2 dishes I know by heart...

My favorite Persian dish that I've made. It's so good.

Kabab Koobideh (<--to iranmania.com)

Ingredients: (4 servings)
Ground lamb or beef, 500 g
Large onions, two (grated)
Garlic, one clove (crushed)
Large egg, one (beaten)
Medium tomatoes, four
Salt
Black pepper
Turmeric, one teaspoon (optional)
Sumac (optional)

Directions:

Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.) Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

This is the recipe my mom taught me.

Filipino Lumpia (Egg Roll)

1/2 pound of ground beef

1/2 pound of turkey ground

1 bag of frozen vegetables (peas, carrots, green beans)

2 tablespoons vegetable oil/olive oil

3 tablespoon low sodium soy sauce

salt

pepper

egg roll wrapper

egg white

Directions:

In a pot, heat oil.

Put in turkey and beef to saute until browned.

Add soy sauce, cook for 2 minutes

Add frozen vegetables

Season with Salt and Pepper

Cook for 3 more minutes, then cool for 5-10 minutes

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends.

Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels.

Serve immediately.

Enjoy!