Kabob Koobideh

Persian Kabob Koobideh

 

Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 2 lb ground lamb beef, or chicken
  • 1 red cabbage finely shredded
  • 1 large onion grated
  • 3 cloves garlic grated
  • 1 egg
  • 1 lemon for juice
  • oil
  • salt & pepper
  • !Suggested Sides & Toppings
  • Lavash or pita bread
  • cooked Basmati rice
  • onion & radish slices
  • grilled vegetables
  • Sabzi Khordan*)
  • sumac
  • !Culinary Spice Kit
  • Sumac turmeric, black pepper, parsley

Instructions
 

  • !Cabbage
  • In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
  • Stir in the cabbage. Cover and let rest for 2 hours.
  • !Prepare
  • In a BOWL, squeeze grated onions and discard all liquid.
  • Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
  • Add meat. Knead well for 5 - 10 minutes.
  • !Fry
  • Wet your hands with water.
  • Form 2 tbsp of meat into long, flat shaped meat patties.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry the kabobs for some minutes on each side until they are cooked and slightly browned.
  • !Serve
  • Serve the kabob in bread and/or with rice and with cabbage.
  • Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
  • Add grilled vegetables or Sabzi Khordan*).
  • Enjoy!

Notes

▪ Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*) See the recipe for
grilled Kabob Koobideh
Sabzi Khordan.
Keyword sumac, turmeric
Zaatar Spice Blend

Israeli Za’atar

Zaatar Spice Blend

Israeli Za'atar

Za'atar is a very popular Middle Eastern spice blend, in restaurants served as a tabletop condiment or as a dip mixed with olive oil. There are plenty of variations, all based on sesame seeds, sumac, and thyme or a similar herb. The combination of nutty, sour, and savory makes the taste so versatile and irresistible. Try it for roasted chicken, vegetables, on pizza, hummus, or as a dip.
Cuisine Israeli
Servings 3

Ingredients
  

Shopping List

  • 1.5 lb chicken breast or thighs cut into 1/2-inch slices
  • 1/2 lb couscous Israeli
  • 3 cloves garlic grated
  • 2-3 lemons or limes for juice
  • 1/2 cup olive oil
  • salt

Culinary Spice Kit

  • Sesame seeds, coriander, sumac, thyme, cumin, black pepper

Instructions
 

Marinade

  • Rub chicken with salt to taste.
  • In a CONTAINER, mix lemon juice, Za'atar spices, garlic, and oil.
  • Add chicken. Mix well. Cover and let marinate in the fridge overnight.

Bake

  • Preheat OVEN to 400ºF.
  • Grease a large BAKING DISH.
  • Place the chicken in the BAKING DISH.
  • Bake the chicken for about 40 minutes until tender inside and crisp on the outside. Turn the chicken halfway.

Serve

  • Serve chicken with couscous and a fresh salad.
  • Enjoy!

Notes

▪ Substitute chicken with cauliflower, (sweet) potatoes, eggplant, zucchini, pumpkin, or root vegetables.
▪ Substitute couscous with rice or potatoes.
▪ Sprinkle Za’atar spices on pizza dough, yogurt, cream cheese, or hummus.
▪ Mix Za’atar spices with olive oil as a dipping sauce for bread or vegetables.
Keyword sesame seeds, sumac, thyme
Georgian Lobio

Georgian Lobio

Georgian Lobio

Georgian Lobio

Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
Cuisine Georgian
Servings 3

Ingredients
  

Shopping List

  • 2 cans kidney beans drained and rinsed, 15 oz each
  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground
  • 1/2 cup cilantro chopped
  • 1 medium onion finely chopped
  • olive oil
  • salt & pepper

Optional

  • Pomegranate molasses* or fresh seeds
  • Cornbread or flatbread

Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Instructions
 

  • In a BOWL, mash about 2/3 of the beans with a potato masher.
  • In a PAN, heat 2 tbsp olive oil over medium heat. Fry the onions until soft, stirring frequently.
  • In a POT, add all beans and broth. Mix well. 
  • Add the fried onions with the oil, ground walnuts, Lobio spices, cilantro, and
  • salt & pepper to taste.
  • Bring to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring frequently.

Optionally

  • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or drizzle it over the plated meal.

Serve with cornbread.

  • Enjoy!

Notes

▪ Substitute beans with navy or cranberry beans.
▪ Substitute half of the beans with 1/2 lb ground meat.
▪ Substitute cilantro with mint or parsley.
▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
▪ Add 2 cloves grated garlic in step 2.
▪ Add 8 oz green beans and 0.5 cup more broth in step 3.
▪ Add 0.25 cup chopped walnuts in step 4.
*) Recipe for pomegranate molasses.
Keyword coriander, fenugreek, methi, mint, savory
Falafel

Egyptian Falafel

Falafel with cabbage

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad.

Frying Or Baking

Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.

Kadhi Pakora
If you like garbanzo beans, try Pakistani Kadhi Pakora.
Egyptian Falafel

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.
Cuisine Egyptian
Servings 3

Ingredients
  

Shopping list

  • 2 cup garbanzo beans dry
  • 1/4 cup cilantro or mint, or parsley, finely chopped
  • 6 oz red cabbage finely sliced
  • 1 cup yogurt
  • 6-8 pita bread or any other flatbread, baguette, or rolls

You might have

  • 2-3 tbsp flour
  • 4 cloves garlic grated
  • 1-2 lime or lemon for juice
  • olive oil
  • salt

Culinary Spice Kit

  • Cumin, coriander, paprika

Instructions
 

Prepare beans

  • In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.

Prepare paste

  • In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
  • Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.

Form Falafel

  • Form small patties. Add lime juice or more flour if necessary.

Option 1: Bake Falafel

  • Preheat OVEN to 350°F.
  • Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
  • Bake the patties for 20-30 minutes until they become crisp and light brown.

Option 2: Fry Falafel

  • In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
  • Add patties. Do not crowd the pan.
  • Fry patties for about 5 minutes until they become crisp on both sides.
  • Flip the patties halfway.

Yogurt Sauce

  • Mix yogurt with lime juice and salt to taste.
  • Add grated garlic (optional).

Serve

  • Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.
  • Enjoy!
Keyword coriander, cumin
Beetroot Falafel

Falafel with Beetroots or Spinach

Beetroot Falafel

Falafel with Beetroots

Cuisine Egyptian, Fusion
Servings 3

Ingredients
  

  • 1 can garbanzo beans rinsed, pat dried, 15 oz
  • 2 tbsp grated beetroot (raw, peeled) or chopped fresh spinach (as dry as possible)
  • 1 medium egg
  • 1/3 cup ground almonds or bread crumbs

Culinary Spice Kit

  • Coriander, cumin

Instructions
 

  • In a BOWL, mash garbanzo beans with a potato masher*.
  • Add egg, almonds, beetroot or spinach, Falafel spices, and salt to taste. Mix well*.
  • Form small falafel patties.
  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry patties for about 5 minutes until they become crisp on both sides.
  • Flip the patties halfway.
  • Serve Falafel in bread with salad and yogurt sauce. Optionally, add tahini sauce***. Enjoy!

Notes

*Do not use a food processor!
** Yogurt sauce recipe.
*** Tahini sauce recipe.
Keyword coriander, cumin
Firecracker Falafel

Egyptian Firecracker Falafel

Firecracker Falafel

Egyptian Firecracker Falafel

This Firecracker Falafel recipe contains two recipes, for falafel and kefta. Choose pouch [2] instead of pouch [1] to make it Firecracker with the surprising taste experience of popping coriander seeds, and/or your amount of red chili from pouch [3].
Cuisine Egyptian
Servings 3

Ingredients
  

  • 1 can garbanzo beans rinsed (for falafel)
  • 1 lb ground beef or lamb for kefta
  • 0.5 cup parsley finely chopped
  • 1 lb Fresh salad chopped
  • (e.g. romaine lettuce tomatoes,
  • cucumbers onions)
  • 6-8 pita breads
  • 1 cup yogurt
  • 1 tsp baking powder for falafel
  • 1 tbsp flour for kefta
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 tbsp lemon juice
  • oil
  • salt

Optional - for the sauce -

  • fresh mint finely chopped
  • garlic grated

Culinary Spice Kit

  • [1] Coriander, cumin
  • [2] Coriander and cumin seeds
  • [3] Red chili flakes

Instructions
 

Step 1 (for Falafel)

  • In a BOWL, mash beans, onion, garlic, parsley with a potato masher or blender.
  • Add baking powder, salt (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.
  • Cover and let cool in fridge for 1 hour.

Step 1 (for Kefta)

  • In a BOWL, add meat, onion, garlic, parsley, flour, salt to taste (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.

Step 2 (for both)

  • Form round flat patties in the size of a half hamburger.
  • In a PAN, heat 1 inch of oil over high heat.
  • Add as many patties as fit in your pan. Be careful not to crowd the pan.
  • Fry patties for about 5 minutes until they turn brown on both sides, turning midway.

Sauce

  • For the sauce mix yogurt, lemon juice, 1 tsp oil, and salt to taste.
  • Optionally, add fresh mint and/ or garlic to taste.

Serve

  • Serve in pita bread with fresh salad.
  • Enjoy!
Keyword coriander, cumin