کباب برگ
Kebab Barg
Lamb fillet flattened by hand into a 'leaf' — barg means leaf in Persian.
Prep 25 min · Cook 12 minServes 4Advanced
Ingredients
4 pers.
The story behind the dish
Barg was historically the kebab of celebrations, made from the most prized cut of the lamb, flattened so it cooks in minutes over fierce heat.
Cooking mode
- 1Slice the fillet lengthwise and gently pound to an even 1 cm thickness.
- 2Marinate in onion, oil, saffron, salt and pepper for 4 hours.
- 3Thread lengthwise onto wide skewers in a zigzag.
- 4Grill over very hot charcoal, 3–4 minutes per side — barg must stay pink inside.
- 5Rest briefly and serve with saffron rice.
Tips & troubleshooting
- ✦Do not overcook: barg dries out fast.
- ✦Ask your butcher for lamb backstrap — it is worth it.
Rather taste the original?
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