I’d vote this as my favorite Iraqi kebab version; learned about it in Nawal Nasrallah’s outstanding Delights from the Garden of Eden. Made it once in Beirut, using a shortcut, of course (placed an order from the neighborhood kebab house); it is called muluki, which is the word for king in Arabic. It kind of reminds me of a lasagne, Middle Eastern-style; the pan is greased, then lined with really good flatbread (if you can get a hold of fresh tannur or markouk or even a large pita, what a treat~). Then, you assemble it with sliced onions and peppers (fried or fresh), place the kebabs on top, more bread on the kebabs, puncture the bread, a few ladles of homemade tomato sauce.The casserole can be baked for 20 minutes right at dinner time; piping hot from the oven, the bread all soaked up in sauce; the kebabs moist, slightly crunchy from the raw veggies, this is a highly satisfying meal indeed. In addition, it is open to creative interpretation; it can be prepared in advance and in stages; with the sauce and kebabs, assembly of this dish should not take more than 30 minutes.
INGREDIENTS: 4 to 6 servings
- 1 LB. KEBABS OR MORE (ACCORDING TO YOUR NEEDS)
- 2 OE MORE CUPS OF TOMATO-BASED SAUCE
- 1/4 TBSP OIL TO GREASE PAN
- 3 FLATBREADS OR LARGE PITA OR SMALL PITAS TO LINE PAN AND OVER KEBABS WITH
- 3 OR 4 CUPS OF SLICED VEGGIES (ONIONS, PEPPERS, ETC)
- 1/ CUP CHOPPED PARSLEY OR HERBS
- SEASONING TO TASTE
1. GREASE THE PAN; LINE IT WITH BREAD; PLACE THE KEBABS ON TOP OF THE BREADS. SPRINKLE SLICED VEGGIES ON THE KEBABS; COVER WITH MORE BREAD; PUNCTURE THE BREAD; PREHEAT THE OVEN TO MEDIUM AND INSERT THE PAN ABOUT 15 MINUTES PRIOR TO SERVING TIME; LADLE 3 CUPS OF SAUCE ON THE ENTIRE PAN. SERVE.
One idea is to serve this with a bowl of raw veggies similar to a Mexican salsa, with lots of sliced bell peppers, onions, herbs, tomatoes, etc.
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