Kabab koobideh

Kabab Koobideh is a traditional Iranian dish, typically served as a main course. It is a type of kebab, made from ground lamb or beef, and less commonly chicken. The meat is often mixed with other ingredients such as onions and parsley before being skewered and grilled. Kabab Koobideh is usually served with basmati rice or bread, and is often accompanied by grilled tomatoes and peppers.

History

The origins of Kabab Koobideh can be traced back to the Persian Empire, where it was a popular dish among the nobility. The name "koobideh" comes from the Persian word "koobidan", meaning "to pound", as the meat used in the dish is typically ground or pounded.

Preparation

To prepare Kabab Koobideh, the meat is first ground or minced. It is then mixed with finely chopped onions and parsley, as well as salt, black pepper, and sometimes saffron. This mixture is then shaped around flat, wide metal skewers and grilled over a charcoal or gas grill. It is important to turn the skewers frequently during cooking to ensure the kababs are cooked evenly.

Serving

Kabab Koobideh is traditionally served with basmati rice, which is often flavored with saffron. It can also be served with bread, such as naan or lavash. Grilled tomatoes and peppers are common accompaniments, and some people also like to serve the kababs with yogurt or a cucumber and yogurt salad known as mast-o-khiar.

Variations

There are many variations of Kabab Koobideh, both within Iran and in other countries. Some versions use different types of meat, such as chicken or fish, while others add additional ingredients to the meat mixture, such as eggs or breadcrumbs. In some regions, the kababs are served with a spicy tomato sauce or a sour pomegranate sauce.

See also

• Chelow kabab
• Iranian cuisine
• List of kebabs

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