On 6/15/2013 4:26 PM, bigwheel wrote:
> casa bona;1840699 Wrote:
>> On 6/14/2013 12:15 PM, casa bona wrote:-
>> On 6/12/2013 3:55 AM, tastytasty wrote:-
>>
>> this topic for best international recipes and Iranian food
>>
>>
>>
>> -
>> How about joo jeh kebab?-
>>
>> 'Joojeh Kebab Recipe with Chicken Breasts'
>> (http://mideastfood.about.com/od/keba...ojeh_Kebab.htm)
>>
>> Total Time: 30 minutes
>>
>> Ingredients:
>>
>> 1 lb boneless, skinless, boneless chicken breasts, cut into 1 inch
>> chunks
>> 1/2 cup olive oil, plus 1 tablespoon warm water
>> 1 large yellow onion, grated
>> saffron (about 10 strands)
>> 1 teaspoon salt
>> 1 teaspoon pepper
>> 1/8 teaspoon crushed red pepper
>> Preparation:
>>
>> Rinse chicken with cold water and dry. Cut into 1 inch chunks. Mix
>> together remaining ingredients to make a marinade. Soak chicken breast
>> pieces in marinade for 24 hours prior to cooking in the refrigerator.
>>
>> Preheat grill to medium high or oven to 350 degrees (F). Place chicken
>> cubes on skewers and cook until chicken reaches at least 165(F), about
>> 15-20 minutes on the grill or 20-30 minutes in the oven.
>>
>> Serve joojeh kebabs over a bed or basmati rice with grilled vegetables.
>
> Sounds good thanks. I know Egyptians like Camel hump steaks..wonder if
> an Iranian would eat something like that?
>
>
>
>
I bet they would eat whatever is marinated and ready, if hungry enough.

I wonder what the hump is like compared to or found on US butcher cut
charts.

I can't propose we have any animal with a water bearing loi9n protuberance!