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Tava kebabi | Pan kabab

Tava kebabi - Pan kabab
Pan kebab is tasty way of cooking lamb without any need for a barbecue.

It could equally well be called oven kebab, as first the meat is fried in a pan, and then baked in the oven.

Preparation time: 20-25 min
Cooking time: 35-40 min
Serves: 2-3


  • 800 g/1lb 12 oz lamb
  • 100 g/4 oz melted butter
  • 4 onions
  • 3 eggs
  • 25 g/1 oz sugar
  • 8 tbspns vinegar
  • bunches of coriander and dill
  • salt & pepper
  • substitute 200 g/8 oz fresh tomatoes for the sugar and vinegar in summer


  • Peel 3 onions and mince together with the lamb. Add salt & pepper and mix well by hand.
  • Shape the mince into patties and fry in oil until the meat balls start to turn crisp on the outside.
  • Finely chop the remaining onion and fry in oil until soft. Set aside to cool.
  • Dissolve the sugar in the vinegar, then add to the fried onions. Add the beaten eggs and finely chopped herbs to the sauce and mix well.
  • Place the meatballs into an ovenproof dish and cover with the sauce.
  • Bake in a medium hot oven for 20 minutes or until cooked.
  • Sprinkle with chopped herbs to serve.

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