Chelou Kebab from Mahmoud
Pane-Bistecca
Chelou Kebab by Mahmoud, or meatballs Mahmoud-style, is a traditional recipe from Iran. Mahmoud was my brother-in-law, who sadly passed away far too soon and far too young. Through him and with the help of my sister Marisa—whom you already know from previous guest posts here on the blog—I got to know the wonderful country of Iran. Even though many people think Iran is terrible because the media only shows the negative side, they really have no idea. The country is beautiful, there are an incredible number of historical sites to admire, the people are very hospitable and warm-hearted, and the bazaars are an absolute dream of colors and scents!
Of course, that’s also how I got to know Persian cuisine—whether it was my brother-in-law Mahmoud who cooked, my sister Marisa, one of my sisters-in-law from Iran, or even Mahmoud’s mother. Many of these Recipes are compiled here on my blog.
But back to the recipe! Meatballs, patties, or simply sticks—these are familiar all over the world, and this recipe comes from Iran.
Of course, that’s also how I got to know Persian cuisine—whether it was my brother-in-law Mahmoud who cooked, my sister Marisa, one of my sisters-in-law from Iran, or even Mahmoud’s mother. Many of these Recipes are compiled here on my blog.
But back to the recipe! Meatballs, patties, or simply sticks—these are familiar all over the world, and this recipe comes from Iran.
Ingredients
600 g ground Beef
1 large Onion, finely chopped
Salt and Pepper
Turmeric to taste
2 cans of 400 g Pelati, whole Tomatoes
some Tomato Puree
Instructions
1
Step 1
Mix the ground meat thoroughly with the onion and spices, and knead it well. It should be a firm mixture!
2
Step 2
Pour the mixture into a cold, flat pan and spread it evenly across the bottom of the pan.
3
Step 3
Use a wooden spatula to make furrows about 4–5 cm apart, creating long strips in the meat mixture.
4
Step 4
Pour oil into these grooves and sear the meat thoroughly. Once one side is well seared, carefully flip it using two flat wooden spatulas.
5
Step 5
Once the meat is well browned on both sides, add the peeled tomatoes along with their juice. Carefully cut the whole tomatoes in half lengthwise using a ladle. Add a little tomato puree to thicken the sauce.
6
Step 6
Let it simmer gently, season to taste, and serve with white rice and sumac.
Notes
A simple and delicious dish!
Marisa
Pictures from the Bazars in Theran and Isfahan
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