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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:  

Turkey, tahini, and sumac Persian style pan kebabs

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. The presented recipe is for a turkey pan kebab with Middle Eastern flavor profile and ingredients. The required turkey meat is deliberately chosen lean, to open some room for tahini. Sumac, with its subtle hint of lemon acidity, introduces great brightness to the dish. 

1.1 Pounds (~500 gr) 93/7 ground turkey, cold
1 small bunch of cilantro, finely chopped
1 small white onion, finely diced
2 TSP garlic, grated
2 TBSP high quality tahini
1 TBSP sumac
1 TSP Kosher salt

Mix all the ingredients in a bowl and knead until combined.
Spread the meat mixture in a large pan. The thickness of kebabs is up to one's taste; and in general, a subject of dispute among Persian folks. Cut the disk into four pizza-like slices. Set the pan on medium high heat. When the initial juices are released and then evaporated, flip the slices over and cook the other side. The cooking process should not take longer than 10 minutes.