Foods ( Kebabs)



In Persian language Kebab means simply broiled meat, yet there are many methods of preparing it, each part of the country having its own specialty. Since the climate varies greatly in different parts of Iran, from the fertile green pastures of the lowlands to the high mountains, many varieties of animals, both wild and domestic, are abundant throughout the land, and the flesh of these animals and birds is used in different regions in the making of kebabs.

Leaf Kebab (Kebab Barg)

2 pounds fillet or top round

4 onions, grated

1 cup fresh lemon juice

Salt and pepper

Remove all fibers from the meat and cut into thin slices about 3 inches wide and 4 inches long. Beat each slice gently with the sharp edge of knife several times in order to make fine cuts in the pieces, but the careful not to cut them all the way through. Place the meat in a china dish and cover with the grated onion. Add the lemon juice and store in refrigerator for 12 hours to 3 days. About 20 minutes before serving remove meat and brush off onion. Sprinkle with salt and pepper. Stick two skewers into each pieces flat, and broil over flaming charcoal or under broiler flame, turning skewers frequently until the meat is brown on all sides. It must be juicy and not over-cooked.


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