Persian kebab
The favorite kabab of Iranian people is Kabab Koobideh. One of their favorite breads is Noon Barbari. Imagine how happy my husband was to eat such a combination. Here, in Cyprus the bread is not as tasty as back home (at least in the bakeries, never tasted homemade Cypriot bread), so when we bought this bread was like going back to childhood, when we would eat half of the bread on our way back home.
Kabab Koobideh has a delicious taste, it's not too fat, just perfect. It is eaten sprinkled with sumac, with grilled tomato, onion and a variety of greeneries like fresh basil, mint, coriander leaves and any other greeneries available. The meaty Koobideh combined with the soury taste of the grilled tomato and sumac, with the heat of onion and greeneries take one person's taste buds to the Paradise of tastes.
Noon barbari is a thin bread made of white flour and sprinkled with sesame seeds and bran cooked at high heat for 10 minutes.
Kabab Koobideh has a delicious taste, it's not too fat, just perfect. It is eaten sprinkled with sumac, with grilled tomato, onion and a variety of greeneries like fresh basil, mint, coriander leaves and any other greeneries available. The meaty Koobideh combined with the soury taste of the grilled tomato and sumac, with the heat of onion and greeneries take one person's taste buds to the Paradise of tastes.
Noon barbari is a thin bread made of white flour and sprinkled with sesame seeds and bran cooked at high heat for 10 minutes.