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Kheyma Kebab

November 29, 2007

Or,  Kiyma Kebab. (Thanks, Ahmet.)

Combine the following in a bowl, crush and squeeze mixture with hand:

3 medium onions, very finely chopped

2 T salt

Add to the above:

1 T paprika

1-1/2 cup parsley, very finely chopped

Add to the above: 5 lbs. boned leg of lamb, ground twice. Knead for 5-10 minutes.

Take portions the size of an orange and roll into a ball. Push a skewer through the center of it. Squeeze into shape of long sausage. Broil.

Garnish with 1-1/2 cup chopped parsley, 3 medium onions – thinly sliced, and 1 t paprika.

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2 comments

  1. Hello:

    You may wish to add “Kiyma” to the name of this dish. The word “kheyma” is orginally from Turkish “kiyma”, meaning “cut thin” from the root “kiy”.


  2. Hi Ahmet and thank you for all your wonderful linguistic input. 🙂



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