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Iranian kebab (Kebab Negini, Kebab Bakhtiari .Kebab Laqmeh Kardi)

Iranian kebab (Kebab Negini, Kebab Bakhtiari .Kebab Laqmeh Kardi) 2500 types of Iranian food have been identified. The most famous types of Iranian kebabs are Kermanshahi ribs kebab, Bonab kebab, Chenjeh kebab, sour kebab, Kobabeh kebab, Barg kebab, Soltani kebab, Shower kebab, Chicken kebab, Durang kebab chicken, Wooden kebab, Haskhooni kebab, Tarkhoni kebab He named Turkey, Shishlik Kebab, Bakhtiari Kebab and. Kebab Chanjeh uses medium sliced ​​meat. Sour kebab, which is a special kebab for Gilan province, uses fresh beef and sour ingredients, these ingredients are prepared from sour pomegranate paste or orange paste and ground walnut kernels. Kebab ribs are Kermanshahi kebabs and are usually made from minced mutton ribs. The shredded kebab is made from minced fatty meat ingredients and onions. Kebab Barg and Soltani are known for their large and wide slices of meat. Shower kebab is produced from the back of the neck and cow's shower, and due to its delicious fat, it doubles the kebab's pleasure. Its size, like the claw, has medium cuts. This type of kebab is one of the series of kebabs that are widely produced and consumed in Gilan province and Rasht city and is known as one of the kebab dishes in Rasht. Kebab chicken is produced in two types with bones and without bones, which uses chicken or chicken meat. Shashlik is one of the special kebabs in Khorasan province and is prepared from the ribs of sheep and sometimes young calves or cows, which are skewered with the same ribs. This kebab also has many fans. Bakhtiari kebab is a kebab in which skewers of meat and sliced ​​chicken are used one by one. .#taxi7 #chef_roshan #Persian_food #Kabab_koobideh #Traditional_food #The_best_chef_in_Iran(chef roshan) #iran #irani #iranian #food #Qajar UCTlUx3X0Kxh1RuY5XCaEw8w