Kabab Barg is a traditional Persian food that has been enjoyed for centuries. It is a type of kabab that is made with marinated, grilled meat that is served with rice and various side dishes. This dish is especially popular during special occasions, such as weddings and other celebrations.
The method of preparing traditional Iranian kabab barg is very easy and it is enough to cut the meat evenly and pound it until it is completely soft.It is better to know that flavoring the kebab ingredients can be a matter of taste and use the ingredients you like.
In the past,this kabob was prepared only with first-class mutton,but today this delicious kebab is also prepared with white meat such as chicken.Kabab barg is also famous as one of the most expensive Iranian kebabs due to the use of lamb meat.
Kabab Barg is not only delicious, but it is also a healthy and nutritious dish. The tenderloin meat used for the kabab is lean and high in protein, while the marinade and spices add a boost of antioxidants and other beneficial nutrients. When served with whole grains like basmati rice and fresh vegetables, it makes for a well-balanced and satisfying meal.
Lamb or veal fillet meat:one kilogram
Onion : a large number
Salt and black pepper:as needed
Saffron: as needed
Rosemary leaves, olive oil, red vinegar, bay leaves, cloves, garlic and nutmeg: as needed
In order to prepare restaurant-style Soltani leaf kebabs, it is necessary to season the meat a day before, or if you have little time, about 6 hours before preparing the food.
To season the meat first, wash the meat well and then dry it, then put it on the meat board and beat it well with a steak beater until it spreads, so that its diameter reaches about half a centimeter.
If the meat you have used is very thick and does not reach the desired width even after pounding, you can divide the meat into two equal parts with a sharp knife, carefully and from the width, and then use a meat grinder.
Beat it until it reaches the desired diameter and thickness.
Note that the width of the pounded kebab should be about 4 fingers or 8 to 10 cm. In the next step:
meat is mixed with ingredients that include a rosemary leaf, grated onion juice, olive oil, red vinegar, melted butter, bay leaves, nutmeg, cloves, saffron and two grated garlic cloves.
put to sleep Add salt to the meat at this stage, because it makes the meat watery and the kebab hard and dry, so the best time to add salt to the kebab meat is in the middle of its cooking. Now it's time to skewer the kebab, for this, put the meat on the work surface and hold the meat with your hand so that it remains stable and does not move, then insert the skewer slowly and from under your hand.
Keep in mind that the pieces of meat inside the skewer should stick together. In the final stage of how to prepare leaf kebab, place the prepared skewers on the heat and turn carefully until the meat is completely grilled (charcoal fire is the best fire for preparing beef kebab), now to prepare A soft and juicy kebab should take a lot of time and a little patience. Whenever you feel that the grilled meat (especially if you used veal) is dry, you can apply some butter on the meat with a brush. Also, in the middle of cooking, sprinkle some salt on the grilled meat.
Leaf kebabs are usually served with rice, eating kebabs with bread causes the fat of the meat to be eaten by the bread, and as a result, the leaf kebab meat dries up very quickly and loses its softness and tenderness. Therefore, when pulling the kebabs from the skewers, place them directly on the rice and carefully remove them from the skewers.
In conclusion, Kabab Barg is a delicious and flavorful Persian dish that is enjoyed by many around the world. Its unique blend of spices and flavors, paired with tender and juicy meat, make it a favorite among meat lovers. If you haven't tried Kabab Barg yet, be sure to add it to your list of must-try dishes!
sorced:https://mealscook.com/recipes/kabab-barg/
