Persian Kotlet Patties Recipe Makes: About 22 patties INGREDIENTS: -- 1 lb. Ground beef, lamb or a mix of beef and lamb (90/10) or ground turkey -- 2 large Russet potatoes, peeled (approximately 1 1/2 pounds) -- 3 Eggs -- 1 medium White or yellow onion -- 2 tsp Parsley, chopped -- 1 1/2 tsp Salt -- 1/2 tsp Black pepper -- 1/2 tsp Turmeric -- 1/8 tsp Cayenne pepper (optional) -- 2 cups Breadcrumbs -- 1 1/2 tsp Salt -- 1 tsp Black pepper -- Vegetable oil for frying DIRECTIONS: -- Prepare the potatoes -- Peel the potatoes, remove the eyes -- Cut potatoes into 2-inch pieces, keep uniform in size -- Fill a medium-sized pot with 2/3 water and bring to a boil -- Add the potatoes and 1 tsp of salt -- Boil for 10 minutes or until soft -- When potatoes are ready, strain into a colander and let them cool for at least 25 minutes -- You can run cold water over them to speed up cooling
-- Prepare the onions -- In a large bowl, shred the onion using a box shredder -- Squeeze the excess liquid from the shredded onion -- Prepare the kotlet mix -- Add 3 eggs to the shredded onion in the large bowl -- Add turmeric, salt, black pepper, parsley, and cayenne -- Whisk briefly -- Add the ground meat and mix thoroughly -- Use a potato ricer, masher, or a fork to mash the potatoes -- Add the potatoes to the bowl with the meat -- Using your hands, mix until thoroughly incorporated and uniform -- Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight. -- Make the kotlet patties -- Using a cookie scoop or two tablespoons, measure out the kotlet meat mixture into 22+ portions on a baking sheet -- Each scoop is approximately 3 1/2 - 4 teaspoons -- Put breadcrumbs in a medium-sized bowl and season with salt and pepper (and any other seasoning/herb you like) -- Pour seasoned breadcrumbs on a plate or smaller pan -- Mold each portion into an oval or teardrop-shaped kotlet patty about 1/2 “ thick -- Coat each patty in breadcrumbs on both sides (press patty gently into breadcrumbs to assure they stick) -- Bread all patties and place on a baking sheet -- Frying the kotlet patties -- Add vegetable oil to large skillet and heat on medium high -- Oil should be about 1/2 “ deep in the skillet -- When the oil is shimmering, place 4-6 patties in the skillet -- Fry for 5 - 6 minutes on one side until golden brown -- Flip the patties and fry another 4 minutes until golden brown -- Remove the patties to a paper towel-lined plate -- After each batch of patties, use a paper towel to remove the dark breadcrumb residue in the pan to avoid burning -- Add more vegetable oil as necessary and allow to heat before cooking the next batch SERVING SUGGESTIONS: -- Serve in a sandwich roll or in a wrap with sliced tomatoes and pickles. -- Kotlets can be served warm, room temp, or cold. -- These can also be enjoyed without bread as a hand-patty.
I just made this recipe last night and it was so delicious! My fiancé really liked it too and it yields so much patties that you have leftovers for the next day. Overall loved the flavor and I appreciate how you explain everything so detailed and precise it makes me Less nervous to make a dish I’ve never made before haha 😂 😅
Love love love your Recipes, all of them this one is almost the same way they make them I just add a tablespoonFull ofGround cinnamon plus half of my potatoes are uncooked
Thanks so much you’re really wonderful. I’m definitely going to make it thank you I also would like to make kobode at home I’ll see how it’s gonna come out
Looks tasty, I have to say I've not seen it done with breadcrumbs added before frying before, is that your own version or a regional variation? Great channel!
@@CafeBagheri Hehe yeah I know, but usually when we made them at home we didn't use breadcrumbs, just the cutlet as they are. I will try with your methid, coating them with breadcrumbs next time and try it!
@ It's usually got cooked and shredded potato & bread/crumbs in the meat mixture and almost 100% of the time coated with bread crumbs (for a crunchy outside shell).
Do you have any suggestions for a vegetarian option in addition to potatoes? Not for me, LOL, but for some family members that don't eat meat. I love your channel, thank you for sharing your process and recipes.
Love the way u explain in detail. Whole Onions r kept in fridge for few hrs n then chopped but ltl tear is good for eyes🤣 As for extracting water from onion best one can do is add ltl salt n then drain.
Hi sir, the only solutin that helps with onions, light up a candle next to you, when you are chopping or greading the onions. Believe me it helps. I have been doing this methoud for over 20 years.
i can't find the comment with the recipe; what kind of meat you're using? i tried your ghormeh sabzi recipe and i loved and most importantly my persian boyfriend loved it so thank you very much for your videos!
What if you don't want to use potato? Can you make this with just ground beef? If yes, how do you avoid it becoming like a brick? Can you make a video of alternatives please? Thank you.
Great stuff mister, I found your video searching "katlet" with no hopes of finding the real thing 🙂 The recipe I learnt from my mom is very close to yours, but does not require pre-cooked potatoes, instead she grates it raw just like the onion. IMO bread crumb coating is a matter of taste, you can do without it just as well (thus use much less oil). However absolutely agree on the inclusion of chili/cayenne - kick things up or go home! Thanks for a good show. Ghorbunet beram 🤌
An onion trick I’ve hear works well is to keep your onions in the refrigerator. I’m lucky and my eyes don’t tend to be too bothered by onions so I haven’t tried this trick myself. As I understand it, when the onion is cold it offgasses less. Hope it works for you.
Oh kurwa... babci mielone . I had these Iranian cutlets they are very good with pita bread raw onions and some tea with cardamom in it .. shit blows your mind at 6 am before work.
I always refrigerate the patties just prior to frying/sautéing them for about 20 to 30 minutes. The cold will help them stay intact in the fry. If they are room temperature , or warmer just prior to the fry, they sometimes fall apart. Making sure as much moisture is out of your onions and potatoes is also very important to keeping the cutlet shape.
My trick to avoid tearing up when cutting onions is to do it right next to a heat source, in the kitchen of course that's your stove top. Cut them on the counter roght next an open eye. You'll be surprised, no tears at all.
one trick to avoid onion fumes is don't stay directly above the first minute you cut them. This is where they release most of the fumes and if you have your head over it will rise into your eyes. So just leave a space horizontally away from it when you cut or shred them.
Put the onion in the freezer for a few hours to get it cold (don't freeze it)... the substance that makes you cry will be temporarily disabled. Try it ;)
If you don't worry about what other people think of you, the best solution to prevent tears while dealing with onions would be goggles. Something that seals around the eyes will prevent anything from the onion coming into contact with your eyes.
این مدل کتلت رو تا حالا امتحان نکردم چون معمولا کتلت ایرانی با سیب زمینی خام رنده شده و تخم مرغ کمتر و آرد نخودچی البته آرد نخودچی اختیاری هست ، طبخ میشه ولی اینم باید خوشمزه باشه برای اینکه پیاز چشم نسوزونه هم کافیه موقع رنده کردن کنار شعله اجاق گاز ظرف رو قرار بدید و راحت رنده کنید .
تشکر عالی بود👍 سیب زمینی ها را هم می توانید با همان رنده بزرگ که پیاز را رنده کردید، رنده کنید .. البته سیب زمینی ها نیاز به خورد کردن ندارد همان شکل اول که هست پوست را بشورید بعد توی همان ظرف و نیمه پخته شده رنده شود. چون روغن کمتر بخود می گیرد، حتی یک سیب زمینی نپخته هم رنده شود و آب سیب زمینی را خوب بگیرید و اضافه کنید به بفیه مواد.. روغن بهیچوجه به خود نمی کیرد ... با عرض معذرت و تشکر از کتلت زیبای شما 🙌🌷
Have you ever thought about the origin of this dish? Back in the day when people had no money to buy meat in Iran, they had dilute the small amount of meat they had with potatoes in order to feed everybody in the household... Sad how history repeats once again.
من کار ندارم به مزه و طعم این چیزی که ساختگی .ولی وقتی تیتر زدی کتلت ایرانی یا فارسی باید بگم برو ییییررره چرا اسم کتلت رو که در ایران اصلا اینجوری درست نمیشه و این مدل تقریبا هیچ ایرونی اینجوری کتلت رو درست نمیکنه . والا من نمیدونم تو در بچگی کجا بودی که کتلت رو اینجوری درست میکردن که میگی به خاطرات بچگی یادت می اندازه . این کتلت ایرونی نیست آقا.
بچگی خونه شما نبودم ظاهراً. 😁 حقیقت اینه که مثل همه کشورها، به تعداد آشپز خونه های ایران، ورژن و نسخه های کتلت و همه غذاهای دیگر ما هست. شما اونچه تو خونه خودتون دیدی و خوردی میدونی (یا چند خونه دیگه…) مرسی که اینجا هستی و ویدیو رو دیدی.
This nice Mr. Bagheri is trying to teach us something according to his childhood. And we love it. If you do not like it, do not watch. Why do you want to pick up a fight about a recipe. There are enough fights and wars in the world. let's be polit and nice and kind to each other. Thank you, Mr. Bagheri.
Persian Kotlet Patties Recipe
Makes: About 22 patties
INGREDIENTS:
-- 1 lb. Ground beef, lamb or a mix of beef and lamb (90/10) or ground turkey
-- 2 large Russet potatoes, peeled (approximately 1 1/2 pounds)
-- 3 Eggs
-- 1 medium White or yellow onion
-- 2 tsp Parsley, chopped
-- 1 1/2 tsp Salt
-- 1/2 tsp Black pepper
-- 1/2 tsp Turmeric
-- 1/8 tsp Cayenne pepper (optional)
-- 2 cups Breadcrumbs
-- 1 1/2 tsp Salt
-- 1 tsp Black pepper
-- Vegetable oil for frying
DIRECTIONS:
-- Prepare the potatoes
-- Peel the potatoes, remove the eyes
-- Cut potatoes into 2-inch pieces, keep uniform in size
-- Fill a medium-sized pot with 2/3 water and bring to a boil
-- Add the potatoes and 1 tsp of salt
-- Boil for 10 minutes or until soft
-- When potatoes are ready, strain into a colander and let them cool for at least 25 minutes
-- You can run cold water over them to speed up cooling
-- Prepare the onions
-- In a large bowl, shred the onion using a box shredder
-- Squeeze the excess liquid from the shredded onion
-- Prepare the kotlet mix
-- Add 3 eggs to the shredded onion in the large bowl
-- Add turmeric, salt, black pepper, parsley, and cayenne
-- Whisk briefly
-- Add the ground meat and mix thoroughly
-- Use a potato ricer, masher, or a fork to mash the potatoes
-- Add the potatoes to the bowl with the meat
-- Using your hands, mix until thoroughly incorporated and uniform
-- Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight.
-- Make the kotlet patties
-- Using a cookie scoop or two tablespoons, measure out the kotlet meat mixture into 22+ portions on a baking sheet
-- Each scoop is approximately 3 1/2 - 4 teaspoons
-- Put breadcrumbs in a medium-sized bowl and season with salt and pepper (and any other seasoning/herb you like)
-- Pour seasoned breadcrumbs on a plate or smaller pan
-- Mold each portion into an oval or teardrop-shaped kotlet patty about 1/2 “ thick
-- Coat each patty in breadcrumbs on both sides (press patty gently into breadcrumbs to assure they stick)
-- Bread all patties and place on a baking sheet
-- Frying the kotlet patties
-- Add vegetable oil to large skillet and heat on medium high
-- Oil should be about 1/2 “ deep in the skillet
-- When the oil is shimmering, place 4-6 patties in the skillet
-- Fry for 5 - 6 minutes on one side until golden brown
-- Flip the patties and fry another 4 minutes until golden brown
-- Remove the patties to a paper towel-lined plate
-- After each batch of patties, use a paper towel to remove the dark breadcrumb residue in the pan to avoid burning
-- Add more vegetable oil as necessary and allow to heat before cooking the next batch
SERVING SUGGESTIONS:
-- Serve in a sandwich roll or in a wrap with sliced tomatoes and pickles.
-- Kotlets can be served warm, room temp, or cold.
-- These can also be enjoyed without bread as a hand-patty.
Such a amazing dish I wish more people knew about
Yes music is back!! Another beautiful Persian dish. Tehran comfort food. Madarbozorg made the best for us. She had a coocoo for every occasion :)
Everything Madar Bozorgs made was the best!
My in-laws make these. So comforting and delicious. Thank you so much for sharing. Making these are next on my list
Hello , love the way you explain everything I am the chef my self your passion about the food make me so hungry ❤
Thankyou for sharing your awesome recipes ❤
Great instructions, 👏
I just made this recipe last night and it was so delicious! My fiancé really liked it too and it yields so much patties that you have leftovers for the next day. Overall loved the flavor and I appreciate how you explain everything so detailed and precise it makes me
Less nervous to make a dish I’ve never made before haha 😂 😅
Epic recipe
I have been looking for the name of this for the last 10 years. I am so excited to make this.
Thank you for the recipe - love Kotlet. x
It was great recipe, So delicious.
I cooked dinner for my husband.
Thanks you for shearing great recipe with us.
I have to try this tomorrow.
Another great video. I'll try this tonight.
Love love love your Recipes, all of them this one is almost the same way they make them I just add a tablespoonFull ofGround cinnamon plus half of my potatoes are uncooked
Cinnamon is good in almost every Persian stew/meat dish. But in small quantity (in my opinion). It's subject to personal preference.
Mr Bagheri, you can grade you onion over the stovetop (not in use of course) with the vent fan on. This is the best solution I found
Thank you, I will make it with your receipt.
Moghz sandwich please
Big tanks i juste discover your video and recipes and i love it
from gaetan in Montreal canada
Wow so good. Thanks
Nice guy, thanks for your time
Thanks so much you’re really wonderful. I’m definitely going to make it thank you I also would like to make kobode at home I’ll see how it’s gonna come out
My family recipes is almost the same as yours, but we fried our onions not to dry, then we fry the potatoes in low flame till soft.
love ur recipes !!!
غیرت نیاز دارد که درک کنید انسانهای بزرگ و نادری را که همه هستی خود را فدای ایران کردند هر کسی درکش را ندارد.
Thanks! Easy to follow!
Khobeh tashakur (Good thx).
thank you
Looks super tasty!
Congratulations for providing such a wonderful video, and thanks for using gloves!
I made ur Salad shirazi and my fam loved it so def try his recipes u won’t be disappointed 👌🏻😄
Az loatfe Shoma kheyli mamnoon!🫶
Great job Mr Bagheri. Appreciate your expertise 🙏
Cannot wait to make Persian cutlet as a Persian woman lol
Looks tasty, I have to say I've not seen it done with breadcrumbs added before frying before, is that your own version or a regional variation? Great channel!
@@SL92018 Bread crumbs in the meat mixture is a filler to bring down the cost of the patties! Almost all sandwich shops do it.
@@CafeBagheri Hehe yeah I know, but usually when we made them at home we didn't use breadcrumbs, just the cutlet as they are. I will try with your methid, coating them with breadcrumbs next time and try it!
@ It's usually got cooked and shredded potato & bread/crumbs in the meat mixture and almost 100% of the time coated with bread crumbs (for a crunchy outside shell).
Do you have any suggestions for a vegetarian option in addition to potatoes? Not for me, LOL, but for some family members that don't eat meat. I love your channel, thank you for sharing your process and recipes.
You can use mushrooms and/or impossible meat (fake beef). 😁
Love the way u explain in detail. Whole Onions r kept in fridge for few hrs n then chopped but ltl tear is good for eyes🤣 As for extracting water from onion best one can do is add ltl salt n then drain.
to prevent the onion from making me cry! i keep my onions in the refrigerator it works like a charm!!!
Hi sir, the only solutin that helps with onions, light up a candle next to you, when you are chopping or greading the onions. Believe me it helps. I have been doing this methoud for over 20 years.
استاد، من ب خاطر گرونی گوشت، سیب زمینی استفاده نمی کنم، من کلا مزه گوشت تنها رو دوست ندارم. 😍😍
دستور پخت تون عالی بود
پاینده باشید
🌺🌺
I use a food processor to shred onions. No tears! Shred as fine as desired
i can't find the comment with the recipe; what kind of meat you're using? i tried your ghormeh sabzi recipe and i loved and most importantly my persian boyfriend loved it so thank you very much for your videos!
Did you see the pinned comment with the recipe?
Can you put the Panko in the mixture, instead of using it at the end?
yes.
Salam, khaste nabashid! What can we do if we don't have a potato ricer?
You can mash the cooked potato with a fork.
I smash it with livan. recommended.
Is it ok if i use minced chicken too?
Yes, but use chicken thigh and add some of the chicken fat.
@@CafeBagheri ok thank you. 🙏🤗
🎉دلی شززز 🎉
Cold onions cause fewer tears. Try peeling them, then popping them into a closed container and refrigerating for a couple of hours, minimum.
I just keep them in the refrigerator all the time.
What if you don't want to use potato? Can you make this with just ground beef? If yes, how do you avoid it becoming like a brick? Can you make a video of alternatives please? Thank you.
Hmmm… it would need some kind of filler. I will work on alternatives!
@@CafeBagheri Thank you :)
Maybe canned chick peas (peel them) pulsed to a smooth paste in a blender?
Great stuff mister, I found your video searching "katlet" with no hopes of finding the real thing 🙂 The recipe I learnt from my mom is very close to yours, but does not require pre-cooked potatoes, instead she grates it raw just like the onion. IMO bread crumb coating is a matter of taste, you can do without it just as well (thus use much less oil). However absolutely agree on the inclusion of chili/cayenne - kick things up or go home! Thanks for a good show. Ghorbunet beram 🤌
Thank you for your support (please share my video links on your Facebook, etc.)
How about Avocado Oil? it has a high burn temperature and doesn't have an intense after taste like olive oil.
Avocado oil is great, too. It’s just a little too expensive.
Aha I saw a persian friend of mine used shredded raw potato instead of cooked, you're the second person who used cooked potatos.
Parboiled or raw works. It's a matter of preferred style
How many eggs please?
@@vidajavid7851 ... detailed recipe is placed in a comment right here in comments section. Scroll up to the pinned comment.
If you rinse the onion under cold water & allow the water to run while cutting/shredding/ grating etc. the onion you will not tear as much 😋
An onion trick I’ve hear works well is to keep your onions in the refrigerator. I’m lucky and my eyes don’t tend to be too bothered by onions so I haven’t tried this trick myself. As I understand it, when the onion is cold it offgasses less. Hope it works for you.
Oh kurwa... babci mielone . I had these Iranian cutlets they are very good with pita bread raw onions and some tea with cardamom in it .. shit blows your mind at 6 am before work.
I always refrigerate the patties just prior to frying/sautéing them for about 20 to 30 minutes. The cold will help them stay intact in the fry. If they are room temperature , or warmer just prior to the fry, they sometimes fall apart. Making sure as much moisture is out of your onions and potatoes is also very important to keeping the cutlet shape.
We need a recipe for Helikotlets (if you know you know😂😂)
Can you teach me how to make kabob better than my father he thinks he’s the best in the world
Recipes are under each video in first pinned comment. Good luck!
He IS the best :)
My trick to avoid tearing up when cutting onions is to do it right next to a heat source, in the kitchen of course that's your stove top. Cut them on the counter roght next an open eye. You'll be surprised, no tears at all.
It's because you cut them in close area get to open area you won't tear you eyes and that's because of high sulfer content in the surrounding
To avoid tears from Onions place peeled Onions in ice water for 10 minutes.
Enjoy
Happy Kotlet Day! ;)
one trick to avoid onion fumes is don't stay directly above the first minute you cut them. This is where they release most of the fumes and if you have your head over it will rise into your eyes. So just leave a space horizontally away from it when you cut or shred them.
That makes sense. To that same fact, I read somewhere if you place a fan near you blowing directly at you, it will help.
Ive also heard putting it in cold ice water before cutring(peeling first ofc) helps to keep the onion from burning your eyes
Put the onion in the freezer for a few hours to get it cold (don't freeze it)... the substance that makes you cry will be temporarily disabled. Try it ;)
If you don't worry about what other people think of you, the best solution to prevent tears while dealing with onions would be goggles. Something that seals around the eyes will prevent anything from the onion coming into contact with your eyes.
I am sure you know there is big difference between Iranian and Persian.
So is this recipe really Persian or Iranian?
Thank you 🌞💙
Both. 😁
@@CafeBagheri to me is Iranian because originally people are Iranians and the country called Iran not Persian.🌞🌞
@@helenagyulassarian4296 The country changed name from Persia to Iran (officially) in 1935.
@@CafeBagheri hi dear!
I think it just the opposite 1935 country changed from Iran to Persian .
I think it has to do with them not wanting to share the name with their government.
Happy Kotlet day!
Best remedie for onion tears is, suck on a peppermint. That will prevent tears
این مدل کتلت رو تا حالا امتحان نکردم چون معمولا کتلت ایرانی با سیب زمینی خام رنده شده و تخم مرغ کمتر و آرد نخودچی البته آرد نخودچی اختیاری هست ، طبخ میشه ولی اینم باید خوشمزه باشه برای اینکه پیاز چشم نسوزونه هم کافیه موقع رنده کردن کنار شعله اجاق گاز ظرف رو قرار بدید و راحت رنده کنید .
Does anyone ever use flour instead of bread crumbs? Think cooking the potatoes really is a good thing to do.
You can use floor but it won’t have the same crunchy skin!
First.
Thanks Philip for your support!
@@CafeBagheri my grandmother used to put a teaspoon in her mouth when she was chopping onions.
تشکر عالی بود👍
سیب زمینی ها را هم می توانید با همان رنده بزرگ که پیاز را رنده کردید، رنده کنید .. البته سیب زمینی ها نیاز به خورد کردن ندارد همان شکل اول که هست پوست را بشورید بعد توی همان ظرف و نیمه پخته شده رنده شود. چون روغن کمتر بخود می گیرد، حتی یک سیب زمینی نپخته هم رنده شود و آب سیب زمینی را خوب بگیرید و اضافه کنید به بفیه مواد.. روغن بهیچوجه به خود نمی کیرد ... با عرض معذرت و تشکر از کتلت زیبای شما 🙌🌷
حرف شما درسته چون سیب زمینی خرد شده ودر آب پخته بیشتراب بخود جزب مکند اگر توجه به سلامت بودن ماکروویو نکنیم بهتر میشود
Best remedy for onion tears is running water
👨🏼🍳🥘🌿🫑🌶️👍🏻
I’ve always heard that you light a match, blow it out, then put it between your teeth.
Idk why my persian gf always tells me this meal is actually a commander!!! I just don't get it!
Chew gum before you start slicing onions
A soaked napkin or small dish with water near the board. The onion is attracted to water.
شمام صداقت دارينا😝😝😝دوست دارين راهى زندان بشويد🥴
این ویدیو چند سال پیش آپلود شده. 🍷🍷
معنای این comment چیه؟؟
@@elahehmozaffarian5648 عرزشیه
احتمالا همسر شما آمریکایی است که خودتان آشپزی می کنید. مثل پسر من.
Have you ever thought about the origin of this dish? Back in the day when people had no money to buy meat in Iran, they had dilute the small amount of meat they had with potatoes in order to feed everybody in the household... Sad how history repeats once again.
Yes, adding a filler to meat dishes in peasant dishes are often a way to deal with the cost. That is what I said in the video.
I am so sorry... but not sure you know what you doing!!! What exactly are you doing here mate!!! Is this a kotlet? Really ?
No need to be sorry! Keep watching; lots more coming.
I wish you wont say "crap" while cooking
@@yvonnereyes9954 ... sorry! 😲
من کار ندارم به مزه و طعم این چیزی که ساختگی .ولی وقتی تیتر زدی کتلت ایرانی یا فارسی باید بگم برو ییییررره چرا اسم کتلت رو که در ایران اصلا اینجوری درست نمیشه و این مدل تقریبا هیچ ایرونی اینجوری کتلت رو درست نمیکنه . والا من نمیدونم تو در بچگی کجا بودی که کتلت رو اینجوری درست میکردن که میگی به خاطرات بچگی یادت می اندازه . این کتلت ایرونی نیست آقا.
بچگی خونه شما نبودم ظاهراً. 😁 حقیقت اینه که مثل همه کشورها، به تعداد آشپز خونه های ایران، ورژن و نسخه های کتلت و همه غذاهای دیگر ما هست. شما اونچه تو خونه خودتون دیدی و خوردی میدونی (یا چند خونه دیگه…) مرسی که اینجا هستی و ویدیو رو دیدی.
This nice Mr. Bagheri is trying to teach us something according to his childhood. And we love it. If you do not like it, do not watch. Why do you want to pick up a fight about a recipe. There are enough fights and wars in the world. let's be polit and nice and kind to each other.
Thank you, Mr. Bagheri.
اوستا من کتلت زیاد دوست دارم ، اسمم هم قاسم هست ، انقده کتلت دوس دارم ، میخوام اسم فامیلیم رو بگذارم کتلت ، بهم بگن " قاسم کتلت "
کتلت 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂