A few days ago I started to make the bread to go with the Kabab. It is called Sangak. I had a hard time finding a recipe online, but Sangak is a sour dough so I made a starter. When my starter was ready I mixed up the bread and baked it on some dry beans. Sangak gets its name from stone and should be baked on small stones. The bread was nice, but not Sangak. Beans do not work in place of stones. I will try again.
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)
Mix meat, onions, egg, salt and pepper 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.