there's a lot of conflicting info regarding the temperature of the sharbat (sugar syrup) in baklava. Gaziantep based baklava makers seem to pour hot syrup on hot baklava, while some say hot syrup makes it soggy? some do cold syrup on hot baklava, and vice versa as well. Refika says to use slightly warm sharbat. What's the science behind this?
I’d love to know if you’ve got more recipes in the works using legumes like lentils, field peas, chickpeas, and various beans. More people are turning to them because they are so economical, same for rice, barley, and millet. They aren’t just for vegetarians, and they are healthy options as well. I’m sure that recipes using these items along with cheaper cuts of meat would also be useful for lots of people trying to manage their budget while cooking delicious food. Thanks for all you do.
I really like your approach and information about food. You're a real food lover/pro. Much respect from this side of the pond. the 72hr marinade is inspired. great recipe again Obi.
RIP all the appliances and kitchen utensils (the strainer, the thermometer last video) lost in the trial and error of these recipes. Thanks again!! These look amazing and flavourful.
I am so glad to have found this channel - just came to this video from the Egyptian koftas and I can't wait to try out some of these recipes this summer.
That baffled me, economists generally describe, not dictate what happens. The current cost of living crisis is caused partly due to government stimulus to help people out of work during covid and oil companies massively inflating prices using the Russian-Ukraine war as an excuse. The latter is probably the bigger factor now and the fact it wasn't necessary and caused entirely by corporate greed is frustrating, but it's not economists' fault lol
@@CarelessForce If I'm not mistaken, he's Egyptian and referring to Egypt. In that case, he means the IMF, and he is absolutely right in this case (unless one wants to call the IMF vile neo-colonialist banker scum instead of economists).
@@alaakhair6758 he is of Egyptian descent but in England and was probably either born or raised there given his English has no trace of an Egyptian accent.
I am from Turkey and I worked at a kebab place for awhile so take my word for it: Those meat chunks are way too big for Turkish lamb kebab. It's called Kuşbaşı (bird's head) and it should be about a pigeon's head or smaller. Those are like the size of chicken kebab. And never ever wack kebap meat before cooking. Use pure meat, not fat or other pieces hanging from it. That way you won't need to wack it. About the marination: It looks good. Although Turks almost never marinate lamb, it's almost always beef that is marinated. Other than that, always use yoghurt, not milk. Never use oregano, but use thymus plant if you really love it but I wouldn't really recommend it. Red pepper flakes are better than red pepper powder. It blackens with red pepper (this one's better) or tomato paste and adds so much flavour and visually appetizing. About the scewering: That won't cut it! Put one piece tail fat of lamb for every two pieces of meat. I like tail fat a lot, so I use same size fat as meat, but use just a tiny piece if you don't like the taste of it. Tail fat is aromatic and it stops the meat from drying up. About the ezme: That thing is way too runny for ezme and it will become runnier with time so draining is a must. Don't use food processor for it, learn how to use a knife. You can do it with a really sharp knife and some practice. Also NEVER EVER PUT MINT IN EZME!
Instead of taking one hour to critical writing why not make your own video and show us what you can do. I believe in trying variety of method. Everyone have their own choices so let us try this
@@khanSherKhan Because even though I worked for a kebab place, and better at it than most of so called masters, I am not a professional kebab master. There are men who would make me look like a toddler. I stick to what I am best at.
Sometimes when we have a bunch of meat to preserve, we freeze it in ziplocks with the marinade, then when we are ready to use, it's pre-marinated with no perceivable waiting.
We almost have no concept of sauce in Turkey. Especially for meat. Ezme means "smash" and definitely is not a sauce. It's a side, a meze for meat dishes. But like every thing, foreign cuisines are adapter to fit to the British taste and people think it's a bad version of salsa unfortunately. Also, lamb is rarely marinated in Turkey. The exact marinade in the video is called "terbiye" and used for beef because beef in Turkey quite inferior compared to the foreign instances. The arm (kol), chest (döş) and some tail fat are knife ground to be used as Adana kebap. The most valuable plain chunks (kuşbaşı) on skewer is often called "küşleme", cut into larger pieces called "tike" and comes from sheep's spine area. Lamb skewers is a thing in south-eastern Turkey and probably in Aleppo region they have a similar tradition too. Also check "çöp şiş", smaller chunks on bamboo skewers from western Ege region. I admire the way how you nail the very basics of Turkish cuisine when you are presenting it. We are learning from your elaborate format, especially from northern African cuisine videos.
@@jordanp5469 The ezme recipes you can find are almost always same and can be found as “acılı ezme”. Just one variety unfortunately. But if you like it as a salad, you’ll definitely like “gavurdağı salatası” as well. The only problem is if you dont live around the mediterranean, tomatoes peppers and every other vegetable tastes no different than tofu. That’s why salads in that region never have a dressing because veggies taste like they should taste. The best you can do in other regions is waiting until July-August and find good produce from local farmer’s market.
@@guzelmarmara Thanks for the advice, although you're underestimating the quality of produce you can get outside the Mediterranean 😁 I'm gonna try making acılı ezme next time I make kebabs
I wonder if going to the effort of jucing the onions, you could get the same effect just by thinly slicing/mincing them, and taking a longer marinade time.
Watching your UA-cams are like attending a college. You explain each aspects of cooking , why it is done and how to go about it for an excellent recipe. You are a great teacher. God bless .
My lecturer once told me.. when someone graduate from this university.. they will graduate from 2 U.. one university and another one utube.. the amount of time i spend on youtube r same as i spent time learning stuff in uni..
Fantastic recipe may also want to skewer in sheep fat (kuyruk yağı in Turkish) along with onions every few lamb Pieces…can’t find it where I live, I don’t eat the fat but it makes the lamb all the more juicier, that’s the taste I remember from back home
Can you try a simple marinate with your meat ? The water from two onions and one tomato only salt, black pepper and nutmeg. This works great with young lamp meat. 24 hours in the fridge. If your meat from an old lamp , add yogurt or a little vinegar and manirate for 48 hours.
Yeah exactly what Kathleen said. We do the minced onion on the slow roasted legs of lamb, but with this, it's easy for the onion to char and burn. I don't mind it, but some people dislike the flavour of it
I really love your videos! But when saying it's hard to chopp onions in quite small pieces, I highly recommend to use a smaller kitchen knive. For nearly 20 years I use the same set of 99 cent knives with very thin blades, my mom gave me when I left home. I treat them good and re sharp them every halb year and I love cutting with them - it's basically working with a larger scalpel. While I do see the adavantage of cutting larger bits with large knifes, I do prefer those smaler knives on a daily bases: cut fine garlic and onions, peal furits and so one. Give it a try, it may work for you too. =)
We're doing a Q&A in the next few days, so if you have any questions for us, get them in now!
there's a lot of conflicting info regarding the temperature of the sharbat (sugar syrup) in baklava. Gaziantep based baklava makers seem to pour hot syrup on hot baklava, while some say hot syrup makes it soggy? some do cold syrup on hot baklava, and vice versa as well. Refika says to use slightly warm sharbat. What's the science behind this?
I’d love to know if you’ve got more recipes in the works using legumes like lentils, field peas, chickpeas, and various beans. More people are turning to them because they are so economical, same for rice, barley, and millet. They aren’t just for vegetarians, and they are healthy options as well. I’m sure that recipes using these items along with cheaper cuts of meat would also be useful for lots of people trying to manage their budget while cooking delicious food. Thanks for all you do.
Have you ever thought of doing few of the recipes the old way. Like the way it was cooked in Ottoman times or Byzantine times. That will be cool
A quick question . . . can I come around for lunch, please? 🙂
Will you do a meet and greet In london or egypt?
والله كويس الوصفة جت والعيد علي الابواب 👍
I really like your approach and information about food. You're a real food lover/pro. Much respect from this side of the pond. the 72hr marinade is inspired. great recipe again Obi.
RIP all the appliances and kitchen utensils (the strainer, the thermometer last video) lost in the trial and error of these recipes. Thanks again!! These look amazing and flavourful.
Great recipe as always with the usual bits of British humour that make me watch your videos asap.
I am so glad to have found this channel - just came to this video from the Egyptian koftas and I can't wait to try out some of these recipes this summer.
"there is a cost of living crisis because some economists wished it into existence" 👏💯
That baffled me, economists generally describe, not dictate what happens. The current cost of living crisis is caused partly due to government stimulus to help people out of work during covid and oil companies massively inflating prices using the Russian-Ukraine war as an excuse. The latter is probably the bigger factor now and the fact it wasn't necessary and caused entirely by corporate greed is frustrating, but it's not economists' fault lol
@@CarelessForce If I'm not mistaken, he's Egyptian and referring to Egypt. In that case, he means the IMF, and he is absolutely right in this case (unless one wants to call the IMF vile neo-colonialist banker scum instead of economists).
@@alaakhair6758 He lives in England
@@alaakhair6758 he is of Egyptian descent but in England and was probably either born or raised there given his English has no trace of an Egyptian accent.
@@antonc81 To a non Brit, he speaks very clipped like a lot of those brought up in a non Dnglish speaking household.
I am from Turkey and I worked at a kebab place for awhile so take my word for it:
Those meat chunks are way too big for Turkish lamb kebab. It's called Kuşbaşı (bird's head) and it should be about a pigeon's head or smaller. Those are like the size of chicken kebab. And never ever wack kebap meat before cooking. Use pure meat, not fat or other pieces hanging from it. That way you won't need to wack it.
About the marination: It looks good. Although Turks almost never marinate lamb, it's almost always beef that is marinated. Other than that, always use yoghurt, not milk. Never use oregano, but use thymus plant if you really love it but I wouldn't really recommend it. Red pepper flakes are better than red pepper powder. It blackens with red pepper (this one's better) or tomato paste and adds so much flavour and visually appetizing.
About the scewering: That won't cut it! Put one piece tail fat of lamb for every two pieces of meat. I like tail fat a lot, so I use same size fat as meat, but use just a tiny piece if you don't like the taste of it. Tail fat is aromatic and it stops the meat from drying up.
About the ezme: That thing is way too runny for ezme and it will become runnier with time so draining is a must. Don't use food processor for it, learn how to use a knife. You can do it with a really sharp knife and some practice. Also NEVER EVER PUT MINT IN EZME!
Instead of taking one hour to critical writing why not make your own video and show us what you can do. I believe in trying variety of method. Everyone have their own choices so let us try this
@@khanSherKhan Because even though I worked for a kebab place, and better at it than most of so called masters, I am not a professional kebab master. There are men who would make me look like a toddler.
I stick to what I am best at.
I intuitively knew something was off about the mint. It just didn't sound right. Thanks for the tips.
Sometimes when we have a bunch of meat to preserve, we freeze it in ziplocks with the marinade, then when we are ready to use, it's pre-marinated with no perceivable waiting.
Honestly this is so relatable because I love making meals and usually end up wearing a piece of it. Love your videos, dude. Big fan.
Hah yeah, there was a whole bit in the recording about that which didn't make the final cut
Already loving the longer format
nice work obi❤️
We almost have no concept of sauce in Turkey. Especially for meat. Ezme means "smash" and definitely is not a sauce. It's a side, a meze for meat dishes. But like every thing, foreign cuisines are adapter to fit to the British taste and people think it's a bad version of salsa unfortunately.
Also, lamb is rarely marinated in Turkey. The exact marinade in the video is called "terbiye" and used for beef because beef in Turkey quite inferior compared to the foreign instances. The arm (kol), chest (döş) and some tail fat are knife ground to be used as Adana kebap. The most valuable plain chunks (kuşbaşı) on skewer is often called "küşleme", cut into larger pieces called "tike" and comes from sheep's spine area. Lamb skewers is a thing in south-eastern Turkey and probably in Aleppo region they have a similar tradition too. Also check "çöp şiş", smaller chunks on bamboo skewers from western Ege region.
I admire the way how you nail the very basics of Turkish cuisine when you are presenting it. We are learning from your elaborate format, especially from northern African cuisine videos.
yep chicken kebab varieties gets the sauce/marinade, meat doesn't it's naturally tasty :)
Thanks for the detailed comment, I learned a lot. What's the name of the original ezme that shops in the west sell watered down versions of?
@@jordanp5469 The ezme recipes you can find are almost always same and can be found as “acılı ezme”. Just one variety unfortunately. But if you like it as a salad, you’ll definitely like “gavurdağı salatası” as well. The only problem is if you dont live around the mediterranean, tomatoes peppers and every other vegetable tastes no different than tofu. That’s why salads in that region never have a dressing because veggies taste like they should taste. The best you can do in other regions is waiting until July-August and find good produce from local farmer’s market.
@@guzelmarmara Thanks for the advice, although you're underestimating the quality of produce you can get outside the Mediterranean 😁
I'm gonna try making acılı ezme next time I make kebabs
Thanks!
Beautiful Energy As Always
Great Video
Wonderful Kitchen Setting
Brilliant Editing
Ezmi Sauce Sounds Like The Turkish Brother Of Yemeni Daqoos 🫡
Such a great channel, I've made a couple of dishes and they're now part of my 'rotation.'
ADAM RAGUSEA CHEF KNIFE SPOTTED. nice touch man
That was great my bro - looked amazing 🙏🏻🙏🏻💯💯
I wonder if going to the effort of jucing the onions, you could get the same effect just by thinly slicing/mincing them, and taking a longer marinade time.
He virtually minced before strainjng. Thinly slicing wouldnt give you the concentrated juice.
If you use tail fat instead of onions, it will be more tender and delicious. Still a good job btw.
Awesome video. 😋😊
Great channel, great content... Keep it up guys...! Cheers from Canada...!!!
Watching your UA-cams are like attending a college. You explain each aspects of cooking , why it is done and how to go about it for an excellent recipe. You are a great teacher. God bless .
My lecturer once told me.. when someone graduate from this university.. they will graduate from 2 U.. one university and another one utube.. the amount of time i spend on youtube r same as i spent time learning stuff in uni..
Nice recipe. thanks for sharing. Will try that for sure on the grill. 🙂
Fantastic recipe may also want to skewer in sheep fat (kuyruk yağı in Turkish) along with onions every few lamb
Pieces…can’t find it where I live, I don’t eat the fat but it makes the lamb all the more juicier, that’s the taste I remember from back home
Video quality looks amazing 🤩
Great video brother!
Yummy thanks for sharing your recipe really appreciate we dont dont get sumac back home any substitute dear thanks
I love your content, you inspire me to start a meat snack business
Can you try a simple marinate with your meat ? The water from two onions and one tomato only salt, black pepper and nutmeg. This works great with young lamp meat. 24 hours in the fridge. If your meat from an old lamp , add yogurt or a little vinegar and manirate for 48 hours.
Onion juice and milk. Yumm
My favourite milkshake
That looks great. 72 hours marinade is a long time, but the texture looked like it was worth it.
Would it be okay to use the onion paste itself instead of just the juice?
What type of grill are you using at 5:55? Do you have a link where we can purchase it or one similar?
Honestly Great video
awesome vid!
Ohh yeah habibi
Any opinion on whether soy milk would work for this? Or some other vegetable-based milk, like rice milk or almond milk?
Coconut milk
Disgusting.
Fyi use a ladle to move food through the strainer.
Does this still work with intact sifters?
those kebab look delicious! yum!
Lots of lemon and yoghurt work for me acid makes it tender
Hi! What cuts of beef is best for making Lahmacun, please? Chuck? Sirloin? Rib?
Lahmacun the flat bread? I just use lamb or beef mince. 20% fat
@@MiddleEats Thank you.
awesome recipe chef , please show ARABIC AREEKHA recipe please
Looks delicious...pl share chicken kebab recipe .
Use whole lamb loin, cut into lamb fillets and back chops, cubed
Mate, never peel and chop tomatoes! If you use a box grater you end up with the skin in your hand and perfect pulp. It's an old Spanish trick.
Best guy
wooow bro 😍😍😍
I have a question, when we keep the marinated meat, do we have to keep in deep freezer or just in refrigerator ?
You would refrigerate it , I do not believe it would marinate if it's frozen ..
@@Trizm707 Thank you.
Always the Smarts...
Where was the Egyptian whiskey to start? 🤣
the yogurt instead of milk helps the meat become more tender
Can I do this with chicken too?
How about just using meat tenderizer powder or papaya paste
superrrr 🎉🎉🎉🎉🎉
Damn,
Lamb kebabs are my fave,
انا بدور عالوصفة دي بقالي سنين عشان مش بجيب غير اللحم البرازيلي
Does anyone know if this can be made with chicken??
Can i use goat instead of lamb?
What happens if you use finely pureed onions in stead of the juice?
Asking for a lazy friend 😉
It will still work but you’ll end up with little “bits” in the surface of your cooked meat. That doesn’t bother me so I’d be fine with it!
@@kathleenray1827 That's what I thought. Sieves are such a pain in the .....to clean.
Yeah exactly what Kathleen said. We do the minced onion on the slow roasted legs of lamb, but with this, it's easy for the onion to char and burn. I don't mind it, but some people dislike the flavour of it
I really love your videos! But when saying it's hard to chopp onions in quite small pieces, I highly recommend to use a smaller kitchen knive. For nearly 20 years I use the same set of 99 cent knives with very thin blades, my mom gave me when I left home. I treat them good and re sharp them every halb year and I love cutting with them - it's basically working with a larger scalpel. While I do see the adavantage of cutting larger bits with large knifes, I do prefer those smaler knives on a daily bases: cut fine garlic and onions, peal furits and so one. Give it a try, it may work for you too. =)
3 to 4 days!!!!
مصر الأصل و الباقي تقليد
Wait, how can you show me how tender it is when you are the only one eating it...😂
I'm the dummy that thought this would be a video about kebabs made with turkey meat
then how come every time i go to a restaurant they are dry and tough as hell
damn♥♥♥
Do not add salt on marinade as it makes meat more hard. 👌
I feel very silly for clicking on this video fascinated to see how to make tender juicy kebabs using turkey meat...
👍
5:02 are you sure that is parsley? the leaves look more like corriander?
Lesson 1: Do NOT burn the kebab!!!
Mmmmmhaaa... 💋❣️🤣🤣🤣...
Very long process
Someday somebody said: A tiny middle east food needs a large farm of onion.
brother consider not wearing puma. Check out BDS to learn more
Did anyone else think he was going to make kebabs from turkey meat?