Even within the Arab nations, there is some confusion as to what a kebab is and what a kofta is. Kofta, not used by all, is always a minced meat sort of patty, be it longitudinal or circular. Kebabs however are sometimes used interchangeably with kofta, but really they denote skewered chunks of meat.In Iraq, we generally use kebab instead of kofta, and tikka instead of the skewered chunks of meat (kebab).
Hence the kebab-slash-kofta title.
This Kebab Halabi (كباب حلبي) is a delectable Syrian dish, also quite popular in Turkey, consisting of grilled kofta patties topped with a delicious juicy roasted tomato mixture.
It is, in concept, not much different from the pistachio kebabs I made some time ago, but it does differ in taste, although both are absolutely delicious.
For the tomato roast:
1 lemon, juice
1 tsp salt
1/2 tsp pepper
1/2 tsp sumac
3 Tbsp olive oil
For the kebabs:
500g ground lamb
1 medium onion
4 garlic cloves
1 large green chili, deseeded
1 large red chili, deseeded
1 tsp freshly ground black pepper
1 tsp salt
Preheat the oven to 200 C/ 400 F.
First prepare your vegetables.
Cut in chunky slices or wedges the tomatoes and onion.
Place the onion and tomatoes in a baking tray.
Drizzle the olive oil over, season with salt and pepper.
Give them all a good mix to make sure all the vegetables are coated with olive oil and the seasoning.
Sprinkle with sumac. Bake in the oven for 45-60 minutes, giving them a mix half way.