نون داغ کباب داغ Lavash Bread I How to Make Koobideh Kabab I Chef Kooroush I Fresh Baked Bread I Persian Street Food
نون داغ کباب داغ
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'.
Koobideh Kabob (کباب کوبیده) is one of the most popular and famous kabobs that you can find on the streets of Iran. Traditionally this heavenly Kebab is grilled over red hot charcoal grill. Koobideh Kabob is the juiciest Kabob, with amazingly taste and flyover of ground meat kabobs ever.
Not only you can simply find this kebob in nay high-end and fancy restaurant and club in Iran, you can look for it in any little shacks and café, all over the cities and any recreation park. Or just by following you’re your nose in search of the source of this most heavenly aroma that fills the streets or any indoor bazar.
This heavenly kabob is using the minimal ingredients, ground lamb or ground beef, or combination of the two, with onions, salt and pepper. These are the epitome of perfection when it comes to grilling Koobideh Kabob.
Koobideh Kabob is served over saffron rice or freshly baked flat bread. Always grilled tomatoes and fresh herbs are the best complements to this heavenly kabob.
Watch this video for step by step instruction and detailed tips to help you make your perfect Koobideh Kabob.
3 Pounds ground beef 80% 20%
1 Pound onions
1.5 Table spoons of salt or to taste
0.5 Table spoons of black pepper
2 Table spoons of breadcrumbs
1 Teaspoon of baking soda (Optional)
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