Kabab Tabei

Ingredients

• 1⅛ lbground meatbeef, lamb or a mix
• 2oniongrated, juice squeezed out well
• 3tomatoeshalved or quartered, pan-fried alongside
• 1 tspturmericground, for the meat mixture
• 1 tspsalt
• ½ tspblack pepperground
• 2 tbspoilfor greasing the pan and frying the tomatoes
• 2 clovesgarlicfinely chopped or grated, into the meat mixture (optional)
• 1 tspAdviehor another spice blend, into the meat mixture (optional)
• 2 tbsptomato pastefor a sauce, lightly fried (optional)
• 1 tbspsaffronbrewed, for the sauce (optional)

Method

1. Grate and squeeze the onionGrate the onion finely, tip it into a sieve or a clean cloth and squeeze out the juice thoroughly. The juice is not used; only the dry grated onion goes into the meat.
2. Combine the meat mixturePut the ground meat in a bowl with the grated onion, salt, black pepper and turmeric. If you like, add the chopped garlic and the advieh now as well.
3. Knead the mixture wellKnead the mixture firmly with your hands for several minutes, until it is smooth, slightly sticky and holds together well; this is what keeps it in one piece in the pan.
4. Let the mixture restIf you wish, cover the bowl and let the meat mixture rest in the fridge for a while.
5. Spread the meat in the panGrease a large frying pan with some of the oil. Add the meat mixture and, with damp hands or a spoon, spread it flat in an even layer across the whole base of the pan.
6. Cut the meat into piecesBefore the pan goes on the heat, cut the meat into strips or manageable pieces with a spatula or knife.
7. Brown the first sideCook over medium heat, covered at first if you like. Once the meat begins to release its juices, take off the lid and let the liquid cook away until the underside is well browned.
8. Turn and finish cookingTurn the pieces carefully and brown the second side over medium heat until the meat is cooked through.
9. Fry tomatoes and serveMeanwhile, halve or quarter the tomatoes and fry them in the remaining oil until they are soft and coloured on the cut sides. Serve the Kabab Tabei with the tomatoes and rice.

Tips and variations

For a sauce, fry tomato paste lightly in a little oil, loosen it with hot water, stir in steeped saffron and a squeeze of lemon juice, and add it to the meat at the end together with the tomatoes. Instead of one flat layer, you can also shape the mixture into individual patties; in that case, let the tomatoes braise with them, covered, for about 30 minutes afterwards. Ground lamb can stand in for beef, or you can use a mix of lamb and veal, and if you would rather keep the stovetop free, cook the flat layer of meat on a baking sheet under the grill. To serve, lay the pieces of meat over the rice and spoon the soft tomatoes and their juices on top.