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.
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
- Preheat oven to 300F.
- Combine meat, eggs, parsley, onion, salt, turmeric, cinnamon, pepper and baking powder in a large bowl. Mix well.
- 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.
- Cook over medium-high heat on a grill pan, 4 minutes on each side.
- 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.
