Kabob Koobideh is made with ground lamb or beef or a combination of the two. This is one of the most popular kabobs you can find on the streets of Iran.
This is a section of the Newsletter started in October 2016. Canada One Travel clients and staff are cordially invited to submit their favourite, tried, loved recipes from all over the world. Please submit your recipe to Irene Ling by email firstname.lastname@example.org Please include photo(s) if possible. We appreciate them!
If you try one of these recipes, please consider your own allergies and sensitivities to the listed ingredients.
Kabob Koobideh is made with ground lamb or beef or a combination of the two. This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs. You can also find this kabob by following your nose in search of the source of the most heavenly aroma that fills the street or the indoor bazaar.
Traditionally Kabob Koobideh is served with hot Persian Steamed Rice tossed with cubes of butter (room temperature) and sprinkled with Sumac. The drink of choice is usually Doogh (Persian Yogurt Drink). Persians love their Chelokabob (Rice and Kabob) with slices of raw onions (red or white) and fresh herbs (Sabzi Khordan).
Kabab Koobideh on Sangak bread
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. Barbecue each side for about five minutes, turning frequently. If skewers are not available or barbecuing is not possible, kabab 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 koobideh should be placed as close as possible near the source of the heat. Serve with hot Persian Steamed Rice or on middle-eastern bread. If serving with rice, some sumac mayo be sprinkled on top. If kabab koobideh is made in an oven, the juice from the kabab can be poured on rice or bread.
Persian Steamed Rice
500 grams long-grain rice or basmati
6 tablespoons cooking oil
1 tablespoon salt
The preparation of polow is more elaborate than kateh (plain rice cooked in a measured amount of water until all the water is absorbed ) and results in a delicious non-sticky rice. It is normally served with kababs or any of the main Persian dishes.
Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a fine mesh strainer and wash it with slightly warm water.
Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called tah-dig) will form at the bottom of the pan.
Reference: http://persianmama.com/persian-steamed-rice/ for more Persian recipes.
Note: Sumac -- There are many species of sumac in nature but not all are suitable for human consumption. The dried fruit of the edible species are ground to a reddish purple, tangy lemony flavoured spice. Sumac is a popular spice that is sprinkled on Persian white rice and Kabobs.
Submitted by Banafshe Zare, Travel Agent at Canada One Travel, Phone: 204 992-7117; email: email@example.com