Archivi tag: kabab

Koobideh Kabab


  • 500 gr minced lamb or beef
  • 2 onions
  • 1 egg
  • 4 tomatoes
  • salt
  • pepper
  • sumac 

To prepare koobideh, one uses minced lamb or beef, mince the meat twice for a better consistency (the kabab will feel like a hamburger if you mince it just once). Add salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice can be squeezed out and saved for later application) and one egg yolk per pound of meat. Mix all ingredients, cover, and let it marinate in the fridge for at least four hours or overnight…

Grill on skewers over hot coal. Serve on Polo (Persian Rice Pilaf with oil, salt and saffron) or Adas Polo (same rice pilaf with lentils), accompanied by grilled tomatoes and onions cooked on the grill next to the kabab. Sumac is usually served as a tableside garnishing spice.

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Koobideh Kabab


  • 500 gr  carne di manzo o agnello
  • 2 cipolle
  • 1 uovo
  • 4 pomodori
  • sale
  • pepe
  • sumac

La carne viene macinata due volte per ottenere una migliore consistenza. (altrimenti sembrerebbe un hamburger). Si aggiunge sale, aglio, pepe, sedano, sumac (rhus), cipolla grattugiata e un tuorlo d’uovo. Si copre e lascia marinare in frigo per almeno quattro ora. Si griglia su uno spiedo su carbone.

Si serve con riso accompagnato da pomodori e cipolle grigliate vicino alla carne.

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