AI-generated image
Kağıt kebabı
Lamb and vegetables baked in parchment
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
- 1 ½ lb boneless lamb shouldercut into 3 cm cubes
- 2 tbsp olive oil
- 8 shallotspeeled and halved
- 6 cloves garlicsliced
- 2 tomatoescut into chunks
- 3 long green pepperscut into pieces
- 1 potatocut into 2 cm cubes
- 1 tsp dried thyme
- 1 ¼ tsp salt
- ½ tsp black pepper
- ⅔ oz butter (optional)or olive oil for dairy free
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian