Onion Kebab Recipe and Its Place in Turkish Cuisine

Onion Kebab is one of the most special flavours of Turkish cuisine, particularly featuring as a staple dish on Ramadan tables. Its light yet delicious nature makes it both a main course for iftar menus and a visually appealing addition to the table. Onion Kebab is not merely a combination of meat and onions; the right choice of ingredients, balanced spices, and cooking techniques all reflect the rich culinary culture of Turkey.

When it comes to Turkish cuisine, kebabs usually bring to mind Adana, Urfa, or shish kebabs. However, Onion Kebab offers a slightly more sophisticated twist, standing apart from the classic kebab style. The onions trap the meat’s juices and, while cooking, release the aromas of both the meat and vegetables onto the table. It is an ideal choice for the 18th day of Ramadan iftar menu, being both light and filling, helping prevent post-iftar fatigue.

Onion Kebab is notable not only for its taste but also for its presentation. Served on a colourful plate alongside chargrilled vegetables, it creates a visual feast on the table. Moreover, this recipe, prepared together with family members, brings the spirit of Ramadan and the culture of sharing into the dining experience.

Onion Kebab Recipe

Ingredients

• 500 grams of diced beef or lamb

• 3-4 large onions

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon red chilli flakes

• 1 teaspoon tomato paste

• 1/4 cup water

• 1 teaspoon butter (optional)

Preparation Steps

Preparing the Meat:
First, wash and drain the diced meat thoroughly. For extra flavour, marinate the meat briefly before cooking. A small amount of olive oil, salt, and black pepper is sufficient for the marinade.

Preparing the Onions:
Peel the onions and slice them into rings. Since onions are a key flavour component of the kebab, ensure the rings are not too thin. Thin slices may disintegrate during cooking and affect the dish’s texture.

Cooking the Kebab:
Heat the olive oil lightly in a medium-sized pot. Add the diced meat and sear over high heat until the juices are sealed in. Then add the onion rings and tomato paste. Allow the onions to release their juices and soften.

Adding Spices and Water:
Add salt, black pepper, and red chilli flakes. Pour in a small amount of water to enhance the flavours. Cover the pot and simmer on low heat for 25-30 minutes. Once the onions and meat are tender, the Onion Kebab is ready to serve.

Serving Suggestions:
Serve the Onion Kebab with rice or chargrilled vegetables. Drizzle some butter on top for extra aroma. As a Ramadan recipe, it is particularly ideal for the 18th day iftar menu, being both filling and elegant.

Portion Control: Avoiding Overindulgence Amidst Abundance

Ramadan tables are known for their abundance and generosity. However, particularly with meat dishes, portion control is essential for both maintaining health and balancing the table. With a dish as delicious as Onion Kebab, it’s easy to exceed satiety limits.

Portion Recommendations

• Approximately 150-200 grams of meat per adult is sufficient.

• Always include vegetables or salad on the side to ensure a balance of vitamins and support digestion.

• Carbohydrates like rice or bulgur should be served in controlled portions. Excessive bread or rice may compromise the dish’s lightness.

Considerations for Iftar Tables

Although Onion Kebab is a star dish on iftar tables, consuming it in moderation prevents digestive discomfort and balances the energy drop often experienced during Ramadan. When tables are filled with a variety of dishes, choosing smaller portions allows everyone to enjoy multiple flavours while maintaining a balanced intake throughout the day.

Final Touch: Presentation for Ramadan Tables

Onion Kebab is remarkable not only for its taste but also for its presentation on iftar tables. Instead of serving straight from the pot, carefully arrange the onion rings and meat pieces on plates, sprinkle with red chilli flakes and fresh herbs to enhance visual appeal. Adding thinly sliced tomatoes, cucumbers, or chargrilled peppers complements both the colour and taste.

This recipe, as a Ramadan dish, is especially suitable for the 18th day iftar menu, being both practical and impressive. It’s ideal for those looking to bring elegance, flavour, and health to their table simultaneously.