Kilis Kebab (Raw)
Kilis kebab is the traditional tray kebab of the Kilis region baked in the oven. The spiced mixture kneaded from knife minced meat comes raw in its own baking dish with layers of sliced potato, tomato and pepper. In a preheated oven it releases its juices and cooks until the surface browns. This way you capture the spice of the meat and the softness of the potato perfectly fresh and hot at home.
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Selected size: Small · 500 g
Kilis kebab is a traditional Southeastern dish baked in a tray, giving its name to Kilis, a neighbor city of Gaziantep. One of the best known flavors of Kilis cuisine, this kebab is usually prepared at home in the region and baked in the oven. It is also referred to as tray kebab and is indispensable at the guest tables of the area.
In its traditional recipe the meat is finely cut by knife. The mince is seasoned by kneading it with onion, garlic, tomato, green pepper, parsley and pepper paste. Thinly sliced potato or eggplant is laid at the bottom of the tray depending on the season, and the meat mixture is spread over it. It is decorated with tomato and pepper slices and made ready to bake until golden.
When it comes out of the oven its surface is lightly browned while the inside stays juicy and filling. The spiced meat, the soft potato and the freshness of the tomato leave a balanced taste on the palate. Warm lavash, roasted pepper and tomato, ayran or plain rice go very well with it. Wiping up the juicy sauce in the tray with bread is the most enjoyable moment of the table.
As Antepside we prepare Kilis kebab raw, with fresh ingredients daily in its own baking dish, and send it to you. It is enough to bake it in a preheated oven until it releases its juices and the surface browns. This way you bring the kebab to your table perfectly fresh and hot at home.
Its natural content does not include the main food allergens (gluten, milk, egg, tree nuts). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
Kilis kebab reaches you raw in its own baking dish. In a well preheated medium high oven, start cooking it with the top slightly uncovered. Keep it in the oven until the dish releases its juices and the top turns rosy and the edges brown.
Before cooking you can store the product in the refrigerator, or place it in the deep freezer for a longer time. If you let it come to room temperature shortly before putting it in the oven, it cooks more evenly. Serve with warm lavash and roasted pepper.
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