My mom asked me for a Kabab recipe. I didn't have a recipe for her as I have never made Kababs before. My first try was 100% yummy, but only 40% Iranian.
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.
500 grams ground lamb or beef
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.
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.
I used organic Irish ground beef. But it was too lean for this dish as the dripping from the meat are used to soften the bread. Also foil stole what oil that did come out of the meat. Next time I'll use the BBQ and not the foil. My husband wanted more salt and spice.
I will definitely try this kabab recipe, it sounds yummy. Did you cook this on the metal skewers, or in the aluminum foil? Also, are you making up words like sangak, because that does not sound like a word to me. I know that in the past you have made up words, and rattled them off authoritatively, as if actual words.
ReplyDeleteIs there a substitute for sumac, as I do not know what it is, although it sounds like a real word.
ReplyDeleteSangak is a real word. You don't need sumac, but look at the international shop.
ReplyDeleteDo you remember when we went to Global Indian, and Angee made up a word to ask the lady what was in the food, and angee was like "is this adjadlkkl?" and the lady was like "no, it is mint." hahaha
ReplyDeleteI like what you guys are usually up too.
ReplyDeleteSuch clever work and coverage! Keep up the great works guys I've included you guys to our blogroll.
Look into my web site: eye cream ingredients
It's really a great and helpful piece of info. I'm happy
ReplyDeletethat you just shared this useful information with us.
Please stay us informed like this. Thank you for sharing.
Also visit my site :: Stem Cell Cream
With havin so much written content do you ever run into any problems of plagorism or copyright infringement?
ReplyDeleteMy website has a lot of completely unique content
I've either created myself or outsourced but it looks like a lot of it is popping it up all over the web without my authorization. Do you know any ways to help protect against content from being ripped off? I'd genuinely appreciate it.
Feel free to visit my weblog :: Muscle Factor X REview
Incredible points. Great arguments. Keep up the great spirit.
ReplyDeleteAlso visit my web page - vigfx reviews