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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.