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|Place of origin||Iran|
|Main ingredients||ground lamb or beef|
Koobideh comes from the Persian word کوبیدن (koobidan) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a seekh (سیخ), Persian for 'skewer'. It is similar to the Turkish Adana kebab.
Preparation and cooking
Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.
Kabab koobideh is grilled on wide, flat skewers, traditionally over hot coals, and is served with chelow (Iranian plain white rice with oil, salt and saffron), accompanied by grilled tomatoes and onions. Sumac is usually served as a tableside garnishing spice.
Chicken kabab koobideh is made using chives or green onions, parsley, salt and pepper—no turmeric and no sumac. It is served over baghali polo (dill and broad bean rice pilaf).
- Westgard, Kristy (2015-10-01). "Tasty Kabob in Tempe: Persian Cuisine Hiding in Plain Sight". Retrieved 2016-07-02.
- Denitto, Emily (2016-05-20). "Review: A Persian Renaissance at Shiraz Kitchen in Elmsford". The New York Times. ISSN 0362-4331. Retrieved 2016-07-02.