Turkish Tomato-Braised Fried Kebabs (Kabab Torki)

Finely grate the onion and place it in a bowl with the minced meat and salt. Knead well for several minutes until the mixture becomes smooth, cohesive, and slightly sticky.

Lightly moisten your hands and shape the meat mixture into small, walnut-sized balls, keeping them uniform for even cooking.

Spread the wheat flour on a plate. Roll each meatball lightly in the flour, coating evenly and shaking off any excess.

Heat enough oil in a deep pan over medium-high heat until hot but not smoking.

Fry the floured meatballs in batches, turning gently, until evenly golden brown on all sides.

Remove the fried kebabs and transfer them to a plate lined with paper towels to drain excess oil.

In a separate saucepan, heat the olive oil over medium heat. Add the grated tomatoes, a pinch of salt, and red pepper, then cook until the sauce thickens and the raw tomato flavor mellows.

Add the fried kebabs to the tomato sauce and simmer together for a few minutes, allowing the meat to absorb the sauce flavors.

Serve hot on its own or with steamed rice, spooning extra tomato sauce over the top.