How To Make The Best Persian Kabab Koobideh | Ep 575
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- เผยแพร่เมื่อ 18 มิ.ย. 2024
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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
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How To Make The Best Persian Kabab Koobideh | Ep 575
1 brown onion, grated, juice squeezed out
1kg lamb mince
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground turmeric
1 tsp red sumac
1 tbsp saffron water
PERSIAN RICE: • How To Cook Persian Rice - แนวปฏิบัติและการใช้ชีวิต
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Henry, I just wanted to finally say thank you. I've been making koobideh based on your older video for years and everyone who tried them is very impressed. I've been citing your channel to those who ask for the recipe. Keep doing what you do and thank you!
Glad to hear it!! I figured it was about time I did a newer fresher video haha
Very good recipe
How do you do them? On the bbq?
It is 1kilo meance meat?
I made your recipe today and I have a huge complaint . I rarely cook and it’s normally my wife who cooks . I tried to cook today and followed your recipe now my kids want me to cook every day . 🙄
Haha they love it😂
You've been upgraded to meat duties for all your life 😂
😂😂😂😂😂😂😂
Thanks Henry I followed your recipe twice and i can say that it’s top restaurant quality cause I used high quality meat & real saffron. The onion juice tip is so crucial because the first time I did squeeze the onion and the kebab held itself on the grill. The second time I thought I could follow your recipe from memory then Forgot about the onion and the bebab fell off the skewer on the grill.
I also made the baghali polo rice & the zereshk polo rice according to your recipes. You have a great way of teaching & you make it seem easy . And these Persian dishes are things I crave once in a while and used to only order from restaurants cause I thought they’d be difficult to make at home. Now I can make them better than most restaurants thanks to you.
I made this for some Iranian-American friends of my son's, who pronounced it authentically Persian. Thanks!
This is so wholesome
you are the best, summing up every detail in one video with no shortcuts. Thanks!
I made this for dinner today. It came out amazingly tasty. I’ve been making kabobs for several years. This one was the best one that I ever made. Thank you so much chef.
Your recipe is amazing and it’s the original. The taste and the smell are 100% perfect. Thank you 🙏🏽
What a great video. The top for the meet falling off is fantastic and the hot water, chill onions seasoning. All are wonderful!! Thank you so much for sharing
Excellent advice and very well explained chef! i'm making koobideh tonight for the second time and your video really helped clear up a few mistakes I was making, Thanks!
I like the video from 5 years ago too! Thanks Henry! I'm a koobideh MASTER because of you. I make it better than my Iranian friends! I have the Persian swords/skewers and I have the LARGE shaker of sumac, not the small one! lol
It's a fine art of koobideh! Nicely done.
I was not prepared for how good this was. I use cumin, cardamom allspice, etc in most of my recipes and I resisted the urge to add any in this. I used exactly what you said and I’m glad I did, I do love sumaq. I brush generous saffron at the end and wallahi my new favorite to cook and eat
You are brilliant in terms of the way you explain the process of preparation. I wish you all the success
Many thanks 🙏
I lived in Iran for 25 years and still learned more from your video!
Keep practicing! This is one of those dishes where practice makes perfect!
The 30sec flipping tip is perfect!
Been using your original recipe with beef for years. Everyone absolutely loves it. Thanks again.
Can you post the link of the beef recipe? Thanks a lot
@@Antonis_Paraskevopoulos
th-cam.com/video/R1NSU5TqxU0/w-d-xo.html
Great video for kebab, love the detail and explanation, will try this on the weekend!!
To the OG Henry…the internet appreciates you, my guy!!! Been watching your videos for many years now. Born in Iran and a chef (by hobby) and you are my go to on the internet for middle eastern cuisine…videos are simple, easy to follow and to the point. Live in dc, but if i ever come to Australia…ill find your spot. Thank u!
Many thanks for the support over the years!! You're always welcome to come to my restaurant when you visit Australia!
Wow, this looks great! Can’t wait to try it!
I've decided to come to Australia just for your koobideh 😍
Extremely clear instructions and the recipe written in the description were helpful as well. Thank you so much.
My pleasure 😊
Earlier koobideh video good, this one gives me more detail. Thanks !
I realised how the original was one of my first videos, so I thought it’s time I did a more detailed video! 🙏
Asalamalaikum God bless you brother Henry from a Lebanese brother. Thank you for the technique on making the meat stick to the skewer. God bless you and your family brother.
I've been using your old recipe for quite awhile now. It's incredible!
❤️
Thank you for the guide and the showhow. ❤
Excellent video...! Cheers from Canada...
Looks absolutely fantastic. You make it look so easy me and my mate spilled30% of the meat kept falling off 😂 after watching this we will be war ready for the next session! Thanks a lot
Practice makes perfect!! 🙏
This is my favorite comfort food. There isn’t very much Persian food where I live. When I want to treat myself, the wife and I drive to Sacramento to get our fix. I will have to try this recipe.
Go to kabob palace in elk grove ca its the best place ever im from san fran n drive there every weekend
Thank you for sharing Henry very well explained
Another great vid man. Thanks
Thank you! One of my favourite dishes!
Hey mate. Just made your recipe. Was truly amazing. Thank you for sharing your knowledge.
I don't have skewers as wide as yours. But your tips definitely helped.
Im glad to hear! The wider skewers are more for presentation, its going to taste the same regardless!
I make this every week! Thank you!
Thank you so much you are the best! I can't wait to try it and practise it :)
Love it. From LA California, thanks 😊
Thank you so much for sharing secret of making a perfect koobideh
Can’t wait to try it out. Thanks
Love this dish, thank you for sharing!
Great content. Food looks epic gj!
Yum yum can't wait to make this. Thank you
My favourite persian cuisine cant wait to make this
You are great, excellent and very professional. Thanks for sharing this videos.
Glad you enjoyed it 🙏
I opened up 4 links with the same recipe. I only needed one. Good stuff
Wonderful job 👍 Yummiest looking dish 👌 ❤️ Greetings from London 👋
Yummmmm I’m starving….Henry I want these kabab ,it’s my most favourite ❤️
You are a great teacher
Looks amazing!!
Looks incredibly tasty. I'll be attempting this soon
Gooooooooood god man that looks right, gonna try next weekend
That is my favorite Persian food. Thank you for sharing the recipe.
My pleasure 😊
For sure I’ll try it, I use the onion juice instead of water. Well done 👍
Yes !!! My favorite..!!!! I am making tabula and hummus right now never knew how to make kabob..
Do u have a website ???
Nice detailed demonstration most recipe videos I find are vague in instructions. Well done🙏
Many thanks 🙏
Recipe looks legit. Gonna give it a go
Awesome video!!!
That my friend looked superb and I will try that. You have gained another sub here. 👍👍
❤️
Awesome video mate. Trying this one over the charcoals this week. From Melbourne.
Sounds good!!
Hi, Henry. Thanks for this video, I love this style and flavour of cooking. What an amazing, traditional way of forming the meat to the kebab bar. That was so excellent. The spice pallet you use is just delicious for me. I could easily live off of this food. You got a subscriber in me, I am HOOKED. Also, you look friendly and happy, and you are very easy to learn from. All the best to you and your family. Warm regards from Port Hope, Ontario.
Many thanks!! When I was a kid, this is all I ever wanted haha! Appreciate the support
I am not a chef. I do not own a restaurant. I do not know 1% of what Henry knows about cooking. However, I am passionate about koobideh, so I will put my notes down as I am watching the video.
0:27 when it comes to measuring onions, I go by 275g of onion pulp (AFTER you drain the water) per KG of meat.
0:49 I do not hand-grate the onions (frankly its a lot of work for not a lot of benefit), I also do not use a food processor as it turns the onions basically liquid.
I use the same mincer I use to mince the meat - the "large" hole plate one (when you buy a cheap electric mincer it comes with a "large" hole plate and a "small" hole plate. The "large" hole has roughly 7mm diameter holes.
1:58 - I use 1.85 tsp salt per KG of meat (and I mix it INTO the MEAT)
i use 0.75 tsp of finely ground black pepper per KG of meat (again mixed into the MEAT)
NO tumeric having seen a dozen vids straight from iran, salt and pepper is all you need
NO sumac - you sprinkle the sumac on top after kabob is cooked.
I also add 0.4 tsp of BAKING SODA per KG of meat (mixed into the MEAT) - this fluffs up the meat for a good texture, and also keeps meat on skewer)
I put the saffron water into the onion.
2:54 - I use 50% Lamb Shoulder , 50% beef chuck for the meat mix. I mince it through the meat mincer (using the "large" holes) ONCE, then I mix it with the onions and MINCE AGAIN. and THEN i add the spices.
5:19 - room temperature tap water works fine
5:39 - I like to use a scale and measure out 150g balls. 150g is what works for MY length skewer and grill - your size will be different so you have to experiment. You definitely do not want little kabobs that dry out and too big kabobs might fall off skewer - or not cook well.
Here is the most IMPORTANT part - the entire mixture by hand.....not for an hour as some myths say.... but just long enough for the meat to get "Sticky" and it sticks to your hand... THIS IS HOW YOU KEEP MEAT ON SKEWER.
Then let rest for at least an hour and the SKEWER.
I see a lot of vids that over-complicate it. Tell people to add eggs / bread crumbs (NEVER DO THIS - bread crumbs were used to clean the mincer - it was never part of the recipe), they tell people that unless the meat is freezing cold it will fall... NO the single most import thing to make sure meat does not fall off skewer is to MIX it until meat gets sticky texture - and the baking soda is my backup.
Also cook on GAS grill. I find gas grill is naturally less hot than charcoals and since i am not a charcoal master i cannot do proper temperature control. If the grill is TOO HOT a film develops over the kabobs and like a skin you have to bite through - very unpleasant. With lower heat (like gas grill) the kabobs are very very juicy and tender - but take longer to cook - roughly 15 mins.
I used to eat koobideh with rice - however, i am finding i like it much better as a sandwich. Lavash, koobideh, mint, onion, sumac - take a bite. Then take a spoonful of charred tomatoe. perfection!
That was a great write up! Clearly you are passionate about koobideh!! Koobideh sandwich with charred tomatoes, it goes together so well!
Thanks for this note . What is the unite you use for the baking soda (0.4)
You didn’t mention the curd?
@@sama66forever Tea Spoon. I dont know how my recipe has changed over time - but if you use too much you can definitely taste an after taste or a bitterness which is not pleasant. Definitely use as little as you can get away with. but the texture it gives is very pleasant. without it, i find the kabob becomes too dense.
@@sama66forever whats curd?
Awesome video Henry! Your recipes are the best, and I hope in the future you can make some Armenian recipe videos 🔥🔥🔥
Very well done brother.
OMG I'm cooking this as am writing and THE BEST KABOBS EVERY I can't believe I made this first time so delicious they did brake tho which as I expected as my first time but TASTE is OUTSTANDING! THANK YOU !!!!
Im glad to hear it!!!
Baking soda helps keep the kebab together for beginners, but it's really all in your skewering technique
The most delicious food ever. Ever since I left LA I have never been ever to find Koobideh like back home but I keep trying 😂🤣😂
I lived in Westwood. Best Persian food everrrr. Really miss Persian ice cream though the most!!!
Wow, look is Yum. I must be trying on Monday
Love your videos man!!
Glad to hear it!
Looks great cant wait to try this recipe
Hope you enjoy
هنری حان
از زحماتتون سپاسگزارم
Your beard is looking fresh bro!
Now I'm hungry. Thanks will attempt to make this in the morrow 😊
Thanks so much, super delicious, wish I could taste it:)
Class mate !
I worked at a Indian restaurant and they had an almost identical dish called kofta. I will have to try your recipe out!! Thanks
Very similar! Just a matter of different spices
Wow amazing Delicious recipes
Omg I can’t wait to make it
I missed your videos!!! Great to see this amazing recipe!! How i wished i could visit your restaurant.. for like 365 days in a row.
Missed posting videos too!! Just been crazy busy with the restaurant and a combination of creators block I was feeling uninspired!
NICE RECIPE. YOU LOOK VERY PERSIAN.
thank you Chef!
بسیار عالیییی ممنونم از شما دوست داشتم😄😄🙌🙏👌👌👌👌
great video ...thanks
One of my favorite foods! Thanks for sharing this recipe.
Amazing recipe.
I wish I could swim from California to Australia to eat this kabab!!
Don’t even think about it!
I tried it once, 1 1/4 mile after I left the Californian shores, on my way to Australia, I got a horrible cramp and they had to send a boat out to rescue me!
It’s not as easy as it sounds, I tell ya.
@@navidjoon1 Hahaha! My luck, either no boat will be available, or I will end up in Norway! You are awesome!
you try that,and sharks will throw a party😂😂
Go to Raffis Place in Glendale, CA
So goood! 😋Bah bah!!! 😁
The gamey taste is actually why alot of people like lamb.
Correct. For those that don't they prefer the 50/50 lamb and beef, or pure beef instead
One man’s meat is another man’s poison
Hate it.🙈 i have actually puked😂
Then don't put the turmeric
I married into a Persian family, and I've never seen anything close to this. Your presentation is amazing!
I used to have it every week at South Coast Plaza, IRVINE... Damn I miss it
Well done chef .
Thank you very much!!
دمت گرم داداش عدلی بود❤
Thank you and nooshe joon ❤️
Lost weight? Looking good. Also, thank you for the thorough explanation. Last time I tried to make a kebab, the mixture was so moist, it was an epic fail
Been working on it! Always hard when you are surrounded by food though! Don't give up! Try again! Practice makes perfect
Excellent Man cheers
Glad you enjoyed it
Excellent, thx.
crackin! well done on the weight loss as well dude 👏
wondered if your grill has metal or clay over the flame tubes?
Many thanks!! It’s cast iron on top of the tubes!
I’m going to try this. Maybe it will be closer to Reza’s in Chicago than I’ve been able to get. I’ve been using a mix with allspice in it and it’s very good but doesn’t match Reza’s. And you’ve finally shown me the squeezing technique to get the ridges on the meet. Thanks! Now, how about fessanjan and tahdig? I’m going to check your channel for those.
Stay tuned !!
Excellent video as always. Love from Canada!
Question: I noticed in the last video you added one egg. Is there a reason why you didn't add an egg this time? Does it help with anything?
Some people use egg, some don’t. Traditionally you shouldn’t. Obviously egg will change the texture into more of a meatloaf like texture. But an egg can also be handy if your mince isn’t sticky. Everyone has their own little twist
Mashallah.. brilliant
Henry, I've been researching the best mince mix for kofta/koobideh. I now usually use 50/50 lamb and beef mix. My beef is short ribs and lamb is from the belly area. Have you experimented with this? Also another question. I have a big event coming up and i'm doing about 8 lbs of meat. i'm getting the meat the night before from the butcher, mixing it with the mince then putting it in vacuum sealed bags overnight so beef doesn't dry..then bbq in the morning. I'm scared meat would fall off the skewer. Any tips?
Thank you so much i'm a big fan of yours
I enjoyed the koobideh as much as the accent
Mouth watering !