Make Kabobs, Not War — Or How I Started With National Meatloaf Appreciation Day and Ventured Into Political Activism


The folks over at SeriousEats have an meme going this month with meatloaf. I’ve been sort of wrestling with what kind of meatloaf to make by the deadline. I came to the realization that with my upcoming trip to Denver this next week I wouldn’t be able to come up with anything particularly cool or inventive on short notice. So in lieu of a really cool recipe, I’m going to make a political statement.

Last month’s visit to the US by Iranian president Mahmoud Ahmadinejad particularly enraged me, on so many different levels — that a man, particularly a leader of a foreign nation, a man who presumably has had a higher education, and a man with an technical engineering background could say such stupid, ignorant things. A man who is sending his country on a collision course with the free nations of the world, determined to arm his extremist country with nuclear weapons and presumably with the intent to use them to destroy the only true democracy in the Middle East and to destabilize the entire region. To this I say, Make Kabobs.

Iran has been something of a pariah state for the last 30 years, and is the country everyone loves to hate, and I think with good reason. But I’m a firm believer that in order to understand a country, one must respect its traditions and culture, and we must come to the realization that it’s not the oppressed Iranian people that deserve our ire, but only its government. And we can start respecting their culture and building bridges with the Iranian people by learning about their food.

Tonight, we made some Iranian-style ground meat kebabs (Koobideh) for dinner. I have to say, these are some of the best I have made yet. To make them, I went to a local Iranian grocery store in Hackensack, NJ and picked up some spice mixes, and a bunch of other things. The recipe is not much more than taking a bunch of ground meat, mixing it with the spice mix and some chopped up vegetables, and grilling it up. Kind of like… A meatloaf!

Maybe the kabobs tasted really good not just because I love Middle Eastern food, but because I spent about an hour talking to the shop owner, making friends and learning about Iranian food customs. He taught me the proper way to make Iranian lime iced tea (made from dried Persian limes) and showed me which spices are used for what dishes, and for that I am super grateful. And because of that personal service I’m going to be a return customer for sure. This, in my opinion, is how we should conduct international relations. President Ahmadinejad could learn a lot from this shop keeper.

Below is a OTB-tweaked recipe for Iranian Koobideh Kabobs, which with a few minor modifications would make a great spicy meatloaf as well. For those of you who feel uncomfortable eating “Iranian” food, you may be interested to know the same popular dish (under different names and in slightly different spice preparations) is served in Afghanistan, and also in Israel, Iraq, the Balkans, and lots of other -Stans.

Interesting Afghan factoid: Dari, the primary language spoken in Afghanistan by about 70 percent of the population, is the same language as Persian or Farsi, what the Iranians speak.

Iranian Koobideh Peace Kabobs (Or Iranian Meatloaf)

2lbs Ground Meat (Use all beef, or a mixture of beef, veal, lamb or turkey)

1oz Package of Iranian Ground Meat Kebab Seasoning (I used the one made by Sadaf out of Los Angeles, but you can try a mixture of onion powder, salt, pepper, sumac, parsley, turmeric and cumin)

2 long hungarian-style frying peppers, or cubanelles, mixture of red and green, finely chopped. Not traditional but I thought it would add that extra “something”.

1 medium onion, finely chopped

1 handful of chopped parsley

2 cloves of crushed garlic

5oz of warm water

Kabob Preparation: Dilute spices in 5oz of warm water for 5 minutes to prepare marinade. After marinade is thoroughly diluted, mix all ingredients in a large bowl. Let marinate for 15 minutes. Form into ovular patties and cook on outdoor grill until desired doneness.

For meatloaf, soak two slices of bread in milk (or if you’re an Persian Jew and require a Kosher preparation, omit the milk and just use breadcrumbs) Squeeze out moisture, mix with 2 tbsp of tomato paste or ketchup and two beaten eggs. Mix with above marinated meat and spice Kabob mixture. Form in a small loaf pan, cook for 45 minutes at 350 degrees.

Serve with simple rice pilaf and salad.

Beverage accompaniments: Iced tea made from boiled dried limes, or black ceylon tea infused with crushed cardamom pods and saffron.

14 Responses to Make Kabobs, Not War — Or How I Started With National Meatloaf Appreciation Day and Ventured Into Political Activism

  1. Micah Tillman says:

    “Hackensack” is one of the greatest town names ever.

    I love your “getting to know a real live Iranian” approach to handling American-Iranian tensions. When you position yourself as someone to be taught, you make yourself appear less threatening. That’s a helpful thing to do.

    There’s so much good in other cultures to respect, so long as we don’t excuse the bad things in other cultures that we would condemn in our own.

    Great post!

  2. s'kat says:

    Ha! You seriously need to CafePress that slogan. Sounds like you found a gem of shop.

  3. Fran says:

    This sounds like a great store. What is the address?

  4. Its a little Iranian grocery on Main Street in Hackensack, only about a block down from Wondee’s Thai restaurant, which is one of my favorite restaurants. Worth a trip to Hackensack to eat at Wondee’s and then shop at the Iranian grocery store and then Giant Market around the corner.

  5. missb says:

    Awesome! Another fabulous meatloaf variation! Is there no end to the possibilities!

  6. Those kebabs look great. I have a little Middle Eastern bakery that I visit on occasion. They bake their own pitas and cook some wonderful foods. I try to have lunch there as often as I can, and I love their Shish Towook sandwich (I’m probably butchering the spelling :( ). Do you have any idea how to prepare Shish?
    Great post, thanks.

  7. Mr. Perlow, you are a statesman. You deserve an ambassadorship in the next administration, even if it is “Ambassador to the Republic of Deliciousness”.

  8. Iranian ground meat kebabs recipe

    Here’s a delicious-looking Iranian kebab recipe

  9. Liz says:

    Mmmm ~ I Love Middle Eastern Food! I like meatloaf and this looks like a must-try recipe :-)

  10. nogoodadddy says:

    “you can try a mixture of onion powder, salt, pepper, sumac, parsley, turmeric and cumin”

    Sumac? I had flashbacks to a bout of Poison Sumac from when I was 10 and swelled up like Violet Boregard.

    (shudders)

  11. AA says:

    Being Iranian, I thought I should let you know that I enjoyed this post and I agree with you on:
    Make Kabobs, Not War!

    You might also enjoy my favourite art form Koobism:

    http://www.aref-adib.com/archives/cat_koobism.html

    I’m really glad to find your site!

    Mehrdad
    http://www.aref-adib.com

  12. Chantal ZUERAS says:

    You should be in charge of Foreign Affairs ! The world would be a better place to live !

  13. […] to be Iran’s national dish, a spiced mix of lamb and beef served with saffron rice pullao. I once made these at home and so can you if you buy the right spices from this store, which they sell in packets. All the meat cooked at […]

  14. 2fast4u1701 says:

    Okay you win I surrender :) The pictures are causing me to drool so I’ll make these real soon.

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