Found this recipe in “The BBQ Bible” and am posting it for ZWT 6 – Iran region. As a rule, Iranian kebabs are easy to make, but they do require a day or two of marinating. Here, however, is a beef kebab from that country you can make and serve in the time it takes you to preheat the grill
“Kartoffelbrot or potato bread is one of our favourites.
This was the result of using up some leftovers in my freezer and refrigerator.
I was really curious to try green lentils for a while; I was mostly familiar with brown and red lentils but saw that green ones were usually pricey.
This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice. — posted by Sydney Mike