AI-generated image
Kabab tabei
Pan-fried minced meat kebab
کباب تابهای (kabab tabei): pan kebab of minced meat pressed flat and cut into strips
Kabab tabei is the kebab Iranian students make in a frying pan when there is no grill, and the quick weeknight dinner in flats all over Tehran: minced meat with grated onion and turmeric pressed flat across the pan, cut into strips and fried in its own juices. It tastes like koobideh without the charcoal and is ready in half an hour. Serve it with chelow or bread, pan-fried tomatoes and raw onion. The mistake is a cold pan, which makes the meat stew; heat it well first and don't move the slab until it has browned. Chef's tip: once the first side is cooked, tip in halved tomatoes around the meat; they soften in the juices and become the sauce.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb beef or lamb minceabout 20% fat
- 1 oniongrated and squeezed dry
- ½ tsp ground turmeric
- 1 tsp salt
- ¾ tsp black pepper
- 1 tbsp sunflower oil
- 3 tomatoeshalved
- ½ oz butteropt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 1 ⅛ lb beef or lamb mince, 1 onion, ½ tsp ground turmeric, 1 tsp salt and ¾ tsp black pepper and knead for 3 minutes until sticky.
4 minStep 2: Brush a 26 cm frying pan with 1 tbsp sunflower oil and press the mince evenly across the base, about 1.5 cm thick. Cut it into 6 long strips in the pan with a spatula.
2 minStep 3: Set the pan over a medium-high heat and cook without moving until the base is well browned and juices pool on top.
8 minStep 4: Turn the strips over, put 3 tomatoes cut side down in the gaps and cook until the meat reaches 160°F in the middle and the tomatoes are soft.
8 minStep 5: Dot with ½ oz butter and serve straight from the pan with rice or bread.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 29 g
- Carbs
- 9 g
- Fat
- 31 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabab tabei take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian