Kabab Koobideh
Encyclopedia
Kabab koobideh or kūbide is an Iranian minced meat kabab which is made from ground lamb, beef
or chicken
, often mixed with parsley
and chopped onion
s.
.
You take minced lamb or beef ( perfectly 20% fat 80% meat) you must mince the meat twice for better consistency ( kabab will look like hamburger if you mince it just the once). Add salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion ( please squeeze the extra juice out and save for later application) and one egg yolk per LB of meat. Mix all ingredients, cover it and let it marinate in the fridge for at least four hours or overnight.
Grill like a burger. 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 kabob. Sumac is usually served as a tableside garnishing spice.
Some restaurants serve it squished into long machine-molded sausage looking things, but all home cooks make it with their hands, resulting in it being shaped and portioned like a burger.
Chicken kabab koubideh is made in the same method using chives or green onions, parsley, salt and pepper. No turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf)
Ground meat
Ground meat is meat finely chopped by a meat grinder or a chopping knife. It is called minced meat or more usually mince outside North America....
or chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
, often mixed with parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
and chopped onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s.
Properties
Kabab just means "Cooking on Fire" and Koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone ( perfectly a black flat stone) and was smashed by wooden mallet . It is cooked on a skewer - "shish" means skewer in Turkish (written şiş), but "six" in PersianPersian language
Persian is an Iranian language within the Indo-Iranian branch of the Indo-European languages. It is primarily spoken in Iran, Afghanistan, Tajikistan and countries which historically came under Persian influence...
.
You take minced lamb or beef ( perfectly 20% fat 80% meat) you must mince the meat twice for better consistency ( kabab will look like hamburger if you mince it just the once). Add salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion ( please squeeze the extra juice out and save for later application) and one egg yolk per LB of meat. Mix all ingredients, cover it and let it marinate in the fridge for at least four hours or overnight.
Grill like a burger. 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 kabob. Sumac is usually served as a tableside garnishing spice.
Some restaurants serve it squished into long machine-molded sausage looking things, but all home cooks make it with their hands, resulting in it being shaped and portioned like a burger.
Chicken kabab koubideh is made in the same method using chives or green onions, parsley, salt and pepper. No turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf)