1.You will need ten 1-inch metal skewers. 2.In a food processor, finely chop the onion pieces. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard ...
The first glimpse of a plate of food deposited before us at a restaurant summons a range of indicative grunts. Sometimes, the plating and the portion size underwhelm. Other times, they impress. At ...
A platter of Koobideh kabobs (a mix of minced lamb and beef kabobs) with house salad South City has a new spot that serves flavorful, fresh kabobs cooked on giant skewers: Ehsani’s Hot Kabobs (4561 ...
While searching for the cuisine of Iran, Iraq, Syria, Sudan, Somalia, Libya and Yemen (the seven countries whose citizens were banned from entering the U.S. by Donald’s Trump executive order) in metro ...
Say hello to koobideh and chelo. Photo by Edwin Goei If you’ve ever eaten kebab or koobideh at a Persian restaurant, you’ve had chelo. That’s the proper name for the steamed basmati rice on which your ...
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Jose Mendez worked at California Kabob Kitchen in DTLA for over 20 years. When the restaurant’s owner was retiring, he seized the opportunity to carry on its legacy ...
The lunch line at House of Kabob in Lake Forest curls out the door, the neck of each prospective diner craned toward the kitchen. It’s a crowd mostly of baby-faced workers from nearby tech firms ...
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