(Sogan Kebabi - Gaziantep)
500 g shallots, peeled
1 tbsp pomegranate paste + 1/4 cup warm water
1/4 cup water
Kofte (meatball) Ingredients:
500 g medium or regular ground beef
1/2 tsp crushed (flakes) red pepper
Mix all meatball ingredients and knead them. Make a medium-sized balls press down with your finger a little bit. Arrange the meatballs between the onions in a oven proof dish. I used 21 cm (81/2 inch) round Teflon oven proof dish.
Preheat the oven to 450 F (230 C). Place the dish on the middle rack and cook for 40-45 minutes. Take it out of the oven. Mix the pomegranate paste with 1/4 cup warm water. Pour all over the dish. Put the dish on stove. Cover, first bring to boil. Then turn the heat to down. Simmer for 10-12 minutes. Turn the heat off. Season with red pepper flakes.
Serve the Onion Kebab with Gavurdagi Salad or Turkish Style Tomato Dip and Ayran by the side:)