I remember as a child that whenever my non-Persian friends wanted to come over my mom would resort to making Kotlet for us because my friends loved it so much. It seems to satisfy all palates, even for the most picky eaters. It makes a great food to pack for school lunches and picnics since they taste equally delicious hot or cold. You can even heat one up in the middle of the day for a filling midday protein snack. So without further ado, here’s my Persian Momma recipe:
2 pounds Ground Beef (you can substitute Ground Turkey for a leaner patty or mix 1 lb of Beef with 1 lb of Turkey)
3 large Potatoes, cooked, peeled and grated
1 large Onion, finely grated (I use a food processor)
1/4 teaspoon Cinnamon
1/2 teaspoon Turmeric
Salt and Pepper to taste (make sure to always start with a little salt and adjust accordingly)
1/2 teaspoon Garlic Powder
1 tablespoon Chickpea Flour (optional but I like to add it in because it prevents the mixture from falling apart)
Plain Bread Crumbs (If your bread crumbs are salted, make sure not to over-salt the beef mixture)
Kotlet tastes delicious all in itself but is usually served with tomatoes, pickles, cucumbers, onions, bread, and ketchup. Noosheh jan konid (Bon a petit)!
This is one of my go-to recipes for a quick and easy homemade meal. Kabob Tabeyi (Kabob in a Pan)
It can simply be made with the beef, onions, and spices without the tomato paste or for added taste and flavor, you can follow my recipe below:
Grind the large onion using a grinder or food processor. Combine the ground beef, diced onions, salt, pepper and cumin and mix well. Flatten the meat into a large pan and cook on medium heat until the meat starts giving off its juices and browns on both sides (no lid on pan needed for this stage). This normally takes 5-10 minutes. If the meat is drying out, add some water. Then using a wooden spatula, divide the meat into equal slices. Turn each piece of meat over to its other side. At this point, add enough water to cover the meat half-way and add the tomato paste. Add some salt, pepper, and cumin to the water in the pan. Put the lid on the pan and allow the meat to cook for another 10 minutes or so. Then add the toppings (as little or as much as you like), close the lid, and let the ingredients cook thoroughly. If you notice the liquid in the pan drying out, add some more water. The potato slices and onion rings are a staple for this dish in my house. The mushrooms, tomatoes, and peppers are not as well received with my children so I usually don’t include them.
This dish is served with rice and is complimented beautifully with a Shirazi salad or garden salad. Noosheh jaan konid! Bon a petit!