Minced meat kabab (Kabab koobideh) from Sofreh: A Contemporary Approach to Classic Persian Cuisine (page 152) by Nasim Alikhani and Theresa Gambacorta

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 substitute boneless lamb ribs for lamb belly, and beef brisket for beef chuck. You may use the Naan-e Taftoon recipe on p. 6.

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