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Kabab torsh
Kabab torsh or Kabab-e torsh (Persian: کباب ترش, lit. 'sour kebab') is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. Red or white meat is marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.
It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes.
The most important point for preparing this kebab is to use a type of local vegetable called "chochāgh/chochaagh" (Persian: چوچاغ, a plant like Eryngium planum; but this kind of plant grows only in northern Iran and gives a special taste to Kabab torsh.
Kababtorsh or Kabab-e torsh (Persian: کباب ترش, lit. 'sour kebab') is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with...
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already present in English by the late 17th century, from the Arabic: كَبَاب (kabāb), partly through Urdu, Persian and Turkish. Etymologist Sevan Nişanyan states...
oven" that would bake the bread for the entire army. It was eaten with lamb kabab. The bread has always been widely eaten in the territory of present-day...
of kabāb turki (کباب ترکی, Persian variation of shawarma), Tāskabāb (تاسکباب, actually a stew), kabāb shāmi (کباب شامی, cutlets). or Tābeh kabāb (تابه...
level of $300 million. The word torshi is ultimately derived from Persian torsh 'sour'. The word is found with minor variants in many languages: Persian:...
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