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Nut Flour in Ground Poultry Kabob

Answered on August 19, 2014
Created November 20, 2011 at 3:59 PM

I'm going to attempt to modify this recipe, was wondering what would be the best nut flour to replace ordinary flour for ground turkey (considering it's flavor)?

http://www.food.com/recipe/turkey-kubideh-persian-ground-meat-kabob-395089

I've made and used hazelnut and almond flour in many things, but I thought I'd circumvent some less than awesome results by getting some feedback in first.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on November 21, 2011
at 10:59 AM

I have not done a lot of persian food, but you might consider making a tagine, moroccan stew usually with meat, vegetables and fruit. This is a very festive dish, can be 100% Paleo, and your Persian friends should like it. I love the combination of meat and fruit and spices like ginger and preserved lemon.

C4d42376672ea417dcbde9377c7dc090

on November 21, 2011
at 03:57 AM

Thanks Uncle! To be honest I really dont care or Turkey much myself, but I do love Persian food and I'm having some Persian friends over for the holiday - so I figured I would take a stab at a hybrid meal. Apparently Turkey Kabob isn't entirely uncommon in North-Western Iran, so I thought I'd give it a shot. I may put in zereshk (red current) into the kabob as well. Have you done any other Persian dishes? I'm trying to figure out how best to recreate a nice Tadigh!

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3 Answers

2
363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on November 20, 2011
at 05:33 PM

I find that eggs alone do a pretty good job of binding meat for my recipes.

2
13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 20, 2011
at 04:46 PM

Flavor-wise I'm not sure which kind of nut flour you use really matters all that much since in a small amount of flour to a much larger amount of meat. However, it appears the purpose of the flour in this recipe is to absorb moisture and keep the kabobs firm enough to stay on the skewer. You might want to consider arrowroot or tapioca starch instead. You probably wouldn't need as much if you use one of these starches, so I would start with a smaller amount and keep adding until the kabobs are the right texture.

1
9a5e2da94ad63ea3186dfa494e16a8d1

on November 20, 2011
at 05:39 PM

I have made kubideh a few times and I don't think the flour is necessary. If you want to cook it in the traditional way on skewers, you need something to bind it together or it will fall off of the skewer. However, you don't really need to cook it this way, I have just cooked it in patties or in tube-shaped pieces.

Ground almonds do a pretty good job of binding things together, though obviously they don't have any gluten, which is what usually does the binding in these recipes.

Kubideh is traditionally made from lean red meat such as beef or lamb, but I think that white turkey meat would be too lean. I find that lean ground turkey tastes like plastic, it literally squeaks on my teeth. If you make kubideh with turkey, I would use only the dark meat or add some fat, by mixing it with some other meat.

This recipe calls for margarine, which I would definitely skip as it is very bad for you. It looks like this recipe is some kind of "low fat kubideh". In fact you might look at another recipe entirely :-).

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on November 21, 2011
at 10:59 AM

I have not done a lot of persian food, but you might consider making a tagine, moroccan stew usually with meat, vegetables and fruit. This is a very festive dish, can be 100% Paleo, and your Persian friends should like it. I love the combination of meat and fruit and spices like ginger and preserved lemon.

C4d42376672ea417dcbde9377c7dc090

on November 21, 2011
at 03:57 AM

Thanks Uncle! To be honest I really dont care or Turkey much myself, but I do love Persian food and I'm having some Persian friends over for the holiday - so I figured I would take a stab at a hybrid meal. Apparently Turkey Kabob isn't entirely uncommon in North-Western Iran, so I thought I'd give it a shot. I may put in zereshk (red current) into the kabob as well. Have you done any other Persian dishes? I'm trying to figure out how best to recreate a nice Tadigh!

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