Recipe: Kebab (Iranian Food) for 13 persons

This weeks highlight was definetly cooking for 13 people from my student house some typical Iranian food: Kebab.
Below you can find the recipe which I used ;). Usually I really dont mind cooking on my own but for this amount of people I am really thankful that I had 4 helping hands, so probably you shouldnt try this at home on your own ^^


Kebab:
2500 gramm minced meat (Faschiertes/Hackfleisch) (I usually use mixed meat, but you can also only take pork, beef, or even lamb/veal)
2 bunches of parsley
3 onion
3 tomates
paprika spice
pepper
salt
oliveoil

Cut the onions as fine as possible and chop the parsley. Take a big bowl and mix the meat with the cut onions and the choped parsley. Use some paprika spice, pepper, salt and approx. 2 soup spoon oliveoil to mix it with the meat in the bowl as well. When everything is mixed up, put the mixed meat on baking plates.On the baking plates the meat should be approximately 1,5cm high. Make the whole baking plate full and then seperate the meat with a knife (or so) so that you get kebab-slices that are approx 2 fingers broad. For this amount you will approximately need 5 baking plates and most likely 2 ovens ;) But you can also put the 2nd round in the oven, while you are already eating the first round.
Put the meat in the oven for approx 40 minutes with 180°, but this is also depending on how done you want your meat to be.
Cut the tomates into sixth and put them on the baking plates directly on top of the meat after ~15 minutes.

Rice:
approx. 1500 gramm Basmati-rice
2,7 liter water
safran
salt

Put all the rice in a pot and wash it three times (I think 3times is just an iranian superstition, but it does not really matter, does it? ;)). Then put approximately double the amount of water in the pot. Before boiling the water put a lot of salt and safran in the pot and make sure that the water takes over the colour of the safran, so the rice will become orange/yellow. Start cooking the rice on the highest level, but as soon as the water is boiling turn it back to one of the lowest levels and let it just cook. It should also take approx. 40 minutes.

Tsaziki:
1 kg yoghurt
2 cucumbers
5 garlic cloves
mixed herbs (parsley, basilicum, dille, tymian, rosmarin, chive etc.)
pepper
salt

Seperate the yoghurt to several small bowls and grate (raspeln) the cucumbers equally to the several bowls. Also apportion the garlic equally to all the bowls. Finish the Tsaziki by adding mixed italian herbs, pepper and salt.

Salad
2 iceberg salads
7 tomatoes
1,5 cucumbers
2,5 red onions
2 lemons
basilicum or oregano
olive oil
pepper
salt

Cut the salad, tomatoes, cucumbers and red onions in bite-sized pieces. Portion the vegetables to equal portions to approx. 3 big bowls. For the marinade the following order is important (5 element kitchen):
2 lemons, basilicum (or oregano), approx. 5 soup spoons oliveoil, pepper and salt. Sometimes a little bit of water can help to make it become a perfect salad dressing.

Lavash, herb plate and Sumach [Somak]:
To have the perfect Iranian dish you should put some additional stuff on the table. Lavash is an Iranian bread, but if you can not find it you can also use some turkish bread, pitta breat, Fladenbrot, etc.. and just put it on the table so that everybody can have some. Also make a plate with herbs (as a whole) like parsley, mint red onions (paled and cut in half), radish and sliced lemons.
As a speciality try to organise Sumach, which is a Iranian herb that you can just put on top of your plate.

Put everything (kebab,grilled tomatoes,  rice, salad, Tzaziki, lavash, herbplate and Sumach) on the table. Everybody just helps himself.

Unfortunately I could not make a picture of our awesome table (as the battery in my camera was empty) but in the end it it should look like this:

Enjoy your meal! :)