Kubideh

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 13 mins

Kubideh is an Iranian minced meat kabab (ours is a patty) made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.

conflict-kitchen-kubideh-ground-beef
Mark Boughton

Ingredients

2 pounds ground sirloin
2 eggs
1/2 cup finely chopped parsley
1 medium yellow onion, finely chopped
1 teaspoon salt
1 tablespoon turmeric
1 tablespoon cinnamon
1 teaspoon black pepper
1/2 tablespoon baking powder
8 naan breads or pita pockets
Basil leaves, mint leaves and sliced onion, for garnish

Instructions

  1. Preheat oven to 300F.
  2. Combine meat, eggs, parsley, onion, salt, turmeric, cinnamon, pepper and baking powder in a large bowl. Mix well.
  3. With wet hands, roll 1/8 of the mixture into a ball the size of your palm. Flatten to the length of your hand. Using your fingers, press dimples into the surface of one side. Repeat with remaining meat mixture.
  4. Cook over medium-high heat on a grill pan, 4 minutes on each side.
  5. Place naan bread on baking sheets. Heat in oven about 5 minutes, until warm. Place cooked meat on naan. Add 3 leaves of basil, 3 leaves of mint and 2 small slices of onion. Fold naan over toppings. Serves 8.

Recipe courtesy of Conflict Kitchen, Pittsburgh, Pa.

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