Kabab torsh, meaning sour kebab, is a traditional kebab from the Gilan and Mazandaran provinces of northern Iran, historically made with beef such as sirloin or tenderloin, though chicken versions have also become common in recent years. The meat is marinated in a paste of crushed walnuts, pomegranate juice, chopped parsley, olive oil and crushed garlic, then cooked on skewers over charcoal, and it is traditionally eaten with kateh, or boiled rice, and a range of Gilani side dishes. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 2 Connections
In Cuisine
Source Kabab torsh (Wikipedia)
Uses Ingredient
Source Kabab torsh (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Iran, originated there.
Sources
1. Kabab torsh (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Kabab torsh (Wikipedia)
https://en.wikipedia.org/wiki/Kabab_torsh (dietary-suitability)
It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too.
In Cuisine: Persian Cuisine, lead paragraph
Kabab torsh or Kabab-e torsh (Persian: کباب ترش, lit. 'sour kebab') is a traditional kebab from Gilan and Mazandaran provinces in Iran.
Uses Ingredient: Beef, lead paragraph
It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too.
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