Kurdish Kabab Torsh Recipe: A Delicious Traditional Dish You’ll Fall in Love With After One Taste

According to Saed News’ cooking section, local dishes are considered part of a nation’s cultural heritage. Over time, many traditional recipes have been forgotten or changed due to modernization and exposure to new cuisines. However, traveling across Iran still offers the chance to discover a wide variety of delicious local foods, many of which may be unfamiliar even by name.

Kurdistan, one of Iran’s most beautiful provinces, has a remarkable culinary diversity. Visiting this region allows you to experience authentic, varied, and exceptionally tasty traditional dishes. One of these is Kabab Torsh Kurdish, a flavorful and traditional kebab made with chicken and a special sour sauce based on sumac, giving it a distinctive tangy taste. Below is an easy homemade version of this dish.

Ingredients for Kurdish Sour Chicken Kebab

• Large onions: 2

• Chicken breast: half of one piece

• Chicken thighs: 2 pieces

• Salt, black pepper, turmeric, and paprika: as needed

• Coarse sumac: 2 tablespoons

• Oil: as needed

Instructions

Step 1:
Place the sumac in a bowl and add half a glass of boiling water. Cover the bowl with a plate or saucer and let it sit for about 30 minutes.

Step 2:
Remove bones from the raw chicken breast and thighs. Grind or process them in a food processor until smooth. Peel one onion and process it for about 30 seconds until finely chopped, then squeeze out excess liquid and add it to the minced chicken. Add salt, black pepper, turmeric, and paprika, and mix well until fully combined.

Step 3:
Prepare wooden skewers. Take a portion of the mixture about the size of a small tangerine, wrap it around each skewer, and shape it evenly by hand. Heat a pan with some oil and fry the skewered kebabs over medium heat until both sides are browned. Remove them from the pan.

Finely chop or grate another onion and sauté it in the same pan. Once it becomes golden, strain the sumac mixture and add the liquid to the pan. Stir and let it come to a boil. Place the kebabs into the sauce, reduce the heat, and cook for 10 minutes. Then turn them over so both sides absorb the sauce. After about 20 minutes, the Kurdish sour kebab is ready to serve. It is best enjoyed with saffron rice.

Important Notes

• Traditionally, this dish is made using coarse sumac. If unavailable, you can substitute it with sour pomegranate paste or verjuice (grape juice).

• Different types of onions have different uses:

  • Yellow onions are the most common and best for cooking.

  • White onions have a milder flavor and can be eaten raw, often used in salads and dips.

  • Red onions contain more fiber and are visually appealing, making them ideal for garnishing, grilling, salads, and sandwiches. However, they are less commonly used for cooking because they provide a milder aroma and flavor.