Persian ‘Sour’ Goat Kebabs (Kebab Torsh) Recipe

Posted on
 Pomegranate molasses is the sour element here Persian ‘sour’ goat kebabs (kebab torsh) recipe

Pomegranate molasses is the sour element here, lending a depth and richness that you’ll not get from anything else – it’s easily sourced from Middle Eastern, and some general, supermarkets. A specialty from two regions along the Caspian Sea, Gilan and Mazandaran, this Irani dish is traditionally made from beef and served with rice. We’ve gone for a fresh feel by pairing goat skewers with grilled vegetables and bread.


Leanne Kitchen


1 kg goat shoulder, excess fat trimmed
2 cloves of garlic, chopped
½ small onion, chopped
155 g (1¼ cups) walnut pieces
125 ml (½ cup) pomegranate molasses
60 ml (¼ cup) extra virgin olive oil, plus extra, for cooking
2½ tbsp Greek yoghurt
large handful flat leaf parsley leaves
12 wooden skewers, soaked in water for 1 hour
pita or lavash, to serve
mint leaves, to serve

Grilled vegetables

olive oil, for brushing
2 red onions, peeled and cut into sixths
6 Japanese eggplants, halved lengthways
3 large, firm ripe tomatoes, cut into thick wedges

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 4 hours or overnight

Cut the goat into 2.5 cm pieces. Combine the garlic and onion in a food processor then process until a smooth paste forms, scraping down the mixture occasionally. Add the walnuts, pomegranate molasses, olive oil, yoghurt and parsley then process until smooth. Combine the walnut mixture with the meat in a bowl, using your hands to coat the meat well. Cover with plastic wrap then refrigerate for 4 hours or overnight.

Thread the meat on the skewers then use your hands to flatten the meat on the skewers. Set aside.

For the grilled vegetables, heat a barbecue or chargrill pan over medium. Brush the vegetables all over with oil. Add the onions to the grill then cook for 3-4 minutes or until partially cooked. Add the eggplants and tomatoes then cook the vegetables for 7-8 minutes, turning once, or until they are charred and tender. Remove to a large serving platter.

Drizzle the goat skewers with oil and season well with freshly ground black pepper and sea salt. Cook, in batches and turning often, for 6-7 minutes or until the goat is just cooked through. Serve with plenty of bread, mint leaves and grilled vegetables.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.

Source: SBS

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *