Kabab, lule (Baked lamb rolls)
Lule Kabab (Ground lamb roll) Makes 6 kababs
1 lb. ground lamb 1 tsp. ground coriander (kinz) 1/2 tsp. salt 1/2 tsp. paprika 1/2 tsp. ground allspice (bahar) 1/4 tsp. ground black pepper (dakhdigh) 1 small onion, quartered & sliced 1 small bunch of parsley, trimmed
1. Mix spices with meat and knead thoroughly. 2. From the meat mixture, detach a portion the size of a small peach, and roll into a cylindrical shape, uniform in circumference, and place in a baking sheet. 3. Continue to do so with the balance of the meat. 4. Place kababs on a baking sheet in oven pre-heated to 375º-400º. Bake for 20 minutes or until well browned. 5. Garnish kababs with sliced onions and parsley. 6. Kababs can be eaten in a half loaf of pita bread, or a club roll; or with bulghour or rice pilaf, and with tan (madzoon & water).