|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
KOSHER PESACH RECIPES |
|
| |
PERSIAN KEBAB
KOOBIDEH |
|
| |
|
|
| |
INGREDIENTS: |
|
| |
|
|
| |
- 1 1/4 lb. ground beef or lamb
- 2 large onions, grated
- 1 garlic, clove, crushed
- 1 large egg, beaten
- 4 medium tomatoes
- salt
- black pepper
- 1 tsp. turmeric (optional), KP
- sumac (optional), KP
|
|
| |
INSTRUCTIONS: |
|
| |
- Mix meat, onions, garlic, egg, salt, pepper and turmeric well and
leave in the refrigerator overnight (or for several hours)
- Press the meat around long, thick flat metal skewers and shaping
them in long semi-thick sausages
- Thread whole tomatoes on another skewer
- Barbeque each side for about five minutes, turning frequently
|
|
| |
Chef's note: (If skewers are not available or barbequing
is not possible, the kebab koobideh can be shaped into long, thin portions
on aluminum foil and place over on grill and grill kebabs. Place as high
as possible near the source of the heat making sure that the kebabs don't
burn. Turn often for full cooking |
|
| |
|
|
| |
Serving Note: Serve with hot Basmati rice. Serving with
rice, some sumac may be sprinkled on top. If Kebab Koobideh was made in an
oven, the juice from the kebab can be poured on rice or (bread - not on
Pesach) |
|
| |
|
|
| |
Yields: 4 servings. |
|
| |
Source: Rabbi
Alan Ira Silver |
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
