Paper-Clad Kebab

The Ottoman Cuisine

PAPER-CLAD KEBAB (Kağıt Kebabı)

One kilo of meat from chest or leg side will be chopped without removing their bones and thoroughly mixed with two finely-chopped medium-sized onions, salt and pepper to taste, pimento and sweet-basil and left for about half an hour to become seasoned. It will then be put on an oil paper of which for ends will be brought together, tied with a string, cooked on a low fire and served hot.