Kabab Tabei — Persian Pan Beef Patties with courgette

Name: Kabab Tabei — Persian Pan Beef Patties with courgette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: persian
Ingredients: 600 g halal-certified ground beef; 120 g onion; 300 g tomatoes; 20 ml olive oil; 3 g salt; 1 g black pepper; 2 g ground sumac; 100 ml water; 120 g courgette

Kabab Tabei — Persian Pan Beef Patties with courgette. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made…

600 g halal-certified ground beef
120 g onion
300 g tomatoes
20 ml olive oil
3 g salt
1 g black pepper
2 g ground sumac
100 ml water
120 g courgette

Cut the courgette into 1 cm pieces. Grate onion and squeeze out excess liquid. Mix onion, beef, salt, pepper and sumac; shape into eight 1.5 cm thick oval patties.
Heat oil in a wide pan and brown patties for 3 minutes per side. Move to a clean plate.
Add diced tomatoes, measured water and variation vegetables to the pan; cover and simmer for 10 minutes. Return patties and simmer for another 8–12 minutes.
Ensure patties reach 71 °C and vegetables are tender. Serve two patties per person with the tomato vegetables. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Mosaffa at Persian Wikipedia — Wikimedia Commons, Public domain. Source: https://commons.wikimedia.org/wiki/File:Kabab_tabei.jpg Licence: https://creativecommons.org/publicdomain/mark/1.0/ Resized and converted to JPEG; no crop. Pan kebab illustration; this formula shapes the beef into individual patties and adds vegetables.