Bonab Kebab & How It Differs from Koobideh

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Introduction to Bonab Kebab and the Difference Between Bonab Kebab and Koobideh

Bonab Kebab is one of the most authentic and famous types of Iranian kebabs. It originates from the city of Bonab in East Azerbaijan province, and due to its delicious taste, large size, and unique preparation method, it has become popular throughout Iran. This kebab is made from fresh meat, fat, and special spices, and has long been considered one of the main dishes of the people in this region. In this article, the chefs of the best kebab restaurant in Rasht will examine the history, characteristics, preparation method, and important tips for cooking Bonab Kebab.

History of Bonab Kebab

Professional chefs at the best kebab restaurant in Rasht explain that the city of Bonab, located on the slopes of the Sahand mountain range and near Lake Urmia, has long been famous for its delicious kebabs. Bonab Kebab was initially prepared as a local dish in Bonab city, but due to its unique taste and people’s enthusiasm, it was quickly introduced to other parts of Iran and is now considered one of Iran’s most popular dishes. The main reason for this kebab’s popularity is its special method of preparing the meat and seasoning, which allows the flavors of the meat and spices to be fully experienced.

Characteristics of Bonab Kebab

Bonab Kebab has unique characteristics that distinguish it from other types of kebabs. These features, as explained by the chefs of the best kebab restaurant in Rasht, include:

• Large and Wide Size: One of the visual features of Bonab Kebab is that the meat is spread on a large, wide skewer. This kebab is thicker than Koobideh Kebab, which helps keep the meat inside juicy and tender.
• Meat and Fat Combination: Bonab Kebab is made using fresh lamb meat along with fat. The ratio of fat to meat is usually balanced so that the kebab is neither too dry nor too greasy. This combination of meat and fat makes the kebab juicier and more flavorful.
• Use of Fresh Meat: Another characteristic of Bonab Kebab, according to the chefs of the best kebab restaurant in Rasht, is that it is always prepared with fresh lamb meat. Butchers and kebab restaurants in Bonab use meat from the same day to maintain the quality of the kebab.
• Traditional Spices: Bonab Kebab has a unique taste due to the use of traditional spices. Onion, salt, and pepper are the main seasonings used in this kebab, which preserve the natural flavor of the meat without leaving any unpleasant odor.
• Traditional Preparation Method: Another feature of Bonab Kebab is its traditional method of preparation and cooking. The kebab is prepared manually, with meat and fat finely chopped and then carefully skewered.

Ingredients Needed to Prepare Bonab Kebab

The ingredients for Bonab Kebab are simple but must be of high quality. These include:

• Lamb Meat: The meat should be completely fresh with an appropriate fat percentage.
• Onion: Fresh onions are used to flavor and tenderize the meat.
• Salt and Pepper: These two spices are used for basic seasoning of the meat.

How to Prepare Bonab Kebab

To prepare Bonab Kebab, follow these steps according to the instructions of the chefs of the best kebab restaurant in Rasht:

Step 1: Preparing the Meat
First, cut the lamb meat into small pieces and then chop it finely along with the fat. Unlike Koobideh Kebab, which uses ground meat, Bonab Kebab meat should be chopped manually to preserve its texture and keep it juicier.

Step 2: Adding Onion and Spices
Peel and finely chop the onions. The chefs of the best kebab restaurant in Rasht recommend removing excess water from the onions to prevent the kebab from becoming too soft while cooking. Add the chopped onions to the meat and season with salt and pepper. Mix and knead thoroughly to ensure the spices are evenly distributed in the meat.

Step 3: Skewering the Meat
One important point in preparing Bonab Kebab is properly skewering the meat. The skewers used for Bonab Kebab are usually larger and wider than regular skewers, helping the meat adhere well. Take some of the prepared meat and carefully spread it on the skewer evenly, ensuring the thickness is appropriate.

Step 4: Cooking the Kebab
Bonab Kebab is best cooked over charcoal to achieve a more pleasant taste and aroma. While cooking, rotate the skewers regularly to ensure even cooking. If desired, you can brush some melted butter on the kebab during cooking to make it shinier and more fragrant.

Step 5: Serving the Kebab
Bonab Kebab can be served with fresh bread, local herbs, grilled tomatoes, and yogurt drink (doogh). Sumac is also commonly served alongside, adding a tangy and pleasant flavor.

Important Tips for Preparing Bonab Kebab

The chefs of the best kebab restaurant in Rasht emphasize the following points:

• Quality of Meat: To have a delicious and tender Bonab Kebab, always use fresh, high-quality lamb meat. Old or frozen meat can make the kebab dry and tough.
• Meat-to-Fat Ratio: Ensure there is enough fat in the meat, as it keeps the kebab juicy and flavorful. About 20% fat is usually ideal for Bonab Kebab.
• Manual Preparation: Chopping meat and fat by hand preserves the natural texture of the kebab and keeps the meat juicy. Grinding the meat can ruin the texture and make the kebab dry.
• Proper Charcoal Heat: The charcoal should have a moderate heat. High heat can burn the outside while leaving the inside undercooked, and low heat can dry out the meat.

The Difference Between Bonab Kebab and Koobideh Kebab

Bonab Kebab and Koobideh Kebab are both popular types of Iranian kebabs, but they have some differences:

• Meat Texture: In Bonab Kebab, the meat is chopped manually, whereas Koobideh Kebab uses ground meat.
• Size and Shape of the Kebab: Bonab Kebab is wider and thicker than Koobideh Kebab and is usually prepared on larger, wider skewers.
• Fat Content: Bonab Kebab typically contains more fat, making it juicier and more flavorful.

Nutritional Value of Bonab Kebab

The chefs of the best kebab restaurant in Rasht explain that Bonab Kebab, due to its use of red meat and fat, contains protein and saturated fats. The protein in the meat is essential for building and repairing body tissues, but it is important to remember that, because of its high fat content, consumption should be moderate. Additionally, if Bonab Kebab is served with bread and fresh vegetables, it can make a relatively complete and nutritious meal.

In Conclusion

Bonab Kebab, with its delicious taste, tender texture, and unique cooking method, is one of the most popular Iranian kebabs, loved by both locals and tourists. Made with fresh meat and simple yet flavorful spices, it offers a unique experience of authentic Iranian kebab. If you enjoy kebabs and want to try a traditional and distinctive version, Bonab Kebab can be an excellent choice.