Iranian -style barbecue
Wherever there is talk of kebab in the world, there is no doubt that a trace of Iran and Iranians can be felt there. In general, kebab is one of the most famous and undoubtedly the most popular foods of the people of the Middle East. If we want to put forward a general definition of kebab, we can consider it as a food that uses cut or minced red meat, in the preparation of which the meat is cooked with direct heat of the fire. Onions and spices are the main basis of any type of barbecue. According to many studies by nutrition experts, 11 types of kebabs are cooked in Iran, all of which originate from the plateau of Iran itself. In this short article, we discuss some of the most popular kebabs cooked in Iran.
Kebab Kobideh: Kebab Kobideh is definitely one of the most popular Iranian dishes. Shredded kebab is prepared with minced lamb or veal, which is combined with onions and spices and placed around wide skewers and cooked on direct fire. For the first time, Naser al-Din Shah gave the recipe for cooking this kebab to his court chef, and since then it is considered one of the most popular Iranian dishes at parties. The origin of pounded kebab goes back to the Caucasians, the ancestor of Naseruddin Shah. Leaf grill is the choice of those who want to experience the real taste of a crispy meat. A good kebab should be cut with a fork and melt in the mouth easily. Leaf kebab has been the main food of Iranian kings and in the past, when they went hunting, they made this kebab with deer or zebra meat. This food belongs to Gilan province. Northern sour kebab is made from a combination of veal or sheep meat with pomegranate paste or sour orange paste, and usually a significant amount of ground walnut kernels and aromatic vegetables are used in it.
Bonab pounded kebab: The main difference between bonab pounded kebab or bonab pounded barbecue is that in this dish, instead of using minced meat, mutton and saturi onions are used. The origin of this kebab is Azeri and it is very popular in countries like Azerbaijan and Turkey.
Tabeh kebab: Tabeh kebab is one of the few kebabs that do not require direct fire heat for its preparation; That's why many people don't consider it as kebab. This dish is made with low-fat minced meat, grated onion and aromatic spices, and it is enough to cook it with fried oil after shaping the meat. Kebab in a pan is not considered original, and living in an apartment has caused it. Maybe the name of this dish will excite you, but in fact this kebab is a combination of leaf and pounded kebab, which is usually made with a significant amount of saffron. Anyway, by ordering this kebab, you have two types of food on your plate.
Chanjeh kebab: Chanjeh kebab is the most Iranian kebab on our list. This kebab is made from sliced sheep meat and castor oil, lemon juice, salt and pepper and has no other additives. To prepare Chancheh kebab, medium pieces of lamb are soaked in ingredients (for a night) and then cooked using the direct heat of the fire.
Caucasian kebab: one piece of chicken meat and one piece of veal cut into small pieces and a lot of bell peppers and tomatoes! With this combination, you can make a delicious Caucasian kebab. As it is clear from the name of this dish, this kebab also goes back to the Caucasians, but many believe that they used partridges that they hunted instead of chicken meat. or sheep is prepared. Rib meat is one of the most crispy parts of sheep or veal; Therefore, cooking this kebab requires a very high skill. The origin of this kebab goes back to Afghanistan and Khorasan province of Iran.