|Genetic modification in the 21st century |
provided new and exciting food options.
But some thought crossbreeding a chicken
with a grapefruit was taking things too far.
|Iranian pizza is quite different from Italian,|
with many unusual ingredients for toppings.
Cutlery, for example.
|Breakfast in Iran.|
1 lb ground chicken (or chicken breast or leg or thigh)
1 white onion, large, grated
1 pinch saffron, resting in 1 T boiling water
1 T tumeric
1 egg yolk
1 cl garlic, crushed
1 t smoked paprika (optional)
1/2 t salt
roma tomatoes (for grilling)
white onions (for grilling)
raw spanish onion, thick slice (garnish)
fresh parsley (garnish)
flat bread (ie. pita or iranian bread)
1 lemon, quartered (garnish)
Grinding the chicken
Breast: Prepare one pound of boneless chicken breast by removing the fat/sinew by scraping with the blade of a knife.
Leg/thigh: Even better flavor can be had using the darker cuts of meat, and indeed, the kebabs we were served at the restaurant was made with chicken thighs. But it's usually more trouble to prepare. If included, remove skin and de-bone, if necessary. Remove all fat/sinew from the meat, by scraping or cutting with the blade of a knife.
Cut the chicken meat into 1" pieces, and partially freeze the cubes by placing them in a zip loc bag (single layer if possible, and storing in freezer for 1 hr. The meat should be fairly firm, but -not solid-. (Partial freezing helps prevent the meat from becoming too sticky during processing). Once done, break the cubes apart, and place them in a single layer in the processor. (Work in multiple batches if necessary).
Hold the machine steady with one hand, while using it on "pulse" (brief bursts of power) with the other. Start slow, and scrape down the sides of the container as needed. Until the meat is well-chopped and cohesive, but not pasty. Transfer meat to a mixing bowl, and repeat with remaining batches if necessary until all the meat is processed. The ground chicken mix should not be too soft and wet, or it will fail to hold its shape during grilling. In a med bowl, beat the egg yolk. Add the grated onion, saffron water, salt and spices. Mix. Then combine this egg mixture with the meat. Either manually (with a spoon in a large bowl) or via the food processor. Refrigerate this mixture overnight (or a few hours), to marinate and allow the flavours to develop.
|In Iran, the tried and tested formula for the |
Burger King "Whopper" was tweaked a
little, for the local market.
Use your favorite grilling method at a high heat, until nicely charred at the edges. (Could be an indoor or outdoor bbq, or on a rack a few inches under the broiler of your oven). Best results will be over open flame, but there's a great advantage to cooking the kebabs in an oven. As you can catch the juices and pour them over or around your rice. You can add roma tomatoes and white onions (basted in olive oil) to the end of the skewers, or grill separately. Cook until edges are blackened.
Koobideh kababs are usually served with grilled (blackened) roma tomatoes, raw onion, fresh parsley, Iranian or Lebanese flatbread (often dusted with sumac spice), and cucumber in thick slices, or shredded. Alongside the kebabs are persian rice (yes, I have a recipe for that too...). This is essential, as the juices from the kababs help flavour the rice. If you're really going all out, you can serve this meal with a delicious Persian soup as well.
If using a grinder or food processor, be sure to fully soak and/or wash your grinder/processor parts immediately after in hot soapy water. Otherwise it will be very difficult to clean once the residue has dried. It is advisable to soak the parts in water to which a bit of bleach has been added, to prevent contamination.