Wednesday, June 07, 2006

Kabab-e Koobideh

Kabab-e Koobideh on top of Kateh
This following recipe is a Persian or Iranian version of the kabab. These kabaob are less spicy than kababs that are made in the Asian countries and are closer to the kabob Americans are used to with the addition of tomatoes on the skewer.

Serves 4

  • 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)

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.

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