Cholow Kabab

Back in September I tried to make Kabab Koobideh, but it was only 40% Iranian. Last weekend we had a second attempt with the same ingredients but way better results maybe up to 85%.

Makes 4 Kababs

450 gm Ground Beef or Lamb
2 Onions grated
1 Egg
1 tsp Salt
1/2 tsp Pepper
Sumac

The key to making these kabab is crying. After grating the onions place in a clean tea towels and squeeze out all the onion juice.
Mix the dry onion with meat, egg, salt and pepper. Using your fingers mix and mic the meat until it is sticky. (about 5 min) It is a good idea to use gloves for this. Cover the meat and let rest in the frig for 3-12 hours.
Pre-heat oven to hottest setting. (200c+) Line a baking sheet with foil. Shape the kababs and mark the top with the back of a spoon. Bake for 30 min. Add a sliced tomato for the last 5 min of cooking.
Top the kababs with sumac and serve with Cholow rice. Our kababs where a tinny bit dry, so next time we are going to cook them on the grill pan.