Ingredients
- ¼ cup fine cracked wheat/bulgur, soaked in warm water for 10 minutes, drained
- 100g fresh parsley
- 50g fresh mint
- 50g fresh coriander
- ¼ tsp chilli flakes
- ½ tsp ground allspice
- 4 garlic cloves, peeled
- 1 medium onion, roughly chopped
- 500g minced beef
- Salt and freshly cracked black pepper to taste
- 2 Tbsp olive oil
- 1 tsp sumac
- Lemon for serving
PERSIAN MINCED BEEF (Simit Kebap)
Method
- Soak the cracked wheat first so it can plump up
- Place the parsley, mint, coriander, chilli flakes, allspice, garlic and onion in a food processor and processor until pulpy and well blended
- Remove and add the mince beef
- Mix for a couple of minutes with your hands
- This will not only combine the ingredients well but will help the meat to stick to the skewers
- Squeeze out excess moisture from the cracked wheat and add this to the mince mixture
- Mix for another couple of minutes so once again the mixture is well combined and sticks well together
- With dampened hands mold onto wide metal skewers or make into 8cm x 3cm (roughly) long minced patties
- Refrigerate for up to an hour to firm up the meat
- Cook over a very hot charcoal grill or barbecue (10 minutes) turning often
- Serve with olive oil, sumac and lemon
Comments
These are perfect for the summer BBQ especially when using exceptional organic minced beef and cooked over smoldering coals.
Makes 6
Thanks to Organicland for their beef mince.
For a printable version of this recipe click here
