Bonab kababi

Error creating thumbnail:

Bonab kababi is a traditional Iranian dish originating from the city of Bonab in the East Azerbaijan Province of Iran. It is a type of kebab known for its large size and unique preparation method.

History

The origins of Bonab kababi can be traced back to the city of Bonab, where it was first created by local chefs. Over time, it has become a popular dish throughout Iran and is often served at special occasions and gatherings.

Ingredients

The primary ingredients of Bonab kababi include:

• Ground beef or lamb
• Onion
• Salt
• Black pepper
• Sumac

Preparation

The preparation of Bonab kababi involves mixing ground meat with finely chopped onions, salt, and pepper. The mixture is then shaped into large, flat patties and grilled over an open flame. Sumac is often sprinkled on top to enhance the flavor.

Serving

Bonab kababi is typically served with:

• Lavash or Sangak bread
• Grilled tomatoes
• Grilled peppers
• Fresh herbs such as parsley and basil
• Onion slices

Cultural Significance

Bonab kababi holds a special place in Iranian culture, particularly in the East Azerbaijan Province. It is a symbol of the region's culinary heritage and is often enjoyed during family gatherings and festive occasions.

See Also

• Kebab
• Iranian cuisine
• East Azerbaijan Province

External Links

This Iranian cuisine related article is a stub. You can help WikiMD by expanding it.