Iranian of the Day

Masoud1

Thanks.

I do remember in Tehran kabaabis used to add that bread crumbs to the meat, now it makes sense.

I think the "neshaasteh" in the bread makes it to bond to the skewer and not fall off.

THAT was my biggest challenge to get the meat to stick  to the "sikh".

Whenever I tried to make kabaab koubideh,  the only thing that remained intact at the end was "sikh".

And speaking of garlic, you add the damn garlic to "school bus or hammer" and they taste great.....LOL

The only two things that I do NOT add garlic to, are: my morning coffee and my beer!

 و یک چیزی رو اضافه کنم، مادر بزرگ من همیشه میگفت....کباب، کباب کوبیده،.... نون، نون  سنگک،.....سبزی کباب، ریحون،....دین، دین محمد

Thanks again my friend.  

I use 80/20 ground beef,The

I use 80/20 ground beef,The secret to the juciey Kubeedeh is high fat content of meat(not healthy I know).
Having this kind of meat make the kabab vulnerable to fall when you puting it on the fire,the soultion for this is to add bread crumble ..one table spoon to 2 lbs of meat(adding too much bread crumble make the kabab stiff...so be carefull with that).If you add bread crumble you dont have to throw away the onion water.

I add some fresh garlic to my Kabab,but you can add all kind of spice or even Safron if you like ...but traditional Koobeedeh is pretty much composed of ground beef ,onion salt and black peper.

It sounds reasonable to leave the meat on the skew for somtimes to get sticky and little dry.I put that in the fridge though(safer).

One last thing ,be carefull with hight content fat meat ,it can make huge flame,so you may have to use some bread to take off the oil while cooking .

YUMMY!

Hey JJ from fellow Iranian Komoos all around the world, how about having a section dedicated to food and recepie X-change?

فكر كنم اگر يه

فكر كنم اگر يه مقدار پودر سير هم بهش اضافه كنيد خوشمزه تر ميشه .

دمش گرم

I'll apply Agha Bahram teachings in my next kabab koubideh preparation

Thanks , it is great.

 I have learned a lot. But finding what this gentleman is suggesting for the cut of the meat is hard were I live. But I will try to imitate it tomorrow night for supper. Everyone welcome.

A friend of mine was telling me we can make the kabob juicy even when the meat is extra lean by adding some shredded green pepper to the mixture. I have not tried it yet.

respectfully and hungry,

Tahirih

Some good hints, BUT....

How do you get that kinda meat? try chain grocery stores or meat dept. at Persian markets!

Unless you have a meat grinder at home to do all that yourself, no chance of getting that mixture of the meat, and THAT's the most important staple in a Kabaab recipe. 

Thank you!

Party girl....Merci! Merci This was cool