Ground lamb skillet kabab (Kabab-e kubideh-ye maitabehi) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 186) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use "Persian spice mix (Advieh)" recipe on P538 for store-bought advieh spice mix; ground beef or ground chicken for ground lamb; and sugar for grape molasses.

  • metacritic on September 16, 2020

    This is a lovely little recipe, easy to overlook due to the lack of a photo. The taste is fantastic and it involves making a single large meatball that one then flattens in an 8-inch skillet and cooks. A one dish meal before the letter.

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