Veal Kebabs

Name: Veal Kebabs (Simit Kebab)
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: Serves 4 (8 kebabs)
Cuisine: Turkish
Ingredients: 1 teaspoon dried mint; 1 teaspoon pul biber (Aleppo pepper) or other chilli flakes; 1 teaspoon pul biber (Aleppo pepper) or other chilli flakes; 1 teaspoon pul biber (Aleppo pepper) or other chilli flakes; 1 teaspoon ground cumin; 1 teaspoon ground allspice; 150 ml (5 fl oz) boiling water; 100 g (3½ oz) fine burghul (bulgur); 100 g (3½ oz) fine burghul (bulgur); 1 onion; 100 g (3½ oz/¾ cup) crushed pistachio nut kernels; 400 g (14 oz) minced (ground) veal escalopes or other good-quality minced veal; 2 garlic cloves; sunflower oil; 400 g (14 oz) minced (ground) veal escalopes or other good-quality minced veal; 8 skewers (if you use wooden skewers, remember to soak them in cold water for 30 minutes beforehand)

Simit Kebab

Preparation info

Serves
4
(8 kebabs)

Difficulty
Easy
Ready in
45 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

A winter dish and a recipe from Hande Bozdoğan, who serves it with a burghul pilav and a parsley salad. Simit kebab is a very popular dish in the Southeastern Anatolia region (Gaziantep province). ‘Simit’ is a local term for very fine burghul.

Ingredients

Asia
Turkey
Main course
Mediterranean
Winter
Istanbul

Ingredients

Method