The signature plate · No. 36 · Beef
Chenjeh
Beef tenderloin in thick cuts, marinated overnight, charbroiled until the edges catch.
How it is made
Chenjeh is the kabob for people who order steak everywhere else. The kitchen cuts beef tenderloin into thick pieces, not strips, and holds them overnight in a marinade of grated onion, saffron, black pepper and olive oil. The onion does the tenderizing. The saffron does the color.
The pieces go onto flat skewers over open flame and are turned by hand until the outside chars and the center stays pink. They come off the fire onto saffron basmati rice with a whole charbroiled tomato and a grilled chili.
Eat it with a spoon of maust o moosier on the side and a pinch of sumac from the table.
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