Tweet
Kabab-e Barg--------------------------------------------------------------------------------
Ingredients: (6 servings)
fillet of lamb, 1 kg
extra-virgin olive oil, 1/2 cup
3 onions, grated
2 cloves of garlic, crushed
6 medium tomatos
saffron, 1/2 teaspoon (optional)
salt
black pepper
sumac (optional)
Directions:
Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.
================================================== =
bahca man chandta soal daram kasy muitone javab bede plz,
1.in dastor ham baraye barg,chenjeh va steka hasty ?!?!
2. age gosht ro amade konam ta chand roz mitonam toye yakhchal bezaram bedone inke kharab beshe ?!?!
3.extra-virgin olive oil, hamon olive oil hast ya extra ye modele digaysh hast ?
4.saffron, 1/2 teaspoon, zaferan ro bayad ba chand ghashogh ab mix kard ya haminjori rikht rosh?
5.piaz ro bayad abesh greft ??? ba rize riz kard ?!??
6.Brush with marinade , ghazie in chie ?? chi ro bayad ba brush roye chenje be malam?
age point haye digei ham hast ke bayad havasma bashe please make me aware of it.1 more lol, bayad goshte lamb shoulder bekharam ? cut like fillet ?
Mamnon.
Comment