كباب بالمقلاية

Mix the ground meat with salt, black pepper, red pepper, cardamom

Shape the meat into small oval patties, slightly flattening them to ensure even cooking.

Boil the potatoes for 10 minutes until 75% cooked.

Cut the potatoes, tomatoes, bell pepper, and onion into medium-sized pieces.

Season the vegetables with olive oil, a pinch of salt, and black pepper.

Prepare the bread sauce by mixing the tomato paste, pepper paste, pomegranate molasses, and olive oil.

Heat 1 tablespoon of ghee in a pan over medium heat.

Fry the kebab patties, flipping them until fully cooked on both sides.

Remove the kebabs and sauté the vegetables in the same pan for 5–7 minutes in the meat drippings.

Spread the sauce on the bread.

Arrange the kebabs and sautéed vegetables over the bread.

Top with the grilled salad mix of parsley and onions.

Place a small lit charcoal piece in foil in the center of the plate, drizzle a few drops of olive oil over it, and cover immediately to infuse a smoky flavor.

Serve the dish with lemon slices and a glass of ayran.