Ground lamb kebab recipe, a dish from the Gaziantep region, is known as simit kebab. It differs from Adana kebab in that it is prepared with fine bulgur and minced meat. This dish, named after the bulgur, is prepared on the grill.
Since it contains a lot of protein, it supports muscle building. It is usually served with fried lavash. When people talk about simit, they think of dumplings eaten with tea. But in Gaziantep region, thin bulgur is also called simit. Simit is widely used in Gaziantep cuisine and is indispensable. It is known that bulgur is a very rich source of food in terms of protein, minerals, vitamins and fiber. Simit is mainly consumed in juicy dishes and meatballs.
How Many Calories Does Simit Kebab Contain?
100 grams of ground lamb kebab recipe contains 187 calories. 1 serving is 274 grams and contains 514 calories. This meal is rich in protein, iron and cholesterol. Based on a 2000 calorie diet, one serving provides 75.9% of the daily protein requirement, 41.7% of the daily iron requirement, and 33.8% of the daily cholesterol requirement. People with wheat allergy should not consume this meal.
What Is Simit Kebab?
Simit Kebab, a dish from the Gaziantep region, is prepared with fine bulgur and ground beef. This dish, named after the bulgur, is prepared on the grill. Since it contains a lot of protein, it supports muscle building. It is usually served with fried lavash and is called Oruk Kebab in some regions.
What Does Simit Bulgur Mean?
Thin bulgur is also called simit in the southeastern and eastern Anatolian regions. Fine bulgur, which is one size smaller than meatball bulgur, is the smallest of the yellow bulgur varieties. It is generally preferred for making cig kofte because it softens with less water and is easier to knead. It can be used together with bulgur for meatballs, but also for making meatballs and barren meatballs.
You can see the recipes of Gaziantep cuisine by clicking below I think you might be interested in this.
Yes, if you’re ready now, we’ll take you to the kitchen for the ground lamb kebab recipe and top our tables with this beautiful kebab.
Ground Lamb Kebab Recipe How To Make The Best In 4 StepsCourse: MainCuisine: TurkishDifficulty: Easy
A very tasty simit kebab recipe from the Gaziantep region that you can’t get enough of.
400 grams of fat minced lamb
1 medium onion
1 tablespoon ground red pepper
1/2 tea glass fine bulgur (simit bulgur)
1/2 bunch of parsley
5 clove of dried garlic
- FOR SAUCE
1 tablespoon tomato paste
- Put the bagel and 1 glass of warm water in a deep bowl and let it rest for 15 minutes. Add the mince meat, spices, garlic, parsley and finely chopped onion.
- Knead for 5-10 minutes as if you were kneading meatballs so that the ingredients are well mixed.
- Break off pieces from the prepared mortar, making sure that the bottle sticks. Shape on skewer with the help of wet palms and fingers.
- Place the formed pieces in a pyrex by pulling the skewers. (You can also place tomatoes and peppers next to the skewers in the pyrex).
- For the pomegranate sauce we can mix the ingredients in a bowl until the tomato paste melts, pour it over the skewers in my pyrex with the help of a spoon, cook them in a preheated oven at 160 degrees for half an hour and serve.
What Is The History Of ”Simit Kebab”, A Ground Lamb Kebab Recipe?
Antep, one of the oldest settlements in Anatolia, has been a real treat for centuries. Evliya Çelebi talked about the flavor of this town and its historical artifacts. When it comes to Antep, the first thing that comes to mind is simit kebab and is baklava.
There are several rumors about how simit kebab, a recipe for lamb kebab, came into being. Three rumors about the origin of the dish are as follows. The first rumor says that simit kebab, a ground lamb kebab recipe, is a dish created by cooking raw meatballs. The second rumor states that it is a type of kebab that originated and evolved from ground lamb kebab recipe. The last rumor says that simit kebab is a dish that originated in Aleppo.
Kebab culture is very common in Antep. On Sundays, kebab is prepared in almost all houses. Gaziantep is one of the cities with the highest meat consumption in Turkey. In Antep, you can come across a kebab store at every turn. Almost all kebab stores offer simit kebab. However, in summer, simit kebab is not available. The reason is that the minced meat in it is oily and difficult to keep on the spit in summer.
Simit kebab has a great importance for the culinary culture in Gaziantep region. The region is on its way to make this value known in its country and in the countries of the world. For this purpose, Simit Kebab was introduced to local and foreign guests as one of the cultural riches of the region at the Gourmet Festival organized by Gaziantep Municipality for the first time in 2005.
What Are The Tricks In The Preparation Of Simit Kebab?
- Make sure that the minced meat you use for the ground lamb kebab recipe is medium fat. If possible, take it twice.
- The most important point to consider when preparing the kebab is the kneading process. It should be kneaded for at least 15 minutes so that the mortar mixes well.
- Wrap the prepared meat with plastic wrap and let it rest for 10 minutes.
- Cover the bagel bulgur after pouring warm water over it so that it does not remain raw.
- To make the skewers you will use sterile, soak them in hot water and dry them before you start the ground lamb kebab recipe.
How To Serve?
Moreover, Simit Kebab is a very filling meal that can be prepared as an appetizer with pureed salad, fried eggplant and yogurt, like in kebab stores. It can be served with shepherd’s salad, lavash and ayran.
How To Store Simit Kebab
If you are preparing a ground lamb kebab recipe, all you need to store leftover meat is a sealed container. Make sure you seal the container airtight, so you can keep it in the refrigerator for 3-4 days. Don’t forget to put the pomegranate syrup in the same container as the meat. If you cooked peppers and tomatoes next to it, you can keep them all in the same container. Heat in a pan with the sauce for 3-5 minutes and serve when you want to reheat it.
I regret to inform you that we have reached the end of my article about ground lamb kebab recipe. Those who have tried the recipe or have questions and opinions, do not hesitate to share your opinion by writing a comment. In the meantime , stay safe, stay healthy and have a wonderful day.
Frequently Asked Questions
To which region does Simit Kebab belong?
Simit kebab, one of the great delicacies of Gaziantep cuisine, is best eaten on the spot! But if you want to prepare this delicacy at home and set a wonderful table for your loved ones, we have a delicious homemade ground lamb kebab recipe for you. I have prepared this kebab cooked in the oven.
What is oruk kebab?
Oruk Kebab is a kind of meatball or kebab prepared with fine bulgur and grated onions from Kilis region. Fine bulgur, which swells in a short time in hot water, is kneaded with grated onions, spices and fatty minced lamb.