Bonab kababi

Bonab Kababi

File:Bonab Kababi.jpg

Bonab Kababi

Bonab Kababi is a popular Iranian dish that originated in the city of Bonab, located in the East Azerbaijan province of Iran. It is a delicious and flavorful kebab dish that is loved by locals and tourists alike.

Ingredients

The main ingredients used in Bonab Kababi include:

• Lamb or beef meat, finely minced
• Onion, finely chopped
• Garlic, minced
• Salt and pepper to taste
• Sumac powder
• Saffron threads, soaked in water
• Turmeric powder
• Lemon juice
• Olive oil

Preparation

To prepare Bonab Kababi, follow these steps:

1. In a large bowl, combine the minced meat, chopped onion, minced garlic, salt, pepper, sumac powder, saffron water, turmeric powder, and lemon juice. Mix well until all the ingredients are evenly incorporated. 2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. 3. Preheat the grill or barbecue to medium-high heat. 4. Divide the meat mixture into small portions and shape them into long, cylindrical kebabs. 5. Brush the kebabs with olive oil to prevent sticking. 6. Place the kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until they are cooked through and nicely charred on the outside. 7. Remove the kebabs from the grill and let them rest for a few minutes before serving.

Serving

Bonab Kababi is traditionally served with saffron rice and a side of grilled vegetables, such as tomatoes and bell peppers. It is often accompanied by a fresh salad and yogurt sauce.

Cultural Significance

Bonab Kababi holds a special place in the culinary heritage of Iran. It is not only a delicious dish but also a symbol of the rich cultural diversity of the region. The city of Bonab takes pride in its unique kebab recipe, which has been passed down through generations.

See Also

• Iranian cuisine
• Kebab
• East Azerbaijan province