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Kağıt kebabı
Kağıt kebabı: Malatya lamb and vegetables baked in parchment parcels
Malatya cooks wrap cubes of lamb with tomatoes, peppers, shallots and garlic in greaseproof paper and bake them slowly, so the meat steams in its own juices and the parcel puffs up like a pillow. At the table each person tears open their own package to a cloud of fragrant steam. It's a festive dish for guests, served with bulgur pilaf and a yoghurt salad. Common mistake: wrapping loosely so the juices leak and the meat dries; fold and crimp the edges tightly. Chef's tip: brown the lamb quickly before wrapping; it gives a deeper flavour than raw meat steamed alone.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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What you'll need
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Method
0/6 doneStep 1: Heat the oven to 350°F (300°F fan). Cut 4 sheets of baking paper about 40 × 40 cm.
Step 2: Heat 2 tbsp olive oil in a frying pan over a high heat and brown 1 ½ lb boneless lamb shoulder in two batches for 4 minutes each, until coloured all over.
8 minStep 3: Toss the lamb with 8 shallots, 6 cloves garlic, 2 tomatoes, 3 long green peppers, 1 potato, 1 tsp dried thyme, 1 tsp Turkish chilli flakes (pul biber), 1 ¼ tsp salt and ½ tsp black pepper.
Step 4: Divide between the paper sheets, add a knob of ⅔ oz butter to each, then bring the paper up and fold and crimp the edges tightly into sealed parcels.
Step 5: Set on a baking tray and bake for 1¼ hours, until the parcels are puffed and the lamb is tender enough to cut with a spoon.
75 minStep 6: Put a parcel on each plate and let everyone tear their own open at the table.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 36 g
- Carbs
- 18 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kağıt kebabı take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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