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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!
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 . 🙄
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.
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
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.
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 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
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
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.
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!
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.
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.
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!
@@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.
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
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.
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
