Summary

Ingredients

• 1 small onion (s), red
• 5 stalks parsley
• 1 teaspoon coriander seeds
• 1 teaspoon cumin
• 50 g tomato (s), dried, in oil
• 400 g minced beef
• 2 teaspoons sambal oelek
• salt and pepper
• 3 tablespoon pomegranate seeds
• 4 stalks mint
• 250 g yourt, (whole milk)
• Oil, for frying

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Instructions

1. Peel onion and chop finely. Wash and dry the parsley and cut off the lower part of the stems. Finely cut the rest. Drain the dried tomatoes and cut into fine cubes. Finely grind the coriander seeds and cumin seeds in a mortar.
2. Mix all prepared ingredients with the minced meat, season with salt, pepper and 1 teaspoon sambal oelek. Shape into plum-sized balls and press them into an oblong shape with your hands.
3. Preheat a pan and fry the kebabs in a little oil over medium heat for about 10 minutes until crispy.
4. In the meantime, wash and dry the mint. Pluck the leaves and cut finely. Remove the pomegranate seeds from between the white separating layers. Mix both with the yogurt and season with salt and pepper.