So I am bringing a bunch of kabob patties to my friend's surprise birthday party (skewers are too difficult with ground meat kabobs), and I was wondering what level of tumeric I should use. My mother is from Northern Iran, and that whole side of the family makes koobideh without any tumeric (just beef, onions, parsley, garlic, and sometimes fenugreek leaves). But I usually find restaurant kabob to have a noticeable amount of tumeric.
I realize I may be the only middle eastern person on this board, but I figure enough of you live in LA or NY or somewhere with good Persian restaurants... do you prefer kabob that is basically yellow from all the tumeric, or kabob that is basically hamburger-colored from a lack of tumeric?