This is a specialty of Aleppo in Syria, where it is traditionally baked in a round tray and served on a round dish, with the rolls arranged in a coil.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Mix the meat with the grated onions and the eggs, add salt and pepper, and knead vigorously by hand until soft and pasty.
Step 2
Divide the meat mixture into 6 lumps. Roll each into a long cigar-shaped roll ,then flatten into a thin rectangle. You can do this by placing the rolls between 2 sheets of wax paper and flattening with a rolling pin.
Step 3
Put a row of pine nuts along one of the longer sides of each rectangle, about 1/4 inch from the edge, and roll up into a fat sausage, starting from the edge lined with pine nuts.
Step 4
In an oiled round tart pan or oven dish, arrange the rolls end to end and brush with oil. Bake in a 350°F oven for about 3/4 hour, or until well browned.
Step 5
Serve garnished with parsley and lemon slices.
