Kabab Tabei (Pan Kabab)
Today’s recipe is pan cooked (digi or tabei), a style most likely adapted later by housewives for day-to-day cooking. I thought about my lovely, beautiful mom the entire time I was preparing dinner tonight. Long time ago (20 years?), back in Iran, in an effort to ditch the daily cortisone prescribed to her for colitis, Maman was instructed to eat nothing but rye bread, white rice, greek yogurt and kabab along with a mixture of weird herbs. For a while, our house smelled like kabab everyday, which wasn’t a problem for any of us. Despite its effectiveness, Maman eventually got tired of the monotony of her diet and went back to regular eating. It was just nice to have her share the same meals with us again.
Ingredients (serves 4):
- 1 lb ground meat (beef, lamb or a mixture)
- 1 lrg onion, grated OR finely chopped in a food processor (no need to drain)
- 1 tsp turmeric
- salt & pepper
- 2 roma tomatoes, sectioned lengthwise to 4
- sumac (recommended)
- creamy yogurt (Greek or any other)
Time~ Prep: 10 min Cook: 40 min
- In a mixing bowl combine all ingredients and knead well with your hand.
- Place in a med.-sized pan, flatten the mixture with your hand (or a spatula for a lot less fun) starting at the center and working your way to the outer edges to create a nice circle.
- Place the pan on the stove and cook uncovered on med. heat for 20-30 minutes.
- When the bottom is browned, with a spatula cut the meat into strips lengthwise or into pizza slices.
- Carefully turn them over one by one, place tomato slices around the meat. Cover and cook for another 20-30 on medium-low heat or ’til meat is fully cooked.
- Remove lid if too much liquid.
Serve over polow, cooked Persian white rice, and sprinkle generous amount of sumac (somagh) over kabab and rice.
With the back of your fork, mash the cooked tomato in the rice.
Use yogurt as sauce over your food.
The combination of cooked tomato, sumac and yogurt completes the taste.