Typically served with either traditional Persian rice or bread.
(Serves 4-5)
Ingredients:
1 ½ lbs lean ground beef, ground twice
3 onions very finely grated
2 egg yolks
½ teaspoon saffron
Salt and pepper as desired
Somag as desired
Preparation:
Place ground beef, grated onions, salt, pepper, and egg yolks in a large bowl. Add the saffron stirred in a little hot water. Kneed the meat until the combination is mixed well. Cover and put into the fridge to marinate for at least 2 hours.
When ready, take the skewers, preferably about a half inch wide, and make them wet. Taking a handful of meat at a time, press the meat tightly around the skewers so that it sticks. Make sure to place the meat in the center of the skewers, allowing room on both ends to rest on the barbeque.
Preferred cooking technique is over a charcoal barbeque but gas can be substituted. Make sure the heat is very high. Now is the tricky part. Place the skewers over the open flame to cook. As the meat warms it will want to fall off the skewer until the point it is cooked. Make sure to keep turning the skewers to avoid the meat from falling off. Once cooked, sprinkle with somag and serve with rice or Persian bread. It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.
This recipe and others can be found at www.cookpersian.com
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