🇸🇾 Syria
Kebab Halabi
Aleppo takes kebab as seriously as its citadel: butchers mince the lamb with cleavers, and the city argues about char the way others argue politics.
🔪 Prep: 25 min🔥 Cook: 15 min📈 Difficulty: Medium
Cooking for
4 people
✨ What makes it special
Hand-minced lamb with tail fat and Aleppo pepper, pressed on wide skewers — no onion water, no shortcuts.
Ingredients
- 700 glamb shoulder, hand-minced
- 150 glamb tail fat
- 1½ tbspAleppo pepper
- 1 tspseven-spice
- 1 onion, grated and squeezed dry
- ½ bunchparsley, minced fine
- 3 loavesmarkouk or saj bread
Method
- 1
Knead the lamb, fat, onion, parsley, and spices until the mix turns tacky and holds.
- 2
Chill 30 minutes, then press onto wide flat skewers with a wet hand.
- 3
Grill over intense charcoal, turning once, until charred outside and blushing within.
- 4
Slide the kebab off into bread that has warmed over the coals.
- 5
Serve with biwaz (onion, sumac, parsley) and grilled peppers and tomatoes.
🍽 On your table
How this dish looks served for 4