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 and finely chop the red onion. Wash and dry the parsley; discard the lower stems and finely chop the remaining parts. Drain the dried tomatoes from oil and finely dice them. Grind the coriander seeds and cumin seeds to a fine powder using a mortar and pestle.
2. In a bowl, combine the chopped onion, parsley, diced tomatoes, ground spices, and minced beef. Season with 1 teaspoon sambal oelek, salt, and pepper, then mix well. Shape the mixture into plum-sized balls, then flatten each one into an oblong shape by hand.
3. Heat a little oil in a pan over medium heat. Fry the kebabs for 10 minutes, flipping halfway through, until crispy on the outside.
4. While the kebabs cook, wash and dry the mint. Pluck the leaves and finely chop them. Remove the pomegranate seeds from between the white separating layers. Mix the chopped mint and pomegranate seeds into the yogurt, then season with salt and pepper to taste.