A classic long-skewer köfte from Iranian cuisine; mince kneaded with finely chopped onion is glazed with saffron butter and served with rice. With a lightly seared exterior and soft interior, it's a filling skewer kebab that stands out at dinner tables.
Knead the ground meat, strained onion, salt, and black pepper in a large bowl by hand for 8-10 minutes. The mixture should come together as a single mass without separating into strands.
Cover the kneaded mixture and let it rest in the refrigerator for 20 minutes. A chilled mixture is less likely to fall apart while being pressed onto the skewers.
Wetting your hands with cold water, press portions of the mixture onto wide, flat skewers, spreading them into a thin, long layer.
Cook the skewers over glowing charcoal, turning frequently. Caution: the internal temperature must reach 71°C (160°F) and the meat should not remain pink; it takes about 12-15 minutes on average.
Serve the cooked kebabs over hot rice, drizzled with melted butter mixed with crushed saffron.
Important: Wet your hands frequently with cold water while spreading the mixture on the skewer, or the ground meat will stick to your fingers and fall apart. Caution: If the onion juice isn't drained thoroughly, the meatballs may separate from the skewer and fall into the fire while cooking. Allergens: contains a dairy product (butter).
If you grate the onion and squeeze all the juice out through a cheesecloth, the mixture sticks to the skewer much more easily and the risk of it falling apart while cooking is almost eliminated.
Admin DadaGastro · verified in test kitchenİlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Un miktarını biraz azaltınca kıvam daha iyi oldu. Ocak ayarını orta-kısıkta tutunca yanma olmadı.
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