Ingredients:
Meatballs:
• 1 pound ground lamb
• 1 medium onion, very finely grated (squeeze out and discard excess juice to keep the meat firm)
• 1 small bunch of fresh herbs, finely chopped (cilantro and basil)
•1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• 2 tablespoons butter (for frying)
Egg Toping:
• 4 large eggs
• 1 medium tomato, sliced into rounds
• fresh herbs (dill or cilantro)
• sumac for garnish
Directions:
Meatballs:
• In a bowl, thoroughly knead together the ground meat, grated onion, chopped herbs, salt, pepper, and cumin until the mixture becomes sticky and well combined.
• Divide the mixture and shape them into round, slightly flattened oval patties (classic kofta shape).
• Heat butter or ghee in a heavy skillet (tava) over medium-high heat.
• Fry the meat patties for about 3–4 minutes on each side until they develop a beautiful golden crust but are still juicy inside.
• Slide tomato slices into the pan gaps alongside the meat to soften and lightly char.
Egg Toping:
• Lower the heat.
• Carefully crack the eggs whole into the open spaces between the meat patties.
• Cover the pan with a lid for 3 minutes until the egg whites are cooked through but the yolks remain runny and sunny-side up.
Serve:
• Dust the dish generously with ground sumac for a signature tart Azerbaijani flavor, and scatter fresh chopped dill, cilantro, or red onions on top.
• Serve it hot right out of the pan alongside warm tandir bread or lavash.
Freezing Raw Meatballs:
• Line a baking sheet or large plate with parchment paper.
• Place the raw patties on it in a single layer, ensuring they do not touch.
• Put the sheet into the freezer for 1 to 2 hours until they are completely frozen solid.
• Transfer the rock-hard patties into a freezer-safe zip-top bag or airtight container. Label it with the date.
• They will keep beautifully for 3 to 4 months.
Cooking:
• For the best results, thaw them in the refrigerator overnight before frying.
or
• Melt butter or ghee in your pan over medium-low heat.
• Place the frozen raw patties straight into the pan and cover with a lid. The trapped steam will thaw the center of the meat while the bottom browns.
• Flip after 5–6 minutes, increase the heat to medium to get a nice crust, and cook for another 4 minutes.
• Drop your heat back down, crack your eggs into the gaps, cover one last time for 3 minutes, and your fresh Tava-Kebab is ready!
