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Dinner · 25 min · 4 plates

Koobideh

Grated onion in the meat until it is wet, cumin, a hot pan. Sumac and yogurt after. Don't make a hamburger. It should taste like a kebab stall.

The sheet · 4 plates · 25 min

easy

Why tonight. Grated onion in the meat until it is wet, cumin, a hot pan. Sumac and yogurt after. Don't make a hamburger. It should taste like a kebab stall.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • beef
  • onion
  • cumin
  • sumac
  • pita

Good if you have them, fine if you do not: yogurt.

Method

  1. Grate the onion and squeeze the juice out. The juice goes in the meat; the pulp is discarded.
  2. Onion pulp is why home koobideh slides off the skewer — it makes the mix wet.
  3. Knead the meat for several minutes until it turns sticky and pale. That is the opposite of a burger and it is what makes it hold.
  4. Rest it an hour cold before shaping, and a very hot grill or pan. Sumac and yogurt at the table.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

beef
Fat and connective tissue decide the method.
onion
The base under most of this library.
cumin
Earthy and slightly bitter, and it needs heat to open.
sumac
Sour without liquid, which is a genuinely useful thing to own — it brightens a finished dish where a squeeze of lemon would make it wet.
pita
A pocket or a plate depending on how you treat it.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy beef and onion workBack to the ranking