Ground Lamb and Shallot Kebabs with Pomegranate Molasses Recipe - Burhan Cagda | Food & Wine

Ground Lamb and Shallot Kebabs with Pomegranate Molasses

Recipe by Burhan Cagda

(69 people have added this recipe to their favorites.)

Burhan Cagdas makes ground-meat kebabs (kofta) from hand-chopped lamb mixed with diced lamb-tail fat. In place of the fat, Paula Wolfert uses crème fraîche, which keeps the meat rich-tasting and meltingly tender.

Pairing Suggestion

The fruity glaze on these kebabs is echoed nicely by a ripe Southern Italian red like Primitivo, which grows primarily in the fertile vineyards of Apulia. Try the 2003 Ognissole, full of blackberry flavor, or the spicy, voluptuous 2003 Cantele.

Ground Lamb and Shallot Kebabs with Pomegranate Molasses

Recipe by Burhan Cagda

Ground Lamb and Shallot Kebabs with Pomegranate Molasses

Recipe by Burhan Cagda

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© James Baigrie

Ground Lamb and Shallot Kebabs with Pomegranate Molasses

This was delicious and easy. Next time I would just brown the kabobs on a grill pan and then pop them in the skillet. They did not need 30 mins. to finish cooking.

Posted by: STORMYGIRL on June 28, 2008

From Kebab Secrets of Gaziantep
Published June 2006

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