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Today is my boyfriend's birthday. Our friend was going to ask his mom to cook some awesome kurdish food for us but he got mad at his mom and now he won't even speak to her. I have decided to make kabobs but I need a quick seasoning recipie to put on it so I can cook it right away tonight. Any help would be greatly appreciated.

2006-11-06 08:29:56 · 4 answers · asked by Wondering 2 in Food & Drink Ethnic Cuisine

4 answers

So I am 1/4 Kurdish, 1/2 Persian, and 1/2 Turkish!

For chicken Kabab, use: Lot of lemon juice, chopped onion, salt, pepper, olive oil, and Saffron, lemon pepper, tumeric. Mix all these ingredients in a huge bowl and cut the chicken (preferably dark meat, skinless) and let it sit in the fridge for a few hours.

I also suggest going to a Persian store and if you can buy this brand of Kabab mix: "SADAF"... that's all you need and some oil, it comes out really amazing and cut your time for preperation.

I remember my grandma making this dish called Kurdish "Gheimeh" and it was amazing.
Ingredients:

Lean ground beef (93%) 1lbs
yellow split peas 3/4 cup
Onion, one large or two meduim
Spices: salt, pepper, tumeric, saffron
Dried lemons (You can find this in Persian store) 7 or 8 of them.
Long grain Basmati rice. 2 cups
Vegtable or corn oil (do not use olive oil)
Frozen thin slice french fries or those thin sliced potatoe chips that come in an cylinder containers. (looks like oeatmeal containers in the chips area)

Rice:
In a large pot, boil water (6 cups) and add some salt, ad the rice and let it boil for 10-15 mins. The rice should be aldente like the pasta, do not let it cook too long as you have to constantly check to see it's not turning too soft. Once the texture is right, drain the water and pour warm water on top of it to get rid of any excess starch on the rice. Let it sit in the drainer for about 10-15 minutes till the water is all gone.

Add some oil to the bottom of the same pot, return the rice to the pot creating a cone shape. Take a large paper towel and place it on top of the pot and put the lid on top of the towel. This ensures that the steam will stay in the pot making the rice cook better. Place on low temprature for about 45-50 minutes.

Stew (gheimeh):

Saute the finely chopped onions in iol till it's gold color. Ad 1/2 teaspoon of tumeric and mix well. Add the ground beef and saute, add salt, pepper, and another 1/4 teaspoon tumeric. Once the meet is brown as well, ad 4 cups of water. Cover the mixture and reduce heat to medium-low.

At the same time, in a seperate smaller pot, bring some water to boil and cook the lentils till they are soft. I think it'll take 15-20 minutes but am not sure, so you have to be the judge when they are soft. Once done, just drain and put aside.

Back to the main pot: After 15 minutes add the dried lemons and a generous amount of grinded saffron. Let it cook for another 20 minutes. If the water is low, just ad a little bit of water at a time. The consistancy should be like a spagetti sauce. Once you feel that the consistacy is right, add the split peas and let it simmer for 5 more minutes. Overal this should take only about an hour or max 70 mintes.

For serving: Serve the rice in a platter and the stew in a large bowl and palce a dome of french fries or chip in the middle. You can put the excess fries or chips on the side so your guest can take extras. They should take some rice and pour the stew on top of the rice.

Serves 4.


For side dish, you can make a salad by dicing tomatos, cucumber, and finely chopped red onions. Season with salt, pepper, and either dry or fresh mint and parsely. For the dressing use lemon juice and olive oil.

If you want to make the kababs, the white rice and this salad are perfect sides. I promise you he'll love it...

Good luck and I hope this helped.

2006-11-06 10:18:17 · answer #1 · answered by Shelley S 4 · 1 0

Kurdish Shish Kebabs

Shish kebabs made from both ground and cubed meats, usually lamb, continue to be popular throughout the Middle East. This recipe is based on kebabs from southern Turkey where chiles are more widely used. Serve with a rice pilaf or in a pita bread pocket for a middle-eastern sandwich. Using a flat skewers rather that round to mold the meat onto will make cooking a whole lot easier.

4 green New Mexican chiles, stems and seeds removed, finely chopped

1 ½ pounds finely ground lamb

½ cup finely chopped onion

2 cloves garlic, minced

1 egg, beaten

2 tablespoons finely chopped walnuts

1 tablespoon finely chopped fresh mint

½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 bell pepper, stems and seeds removed, cut in wedges

1 small onion, cut in wedges and separated

8 large mushrooms

Olive oil

2 pieces pita bread

Combine all the ingredients, except the bell pepper, onion, and mushrooms in a bowl and knead until smooth like dough. Break off pieces of the meat and form into ovals on the skewers. Refrigerate, covered, for at least an hour or overnight.

Alternately thread the onion wedges, pepper wedges, and mushrooms on separate skewers, beginning and ending with a pepper. Brush the vegetables with the oil.

Remove the meat skewers from the refrigerator. Grill all the skewers over a medium heat until the meat is browned about 4 minutes on each side and the vegetables are tender but still crisp.

Serve these kebabs in a warmed pita bread.

Serves: 4

Heat Scale: Mild

Good Luck!
Go for it!
And convey my wishes for a great b'day to him! :)

2006-11-06 14:42:56 · answer #2 · answered by sugar candy 6 · 1 0

Kurdish Cooking

2016-12-15 14:58:23 · answer #3 · answered by ? 4 · 0 0

Garlic, Paprika, Oregano, Saffron and if you can get a hold of it as spice/seasoning called Sumac, it is the crushed and powdered seeds and fruit of the European Sumac tree, it is used as a spice and on food after it is cooked.

Kurdish cuisine would border, Pakistani, Iranian, Iraqi and Turkish as it sits in between all those countrys, some middle eastern stores sell a spice called Ras-a-el-Hanou,
a combination of all the above spices, with coriander, cumin, sesame seeds and white pepper, you can makeit by combining all the named spices in a coffee grinder and buzz them to a powder, it can be used on kababs, whole chickens, kofta a type meatball shaped on a skewer and grilled, even fish.

2006-11-06 08:56:02 · answer #4 · answered by The Unknown Chef 7 · 1 0

Cut up chicken into chunks and let marinard in teriakyi sauce over night. Cut up both onion and green peppers in to chucks. Before adding ingredients to the Kabob sticks soak in water until moist. Add ingredients and cook on the grill over an open flame.

2016-03-19 04:15:06 · answer #5 · answered by Anonymous · 0 0

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