Karep-e Goosht (کرپ گوشت) — Persian Savory Meat Crepe

• 250 gYellow onion (thinly sliced)
• 60 mlVegetable oil (for frying onions and cooking crepes)
• 6 gSalt (divided)
• 2 gBlack pepper (freshly ground, divided)
• 300 gGround beef (85–90% lean)
• 120 gElbow macaroni (dry weight)
• 30 gTomato paste (about 2 tbsp)
• 120 mlWater (for simmering the filling)
• 35 gBarberries (rinsed well, drained)
• 20 gFresh parsley (finely chopped)
• 4 largeEggs (room temperature)
• 360 mlMilk (room temperature)
• 120 gAll-purpose flour (sifted)

Instructions

1. 1

   Fry the onions: Heat 45 ml of the vegetable oil in a wide skillet over medium heat. Add the sliced onion and cook 12–15 minutes, stirring often, until deeply golden and crisp at the edges. Transfer to a plate lined with paper towel. Reserve the skillet; keep 1–2 tablespoons onion oil in it for flavor.

2. 2

   Cook the macaroni: Bring a medium pot of water to a boil. Add 3 g of the salt and the elbow macaroni. Boil 6–8 minutes until just al dente (it will soften more in the filling). Drain well and set aside. Do not rinse; the starch helps the filling bind.

3. 3

   Brown the meat: Return the skillet to medium-high heat. Add the ground beef and cook 6–8 minutes, breaking it up, until no longer pink and lightly browned. Stir in tomato paste and cook 1 minute to remove raw taste. Add 120 ml water, 2 g salt, and 1 g black pepper; simmer 5 minutes until thick.

4. 4

   Finish the filling: Reduce heat to low. Stir the drained macaroni into the meat mixture until evenly coated and cohesive, 1–2 minutes. Fold in half of the fried onions (reserve the rest for serving). Add the barberries and cook 30–45 seconds just to warm and plump without bursting. Turn off heat; fold in chopped parsley.

5. 5

   Make the crepe batter: In a bowl, whisk eggs and milk until smooth. Add sifted flour, remaining 1 g black pepper, and remaining 1 g salt, whisking until no lumps remain. Rest the batter 10 minutes at room temperature so the flour hydrates and the crepes cook tender.

6. 6

   Cook the crepes: Heat a 24–26 cm nonstick skillet over medium heat for 2 minutes. Lightly brush with the remaining 15 ml vegetable oil as needed. Pour about 80–90 ml batter, swirl to coat thinly, and cook 60–75 seconds until the surface sets. Flip and cook 20–30 seconds more. Repeat to make 8 crepes.

7. 7

   Fill and roll: Warm the filling over low heat for 1–2 minutes if needed. Place a crepe on a board, add about 90–110 g filling in a log near the bottom third, then fold sides in and roll snugly. Repeat with remaining crepes. Keep rolls covered with foil to prevent drying while you finish.

8. 8

   Serve: Arrange the crepes seam-side down on a warm platter. Top with the reserved fried onions and any remaining barberries from the pan. For extra crisp edges, briefly sear the filled crepes in a lightly oiled skillet over medium heat for 1 minute per side, then serve immediately while hot and aromatic.