Kabab Torob Shirazi, black radish meatballs, کباب ترب شیرازی

firdawsi-330From ‘Sofreh At’ameh’


Pound the meat well. Take the juice of the leaves of black radish, parsley, mint and a few chives and mix it with the meat. Add seasoning and spices. Take a fistful of the meat and, if desired, put a prune in the middle and roll it into a ball.  Fry the meat balls in oil and then cook the balls in black radish juice until done.


500g Meat
50g Mint leaves
100g Parsley leaves
1 onion (medium)
50g Chives
1 medium size black radish
Spices to taste (take from a mixture of ¼ tsp each of ground cinnamon, cumin, coriander and nutmeg)
Salt and pepper
3 tbsp Vegetable oil
15 Pitted prunes
1 level tsp tomato purée
1 cup cold water
1 lemon
1 egg

Wash and finely chop the herbs. Grate the onion and 50g of the peeled black radish. Extract the juice of the rest of the black radish. In the absence of a juicer, you can grate the whole black radish and squeeze the juice out pressing the pulp against the side of a sieve. Juice the lemon. Dissolve the tomato purée in the cold water, add the lemon juice and black radish juice. You should end up with about two cups of liquid. Season well.

Take a bowl large enough to take all the ingredients. Put in the meat, herbs, onion and grated black radish and mix thoroughly. Add the egg, spices and seasoning and mix again. Take heaped table spoons of the mixture. Make a hole in the middle and put a prune inside. Roll the mixture into a ball encasing the prune completely. Repeat until you have 15 meatballs. Heat two tbsp of the oil in a frying pan and fry the meatballs on all sides.

Take a saucepan large enough to take the meatballs in one layer. Pour the liquid mixture in and bring to a simmer over medium heat. Add the meatballs in a layer cover with a lid and let gently simmer for about 15 to 20 minutes.  If you feel brave enough you can turn the meatballs around to cook in the juice evenly. Dish out and serve with plain white rice.

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