Spiced Ground Lamb Wheat Burger
Sample Dishes from Turkish Cuisine
Spiced Ground Lamb Wheat Burger (Simit Kebabı)
| Ingredients | Measure | Amount |
| Bulgur (fine) | 1 cup | 150 gr |
| Water (warm) | 1/2 cup | 100 gr |
| Onion | 2 large size | 180 gr |
| Garlic | 5 clove | 15 gr |
| Lamb Ground Meat (low fat) | 2 3/4 cup | 500 gr |
| Pepper paste | 1 teaspoon | 5 gr |
| Mint | 2 tablespoon | 2.5 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1 teaspoon | 2 gr |
| Red pepper | 1 teaspoon | 2 gr |
| Cummin | 1 teaspoon | 2 gr |
| Allspice | 1/2 teaspoon | 1 gr |
Preparation
Place bulgur in
a large bowl. Sprinkle with warm water; stir. Let stand for 30 minutes. Combine
with ground meat minced onion and garlic and remaining ingredients; mixing well,
Knead for 5 minutes until mixture is firm and smooth. Divide into 1 1/2 egg
sized pieces. Hold one piece in left hand. Pass through a skewer. Shape mixture
into sausage like burgers 2 1/2 cm (1 inch) in diameter around skewer. Squeeze
fırmly leaving fınger prints on skewered burgers. Smooth surface. Place skewers
over charcoal or oven broiler. Broil on all sides tuming occasionally until
brown. Serve immediately.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 333 cal |
| Protein | 17,3 g |
| Fat | 18,2 g |
| Carbohydrates | 25 g |
| Calcium | 39 mg |
| Iron | 3,28 mg |
| Phosphorus | 222 mg |
| Zinc | 3 mg |
| Sodium | 814 mg |
| Vitamin A | 174 iu |
| Thiamine | 0,20 mg |
| Riboflavin | 0,19 mg |
| Niacin | 5,30 mg |
| Vitamin C | 2 mg |
| Cholesterol | 58 mg |
Regional Characteristics:
The recipe comes
from Gaziantep province. It is served with yufka bread and onion salad for lunch
or supper. Yufka bread is a thin layer of unleavened bread 50-60 cm in diameter
and 1 mm thick. Browned over hot thin iron plate (sac) and stored in packs.
Dampened and softened before serving. The mixture may be shaped into oval patties
and panbroiled, panfried or baked.