Koobideh comes from the Persian word کوبیدن (koobidan) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a seekh (سیخ), Persian for 'skewer'.
Food Prepared by: Chef Farshid
Food Stylist: Jackylyn Burkhonov
Food Photographer: Farukhruz Burkhonov
