Kebab Loghmeh

Street Kebab & Flatbread

Chef Soroosh Golbabae

Private Chef formally of SOFREH NYC

Flatbread (yields 12-14 7" diameter bread)

Kebab

Ground beef 1 Lb (can substitute with ground lamb + veal / Ground turkey, Turkey or other types of ground meat)
Small yellow/Spanish onion grated
Chopped parsley leaves - ½ cup
One whole egg
Breadcrumbs - 2 Tbsp
Ground black pepper - ½ Tbsp
Salt - 1Tbsp
Sumac - 2Tbsp

Sumac Yogurt

Yogurt - 1 cup
Sumac - 1.5 Tbsp
Micro grated garlic - 2 large cloves (you can use 1 Tbsp of garlic paste instead)
Chopped tarragon leaves - 1 Tbsp
Salt to taste

Parsley & Onion Mix

Flatbread

First whisk water, sugar and yeast together and let it seat for 5 minutes.
Meanwhile mix flour and salt.
After 5 minutes add oil and flour to the liquid and mix until dough comes together and it is not sticking to your hand anymore (if it does add small amount of flour and mix but do not make the dough too dry, and if it is too dry add small amount of water).
Transfer the dough on a surface and knead for 10 minutes until dough becomes smooth. Bulk the dough, leave in a bowl, cover and let it seat in room temperature for an hour.
After one hour dough should be double in size. Transfer the dough on a lightly floured surface, stretch and portion into 1.5 - 2oz portions and gently turn portions into balls. Leave them in a lightly floured pan, covered with a damp towel/cloth and let it seat for 15 minutes.
Slowly heat up the pan/cast iron while you are waiting for dough to proof.
After 15 minutes, gently take one piece and flatten it on a floured surface using your hand. Sprinkle some flour on top and use rolling pin to stretch and open the dough.
Turn dough few times to get a nice round shape. With 1.5 – 2oz portion size you should be able to stretch the dough into get 6 – 8 inches diameter circles.
Carefully place the dough in hot pan and cook each side 2 – 3 minutes and the bread is ready.

Kebab

In a clean bowl, mix everything together.
Form a small pâté and cook to taste test the seasoning. Adjust seasoning if needed.
Portion and shape kebabs (2-3oz).
Oil a plate and leave shaped kebabs in the plate.
Cook them right away or leave in the refrigerator and cook later.
To cook kebabs: Heat up some oil in a pan and gently place the kebabs in hot pan. Don’t touch them for 2-3 minutes to get a nice sear and color. Flip and cook other side for 2-3 minutes and done!

Sumac Yogurt

Parsley & Onion Mix

In a bowl, mix everything, season and taste.
Let it sit in the fridge for at least 30 minutes.
When everything is ready, proceed to assemble the Loghmeh warps by simply placing two pieces of kebab on a flat bread, add some of the parsley onion mix, and roll it tight.
Have the sumac yogurt as a side or enjoy it as a dip.

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