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.