Iran’s MYSTERY MEAT Industry!!! (Iranians Don’t Even Know About This!)

 

Oct 16, 2019

Best Ever Food Review Show

Thanks to Parnian (IG: @themagnificentparni) for coming along with me on the Best Ever Isfahan Tour!
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CAMEL IN ISFAHAN, IRAN

PADIDEH FERDOWS: Camel Kebab with Fig Skewers + Godakhte + Gheymeh Reeze

🐪 CAMEL KEBAB WITH FIG SKEWERS: Cut fig tree branches. Trim camel tenderloin and put chunks of it on the fig skewers. Roast over hot almond tree coals, occasionally removing oil by placing it on bread.

🥥 GODAKHTE (Coconut Date Dish): Crush dried dates and dried coconuts. Mix in water, letting it rehydrate for 2-3 hours. Cook in a pot with animal fat, rice flour, coconut and dates mixture, more fat, turmeric, secret spice, cardamom, cloves, cinnamon, honey, brewed saffron and boiling water. Simmer for 15 minutes.

🐪GHEYMEH REEZE (Tiny Meatballs): Smash the chickpeas in a mortar and pestle until it becomes a powder, then smash camel meat. Add spring onions, chickpea flour, dried grape powder, turmeric, local herbs, pepper, salt, cinnamon, leeks and smash more. Make the mixture into tiny meatballs. For the stew, make a pot hot. Add fat, spring onion and leeks, turmeric, tomato purée, cut cherry tomatoes, salt, dried grape powder to give a sour taste, black pepper, local herbs, cinnamon, leeks, hot water and add meatballs. Cook for 20 minutes.

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