When you travel to Iran you can find restaurants which serve kebab dating back more than a hundred years.
kebab, which is one of the
traditional Iranian dishes
that you can that you can smell it in every corner of the city, so tasty that even if you are full, it will make you hungry. Kubideh is served with grilled tomatoes along with white rice and butter but cooking a juicy, soft Kebab is not everyone’s job and requires experience. There is an old tradition of baking
(probably originating in Tehran) that a half-baked egg yolk should also be placed on top of the rice, though this is entirely optional, and most restaurants do not serve rice in this manner. Unless specifically requested.
The National Festival of Golpayegan Kebab:
Kebab is one of the most authentic Iranian dishes in Golpayegan. You should know that the best kebabs in Iran belong to the Golpayegan. Iranian food festival for the people of this country has become a place to get acquainted with the variety of Iranian products such as
and Kebab Festival in Golpayegan which are held for specific purposes. The first period of this festival was held in June of 2018 in Golpayegan Forest Park. The festival aims to show everyone the best kind of kebab with an authentic Iranian national identity.
History and Types of Kebab in Iran:
You can smell the roasted Persian basil with the smell of grilled meat and Persian rice when you pass the back streets of the Iranian cities, or during the day and night strolls in the big and small cities of Iran. One of the most delicious types of Kebab in these restaurants is served with rice. Kobideh is always an exciting topic of conversation and like any other delicious food, it also can bring people together. While many of other Iranian cuisines are varied and use seasonal ingredients, kebabs and Rice are among the oldest Iranian foods with ingredients always available. It is said that the first Kebab to cook in Iran was for the Qajar king. Kebab was one of the favorite foods of Nasser al-Din Shah, the Qajar king who liked kebab most of all, which came from the Caucasus to Iran, but the Iranian type of kebab is different because it is cooked with veal, mutton. While in the Caucasus, bird meat was used. This dish eventually became one of Iran's most popular recipes and national food.
A kind of barbecue that is attributed to the town of Bonab in East Azerbaijan province. This kebab is made from fresh and flaky lamb meat in very large size. This type of kebab may be steamed, with
or rice and served as “Chelow Kebab”, which is Iranian national food in Bonab. There may also be different types of bread that can be eaten next to it. The size of Bonab's barbecue is very large and can even be said that it can feed a few people.
” Kaseh Kabab” or kebab in bowl is one of a kind of kebab which is served in a bowl instead of a plate with varieties of roasted peppers and tomatoes and mushrooms that give the bowl a beautiful color, together with the local butter at the end.
The authenticity of Iranian food, especially kebab, has been around for many years, with the smell and color of
over the years. Iran is the cradle of civilization and the first Iranian barbecue restaurant was admitted to Tehran to get acquainted with this delicious food. Iranian roast chicken and barbecue kebabs have a special place in the world today and in international restaurants. When you travel to Iran you can find restaurants which serve kebab dating back more than a hundred years.
Summary of Kebab Recipe:
First, you should know that minced meat should be used to make barbecue, which is better if using lamb or a mixture of veal and lamb. If you use fat and meat, the Kebab will definitely become juicier. But if the amount of fat you put into the meat is too low, it will not mix evenly. Put some onion, black pepper and salt as well as paprika powder, and mix thoroughly so that the meat and ingredients come together. The onions should be grated. Finally, cover the material with cellophane, then place in the refrigerator until the mixture is firm. Then cover skewers with the mixture and place it on the fire until it is fully cooked.
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