A garlicky Aleppo-family kofta skewer served under a bright, fresh tomato sauce sharpened with extra garlic and parsley. It sits between a dry grilled kebab and a saucy one — the sauce is spooned on at the table, not cooked in.
Also known as: kabab khashkhash, khashkhash kebab, khash khash
Watch it made
Ingredients
- 600 g minced lamb
- 4 garlic cloves (2 for the meat, 2 for the sauce)
- 25 g parsley, divided
- 1.5 tsp salt
- 0.5 tsp Aleppo pepper
- 600 g very ripe tomatoes, grated
- 20 ml olive oil
- half a lemon, juiced
- 2 flatbreads
How to make it
- 1
Work the lamb with 2 crushed garlic cloves, half the parsley, salt and Aleppo pepper until it binds.
- 2
Mould onto flat skewers and char over hot coals 8-10 min.
- 3
Cook the grated tomato in the oil at a brisk bubble for just 8-10 min so it stays bright red, not brick.
- 4
Off the heat, stir the remaining raw garlic and the lemon juice into the sauce.
- 5
Bed the kebabs on bread, flood with sauce, and shower with the last of the parsley.
Pro tip: This sauce is barely cooked on purpose; it should taste of sun-ripe tomato with a raw garlic sting, nothing like a long-stewed ragu.
