Khashkhash kabab is a classic dish from Aleppo in Northern Syria. Come winter and I’m all set to pull out a variety of kabab spreads to the table. This one is particularly my family’s favorite. Left over( if any) are devoured by my son in his lunchbox wrapped in pita bread . It’s got mainly two components, the Kabab and roasted tomato mash sauce. The melt in the mouth Syrian spiced kababs are served resting on a juicy charred tomato mash sauce, seasoned with salt or lightly spicy to taste.
Let’s get started. Here is the detailed recipe.
Roasted tomato mash sauce.
1. Preheat oven to 200’C
2. Lightly grease an oven proof tray with olive oil. Cut tomatoes to half and place them cut-side down on the tray. Also place 5-6 garlic pods(optional) in the tray. Drizzle some more olive oil on top. Roast the tomatoes for about 25 mins or until they are pulpy.
3. Slide the tomato skin off. Mash the tomatoes and garlic with a potato masher. 
4. Season with salt and red chilly( optional) powder/flakes.
5. Keep it warm while the kababs are prepped.
Khashkhash Kabab
1. In a chopper add red pepper, green pepper, 2 tbsp breadcrumbs and a handful of minced meat. Blitz it a couple of times.
2. Take a mixing bowl, add the above blitzed mixture to the bowl. Add the remaining minced meat and all the spice powders along with one egg, chopped parsley, rest of the breadcrumbs, ginger garlic paste, olive oil, corn flour and salt.
3. Now mix it well and allow to marinate in the fridge for at least 2 hours.
4. Heat a pan, add a dash of oil. Shape the kababs and fry on medium flame. Flip and fly on other side until done.
5. Place the kababs on the roasted tomato mash sauce. Sprinkle with some sumac. Garnish with onion roundels and chopped parsley.
6. To have a charcoal grill smoke infused taste. Shape a foil piece into a small cup and place it in between the kabab. Heat a small coal block and carefully place it in the foil cup. Now gently pour few drops of ghee on the coal. Close the dish with foil sheet for about 2 mins. Discard the coal, cover the dish and allow to simmer for 10 mins in the oven. Serve hot along with pita bread or soft Turkish milk bread.
Ingredients
- Roasted tomato mash sauce
- Tomatoes- 10 big
- Garlic pods- 5-6
- Olive oil- 3-4 tbsp
- Salt
- Chopped parsley, sliced onions and red chilly flakes for garnish
- Khashkhash kabab
- Minced meat/beef-700gms
- Turmeric powder- 1tsp
- Black pepper powder- 1tsp
- Ginger garlic paste- 1tbsp
- Aleppo seven spice powder or Garam masala powder - 1&1/2tsp
- Onion powder- 1tbsp
- Paprika powder- 1& 1/2tsp
- Large green chilly-1
- Large red chilly-1
- Cinnamon powder-1/2tsp
- Chopped parsley- 1/2 cup
- Breadcrumbs- 1/4 cup (more if needed)
- Cornflour- 2tbsp
- Salt to taste
- Olive oil-3tbsp
Directions
- Roasted tomato mash sauce
- 1Preheat oven to 200’C
- 2Lightly grease an oven proof tray with olive oil. Cut tomatoes to half and place them cut-side down on the tray. Also place 5-6 garlic pods(optional) in the tray. Drizzle some more olive oil on top. Roast the tomatoes for about 25 mins or until they are pulpy.
- 3Slide the tomato skin off. Mash the tomatoes and garlic with a potato masher.
- 4Season with salt and red chilly( optional) powder/flakes.
- 5Keep it warm while the kababs are prepped.
- Khashkhash kabab
- 1In a chopper add red pepper, green pepper, 2 tbsp breadcrumbs and a handful of minced meat. Blitz it a couple of times.
- 2Take a mixing bowl, add the above blitzed mixture to the bowl. Add the remaining minced meat and all the spice powders along with one egg, chopped parsley, rest of the breadcrumbs, ginger garlic paste, olive oil, corn flour and salt.
- 3Now mix it well and allow to marinate in the fridge for at least 2 hours.
- 4Heat a pan, add a dash of oil. Shape the kababs and fry on medium flame. Flip and fly on other side until done.
- 5Place the kababs on the roasted tomato mash sauce. Sprinkle with some sumac. Garnish with onion roundels and chopped parsley.
- 6To have a charcoal grill smoke infused taste. Shape a foil piece into a small cup and place it in between the kabab. Heat a small coal block and carefully place it in the foil cup. Now gently pour few drops of ghee on the coal. Close the dish with foil sheet for about 2 mins. Discard the coal, cover the dish and allow to simmer for 10 mins in the oven. Serve hot along with or soft Turkish milk bread and Thum(garlic sauce)
- Notes:
- 1Make sure the kababs hold their shape before frying them. If it doesn’t, you can add some more breadcrumbs and mix before shaping it.
- 2Aleppo seven spice or Al Bahar Al Halabi spice is easily available in Asian/Arab supermarkets. It is basically a blend of spices I.e dried ginger, allspice, black pepper, cardamom, nutmeg, cinnamon and clove. If you are unable to source it, you may very well use the humble Garam masala in its place.
