Kobeda, koobideh or Kobida is an Iranian meat kabab made from ground lamb and beef, mixed with those fragrant middle eastern spices, herbs ground pepper and minced onions. Its a quick and easy supper or lunch snack to prepare, tickles the tastesbbuds and keeps the tummy nice and calm.
This is as simple as simple can be, but its essential to get the balance of your spices right. The key spice in the Kobedas is the Sumac. A dried red spice used traditionally in Middle Eastern cooking, sumac is that ultimate spice that has UMAMI its bright, tart, and tangy. It brings the flavor of the meat to the forefront.
You will need:
250 g Lamb Mince
250 g Beef Mince
3-4 Garlic cloves
Sea Salt (to taste)
Cracked Black Pepper ( to taste)
2 TSB Sumack
Mixed Dry Herbs
Finley chop and pure the onions, garlic in a blender, place in a sieve, for an hour or if you are tight on time. Use a wooden and stir the mixture in the sieve from the bottom so the water drains out. You don’t want the mixture to be too gloopy.
Then mix the onions, beef and lamb mixture together, adding the salt, pepper and mixed dry herbs. give it a good mix with your hands. I always add the Sumac till last, and very gently weave it in to the mix.
if you have flat skewers place the mixture on them, work from the top down gently presing as you go. ( simple hint before you do so, add a little oil to your hands, so the meat doesn’t stick.
If your don’t have skewers, gently shape the meat in to long shapes, not longer than 10cm length and around 3 cm wide. ( anything longer or bigger will start to break up)
Sear your kobedas on a a dry hot pant, no oil, sear both sides and place on a baking try and pop into the oven on high for 20mins.
Serve with salad on Nan bread, Pitta Bread or with rice.