stirring the ingredients.
- Cover the pot and leave it on low heat for 90 minutes.
- Add the fried potato cubes and saute them with the meat until it mixes and takes on the flavor of the sauce.
- Put it on a serving dish and serve it alongside white rice.
Hellah kebab with sauce
Preparation time: 30 minutes
Makes six people
The ingredients
- A kilogram of chopped meat with a little fat.
- A cup of chopped parsley.
- Large onion.
- Three cloves of crushed garlic.
- Two teaspoons of salt.
- A tablespoon of mixed spices.
- Half a teaspoon of cinnamon.
- Half a teaspoon of black pepper.
Sauce mixture:
- Onion, finely chopped.
- Two pods of chopped green pepper.
- Four cloves of garlic.
- Three tablespoons of oil or ghee.
- A tablespoon of mixed spices.
- Half a teaspoon of black pepper.
- Two chopped tomatoes.
- A small spoon of salt.
How to prepare
- Mince the meat using a meat grinder with small holes and place a plate under the grinder to place the meat in while mincing.
- Add parsley, onions, and garlic to the meat with the grinder, then turn the mincer on the mixture and chop the meat well.
- Add the cinnamon, pepper, pepper, salt and knead the mixture by hand until a very smooth kofta dough is formed and the ingredients are mixed together.
- Forming kofta meat by hand in the form of fingers.
- Put the oil in a large frying pan over strong heat, add the fingers of the kofta, and turn the fingers over to the other side until they are just browned without being done.
- Put the onion, chopped green pepper, and garlic in the same pan after removing the kofta from it, taking into account adjusting the amount of oil if needed and stirring the ingredients until they wilt.
- Add tomatoes, black pepper, and salt and keep stirring until a light sauce forms.
- Return the kofta to the sauce mixture in the pan, stirring, until the ingredients are mixed slightly and the flavors are homogeneous.
- Put a piece of burning charcoal in a small dish or a thick piece of aluminum foil with a little oil in it.
- Put the burning charcoal dish and the oil in the skillet and cover directly until the kofta absorbs the flavor of the charcoal smoke.
- Remove the charcoal dish from the bowl and then pour it into the serving dish. Serve the kebab hot alongside the garlic dip, fried potatoes, tabbouleh, and white rice if desired.
Hellah kebab with tamarind
Preparation time: 60 minutes
Serves 4 people
The ingredients
- A kilogram of shredded beef.
- Two large onions, chopped.
- A large piece of chopped tomato.
- Five cloves of crushed garlic.
- Two pods of green peppers halved.
- Two tablespoons of ghee.
- A tablespoon of tomato paste.
- ¼ teaspoon of black pepper.
- Half a cup of tamarind syrup.
- A small spoon of salt.
- A small spoon of crushed chili.
- A plate of vermicelli rice - to serve -.
- Pinch of chopped parsley - to garnish -.
How to prepare
- Put the amount of ghee until it melts in a deep saucepan over medium heat.
- Add the chopped onions to the saucepan and saute the onions for four to five minutes, until the onions wilt and become a dark golden color.
- Add the pieces of meat to the onion and saute the meat with the onion for several minutes until the color of the meat becomes dark brown and its water begins to dry.
- Add chopped tomatoes and tomato paste to the saucepan and stir for a minute or two over medium heat.
- Cover the saucepan and let it simmer for twenty minutes until the flavors are homogeneous.
- Add the tamarind syrup to the saucepan, cover the saucepan and leave it on low heat until the meat is completely cooked and the mixture is stained.
- Pour hala kebab into a large serving dish and garnish with a little chopped parsley on top.
- Serving kebabs alongside white rice with vermicelli and salad.
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