Kufteh kebabs

Kufteh kebabs

Rolled kebabs

By
From
Encyclopedia of Food and Cookery
Serves
4

Called kufteh kebab, or luleh kebab, this is a favourite Iranian dish. ‘Luleh’ means rolled: the meat is shaped into long rolls by hand or shaped around a skewer. If you enter a Tehran bazaar, you may see merchants sitting in their shops and eating kufteh kebabs with nane lavash, a flat crispbread, and spring onions.

Ingredients

Quantity Ingredient
500g minced beef or lamb
1 large onion, grated
1 egg, beaten
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon

Method

  1. Combine meat with remaining ingredients, beating well with a wooden spoon until meat seems lighter in colour. Take a handful of mixture and roll it into a flat cigar shape. Or, if you have flat skewers, shape meat around skewers into sausages 13 cm in length and 2.5 cm in diameter.
  2. Barbecue over hot coals or cook under a preheated hot grill for 5–8 minutes or to your own taste, turning to brown all sides. Serve with boiled rice and, if liked, grilled tomatoes. May also be eaten with Lebanese flat bread.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again