Lamb Koubideh
Two skewers of minced lamb seasoned with Zaytoon spices, grilled and served with rice, grilled tomato, and a side of salad.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Koubideh's origins are deeply rooted in Persian culinary traditions. Grilled meats have been a staple in the region for centuries, evolving from simple nomadic cooking methods to refined techniques within the royal courts. Koubideh, in particular, likely developed as a more accessible and flavorful way to enjoy lamb, utilizing minced meat and aromatic spices.
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Lamb Koubideh is more than just a meal in Iranian culture; it represents hospitality, celebration, and a connection to heritage.
Celebratory Dish
Koubideh is often served at special occasions, family gatherings, and celebrations like Nowruz (Persian New Year), signifying abundance and joy.
Social Dining
Koubideh is typically enjoyed in a social setting, encouraging shared meals and conversation. The presentation, with skewers of meat, rice, and accompaniments, invites communal enjoyment.
Regional Variations
While the core recipe remains consistent, regional variations exist in the specific spices used and the accompaniments served, reflecting the diversity within Iranian cuisine.
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Lamb Koubideh is characterized by its savory, subtly spiced, and smoky flavors, enhanced by the richness of the lamb and the brightness of accompanying ingredients.
The dominant flavor is the rich, slightly gamey taste of ground lamb. Zaytoon spices, likely a blend including turmeric, cumin, paprika, onion and garlic powder, and sometimes a touch of sumac, create a warm, earthy, and slightly sweet spice profile that complements the lamb perfectly. The grilling process imparts a smoky char, while the grilled tomato adds a tangy sweetness. The accompanying rice provides a neutral base, and the salad offers freshness and acidity to balance the richness of the meat.
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Lamb Quality
Use high-quality, freshly ground lamb with a good fat content (around 20%) for the best flavor and texture. Fat helps keep the meat moist and prevents it from drying out during grilling.
Spice Blend
Experiment with your spice blend to find the perfect balance of flavors. Toasting the spices lightly before grinding them can enhance their aroma and intensity.
Mixing Technique
Mix the lamb and spices thoroughly, then knead the mixture well to develop the proteins and create a cohesive mixture that will hold its shape on the skewers. Refrigerating the mixture for at least an hour helps it firm up.
Skewering
Use wide, flat skewers to prevent the meat from spinning. Wet your hands with cold water before shaping the meat onto the skewers to prevent sticking.
Grilling Technique
Grill over medium heat, turning the skewers frequently to ensure even cooking and prevent burning. Avoid overcooking; the meat should be cooked through but still juicy.
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