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We hope you got benefit from reading it, now let's go back to iranian chelo kabab koobideh or jello kabab koobideh!? (fun with jello) recipe. To make iranian chelo kabab koobideh or jello kabab koobideh!? (fun with jello) you only need 7 ingredients and 16 steps. Here is how you do that.
The ingredients needed to prepare Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello):
- Use 1/2 cup of milk.
- Use 2 Packages of Aloe Vera, sour cherry of jello.
- Take 2 cup of boiling water.
- You need 10 of dates.
- You need 1/2 of Biscuit Peti.
- You need 25 gr of butter.
- Take of Few drops of green, red, and yellow food coloring.
Steps to make Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello):
- Make ready all Ingredients..
- Pour 1 cup boiling water to the Aloe Vera Jelly powder, Mix it well so the jelly dissolves completely and liquid becomes clear..
- When it gets cold add milk. It is important for jelly and milk to be at the same temperature to avoid curdling..
- Pour a few of that to 2 plates and add a little amount of green and yellow food-coloring..
- Put yellow, green and white jelly in refrigerator for 15 min. They will be our white and saffron rice!.
- Make a cherry jelly like step 2. Add a little amount of red food-coloring to make it darker..
- Take 2 small cups and make inside of them a little bit oily. Pour dark-red cherry jelly in cups. Put them in refrigerator. These are going to be our tomatoes!.
- Peel the dates and remove the cores. Then mix with biscuits and butter..
- Form them with your hands as you do for Kabab Koobideh..
- Put them in the dish you want to serve and keep it in refrigerator..
- When jelly gets stiff, it is ready..
- Grate white and yellow jelly..
- Use a sharp knife and make small leaves with the green jelly..
- Use a knife to loosen jelly from edges, next put the cups in hot water for 3 seconds and then reverse them in a plate..
- Make your tomatoes seem grilled with some black food-color..
- Now Chelo Kabab is ready to eat!.
This dish is served throughout Iran today, but was traditionally associated with the northern part of the country. A touch of baking soda helps tenderize and moisten this classic Iranian skewer. i miss Chelo Kabab. For Iranians nothing would be Chelow Kabab. It is true that Chelow Kabab is found in all the restaurants, but sometimes we like to make this popular food at It is not an exaggeration to say that Kabab Koobideh has the first rank among the most popular and most well-known Persian foods. Kabab koobideh is the Iranian term for a variety of minced meat kebabs usually prepared with onions and finely ground lamb, beef, or chicken.
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