Iran Press/ Iran news: Kabab Dande is a food like Shishlik with different tastes cooked with the special method in most restaurants, especially those around Taq-e Bostan. Kermanshahi chefs prepare a sauce with a combination of tomato paste, salt, pepper, lemon juice, and saffron and pour it on kebabs repeatedly during the cooking and preparation process. After cooking the food it can be served with rice or bread decorated with onion, lemon, or sour orange.
Preparing this very delicious Iranian Kebab needs special expertise. Here is one of the ways to make it:
Ingredients:
Lamb Ribs
Kebab Skewers
Tomato Paste
Lemon Juice
Salt and Pepper
Oil
Saffron
Recipe:
First, cut a large piece of around one kilogram of lamb ribs as wide and long as shown in the photo. Then, put three to four skewers vertically through the meat to bear both the weight and the shape of it. Then hit the meat repeatedly with a sharp knife and put the meat in the refrigerator for a few hours.
Now the meat is ready to grill. Heat some oil in a container and then add tomato paste and sauté it. By adding salt, pepper, lemon juice, and saffron make a thick sauce.
When grilling, place the lamb ribs on medium-heat coal, and at the same time rub the thick sauce on both sides continuously until the Kebab is ready.
Dandeh Kebab is very yummy and popular. Hope when you visit Kermanshah, try this Iranian specialty and enjoy the hospitality of the people of Kermanshah.
Notes:
Grilling the calf’s ribs takes 2 minutes longer than those of sheep.
To get a better Kebab, you can create small cuts with a knife on the meaty parts of the ribs.
There is no need to turn the skewers very much on the heat, but be careful not to let the meat burn.
For your convenience, you can use grilling nets instead.
Put the rib pieces from one direction through the skewers for a steady grill.
It is better to keep the ribs in the fridge for a week to make it drier. It reduces the grilling time.
There is one layer of fat on the ribs. Do not remove it to get a better Kebab.
It is better to put the skewers or the net at least 8 centimeters above the heat and occasionally circulate the air.
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