Topic: Sumac?

[Razor]

Hi Guy's,

I'm working on a recipe for a Persian "Kubideh" which is kind of like seekh kebab but with a completely different flavour.  After a chat with my local TA boss, he told me that their seekh kebabs, are actually "Kubideh's" and one of the ingredients was Sumac.  The reason they call them seekh kebabs, is because it is what we (British) are used to seeing.

He also went on to say that there were, green chilli's, jeera, turmeric, grated onion and egg in them, but he didn't specify quantities.

Some of you guy's may have noticed in some of my previous post, that I have mentioned these kebabs quite alot and commented on how different they are from a normal seekh kebab, without actually knowing that they are infact Kubideh and not seekh's.  That now explains a lot to me, and encourages me to try and crack this one, and share it with you guy's on the forum.

So, have any of you guy's come across Sumac or know if it is readily available in asian supermarkets?

Cheers in advance,

Ray

[Vindaloo-crazy]

Maybe he meant there summick in them? Ahem;

http://www.thebestpossibletaste.co.uk/ShowDetails.asp?id=402

[PaulP]

He also went on to say that there were, green chilli's, jeera, turmeric, grated onion and egg in them, but he didn't specify quantities.

Hi Ray,

I looked at a few Kubideh recipes I googled on the net. I didn't see any mention of jeera (cumin) but the recipes all included garlic and black pepper and usually sumac. You could find sumac spice on-line but I don't know how many asian shops would stock it.

I would be interested if you manage to create a recipe so good luck.

Cheers,

Paul

[Razor]

Hi PaulP,

I also googled it, and was really surprised how little ingredients go in the old Kubideh.  Salt, Turmeric, onion, garlic, ginger and quite a few asking for 1:1 beef/lamb mince.

Now I know for a fact that my local doesn't use beef, so I will be opting for a full Lamb version.  And the predominant flavour in theirs is definitely cumin/Jeera.

I will crack this one because I've been close before.  I think the main difference with these as appose to seekh kebabs is the texture due to the extra blending in the food processor.

I think I will make a start on them tonight, and see where I get to without the Sumac.

Ray

[Razor]

Well, I managed to get hold of it, no problem.

Spelled 'Summak', 200g for 2 quid.  It, smells and tastes a bit like pickled onion crisp?  It's not particularly strong in flavour and I'm guessing I could be quite liberal with it.  Anyway, I'm gonna get cracking on this, reports to follow.

Ray

[artistpaul]

Hi Guys

Sumac is from my part of the world here in Turkey

It is extensively used here but primarily as a salad dressing as it imparts a mild lemon flavour

It is red in colour and similiar in appearance to ground chilli flakes

[Razor]

Hey Artist,

You wouldn't happen to have a recipe for Kubideh (Koobideh) would you?  It's a persian version of the seekh kebab, very different in flavour.

Ray

[artistpaul]

Hi Ray

Sorry mate I dont.

Here in Turkey which is home to both the kebab and kofte, all households and the majority of restaurants use a ready made premix commercial seasoning for preparing the meats before cooking off

The only fresh ingredient added is always chopped flat leaf parsley, precooked chopped onion and optional precooked garlic

The mix is very cheap here

Indeed if enough guys on our Forum wanted it, say maybe 10, I would be prepared to post a package of 10 packs over at cost price to one nominated member for subsequent individual postage within the UK by him/her. Im Paypal ready too

Its not a thing which will turn up in Asian stores I think

[timeless]

I got this off ebay last year for a turkish dish i did it is also nice sprinkled on nann breads

[topconker]

Just back from holiday in Turkey and brought some back with us. We were told to sprinkle it on salds and it can also be mixed with olive oil and garlic as a marinade for meat on BBQs. (is that true)?
TC