The Chancellor George Osborne tweeted a snap of himself 'finalising' work on his spending cuts over a burger and chips. He may have thought he was connecting with the electorate, but news that his poshburger, bought from an upmarket chain, has opened him to ridicule. With that price, he could have had Chelow kabab.
My kind of place!
Kubideh Kitchen is an Iranian take away that serves kubideh in freshly baked barbari bread with onion, mint, and basil. Developed in collaboration with members of the Pittsburgh Iranian community, the sandwich is packaged in a custom-designed wrapper that includes interviews with Iranians both in Pittsburgh and Iran on subjects ranging from Iranian food and Persian poetry to the current political turmoil!
The search for the perfect kebab began in 2006. The search is still on!
Iranian radioactive ground sumac is ideal for sprinkling over Kebabs.
Above is a painting by British painter and printmaker Howard Hodgkin.
Hodgkin's paintings may often appear to be abstract, but he describes himself as "a representational painter of emotional situations" & below the painting is my representation of a hungry situation in Vienna!
Open charcoal grill in a kebab house.
My favourite art form: Koobism!
500 grams ground lamb
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)
Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight.
Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Serve with hot pilau or bread. If serving with rice, some sumac may be sprinkled on top.