Kebab-e Kubideh

Kubideh or Koobideh.  The word is defined as a ground meat kebab (usually beef, but could be lamb) with the characteristic dimples that run down its length. For some, Kebab e-Kubideh (or Kebab e-Koobideh) is the signature kebab of Persian cuisine.  That says a lot.  Persian cuisine is well known for its kebabs.  Many of those kebabs, like  Kebab-e Jojeh (chicken) or Kebab-e Chenjeh (lamb) grace the menus of Persian restaurants across the United States (and this blog).   There are many, many more kebabs prepared by cooks and chefs in Iran, like Kebab Torsh, which originates in the Gilan province in northeastern Iran.  That kebab is made with sirloin meat marinated in a paste made with crushed walnuts, pomegranate juice, parsley olive oil and garlic.  To me, all of those kebabs could equally be the signature kebab of Persian cuisine. Yet, the title appears to have already been given to Kebab e-Kubideh.

At first glance, one could question whether the Kubideh deserves such status. After all, the preparation of today's Kubideh hardly resembles the methods used to create its predecessors.  The traditional preparation of the kebab was something like a mathematical equation: wooden mallet + meat + black stone = Kebab-e Kubideh.  In other words, a cook used a wood mallet to smash meat on a flat stone.  More precisely, a black, flat stone.  I admit that I have not been in many kitchens in Persian restaurants or in Persian homes, but I think I can say that the preparation of Kebab-e Kubideh today -- at least outside of Iran -- does not involve wooden mallets or flat, black stones.  How do I know that?  One answer may lie in the fact that, at least in the United States, neither Williams & Sonoma nor Sur La Table has sought to entice foodie cooks and chefs with Kubideh mallets or Kubideh stones.  (I should say, at least not yet.)  Another answer may in the fact that every recipe for Kebab-e Kubideh on the Internet calls for the use of ground meat.  80/20 or 85/15, ground beef.  This makes me 100% certain that -- once again, at least outside of Iran -- most Kubideh is not prepared in the traditional way.

I will freely admit that I join the ranks of those who prepare Kubideh without wooden mallets or flat, black stones.  However, I did purchase a set of flat, metal skewers.  One can prepare Kubideh without the wooden mallet and without the stone.  The flat metal skewers are indispensable.  The flatter, the better.  Flat skewers serve two purposes.  First, they help when it comes to shaping the kebabs in advance of the grilling.  Second, they provide more strength and support when it comes to flipping the kebabs during the grilling.  I purchased a set of flat kebabs on Amazon and prepared myself for my first attempt at making Kebab-e Kubideh.

That attempt was fairly difficult.  I struggled to the kebabs to remain on the skewers before grilling. One reason may be that I did not work the ground meat enough during the preparation.  I was working off of a video (the link is provided below) and the video did not specify how long one should work the meat.  In the end, I decided that I would place the kebabs in the freezer for 10 to 15 minutes in advance of grilling.  This helped to make the kebabs firmer (without freezing them) to aid in the grilling process.  However, my difficulties can still be seen in the picture, as the kebabs are of differing length without clear, well defined dimples. 

I debated whether to post this recipe, because the end product did not resemble what I have eaten countless times in Persian restaurants.  I decided that, for the fact that I do not cook in Persian restaurants (and with its flaws it nevertheless represents a solid, good faith effort to create the dish), I would post this dish.  Hopefully, as I continue to make Kebab-e Kubideh, I will be able to replace the pictures with better looking kebabs. 

KEBAB-E KUBIDEH

Recipe from Aashpazi

Serves 8

Ingredients:

2 small onions

3 pounds lean beef (80/20 or 85/15)

1 tablespoon salt

1 teaspoon ground black pepper

1 teaspoon turmeric

1 teaspoon sumac

1/4 teaspoon saffron

Directions:

1.  Grate the onions.  Grate the onions using the fine side of a grater.  Pour off the excess water.  

2.  Prepare the meat mixture.  Place the meat in a large working bowl with the grated onions.  Work the onions into the meat.  Add salt and black pepper.  Work the salt, pepper, and turmeric into the mixture.  Add the sumac and work that into the mixture and continue to work the mixture.  Rehydrate the saffron with boiling water in a small vessel, covered, for about 10 minutes.  Add 2 to 3 teaspoons of the rehydrated saffron to the meat mixture and work it into the meat.  Cover the mixture and refrigerate for 8 to 12 hours.

3.  Prepare the kebabs.  Use flat metal skewers to make the kebabs.  Grab a handful of the meat mixture and begin to form the kebab around the flat metal skewer.  Do not cover the entire skewer, leaving both ends of the skewer open.  Pinch the edges of the kebabs.  Using your index and middle fingers, make ridges along the top and bottom lengths of the kebab.

4.  Grill the kebabs.  Heat a grill over high heat.  Place the kebabs over the grill.  Cook for a few minutes and then turn the kebabs.  Continue to cook for a few minutes and turn onto their sides. Continue to cook for about 1 minute more and turn to the other side for another minute.  Repeat this process until the kebabs are slightly charred and cooked throughout.  

ENJOY!

Baby Chef: Ground Beef and Carrot Puree

As our little guy grows older, it is important to introduce him to new foods, textures and tastes.  I have to admit that it is difficult, especially with our busy schedules and a little guy who is now moving and moving fast.  Still, I have committed myself to make some new things for our little guy to try. 

During a recent business trip, I took a baby food cookbook to read on the plane.  I came across a recipe for beef and carrot puree.  The recipe called for cooked ground beef, carrot puree, yogurt and chicken broth.  It was a very interesting recipe, although I was a little concerned about a couple of the ingredients.  First, from what I have read, there is some concern about feeding yogurt or milk based products to a baby that is less than one year old.  Second, chicken broth has a lot of salt.  Even the reduced sodium chicken broth has a lot of salt.  There is a much greater consensus about not feeding salty things to a small one.  So, while I really liked the recipe, I wanted to skip the yogurt and chicken broth when I made it.

There was one other consideration.  I do not ordinarily buy regular beef for myself, given all of the issues with beef produced by mass-agricultural concerns.  (That is a post for another day.)  I usually buy locally raised, grass-fed beef (or at least grass-fed beef).  When it comes to our little guy, only the best would do.  So, I bought some grass-fed ground beef to use in the recipe.

As with just about every baby food recipe, this dish is really easy to make.  Just cook some ground beef in a pan (with no oil or butter) until it is cooked thoroughly.  Steam some carrots.  Add the beef and carrots to a food processor, and, pulse with some water until you reach the desired consistency.  The end product is certainly not haute cuisine, but then again, the clientele is not looking for something fancy.  

One last note ... when making the puree, I started with just a little amount of water, and added water in small amounts.  In the end, I did not puree the mixture all the way, because I wanted there to be some texture.  I have that, after having fed an infant with purree after puree, it takes some time for them to get use to changes in texture. 

After all was said and done, the puree got mixed reviews from our little one.  He was skeptical at first, but he ate the first few spoonfuls readily.  After several spoonfuls, he tired of the food and did not want any more.  He did eat the rest of it, which means I'll be making more and, perhaps tweaking the recipe.  Perhaps a little spice for the little guy?

GROUND BEEF AND CARROT PUREE

Recipe adapted from The Best Homemade Baby Food on the Planet

Page 88

Ingredients:

2 ounces of cooked ground beef (do not add salt or oil)

2 tablespoons of pureed carrots

2 tablespoons of water

Directions:

Combine all of the ingredients in a food processor and blend to the desired consistency.  You can use additional water if necessary.

ENJOY!

Around the World in 80 Dishes: Paraguay

After having tried lamb hearts and livers during my challenge to cook a Libyan meal, I now turn to Paraguay, also known as "Corazon de America" or the "Heart of America." The country gets this name primarily because of its location, nestled in the Gran Chaco between Argentina and Brazil.  This geography presented some challenges for me, because, as a landlocked country, the cuisine of Paraguay focuses more on meat than seafood.

Over the course of a couple weeks, I struggled to find recipes for a main course in Paraguay.  I found a dish called Pira Caldo, which is a soup made from river fish.  There were two problems.  First, I've made many a fish soup or fish stew, so I wanted to make something different.  Second, I could not find a recipe for Pira Caldo on the Internet.

With fish coming off the menu, I had to turn my attention to dishes that involve meat or other proteins.  With some help, I was able to come up with a main course that I think is reflective of Paraguayan cuisine and the roots of Paraguay itself.  For the main course, I made a meat soup called So'o-Yosopy or "Soyo," which can be a meal itself.

THE MAIN COURSE

So'o-Yosopy is a dish of the Guarani, a name that is both used to describe the indigenous people who inhabited a substantial part of South America that included Paraguay, Uruguay, Argentina, Bolivia and Brazil, as well as their language. Soyo is considered a dish of people who had scarce or limited resources, like many of the Guarani themselves, which explains the simplicity of the ingredients ... ground meat, onion, pepper, tomato and water.  Over time, however, the dish has become more popular among all Paraguayans.

The key to this dish is to stir it constantly when the soup is boiling (see step four below).  The goal is to blend the meat with the water.  When cooking Soyo, the superstition says that, if anyone who does not enjoy cooking is present in the kitchen, he or she may cause the Soyo to separate and ruin the dish.

SO'O-YOSOPY (BEEF SOUP)

Adapted from World Recipes

Serves 2-3 

Ingredients:
1 pound of ground beef
1 tablespoon of vegetable oil
1 medium onion, finely chopped
1/2 green pepper, seeded and chopped
2 medium tomatoes, peeled and chopped
4 cups of cold water
1/4 cup of dried rice
Salt, to taste
Parmesan cheese, grated

Directions:

1.  Prepare the meat.  Smash meat in a large mortar or process the meat in a food processor until it is almost a paste.

2.  Saute the vegetables.  Heat the oil in a saute pan and add the onions and green pepper.  Saute the ingredients until the onions are softened and translucent.  Add the tomatoes and cook until the mixture thickens and is well blended, which should take about five minutes.  Set aside to cool.. 

3.  Add the meat and water.  Add the beef to a saucepan or small pot. Mix in the sauteed onions, green pepper and tomatoes, along with the four cups of water.  Mix all of the ingredients well.

4.  Cook the soup.  Bring the ingredients to a boil over moderate heat, stirring continuously with a wooden spoon.  Add the rice and continue to cook for about fifteen minutes until the rice is tender.  Continue to stir while the rice is cooking.  At this point, the meat and the liquid should be completely blended.  Season with salt to taste.

*     *     *

I would say that this dish was a success, although not as great of a success as other challenges, such as Ethiopia, Czech Republic, Mongolia or Libya. I was able to make the Soyo and it it to blend well.  However, I wanted to make a side of Sopa Paraguaya, which is basically a cornbread.  The Sopa did not turn out well.  It was not because of the recipe, which was fine.  It was because of me.  I did not add enough cornmeal and the Sopa was more like a soup than a bread.  So, I was left with only the main course, which still satisfies my personal challenge.   When I make So'o-Yosopy again, I will definitely try to make Sopa Paraguaya to accompany the main course.   

As they say in the Guarani language, "Paraguay Rojhaiju" or "Paraguay, I love you." Now, I must prepare myself for a new challenge.  Until next time ...

ENJOY!

For more about Soyo, check out Wikipedia.