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Explore Kebab Loghmeh by Chef Soroosh Golbabae with 4,402 views, 80 likes, and 7 comments. Experience the impact of this video content that has captured audience attention.

#FarhangFlavor Episode 2 Chef Soroosh Golbabae formally of SOFREH NYC shares his simple recipe for the popular Iranian street food Kebab Loghmeh. Follow Chef Soroosh on Instagram at @soroosh.gb_cooking For more information on Farhang Foundation's #FarhangFlavor program please visit Farhang.org/Flavor Flatbread (yields 12-14 7’’ diameter bread) Ingredients: -Unbleached AP flour 2.5 cups = 388gr -Luke warm water 1 cup = 225gr -Active dry yeast ½ tsp = 2gr -Sugar a pinch -Kosher salt 2tsp = 6gr -Vegetable oil 2Tbsp = 15gr Instructions: First whisk water, sugar and yeast together and let it seat for 5 minutes. Meanwhile mix flour and salt. After 5 minutes add oil and flour to the liquid and mix until dough comes together and it is not sticking to your hand anymore (if it does add small amount of flour and mix but do not make the dough too dry, and if it is too dry add small amount of water). Transfer the dough on a surface and knead for 10 minutes until dough becomes smooth. Bulk the dough, leave in a bowl, cover and let it seat in room temperature for an hour. After one hour dough should be double in size. Transfer the dough on a lightly floured surface, stretch and portion into 1.5 - 2oz portions and gently turn portions into balls. Leave them in a lightly floured pan, covered with a damp towel/cloth and let it seat for 15 minutes. Slowly heat up the pan/cast iron while you are waiting for dough to proof. After 15 minutes, gently take one piece and flatten it on a floured surface using your hand. Sprinkle some flour on top and use rolling pin to stretch and open the dough. Turn dough few times to get a nice round shape. With 1.5 – 2oz portion size you should be able to stretch the dough into get 6 – 8 inches diameter circles. Carefully place the dough in hot pan and cook each side 2 – 3 minutes and the bread is ready. Kebab -Ground beef 1Lb (can substitute with ground lamb + veal / Ground turkey, Turkey or other types of ground meat) -Small yellow/Spanish onion grated -Chopped parsley leaves, ½ cup -One whole egg -Breadcrumbs, 2 Tbsp -Ground black pepper ½ Tbsp -Salt 1Tbsp -Sumac 2Tbsp Instructions In a clean bowl, mix everything together. Form a small pâté and cook to taste test the seasoning. Adjust seasoning if needed. Portion and shape kebabs (2-3oz). Oil a plate and leave shaped kebabs in the plate. Cook them right away or leave in the refrigerator and cook later. To cook kebabs: Heat up some oil in a pan and gently place the kebabs in hot pan. Don’t touch them for 2-3 minutes to get a nice sear and color. Flip and cook other side for 2-3 minutes and done! Sumac Yogurt -Yogurt 1 cup -Sumac 1.5 Tbsp -Micro grated garlic. 2 large cloves (you can use 1 Tbsp of garlic paste instead) -Chopped tarragon leaves. 1Tbsp -Salt to taste Instructions In a bowl, mix everything, season and taste. Let it sit in fridge for at least an hour. Parsley & Onion Mix -1 large thinly sliced red onion -Chopped parsley (leaves and stem) 2.5 cups -Sumac 2Tbsp -Lime zest 1ea -Lime juice to taste -Olive oil. ½ cup -Salt to taste Instructions In a bowl, mix everything, season and taste. Let it sit in the fridge for at least 30 minutes. When everything is ready proceed to assemble the Loghmeh warps by simply placing two pieces of kebab on a flat bread add some of the parsley onion mix and roll it tight. Have the sumac yogurt as a side or enjoy it as a dip. Noush-e--Jaan

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