Persian Lamb Bites

One of my favourite things to eat in the world is Kabab Koobideh. It's a Persian meat dish introduced to me at a Persian party at Queen U about a hundred years ago by one of my best friends.  Same friend's parens got me an Iranian cookbook years later and still remember when I stuffed myself at said original Persian party.

Basically i'ts minced lamb, sumac, saffron, and onions mixed together, and barbequed over an open charcoal flame.

I've got all the ingredients at home except the open charcoal flame. So I cook it stove top fry and it's still awesome. Serve with garlic yogurt dip and dill saffron barberry rice.

1lb lamb

1 onion minced

1/2 tsp saffron, minced

1 tbsp sumac

1-2 tbsp soya sauce

Mix all together, marinade overnight ideally. The form into little footballs (I find this size cooks best stovetop). Shape it once and leave it alone. Handle it more and it will fall apart because of the heat from your hands.  Oil a pan generously over high heat. Cook 1 -2 minutes each side until browned nicely (usually three sides). Then on low/med heat for 1 - 2 mins. Let it rest.

Garlic Yogurt sauce:

1/2 cup yogurt
2 tsp minced garlic. Mix.