| Kabab Koobideh
Ingredients: (4
servings)
- Ground lamb or beef, 500 g
- Large onions, two (grated)
- Garlic, one clove (crushed)
- Large egg, one (beaten)
- Medium tomatoes, four
- Salt
- Black pepper
- Turmeric, one teaspoon
(optional)
- Sumac (optional)
Directions:
Mix meat, onions, garlic, egg, salt, pepper and turmeric well and
leave in the refrigerator overnight (or for several hours).
Press the meat around long, thick metal skewers and shape evenly.
Thread whole tomatoes on another skewer. Barbeque each side for
about five minutes, turning frequently. (If skewers are not
available or barbequing is not possible, kabab-e koobideh can be
shaped into long, thin portions on aluminum foil and grilled at
high temperature in the oven. The oven should be pre-heated and
kabab-e koobideh should be placed as high as possible near the
source of the heat. Again, turn a few times.)
Serve with hot Basmati rice or on middle-eastern bread. If serving
with rice, some sumac may be sprinkled on top. If kabab-e koobideh
was made in an oven, the juice from the kabab can be poured on
rice or bread.
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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