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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Persian style pan kebab

Persian folks love kebabs. When circumstances do not permit charcoal grilled kebabs, indoor kebabs are appealed to. Persian style pan kebabs (also known as: Tava kebab or Tabe kebab) are, hence, vastly popular in Iran. Such kebabs are usually made with simple mixtures of beef and grated onions. The mixture is then spread thinly on frying pans. The pan is then put in the oven, or on the stove-top for faster results. Here I present two recipes for the traditional (sorta) and an Italian sausage inspired version. To demonstrate different cooking methods, the former version is broiled; the latter, pan grilled. The methods can clearly be interchanged between the two.  

Ingredients:
The Persian style:
1.1 Pounds (~500 gr) ground 85/15 beef
1 medium with onion
1 TSP salt
1 TBSP sumac
1 lemon or sour orange
2 TBSP canola oil (in case the beef is lean)
The Italian sausage inspired version:
1.1 Pounds (~500 gr) ground 80/20 beef
2 TSP fennel seeds
2 TSP black peppercorns
1 TSP mustard seeds
2 TBSP granulated onion
1 TSP salt
1/2 roasted bell pepper
1 TBSP Balsamic vinegar
2 TBSP olive oil (in case the beef is lean)

For the classic version: blend the onion, salt, sumac, and lemon juice. In case the beef is lean, also add the oil. Mix the blender puree with beef and knead until blended.
Form four (only two shown in pictures) large and wide meat slabs. Broil for five minutes, or until done.
You may serve the kebabs with pan juices.

For the Italian version: toast the spices. Blend the spice mixture, roasted bell pepper, salt, granulated onion, and Balsamic. In case the beef is lean, also add the oil. 
Mix the blender puree with beef and knead until combined.

Traditional kebab is served with charcoal grilled tomatoes. To simulate that, I roasted some cherry tomatoes.
Form four (only two shown in pictures)  large and wide meat strips. The rest of the mixture can be used as homemade Italian sausage (sorta).
To demonstrate the different styles of cooking pan kebab, this version was grilled in a hot pan. Cook for 3~4 minutes. The juices should initially run off and then evaporate.

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