Ingredients (Serves 4) 
2 kg small onions 
1 kg low-fat ground lamb
1 cup oil
1 teaspoon salt

Preparation
The outermost skins of the onions are removed, washed and left in a colander to drain. The meat is placed in a bowl, salt is added and kneaded. A tray is taken and the tray is lightly oiled. The meat is squeezed in the hand to form a kebab size. A piece of meat/one onion is placed on the tray in circles and the arrangement process is continued until the tray is full, oil is added on top and sent to the oven. The tray coming from the oven is taken to the table, wrapped with open (lavash) bread, pomegranate molasses is added on top and eaten with green pepper and ayran.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN