| Kabab Hosseini
Ingredients: (6
servings)
- Fillet of lamb or beef, 1 kg
- Small onions, 250 grams
- Large onions, 250 grams
- Green peppers, 250 grams
- Butter, 100 grams
- Medium tomatoes, 1 kg
- Salt
- Black pepper
Directions:
Thin wooden (or metal) skewers should be used for Kabab Hosseini.
Skewers should be 10-15 cm long.
Wash green peppers and cut into 4 cm long and 3 cm wide pieces.
Cut meat into 4 cm long, 2 cm wide pieces. Peel small onions. Push
each skewer through one cut of meat, one small onion, and one
piece of green pepper, and repeat until full. Add salt and black
pepper to the meat.
Peel and slice large onions. Also slice the tomatoes. Choose a pot
large enough for the skewers. Cover the bottom with a layer of
sliced onions and tomatoes. Place a layer of skewers on top. Add a
few thin slices of butter. Follow with more slices of onions and
tomatoes on the skewers, and repeat this process until no more
skewers are left. Cover and cook over low heat until there is no
juice left. If meat is not sufficiently cooked, add a bit of hot
water and continue cooking.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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