The usual question, “What are we having for dinner?” My wife said, “Kūbide?” Kūbide is a Persian mixture of lamb and beef with sumac, either mixed into the meat or sprinkled on after cooking. My family does not like sumac, so I take it out.
Tag Archives: kubideh
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for three people out of one recipe.
Adapted from a Persian Mama recipe
For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers (alternate spelling kubideh). In Persia (Iran), this finely ground and seasoned meat is usually grilled on a thick skewer. Forming it into a patty to barbecue is a most California Fusion thing to do. While the burger was international the condiments were all American—well sort of—Japanese mayonnaise, German mustard, tomatoes, sweet onions, Romaine lettuce and the buns of your choice.
As a Californian, I like to do mash-ups—taking the ingredients of one culture and the cooking techniques of another to create something new. Jan wanted taco’s, but I was growing of the same old, beef, pork, chicken or fish with the usual Mexican spices and salsas. I decided to take kubideh and make something different with it.