Kabab barg

Method

1. Grind 0.25 tsp of saffron threads to a fine powder in a mortar, tip into a small cup with 1 tbsp of just-boiled water and leave to bloom for 10 minutes until deep orange.
2. Grate 0.5 onion coarsely into a shallow non-reactive dish and stir in 1 tbsp of lemon juice, 2 tsp of olive oil, 0.25 tsp of black pepper and half the bloomed saffron water. Keep the rest of the saffron water for basting. Do not salt the marinade, or the meat will weep.
3. Trim 180 g of beef fillet of every scrap of sinew and cut it lengthways into 2 long strips about 1 cm thick and 5 cm wide. Lay them between sheets of cling film and beat gently with the flat of a mallet to an even 8 mm — barg means leaf, and the meat should be that thin. Turn the strips in the marinade until coated, cover and refrigerate for 4 to 8 hours, or overnight for the best flavour.