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Kabab-e Zardak – Glazed Meatballs in Grape Syrup کباب زردک

Kabab-e Zardak -glazed meatballs in Grape syrup کباب زردک

Salam and Hi, today I’m going to show you a great dish from Isfahan, one of the most beautiful cities in Persia. Kabab-e Zardak -Glazed Meatballs in Grape Syrup کباب زردک is one of the many delicious dishes from Isfahan. It is also called Shami Esfahan or Kabab-e Mooshti, which means shaped in hand. Zardak the yellow carrots that are delicious vegetables hiding in the minced meat. Zardak tastes less sweet and is perfect as an ingredient in my meatballs, of course you can also use normal carrots for this recipe. I’m addicted to these juicy and sweet and sour meatballs. They soak up the mouthwatering sauce made from my homemade grape syrup and red wine vinegar, giving them a perfect flavor of sweet, sour, and spicy. They are easy to prepare and fingerlicking delicious.

YELLOW CARROTS

In Persia, there were only yellow carrot sorts available for many years. Therefore people still say Zardak or Havij Irani (yellow carrots), when in fact they mean orange carrots.
In some parts of Germany it is the same, since there are regions that still use the term yellow carrot, even though they mean carrots. The yellow carrots are more mild in flavor than their orange fellows. It is proven that the first carrots were originally purple and yellow, which made their way to Europe from Central and Asia Minor via the present Iran. At weekly farmers’ markets you can find carrots in different colors, such as yellow, red, purple, white and even black. The yellow carrots have a higher content of lutein, which belongs to the carotenoids. Also, provitamin A (carotene), vitamins B1, B2 and C, flavonoids and essential oil.

INGREDIENTS FOR KABAB-E ZARDAK

3 yellow carrots

1 red onion

250 g minced lamb

1 tsp turmeric*

2 tbsp chickpea flour*

salt, pepper

1 tbsp Sesame oil*

INGREDIENTS FOR THE SWEET AND SOUR SAUCE

5 tbsp homemade or ready grape syrup*

3 tbsp red wine vinegar*

PREPARATION KABAB-E ZARDAK

Peel carrots and grate roughly into a bowl set aside.

Finely grate onion, squeeze well and discard onion water. Set aside.
Knead lamb mince well with grated carrots, onion, turmeric, salt, and pepper. When the mixture is homogeneous, gradually add the chickpea flour and knead well. Let rest in the refrigerator for an hour, then knead into oval shapes in one hand and place on a plate.
Heat sesame oil in a non-stick pan and fry the kababs in the hot oil. This will prevent them from sticking to the bottom of the pan.

preparation of the sweet and sour sauce

Mix red wine vinegar and grape syrup well and once the kababs are fried pour the mixture over them, and add 1/2 cup of water. Simmer at medium temperature for 30 minutes until the sauce has thickened and the kababs have absorbed the sauce completely.

Serve with bread or rice and torshi.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Kabab-e Zardak – Glazed Meatballs in Grape Syrup کباب زردک

Easy to prepare and fingerlicking delicious.

Course easy recipe, Kabab, Kebob, Main Dish, Meatballs
Cuisine iran, iranian food, persian cuisine, Persian Food
Keyword Kabab-e Zardak – Glazed meatballs in grape syrup کباب زردک
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR KABAB-E ZARDAK

  • 3 3 yellow carrots
  • 1 red onion
  • 250 g minced lamb
  • 1 tsp turmeric
  • 2 tbsp chickpea flour
  • salt, pepper
  • 1 tbsp Sesame oil

INGREDIENTS FOR THE SWEET AND SOUR SAUCE

  • 5 tbsp grape syrup homemade
  • 3 tbsp red wine vinegar

Instructions

PREPARATION KABAB-E ZARDAK

  1. Peel carrots and grate roughly into a bowl set aside.

  2. Finely grate onion, squeeze well and discard onion water. Set aside.

  3. Knead lamb mince well with grated carrots, onion, turmeric, salt, and pepper.

  4. When the mixture is homogeneous, gradually add the chickpea flour and knead well.

  5. Let rest in the refrigerator for an hour, then knead into oval shapes in one hand and place on a plate.

  6. Heat sesame oil in a non-stick pan and fry the kababs in the hot oil. This will prevent them from sticking to the bottom of the pan.

PREPARATION OF THE SWEET AND SOUR SAUCE

  1. Mix red wine vinegar and grape syrup well and once the kababs are fried pour the mixture over them, and add 1/2 cup of water.

  2. Simmer at medium temperature for 30 minutes until the sauce has thickened and the kababs have absorbed the sauce completely.

Recipe Notes

Serve with bread or rice and torshi.

 

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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