I'm from Pakistan, and I loved this video! Anaar-dana (Dried Pomegranate seeds) provide amazing sweet/sour zing, you should incorporate it in your spice cabinet. i'd like to share a few stories about Chapli Kebabs from my area, might not apply to rest of the country: 1- There are always variants; My mom always adds tomatoes+green onions for example... and the shops in our area have this tradition of slapping a thin tomato slice to one side of the patty (decorative I guess), so do try out options. 2- Mint chutney and Naan are traditional. 3- In my area, kebabs are sold by the 'kilo', which is four kebabs, which would imply that one patty is around ~250 grams I guess, might help you in your measurement.
Would this usually also get served with something more like a raita? This looks amazing but something in the back of my head is screaming for some sort of a yogurt based sauce to go with it!
@@agabrielhegartygaby9203 You might like to check out Ethan's PK Chicken Karahi and Keema videos, as well as Mark Wiens playlist on Pakistani cuisine. Being on the border of Persian and Indian culinary influences means we get the benefit of both.
I actually love that you burned the pitas and pivoted. The amount of times I’ve lost track of something that was cooking and let something burn is unreal, and it’s encouraging to see I’m not alone!
This looks fantastic, going to have to give this recipe a try. On the cilantro vs coriander thing - the proper name for the plant (leaves and seeds) is coriander (scientific name is Coriandrum sativum). Coriander came into English in the 14th Century from French (coriandre) which inherited it from Latin, which in turn came from Greek. Cilantro is the Spanish name for the plant (derived from the same Latin name coriandrum) and that name is used in the US because the herb is a staple in Mexican food, and the Spanish name for it ended up winning out over the English in the region.
In Lebanon we are the masters of kebab, heres a tip, always finely chop onions, add salt and pepper on top of the onions and squeeze it all togetger, then add to the beef, its a game changer
Lebanese kebab are delicious but different, they are perhaps closer to Seekh Kebab in Pakistani cuisine. Chapli Kebab as ethan shared in the video are perhaps closer to what Americans might call a smash burger?
What I love about this channel is that you're just in the kitchen cooking. Mistakes and all. Makes it more relatable knowing even better cooks than myself aren't perfect and that it's ok
Would love if you could possibly do a healthier meal prep beef stew / pot roast. With winter coming up I feel like a really flavorful beef stew with potatoes is a good macro friendly option!
Took a cooking class once on making pork vindaloo and also a Caribbean-Indian lamb curry - building the spice blends from scratch (no "curry" powder) would love a series about spices especially in South and East Asian cooking......Nice video this one I am going to make this....
Oh hey, I recommended this! Been looking forward to this video ever since. Thank god you didn't miss out on the dried pomegranate seeds, I was afraid those might be tough to find. If you ever make it again, I'd suggest having an orange alongside. Its common-ish but my favourite side for a chapli kebab. Glad you liked it and keep up the incredible work! Ps. You might wanna try pulao too (A rice dish).
The best part about this is that coriander seeds or powder reacts with beef and complements it in such a nice way which only gets more refined after a day of refrigeration so if you mix the mince and fry it the next day its even better. Also try with lamb and a tziki type sauce works great
Chapli kababs are probably my favorite, and yeah, shout out to whoever recommended it to you because it does seem like a good match for you. I couldn't stop looking at the stove when you put the bread on and turned your back to it. But I do highly recommend it as a pita/flatbread heating method. only takes maybe a minute with fairly frequent flipping. I do it with Central Market tortillas as a makeshift chapati
Another great recipe Ethan! I will definitely try this! That said, even us Europeans don't measure anything small by the gram (I should have mentioned this earlier). Spices are always teaspoons or tablespoons, or fractions thereof - a pinch being the smallest one, which I feel is close to a 1/8 of a teespoon.
you should really look into filipino stews/soups if you are interested in robust, high in volume, comforting batch meals. sinigang, tinola, kare kare, and adobo, to name a few staples. VERY easy to make enough to feed a family of 4, and very easy to modify to your palate. these dishes also vary GREATLY per region in the philippines, or even household! sinigang is a sour stew where the sourness typically comes from tamarind. can be made with fish head, shrimp, but is most commonly pork ribs. usually comes with lots of regional veggies and tomatoes. tinola is a very comforting chicken ginger soup seasoned with fish sauce. chicken is the most common choice for tinola, but i have seen salmon tinola as well. its taste is reminiscent of other eastern asian chicken soups. usually comes with lots of leafy greens and chayote kare kare is a beef oxtail peanut stew you can make with actual peanut butter. if you ever needed a reason to use oxtail, make kare kare. very rich, very comforting. usually comes with japanese eggplant and bok choy. adobo is the dish that the philippines is probably known for, with a wide range of animal proteins you can use and its infallible usage of pantry staples such as bay leaves, soy sauce, black peppercorn, and vinegar. it's both a familiar flavor and a unique flavor that's pretty addicting. chicken or pork belly adobo are common variations. most importantly, these MUST be served with white rice. my filipino household always preferred jasmine rice! all of these dishes store well in the fridge and reheat even better the next day. i can't tell you how many times i have kare kare or sinigang for breakfast just because it's already there in the fridge.
@@CookWellEthan tinola would be great for that! i do think a lot of non-filipino channels film adobo recipes the most and i've always wanted to see other creators tackle dishes outside the adobo spectrum.
Hi Ethan, you mentioned that you are always down to explore new recipes. I am looking for new recipes with Chinese Five Spices - I am addicted to that flavor! Thanks and I am really enoying your videos:)
Definitely making these. I have almost everything already (just using sumac rather than the pomegranate seeds). Would it make sense to toast those whole spices in the pan a bit before crushing them? Or would that be the wrong flavour?
Not all Chapli Kebabs are created equal. You've got to try it from a legit place and its going to taste way different in every single way from just a run of the mill restaurant. If you are ever in NY, right next to Radio City Music hall, Shwarma Bay truck. Get their 1 beef, 1 chicken Chapli platter. Or in queens/Long Island near-ish JFK. Chapli and Chips truck on HIllside ave. (not the brick and mortar shops).
Amazing production quality. Really long vid tho. Another guy sort of outlined this in a comment from a couple hours ago but i have to agree. There’s a ton of filler in this i was skipping pretty hard to get through.
I watch these cook well sessions with quite curiosity and enjoy all of them. I'm from Pakistan and have to say - a bit disappointed. I respect you and have watched a lot of your content. Here's my two cents: 1) cooking without ginger/garlic: Pakistani cooking with meat is almost always with ginger and garlic addition to take away the meaty smell and give a good aroma. We usually only don't use when we're cooking meat shinwari (maybe shinwari can be in one of your videos as well :D) 2) replacing pomegranate seeds with sumac doesn't make sense. Speaking as somebody who has had chapli kebab since childhood and had sumac on salads and in wraps since college - I have to say they're both in the same category but still different. Culturally, I'd always get pomegranate seeds. Thanks for starring chapli kebab content! Nice to see pakistani cuisine making it's way to Ethan's kitchen!
Another "must try" cooking adventure. As an aside ... you keep your countertops & cooking surfaces very clean, but it appears to me that you wipe everything off to the floor. 😉 I'm dying to see what your floor looks like after cooking. 😂
Go to your local Asian supermarket, be that h Mart or t&t, check out all their tofu varieties. They have plain tofu in different levels of firmness, I recommend buying extra firm and freezing it, as well as fish tofu and other facsimiles. This stuff fucking rocks. The only thing is, you're not converting it. If you're looking for something that is more like minced meat, then you should probably look at chickpea and lentil substitutes. Honestly, the beyond meat and the like, are garbage compared to pre-existing vegan/vegetarian alternatives.
Hey Ethan I've been a subscriber years and watch all of your videos. First, I want to say thank you for helping me become the home cook I am today, I don't think there has been any youtuber more influential for me. Second, I just have to say that I am not a fan of the Cook Well videos in their current format, and I imagine others in my position feel the same way. I like that you highlight a weekday/weeknight cooking style for simple and interesting dishes, but the videos are just too long for the amount of tangible content delivered because of absence of editing. As a mid-20s man with a full-time job, I don't have 25 minutes to watch a recipe video just to decide if I want to make it or not. Sometimes I will watch cooking content just for fun (not with the intention of making the recipe) but the cook well videos aren't engaging enough to do that either. Here are the five most important things I look to get from a recipe video, in order: 1. What is the dish? 2. How long is the total cooking time? 3. What ingredients are needed (how many are pantry items), 4. What techniques are used to cook the dish (will I need to learn a new skill? Does it create a lot of cleanup) I think following this format (as you did with your recipe videos on your main channel) and cutting out 2/3rds of the uneeded content from these videos will make for a much better content, not just to get more views on TH-cam but that is more valued by your core audience. Hoping this feedback is helpful and can't wait to watch your next video!
Appreciate your perspective, but I wholeheartedly disagree. I look forward to this video every week to see what Ethan comes up with. If I wanted to skip the cooking, I’ll put the video on 2x speed, but oftentimes, it’s a nice chill time, and I walk away with another idea for a meal to try soon.
Hello! I hear you and understand that this format is not for everyone. The goal of the current videos is to show a transparent and honest look at what it takes to cook a meal from start to finish, which I think is what is missing from heavily edited content and shorts. We will change the formats around in the future, but for now, I have no additional time between everything we are working on. Now back to your 5 points, I completely agree that those are the important items that you need to decide to make a dish, that’s why we are working on how to build those into a mobile app next year. The goal of the app is to help you feed yourself everyday where you can have a feed with new or favorited recipes, saved grocery lists, a calendar view if you like to plan, etc. I kind of realized that video is good starting point, but falls short a lot of the time. I hope you understand, no worries if this style is not for you in the meantime, the recipes are always linked so you can make quick decision!
This would be a valid criticism, if not for the fact you have everything you ask for in the recipe linked in description. So you can familiarize yourself with all details before watching and then cook along with the video.
No, the reason only Americans call it Cilantro is because you have to be different from everyone else. Mom, imperial measurements, or instead of our, z instead of s etc.
I'm from Pakistan, and I loved this video! Anaar-dana (Dried Pomegranate seeds) provide amazing sweet/sour zing, you should incorporate it in your spice cabinet.
i'd like to share a few stories about Chapli Kebabs from my area, might not apply to rest of the country:
1- There are always variants; My mom always adds tomatoes+green onions for example... and the shops in our area have this tradition of slapping a thin tomato slice to one side of the patty (decorative I guess), so do try out options.
2- Mint chutney and Naan are traditional.
3- In my area, kebabs are sold by the 'kilo', which is four kebabs, which would imply that one patty is around ~250 grams I guess, might help you in your measurement.
This is so helpful thank you - we don't get enough from your part of the world!
Would this usually also get served with something more like a raita? This looks amazing but something in the back of my head is screaming for some sort of a yogurt based sauce to go with it!
@@draskuul Yes, Mint Chutney is mostly served 'diluted' in yogurt, so in essence, it's in 'raita' form.
@@agabrielhegartygaby9203 You might like to check out Ethan's PK Chicken Karahi and Keema videos, as well as Mark Wiens playlist on Pakistani cuisine. Being on the border of Persian and Indian culinary influences means we get the benefit of both.
I actually love that you burned the pitas and pivoted. The amount of times I’ve lost track of something that was cooking and let something burn is unreal, and it’s encouraging to see I’m not alone!
It happens to all of us!
This looks fantastic, going to have to give this recipe a try.
On the cilantro vs coriander thing - the proper name for the plant (leaves and seeds) is coriander (scientific name is Coriandrum sativum). Coriander came into English in the 14th Century from French (coriandre) which inherited it from Latin, which in turn came from Greek. Cilantro is the Spanish name for the plant (derived from the same Latin name coriandrum) and that name is used in the US because the herb is a staple in Mexican food, and the Spanish name for it ended up winning out over the English in the region.
In Lebanon we are the masters of kebab, heres a tip, always finely chop onions, add salt and pepper on top of the onions and squeeze it all togetger, then add to the beef, its a game changer
Lebanese kebab are delicious but different, they are perhaps closer to Seekh Kebab in Pakistani cuisine.
Chapli Kebab as ethan shared in the video are perhaps closer to what Americans might call a smash burger?
@@ryzvonusef Yes this definitely reminds me of a smash burger
What I love about this channel is that you're just in the kitchen cooking. Mistakes and all. Makes it more relatable knowing even better cooks than myself aren't perfect and that it's ok
Would love if you could possibly do a healthier meal prep beef stew / pot roast. With winter coming up I feel like a really flavorful beef stew with potatoes is a good macro friendly option!
Took a cooking class once on making pork vindaloo and also a Caribbean-Indian lamb curry - building the spice blends from scratch (no "curry" powder) would love a series about spices especially in South and East Asian cooking......Nice video this one I am going to make this....
Oh hey, I recommended this! Been looking forward to this video ever since. Thank god you didn't miss out on the dried pomegranate seeds, I was afraid those might be tough to find.
If you ever make it again, I'd suggest having an orange alongside. Its common-ish but my favourite side for a chapli kebab.
Glad you liked it and keep up the incredible work!
Ps. You might wanna try pulao too (A rice dish).
Thanks for the suggestion!
I saw your recommendation on the Chicken Curry Katsu video!!! Looks amazing!
I kept thinking "lemon/lime is good, but this sounds to me like orange would go so much better"!
Cant wait to try this since i grew my own corriander seeds.
The best part about this is that coriander seeds or powder reacts with beef and complements it in such a nice way which only gets more refined after a day of refrigeration so if you mix the mince and fry it the next day its even better. Also try with lamb and a tziki type sauce works great
Chapli kababs are probably my favorite, and yeah, shout out to whoever recommended it to you because it does seem like a good match for you.
I couldn't stop looking at the stove when you put the bread on and turned your back to it. But I do highly recommend it as a pita/flatbread heating method. only takes maybe a minute with fairly frequent flipping. I do it with Central Market tortillas as a makeshift chapati
Another great recipe Ethan! I will definitely try this!
That said, even us Europeans don't measure anything small by the gram (I should have mentioned this earlier). Spices are always teaspoons or tablespoons, or fractions thereof - a pinch being the smallest one, which I feel is close to a 1/8 of a teespoon.
This looks great and I'm gonna make it. Thanks!
you should really look into filipino stews/soups if you are interested in robust, high in volume, comforting batch meals. sinigang, tinola, kare kare, and adobo, to name a few staples. VERY easy to make enough to feed a family of 4, and very easy to modify to your palate. these dishes also vary GREATLY per region in the philippines, or even household!
sinigang is a sour stew where the sourness typically comes from tamarind. can be made with fish head, shrimp, but is most commonly pork ribs. usually comes with lots of regional veggies and tomatoes.
tinola is a very comforting chicken ginger soup seasoned with fish sauce. chicken is the most common choice for tinola, but i have seen salmon tinola as well. its taste is reminiscent of other eastern asian chicken soups. usually comes with lots of leafy greens and chayote
kare kare is a beef oxtail peanut stew you can make with actual peanut butter. if you ever needed a reason to use oxtail, make kare kare. very rich, very comforting. usually comes with japanese eggplant and bok choy.
adobo is the dish that the philippines is probably known for, with a wide range of animal proteins you can use and its infallible usage of pantry staples such as bay leaves, soy sauce, black peppercorn, and vinegar. it's both a familiar flavor and a unique flavor that's pretty addicting. chicken or pork belly adobo are common variations.
most importantly, these MUST be served with white rice. my filipino household always preferred jasmine rice! all of these dishes store well in the fridge and reheat even better the next day. i can't tell you how many times i have kare kare or sinigang for breakfast just because it's already there in the fridge.
Great recommendations! I just made some adobo a couple of weeks ago and thought about filming it. Tinola sounds like a perfect one for December.
@@CookWellEthan tinola would be great for that! i do think a lot of non-filipino channels film adobo recipes the most and i've always wanted to see other creators tackle dishes outside the adobo spectrum.
I keep Coriander seeds in a pepper grinder. Fresh ground coriander seed is delicious on poultry, fish and is great in sauces and brines
How have I never thought of that? I will do that immediately with an old pepper grinder I have!
Thank you!
Anything to do with pita and yogurt and seasoned meat is just pure heaven.
Great video as always Ethan!
Hi Ethan, you mentioned that you are always down to explore new recipes. I am looking for new recipes with Chinese Five Spices - I am addicted to that flavor! Thanks and I am really enoying your videos:)
Not sure if you have one already, but you may wanna slap an ND filter on that camera lens to help with the blown-out highlights. Awesome video!
the cook well products becoming less and less subtle! love it
Definitely making these. I have almost everything already (just using sumac rather than the pomegranate seeds).
Would it make sense to toast those whole spices in the pan a bit before crushing them? Or would that be the wrong flavour?
Since the spice mix is coarse and you end up shallow frying them, toasting them first probably isn't necessary but feel free if you want!
Chapli kabab is typically served with naan, not pita breads. Also, the onions tend to be more finely minced.
PITA ON FIRE
That’s the way my mother used to make hamburgers when I was a child back in the Dominican Republic in the 80’s (without the Indian spices obviously)😂
Do you remember what type of aromatics and spices she used? The techniques in this recipe are great for so many different mixes.
@ it was simple, onions,peppers, powdered seasoning,salt and pepper , (probably an egg for binding) fried until it developed a nice crust.
Not all Chapli Kebabs are created equal. You've got to try it from a legit place and its going to taste way different in every single way from just a run of the mill restaurant. If you are ever in NY, right next to Radio City Music hall, Shwarma Bay truck. Get their 1 beef, 1 chicken Chapli platter. Or in queens/Long Island near-ish JFK. Chapli and Chips truck on HIllside ave. (not the brick and mortar shops).
What about those kebabs with like lamb? Can you do it showing on one of those like Greek food?
Would love for you to try Sri Lankan cuisine :)
2024: alkaline water with lemon
2025: extra lean ground beef fried in tallow
😂
Would I be able to use saved bacon grease rather than beef tallow?
Yep! It would give it a unique smoky aroma that could be really nice!
I do these without deep frying them... more like a smash burger. Just don't need all that fat.
Ethan, I love your vids but it looks like things got away from you a bit in this one but the final result looks good any way. Keep up the good work.
hey ethan, what ever happened to the moritaka gyuto that you used in your old videos.
Are you talking from like 3 years ago? I gave that one to my cousin as a gift!
@@CookWellEthan thats the one, I have one just like it only its a 240mm kiritsuke with an ishime finish.
What scale is that?
Amazing production quality. Really long vid tho. Another guy sort of outlined this in a comment from a couple hours ago but i have to agree. There’s a ton of filler in this i was skipping pretty hard to get through.
i was just watching the pitas slowly burn in the background
No washing the cucumber? The waxy surface always bugs me.
now do WIGAN KEBABS
jesus man that oil must have been at least 550 degrees
5:40 shower thoughts with ethan
I watch these cook well sessions with quite curiosity and enjoy all of them. I'm from Pakistan and have to say - a bit disappointed. I respect you and have watched a lot of your content. Here's my two cents:
1) cooking without ginger/garlic: Pakistani cooking with meat is almost always with ginger and garlic addition to take away the meaty smell and give a good aroma. We usually only don't use when we're cooking meat shinwari (maybe shinwari can be in one of your videos as well :D)
2) replacing pomegranate seeds with sumac doesn't make sense. Speaking as somebody who has had chapli kebab since childhood and had sumac on salads and in wraps since college - I have to say they're both in the same category but still different. Culturally, I'd always get pomegranate seeds.
Thanks for starring chapli kebab content! Nice to see pakistani cuisine making it's way to Ethan's kitchen!
Another "must try" cooking adventure. As an aside ... you keep your countertops & cooking surfaces very clean, but it appears to me that you wipe everything off to the floor. 😉 I'm dying to see what your floor looks like after cooking. 😂
I would love to see you cover some meat substitues or alternatives, your recipes are awesome but they often rely on meat which I am looking to reduce.
Great suggestion. This would be excellent. My family are all vegetarians, aside from me.
Go to your local Asian supermarket, be that h Mart or t&t, check out all their tofu varieties. They have plain tofu in different levels of firmness, I recommend buying extra firm and freezing it, as well as fish tofu and other facsimiles. This stuff fucking rocks. The only thing is, you're not converting it. If you're looking for something that is more like minced meat, then you should probably look at chickpea and lentil substitutes.
Honestly, the beyond meat and the like, are garbage compared to pre-existing vegan/vegetarian alternatives.
Meet is good for you though, it’s very important to eat
How annoying
I am sure there are plenty of tree hugging hippie yt channels out there for you to enjoy.
Hey Ethan I've been a subscriber years and watch all of your videos.
First, I want to say thank you for helping me become the home cook I am today, I don't think there has been any youtuber more influential for me.
Second, I just have to say that I am not a fan of the Cook Well videos in their current format, and I imagine others in my position feel the same way. I like that you highlight a weekday/weeknight cooking style for simple and interesting dishes, but the videos are just too long for the amount of tangible content delivered because of absence of editing.
As a mid-20s man with a full-time job, I don't have 25 minutes to watch a recipe video just to decide if I want to make it or not. Sometimes I will watch cooking content just for fun (not with the intention of making the recipe) but the cook well videos aren't engaging enough to do that either.
Here are the five most important things I look to get from a recipe video, in order:
1. What is the dish?
2. How long is the total cooking time?
3. What ingredients are needed (how many are pantry items),
4. What techniques are used to cook the dish (will I need to learn a new skill? Does it create a lot of cleanup)
I think following this format (as you did with your recipe videos on your main channel) and cutting out 2/3rds of the uneeded content from these videos will make for a much better content, not just to get more views on TH-cam but that is more valued by your core audience.
Hoping this feedback is helpful and can't wait to watch your next video!
Appreciate your perspective, but I wholeheartedly disagree. I look forward to this video every week to see what Ethan comes up with. If I wanted to skip the cooking, I’ll put the video on 2x speed, but oftentimes, it’s a nice chill time, and I walk away with another idea for a meal to try soon.
Hello! I hear you and understand that this format is not for everyone. The goal of the current videos is to show a transparent and honest look at what it takes to cook a meal from start to finish, which I think is what is missing from heavily edited content and shorts. We will change the formats around in the future, but for now, I have no additional time between everything we are working on.
Now back to your 5 points, I completely agree that those are the important items that you need to decide to make a dish, that’s why we are working on how to build those into a mobile app next year. The goal of the app is to help you feed yourself everyday where you can have a feed with new or favorited recipes, saved grocery lists, a calendar view if you like to plan, etc. I kind of realized that video is good starting point, but falls short a lot of the time. I hope you understand, no worries if this style is not for you in the meantime, the recipes are always linked so you can make quick decision!
This would be a valid criticism, if not for the fact you have everything you ask for in the recipe linked in description. So you can familiarize yourself with all details before watching and then cook along with the video.
@@DoubleU555I primarily watch TH-cam on my TV so do not/can not read the descriptions
You can click through the video to the parts you care about or run on a faster speed.
sweet prince please do not lay things towards yourself as you deep fry
Hell you need to make it like they make it in jalalabad, dirty hands and a bit of the shit lake stench on the meat!
No, the reason only Americans call it Cilantro is because you have to be different from everyone else. Mom, imperial measurements, or instead of our, z instead of s etc.
great video......way to long...you should aim for the 10 minute mark