Kabab Koobideh
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Koobideh or Koubideh is a Persian minced meat kebab/kabab which is made from ground beef (usually sirloin), often mixed with parsley and chopped onions.
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[edit] Cooking Instruction
To cook Koobideh, first the meat is minced finely, then onion, salt, and pepper is added. These stuffs should be pummeled well together for 15 minutes until the mixture become smooth and sticky. By keeping hands wet, indentations all the way down the skewer are made. At both ends should be pressed firmly to the skewer. The kebabs should be 20 cm (7-8 in) long. [1]
[edit] History
Koobideh Kabab exclusively belongs to the Persian cuisine and can not be found in the other Middle Eastern cuisines. Many people believe that Koobideh was invented by the Nasser-al-Din_Shah Ghajar nearly 150 years ago.
[edit] Soltani
At the Persian restaurants typically the combination of one Kabab Barg & one Kabab Koobideh is called Soltani.
[edit] External Links
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