How To Make Lebanese Kofta Kebabs 

I agree, Earth dishes are very amazing! I'm really going to miss it when its gone.

Create a grand synthesis of JamoLebUK-Nigerian cuisine. I suggest jerk yam fish and chip flat breads with olive oil and Houmas. But, you know, it's up to you.

Allows us….

Yes, it’s so much more affordable than going to Lebanon or other Far/Middle Eastern countries! Thank you to everyone who shares their culture via the amazing recipes!

mind blowing 🥴 before internet people actually bought recipe books (like me) so,, just like before kindle destroyed(libraries) and buying physical books, now everyone reads online.. it's not that amazing love.Just the same as online music has made sales in vinyl, CDs etc drop massively too.

What? Do you want a medal? For no comments

@@gredak5379 how shallow your mind can be haha. I didn't ask for medals, what I said is clearly a compliment to him cos his recipe is so good 🤣

Michael Habib try added cilantro instead of the parsley.

。 自己丿丿丿丨丨。 lllo0uhv 涂 lmn... 。m.

@Marty B. , please unsubscribe from 5 minute Crafts lol

صقيع ٥ مع سش

Glad to hear it! 🙏

Cumin wtf 🤢🤢 I don't think you add that

@@AmyJenkins Cumin is extremely common in all lamb dishes, not just in middle eastern food

@@AmyJenkins I don’t think your IQ is above 4

Egg zaktly 👍🏻

الكفتة بلا بقدونس مش كفتة

Henry’s really good. If anyone’s the expert in great tasting barbecue, it’s him. (I don’t know him personally but I have applied what I’ve seen from what he does and all of it just works)

Cfyup😢l😮😮and 😢😮

Yep

It's really better with ground lamb. Fresh ground lamb, like from a butcher.

Food always works!!! Trust me !

Yes. Make him mutabbal batenjen (eggplant mash) and tabboule

The way to a man's hearth is through his chimney. It's practically a fable.

My advice is u just ask him u want to try his kofta babab

No

Is the Lebanese bread same as pita bread?

​@@periwinkle76 They're both flatbreads so they're commonly lumped together, but no they're quite different. Lebanese bread is thinner, more flexible, and tends to be sweeter. It also tends to be much larger (up to an arm's length in diameter). There are varieties of course, different sizes and tastes, but generally the main difference is the thinness. If you held pita in your palm it would stay flat, Lebanese bread will flop down. Lb bread also has a "white" side and a "brown" side, and people tend to prefer one or the other :D (I prefer the white side, tastes milkier and sweeter!) We separate the two sides and use either for a wrap, although restaurants tend to use the whole thing to prevent ripping. We also have markook bread which is _even_ thinner and larger and a different taste. But anyway, none of those are the same as pita. Due to its thickness and better rigidity, pita bread will usually be cut in half and used as a "pocket", with food placed inside it. With Lebanese bread you usually make a wrap. Visual comparison pita: encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT3rq1Zj_BFSPFkEq-SIBpfkoS1t7y6c-0Er7tmFPcBxO-XUW01&s Lebanese bread (this is a smaller size): feelgoodfoodie.net/wp-content/uploads/2018/05/Beef-Shawarma-Wrap-7-1.jpg Markook: image.shutterstock.com/image-photo/pile-lebanese-flat-bread-called-600w-1456797737.jpg PS. as I live in Lebanon I've only seen pita bread in videos and photos and such, so maybe I am overlooking varieties of pita that are perfectly similar to Lebanese bread, but hopefully the pics I shared show the main distinctions.

@@bassemb thanks for the link. Its definitely thinner than pita bread.

My mom who grew up in the middle east can't do the skewers either, we just do patties and bake them, I prefer doing them in a pan because you can get a char on them.

@@samuel88andrews The char is the great part, and you can see how Henry gets a great char. I make them as patties on a really hot grill, but the skewered shape gives you more surface area and more char, so really wish I could master that.

@@paulmcwhorter yeah I feel that man, your best bet is to date an Arab and steal some family recipes and techniques. When I ask my mom how to cook Arab food it takes her a while to tell me exactly what I need to add in because we cook by feeling not by measurement like in western cooking which is confusing at first but after 3 to 4 times of making anything you get the hang of it. I have mastered our version of "kofta" which we call kefta but other than that I always need to call mom to ask her what to do.

Just try to turn them every 45 seconds. It will work.

Paul McWhorter check this video out Paul. It covers everything that could go wrong. Practice makes perfect, I promise! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jIMF-vfiVAY.html

He’s Armenian.

Please come to my channel 3 minutes video watch then like or subscribe?

This would go well with hummus, tzatziki, garlic sauce or even a chilli sauce

Krithika Kandhasamy please subscribe to my channel please subscribe to me u will be very appreciated I also make desi food recipes

Krithika Kandhasamy You can put this in the oven on an oven tray right under the broiler. Make sure it’s very close to the fire. Be careful not to burn it. Flip it halfway through

that is a gas grill.commercial for restaurants

You can use both, but gas is better.

Some people put it in the toaster oven.

I have bought a utility to make this food . Its works amazing. can try from below link: www.ebay.com/itm/283766606206

You can find those in Middle Eastern shops

I got mine on Amazon.

me too

@@yodabeeshdc8275 what's the name to these skever?

socrates jr I got mine through Amazon. Search for “+hom Kabob 1" Wide Skewers, 23.5" Long, Heavy Duty Stainless Steel, No-Wood Handle, Perfect for Koobideh Persian/Brazilian Style, Set of 8”

If you made it, how did it turn out for you?😊

@@saraseaman4657 it was good but i didn't put it on skewers i just made burgers with the recipe and it was pretty good

I tried it in the oven, very dry, the meat must have a higher fat content to remain tender.

Yes you can! I wouldn't keep it for more than a week in the fridge!

Hi there, Nice suggestion there in ur comment. However would u know how long does the Onion mixture last, if bottled?

@@reinerdxb only bottle the spices, not the actual raw chopped onion. Alternatively you could use onion powder instead of chopping onions.

Do you sure this is Lebanese recepies??? This is Iranian Kobideh kabab

Yes for sure

Hey Albert, I know that he may be busy and not have much time to reply to all comments but just wanted to help you out. Yes I can confirm that Persian koobideh is on very thick and flattened skewers, I’m personally Persian so I grew up with koobideh however Lebanese kafta is made on the thin and skinny skewers, doesn’t necessarily have to be legendary, almost all types of kaftas are made on a thin skewer. Glad I could help!

Was it possibly kibbeh?

@@HenrysHowTos Yes!! I found it on your channel right after posting my question. Thanks so much for confirming this. Can't wait to eat it again after soooo many years. I want to make it with less wheat, have you done that before? I didn't type Kaboolie because I don't know how to spell it..

Petepan yes it shouldn’t be a problem! ☺️

@@HenrysHowTos Bulgar was the name I was looking for, I got Tabbouleh in the mix somehow. Thanks Henry, I appreciate your feed back. I cannot stress how delicious the kibbeh were, probably one of the most delicious dishes I have ever had, couldn't get enough of them. I'll let you know how they turn out, hopefully I can get to them soon.

Depending on the recipe either beef or lamb. Beef chuck, beef brisket, lamb shoulder, lamb leg. I use #12 Generally always 80/20, 75/25

We had our first BBQ of the year yesterday and I made these - they were a great hit with the family. They are now on my BBQ must have list - thanks for your fantastic videos and also the ingredients listings and instructions - all simple and easy to follow. I want to get some flat skewers like the ones you use - can you tell me the width of the ones you use pls? I have some i've seen which are 2cm wide but i'm not sure that's wide enough - appreciate if you could share and thank you in advance :-)

Thankyou engeres 🇦🇲

I generally always do lamb only. It comes down to personal preference though, 50/50 beef and lamb is very common

Same I too is hungry

mint pesto we always make it home am not italian but from a country 60 km from Italy in the southern Mediterranean

Where do you get the recipe?