Real African Dishes: [MC-AllEthnic-Recipes] Persian Pomegranate and Walnut Kebabs - Torsh Kebab; 10g Carbohydrate; 1g Dietary Fiber

Saturday, December 18, 2010

[MC-AllEthnic-Recipes] Persian Pomegranate and Walnut Kebabs - Torsh Kebab; 10g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Persian Pomegranate and Walnut Kebabs - Torsh Kebab

Recipe By :Shoomal Restaurant in Tarzana, CA
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion
3 pounds beef fillet -- 1 piece
1 cup pomegranate juice -- or 1/2 cup pomegranate molasses
1 cup walnuts -- finely ground in a food processor to a paste
2 teaspoons salt
1 teaspoon freshly ground black pepper

Cut the onion into chunks and purée in a blender or food processor, adding 1 tablespoon of water if necessary to make a smooth purée. Strain the onion through a fine sieve. Discard the solids and reserve the onion juice.

Slice the beef horizontally into two long strips, then cut it crosswise into 12 roughly equal rectangles. Lay one rectangle on a cutting board that has been
wetted so the meat will stick. Hold the meat down with the palm of one hand. Using a very sharp knife, make a cut parallel to the cutting board one-third of
the way from the top of the meat, going from one end nearly to the other but not cutting the meat into two pieces. Rotate the piece of meat and make a similar
cut one-third of the way up from the bottom of the meat. Unfold the meat into 1 long slice. Repeat with the rest of the meat.

In a medium nonreactive bowl combine the onion juice, pomegranate juice or molasses, walnuts, salt and pepper. Add the meat and rub in the marinade. Cover
and marinate in the refrigerator for 24 hours.

Thirty minutes before cooking, remove the meat from the refrigerator. Wipe the excess marinade off the meat. Insert a skewer through one end of each strip and poke the skewer in and out of the meat so the strip will stay flattened.

Grill 2 minutes on the first side, then turn and grill on the other side for a total of 4 to 5 minutes for medium rare. Serve with plain rice pilaf and quartered limes.

Servings: 6
Total time: 30 minutes plus overnight marinating

Each serving: 506 calories; 50 grams protein; 4 grams carbohydrates; 1 gram fiber; 32 grams fat; 9 grams saturated fat; 142 mg. cholesterol; 872 mg. sodium

AuthorNote: From Shoomal Restaurant in Tarzana. This kebab, unique to the Caspian Sea region of northern Iran, appeared in Charles Perry's story on Persian
restaurants on Feb.15. The rich marinade is made with ground walnuts and pomegranate molasses (rob-e anar, dibs rumman), available in Middle Eastern
markets.

ChupaNote: this works great for flank steak.

Cuisine:
"MidEastern"
Source:
"Los Angeles Times:THE 10 BEST RECIPES OF 2006"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 793 Calories; 64g Fat (72.0% calories from fat); 45g Protein; 10g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 824mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 9 Fat.

Nutr. Assoc. : 0 2185 0 0 0 0