P2 Kabab koobidehکباب کوبیده‎ kūbide Persian Culinary Arts Iran

Materials needed to prepare barbecue beaten: Iranian FoodCalf's head meat ....... 500 g
The sheep meat ....... 500 g
Onions ........................... 200 g
Salt ........................ Enough
Saffron ...................... Enough

مواد مورد نیاز برای تهیه کباب کوبیده : صنایع غذایی ایران

گوشت سر دست گوساله ....... ۵۰۰ گرم
قلوه گاه گوسفند .......... ..... ۵۰۰ گرم
پیاز ........................... ۲۰۰ گرم
نمک ........................ به اندازه کافی
زعفران ...................... به اندازه لازم

Kebab (or kabab, kabob کباب) is a wide variety of meat dishes originating in Iran and later on adopted in the Middle East, Turkey, South Asia and Asia Minor, that are now found worldwide. In North American English, kebab with no qualification generally refers more specifically to shish kebab served onthe skewer. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.
Chelow kebab (Persian: چلوکباب‎) is a national dish of Iran. The meal issimple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.
It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.
In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kebabs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skeweris placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kebabs, barg and koobideh, two skewers are always served. In general, bazaar kebab restaurants only serve these two varieties, though there are exceptions.
The traditional beverage of choice to accompany kebab is doogh, a sour yogurt drink with mint and salt.

Kabab koobideh (Persian: کباب کوبیده‎) or kūbide (Persian: کوبیده‎) is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed withparsley and chopped onions.
Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically 7--8 inches (18--20 cm) long

Kabāb-e Barg (Persian: کباب برگ‎) is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab Barg - a short form of this name — are fillets of beef tenderloin, lamb shank or chicken breast, onions and oliveoil.
Marinade is prepared by the mixture of half a cup of olive oil, three onions, garlic, half teaspoon saffron, salt and black pepper. One kilogram of lamb is cut into 1 cm thick and 4--5 cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5--10 minutes on each side. Kabab-e Barg

At Persian restaurants, the combination of one Kabab Barg and one Kabab Koobideh is typically called Soltani, meaning 'Sultan's Feast.'