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The Story of Minced Kabab

Kabab-e Bonab

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

Bonab is a small town east of Lake Urmia in western Azarbaijan. It is famous for its minced kabab/kabab-e bonab, which has become popular in restaurant chains in other cities in Iran. Instead of ground lamb, they use boneless shoulder of lamb that they chop up very finely with two sharp cleavers (this takes some practice). They then sprinkle the onion on top and continue to chop until the onion and lamb are minced together, the same as for the ground lamb kabab opposite except that they add 2 egg yolks to help with the bonding of the paste. This kabab also needs extra-wide skewers (it is said that the first person to make this kabab used his sword as a skewer).

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