Pan Kebab

(Original recipe makes 4 servings)

Ingredients

1 1/2 lb ground beef (or combination of the beef and lamb)
1 medium onion- grated
Salt and pepper to taste
1 tsp sumac powder (optional)
2 tablespoons vegetable oil
1 medium can of diced tomatoes or 4-5 fresh medium tomatoes

2 cloves of garlic minced

Directions:

In a medium mixing bowl, combine meat, onion, salt, pepper, and sumac powder. Use your hand to mix all the ingredients very well between five and eight minutes.


Add, and spread one tablespoon of oil in a medium-sized non-stick pan. Flatten the meat mixture evenly into the pan. Use a kitchen turner to create some even strips.

Place the pan over medium heat, and cook until one side of the meat is brown. Turn over the meat, and cook until meat is fully cooked.

Cut the tomatoes into several pieces.
In a medium pan, add the remaining oil, put the tomatoes in, and season with salt and pepper. Cook until tomatoes get tender. Put the tomatoes on the top of kebab. Cover, and cook for 1-2 minutes.

If you like to use canned tomatoes, add oil to the pan, add minced garlic and pour the tomatoes. Cook for a couple of minutes over a medium heat. Pour the mixture on the top of the kebab and cook for 2-3 minutes. Serve them into two separate serving dishes. Sprinkle on the top with sumac powder.

My Notes:

• 85% ground beef is the best option for this recipe. It is neither too much greasy nor too much lean
• It usually serves with sumac powder, if you do not have any sumac powder available, serve with fresh lemons.
• If you like to have a juicer kebab, use canned tomatoes (or a combination of canned and fresh tomatoes will be a very good option).
• I serve it with Basmati rice. You can also eat with bread.