Tass kabab
Another fine aromatic dish of Kurdistan. When my dear husband first prepared this wonderful dish for me many, many years ago, I was not particularly thrilled because I had never tried a dish prepared with dried lemon. Dried lemon has a characteristic stronger taste and you need to get used to it. Now I adore it. , and I also adore Kurdish tea made from dried lemon.
Preparation steps
- Cut the meat into cubes of the desired size and mix with the spices. Peel an onion and cut it into quarters, divide each quarter in half.
- Arrange the meat and onion alternately on sticks. Fry the prepared meat on high heat for about 5 minutes on each side.
- Arrange the fried tits in a sickle. In a bowl, whisk the tomatoes with one salt of water and turmeric. Pour over the meat, add salt and pepper and pour over the rest of the water. The meat should be covered with water, if it is necessary to add a little more water. There should be only enough water to cover the meat not too much.
- Add the washed lemons that we previously pierced in 1-2 places. Cover the skillet, and when it starts to cook, cook on medium heat for 45 minutes.
- Tass kabab is usually served with Kurdish pilaf (pilaf).
- Dry lemon