This Persian meal is utterly delicious and aromatic. And above all, it's healthy. Kabab Koobideh is usually served with saffron rice or at my home sometimes with an Iranian barbari bread. The barbari bread is a delight on its own. I don't mind just having barbari bread with a yogurt dip for dinner. The bread has an intense deep and delicious level of flavor and texture from the yogurt and a mix of seeds on its top. Don't miss out on trying this combo if you ever get a chance. Kabab-e- Koobideh with Barbari Iran Bread 1 kg ground beef- 80/20 2 onions grated and squeezed out 4 cloves of garlic- grated Handful of fresh basil chopped Fresh cilantro chopped Green chilies chopped (optional) 1 tsp black pepper powder 1 tsp sumac powder 1 ½ tsp paprika powder 1 tsp zaatar spice (optional) 1 tsp caraway seeds or shahi zeera 2 tsp salt 2 tbsp saffron water A squeeze of lemon 2 tbsp ghee- Optional (use only if your meat is a bit low on the fat content) Some butter or ghee for basting the kabobs half way through cooking To make saffron water: ½ tsp saffron threads ¼ cup hot water For Barbari Iranian Bread: 4 cups All-Purpose flour 2 ¼ tsp instant yeast A pinch of sugar ¼ cup Greek yogurt 2 tbsp olive oil 1 ⅛ tsp salt 9 Oz. warm water Sesame seeds and nigella seeds for sprinkling over the top For the bread glaze: 2 tsp all-purpose flour 2 pinches of sugar 2 tsp oil ⅓ cup water Make saffron water first and let it soak for a while. Combine all the kabob ingredients in a bowl of food processor and pulse gently, just 4 to 5 times. Everything is already grated and chopped, we are just pulsing to make it a bit more fine for easy shaping onto the skewers. Shape kabobs on skewers, use the flat type skewers for better results. Lay them flat on a board and transfer to the fridge for at least 30 minutes to firm them up before grilling or broiling. Turn on the oven to the high broil and transfer the rack to the second top position. Transfer the kabobs tray to the oven and broil them on high for 10-12 minutes. Turn them halfway around and keep basting them with melted butter or ghee. Broil them till your desired color and doneness is achieved. But do not overcook them. Take them out, remove from skewers and brush them with more saffron water. For the bread: Add warm water to the bowl of a stand mixer and add yeast and sugar to it.. Let it activate for 5 minutes. Then add yogurt , oil, and all the flour to it. Knead it to a shaggy dough and leave it for thirty minutes. Then add salt and knead it again till an elastic and smooth dough forms. Let it rise over the counter for 30 minutes. Now stretch one edge of the dough up and fold it over. Rotating the bowl around, keep stretching and folding your dough from all sides. Cover it again and let it rest for 20 minutes. Then repeat the same process and let it rest again for 20 minutes. Your dough should bulk up and double in size by now. At this point it is ready for shaping and baking. If planning to bake it later then transfer to the fridge. Heat oven to 500 F and put a baking steel or a stone in the bottom, you can even use your cast iron griddle if you have one. Let that heat in the oven. Divide dough in half and shape in tight balls. Cover and let them rest. Prepare the glaze by combining all the glaze ingredients and heating it gently for 2 minutes. You will see it becomes a thin paste. Remove from the heat. Keep it into a thin paste consistency for easy brushing. Don't turn it into a thick paste. After the dough is done resting, shape it like I did in the video. Drizzle it with some oil and brush it with half of the glaze amount. Sprinkle with the sesame and nigella seeds. Now make the ridges design, by gently pressing down with your fingers on it lengthwise. Transfer the bread to the heated stone and bake for a total of 7 minutes. Keep an eye on it as you might have to move it around or bake it for a minute more or less depending on your oven. Remove from the oven when it has a golden top color. You can even broil for a few seconds to achieve the nice golden top. Just don't let it exceed a total of 8 minutes in the oven. Serve your koobideh kabobs and barbari bread with some grilled vegetables and a yogurt raita. Enjoy!❤
This Persian meal is utterly delicious and aromatic. And above all, it's healthy. Kabab Koobideh is usually served with saffron rice or at my home sometimes with an Iranian barbari bread. The barbari bread is a delight on its own. I don't mind just having barbari bread with a yogurt dip for dinner. The bread has an intense deep and delicious level of flavor and texture from the yogurt and a mix of seeds on its top. Don't miss out on trying this combo if you ever get a chance. Kabab-e- Koobideh with Barbari Iran Bread 1 kg ground beef- 80/20 2 onions grated and squeezed out 4 cloves of garlic- grated Handful of fresh basil chopped Fresh cilantro chopped Green chilies chopped (optional) 1 tsp black pepper powder 1 tsp sumac powder 1 ½ tsp paprika powder 1 tsp zaatar spice (optional) 1 tsp caraway seeds or shahi zeera 2 tsp salt 2 tbsp saffron water A squeeze of lemon 2 tbsp ghee- Optional (use only if your meat is a bit low on the fat content) Some butter or ghee for basting the kabobs half way through cooking To make saffron water: ½ tsp saffron threads ¼ cup hot water For Barbari Iranian Bread: 4 cups All-Purpose flour 2 ¼ tsp instant yeast A pinch of sugar ¼ cup Greek yogurt 2 tbsp olive oil 1 ⅛ tsp salt 9 Oz. warm water Sesame seeds and nigella seeds for sprinkling over the top For the bread glaze: 2 tsp all-purpose flour 2 pinches of sugar 2 tsp oil ⅓ cup water Make saffron water first and let it soak for a while. Combine all the kabob ingredients in a bowl of food processor and pulse gently, just 4 to 5 times. Everything is already grated and chopped, we are just pulsing to make it a bit more fine for easy shaping onto the skewers. Shape kabobs on skewers, use the flat type skewers for better results. Lay them flat on a board and transfer to the fridge for at least 30 minutes to firm them up before grilling or broiling. Turn on the oven to the high broil and transfer the rack to the second top position. Transfer the kabobs tray to the oven and broil them on high for 10-12 minutes. Turn them halfway around and keep basting them with melted butter or ghee. Broil them till your desired color and doneness is achieved. But do not overcook them. Take them out, remove from skewers and brush them with more saffron water. For the bread: Add warm water to the bowl of a stand mixer and add yeast and sugar to it.. Let it activate for 5 minutes. Then add yogurt , oil, and all the flour to it. Knead it to a shaggy dough and leave it for thirty minutes. Then add salt and knead it again till an elastic and smooth dough forms. Let it rise over the counter for 30 minutes. Now stretch one edge of the dough up and fold it over. Rotating the bowl around, keep stretching and folding your dough from all sides. Cover it again and let it rest for 20 minutes. Then repeat the same process and let it rest again for 20 minutes. Your dough should bulk up and double in size by now. At this point it is ready for shaping and baking. If planning to bake it later then transfer to the fridge. Heat oven to 500 F and put a baking steel or a stone in the bottom, you can even use your cast iron griddle if you have one. Let that heat in the oven. Divide dough in half and shape in tight balls. Cover and let them rest. Prepare the glaze by combining all the glaze ingredients and heating it gently for 2 minutes. You will see it becomes a thin paste. Remove from the heat. Keep it into a thin paste consistency for easy brushing. Don't turn it into a thick paste. After the dough is done resting, shape it like I did in the video. Drizzle it with some oil and brush it with half of the glaze amount. Sprinkle with the sesame and nigella seeds. Now make the ridges design, by gently pressing down with your fingers on it lengthwise. Transfer the bread to the heated stone and bake for a total of 7 minutes. Keep an eye on it as you might have to move it around or bake it for a minute more or less depending on your oven. Remove from the oven when it has a golden top color. You can even broil for a few seconds to achieve the nice golden top. Just don't let it exceed a total of 8 minutes in the oven. Serve your koobideh kabobs and barbari bread with some grilled vegetables and a yogurt raita. Enjoy!❤
Yoğurt belongs to Turks, not gerek.
The chiaro osuro estetic of your videos is so artistic! Your food looks wonderful as well! Mashallah! ❤
Hi, I am persian, thank you for providing our traditional food Kabab koobideh , and Barbarii bread actually😅🙏🏻
Iranian food ❤
They look delicious 😋
Fabulous meal as always ❤
This looks so good... ❤
It does . It’s a skillful meal
Silece it self is music ❤
Perfect🥰
Soooooo 😋yummmmy
Disculpe puede poner la receta en español para ejecutarla y seguirla gracias.
Thanks ❤
No podemos ejecutar la receta puede separar por parte, la lectura continuada y poder hacer su receta y seguirla M. Gracias.
Music?.
it is so peaceful 😊 could you please share the title/artist so that i may listen to it?
Yemeği yaparken ne yaptığınızı altyazı kullansanız iyi olur
I like your videos very much can you make baklava recipe please
When am I being invited to your place???? I will bring the raw materials , I promise 😊
👌👌👌🌺🌺🌺
Υπέροχο
1 cap - how many grams?
❤❤❤❤❤
Sarà buono ma ci sono troppe spezie, voi siete abituati, x noi è piccante. Buon appetito. ❤
😍👍👍👍❤️❤️❤️🇦🇿🇹🇷
😍👍❤️❤️❤️🇦🇿🇹🇷