Halabi Kebab (Yemen)

World-Bites (56) / Halabi Kebab

Yemeni hospitality is typically Arab. These people are particularly fond of hot and spicy foods so prepare for chilies in your dish. A hot relish called zhoug is a hot combination of chilies and pepper combined with cardamom, caraway, fresh coriander and garlic, and is used as a bread dip. Breads of all kinds, shapes, sizes and flavors can be found in shops, restaurants, homes and even the street. A barley bread called malvj is a favorite. Meat including lamb, goat, chicken, and fish are served. However, so little is available that meat may be consumed only once a week or less. Halabi Kebab is considered an exotic dish.

Ingredients

2 1/2 lb ground meat
3 tb flour
1 tb oil
1 ts salt
1 ts pepper
1 tb zhoug*
3 tb oil
1 finely chopped onion
sliced mushrooms
chopped parsley
3 eggs

Instructions

Combine ground meat with flour, 1 tbsp oil, salt, pepper and zhoug. Form
the meat mixture into a 10-inch loaf. Make a well the entire length of the
loaf.

Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and
parsley until the onions are golden. Place the mixture in the well of the
loaf. Lightly beat the eggs and pour over the vegetables.

Preheat oven to 350 degrees.

Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot or
cold.

*Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree
parsley and coriander together and blend well with the chili peppers. Add
garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar
and keep it in the refrigerator. It will remain fresh for many months.