''Kabab koobideh'' ( fa, کباب کوبیده) or ''Kobide' ( fa, کوبیده) is an
Iranian meat kabab made from
ground lamb or beef, often mixed with ground pepper and
chopped onions.
Etymology
''Koobideh'' comes from the Persian word ''koobidan'' (کوبیدن) 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'' (),
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. A mixture of lamb and beef is also popular. 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'' (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. It is served over ''
polow'', plain white rice, accompanied by a grilled tomato.
Gallery
File:Isfahan 1220534 nevit.jpg, Kabab koobideh dish in Isfahan
File:Iranian Kabab Koobideh (Bonab style).jpg, Kabab koobideh, Bonabi style
File:Kabab koobideh 2012.jpg, Raw home-made kabab koobideh (not cooked yet)
File:Kabab koobideh 2012.10.jpg, Kabab koobideh and tomato grilling over barbecue grill
File:Kebab koobideh persian.jpg
See also
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Adana kebabı
Adana kebabı is a dish that consists of long, hand-minced meat. It is similar to or synonymous with a dish called kabab koobideh from Iranian cuisine. Mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. T ...
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Ćevapi
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Chelow kabab
Chelow kabab ( fa, چلوکباب ) is an Iranian dish consisting of steamed rice () and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.
Chelo ...
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Kabab barg
Kabāb-e Barg ( fa, کباب برگ, ''Kabāb-e Barg''; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. The main ingredients of ''Kabab-e Barg'' are beef tenderloin, lamb sirloin, or less common ...
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Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...
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Kofta
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List of kebabs
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Lula kebab
Lula kebab ( hy, լուլա քյաբաբ, lula kʿyabab, az, lülə kabab) is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian, Azerbaijani, and other cuisines of countries in South Caucasus, the Mi ...
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Şiş köfte
Shish kofta () ( Turkish) is a type of kebab-style kofta dish in Turkish cuisine.
The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a ''şiş'' (s ...
References
{{Cuisine of Iran, kebab
Ground meat
Iranian cuisine
Middle Eastern grilled meats
Skewered kebabs