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TLDR;

This video presents a recipe for pan-fried kebab, emphasizing the importance of proper kneading and cooking techniques. The key steps include grating onions and reserving the juice, kneading the meat with spices and breadcrumbs, shaping the mixture, and cooking it over low heat with onion juice and saffron. The recipe also suggests adding butter, tomatoes, and peppers for enhanced flavor.

• Proper kneading is crucial for the kebab's quality.
• Cooking over low heat ensures even cooking.
• Onion juice and saffron add flavor and color.

Preparing the Meat Mixture [0:00]

To start, grate two large onions, making sure to separate and reserve the onion juice instead of discarding it. The onion juice will be used later in the cooking process. Before adding any other ingredients, knead the meat well with black pepper. Then, add the grated onion, breadcrumbs, spices, and salt as specified in the recipe. Kneading the mixture thoroughly is essential for the quality of the kebab. Fold the mixture several times and then press it firmly into a container.

Cooking the Kebab [0:43]

The prepared meat mixture is now ready for cooking. The meat will cook evenly in the pan without the need for added oil. Divide the mixture using a spatula or any available tool and shape it into kebabs. Cook the kebabs over low heat with the pan covered. Once the kebabs are cooked, separate them from each other in the pan. Add the reserved onion juice and a couple of tablespoons of saffron to the kebabs and allow them to cook further.

Final Touches and Serving [1:13]

When one side of the kebab is browned, flip it over to brown the other side as well. For added flavor, incorporate some butter, tomatoes, and peppers into the pan as desired. Finally, cover the pan with the lid and let the flavors meld together before serving.