Halebi roti (Aleppo style kebabs, served with mouhamara, pickles and tomato slices)

Serves: 2
Ingredients
. 190 gm finely minced beef
. 1 egg
. ¼ tbsp red pepper powder
. ½ clove crushed garlic
. ¼ tsp allspice
. ¼ tsp quatre épices (four spices)
. ½ cup breadcrumbs
. 1 tsp crushed pistachios
. 1 tsp pine nuts
. 1 tbsp white vinegar
. 1 tsp salt
Method
Mix the beef with the egg yolk (and retain the egg white). Add garlic and spices.
Add breadcrumbs little by little, kneading constantly till dough is non-sticky. (Using more breadcrumbs will keep dough from sticking.)
Wet your hands and roll it into a sausage about 15cm long.
Split the roll lengthways and fill with a spoonful of either pistachio or pine nuts.
Close the roll carefully and brush the surface with egg white to prevent it from opening.
Fry the roll until golden. Alternatively, grill it in the oven for 30 mins on each side.
Place the roll in a big pan and heat it. Pour the white vinegar over it, followed by salt.
After a minute, cover with water. Boil for 1 hour on medium heat and leave to cool.
When cold, cut the rolls into round slices.
Serve with cucumber pickles, tomato slices, mint leaves and Mohamara paste on the side.