Love this!!! Also how you made your "pan" what had to be done with no skewers. High school, army then college in 70's 😮small Iranian student group Iowa then South Dakota . MEMORIES
I'm glad you came to Italy. In a way it feels like we could repay you for the recipes you generously share with us here and let you taste our own thing.
Marhaba Yousef, best Whishes and Love from Germany/Kiel . I love cooking so much, so I am greatful and happy that I found you on Arab Times. I enjoy it so much to watch you cooking, listening to your voice, lerning from you. My ❤Hayaty❤ Khaled❤ is from Kuwait and I can't wait to see and hug him. I will cook for him, your recipes. Thank you, Yousef🌹thank you, thank you
We just made this this evening, really delicious! We used a traditional mix of lamb and beef, probably 15-20% fat. I think an Iranian person would approve. The saffron butter is a winner!
I usually do koobide in the oven with spits that i've cut to fit the oven, close to the heating element on top and a tray to catch the juices, flipping them half way and keeping a grid underneath the spits to prevent the meat from falling of the spit. Before i got the spits, I made mini koobide by using table knives as spits. I think this is essential to get that koobide feeling where the meat gets cooked both from the inside and outside at the same time :) The thing missing though is the charcoal flavor and the meat tend to get a little bit dryer. When you live in scandinavia and get koobide cravings during the winter, it definitely hits the spot though :)
Hi, for the Sabzi towards the end of the video that we serve with the food, we usually have scallions, parsley ,cilantro, mint, dill & basil. you don't have to have all of them, just a few.
Salaam Aghe Yousef, Happy Norooz! I hope you and your family had an amazing trip in Italy! I loved this video and I can’t wait to see what you are cooking in your next video! Till next time!!
I always like your video. When make I beef kabob it becomes dry. - What fat /meat ratio should I use - Some people use ground lamb to make it moist, how much should I use? This is great technique for people who don’t have a grill and live in apartments.
In this video it was 15% but you can do more if you like, 20% is good. I mix lamb as well but not this time because it was not available when I made this as a college student, ratio is really up to you. The reason it is moist when you cook it this way is because you don’t have to make sure all the onion juice is out like when you skewer them.
I look for meat with 80/20 fat ratio And sometimes I grab 70/30 if I find any. Animal fat is healthy and good for all dishes. I'll be making this tasty looking dish and give a feedback. Thank you Yousef.
Hi Yousef, thanks for sharing all of your recipes. I live in the Netherlands and I love this channel! Keep up the good work.
College student kebab!
Finally a recipe I could actually try to make
Love this!!! Also how you made your "pan" what had to be done with no skewers. High school, army then college in 70's 😮small Iranian student group Iowa then South Dakota . MEMORIES
💚💫
Ah, its like kabab tabei!
Happy Persian New Year Yousef! Always enjoy your videos - they give me ideas for new things to cook :)
Thank you so much my friend! All the best to you.
I'm glad you came to Italy. In a way it feels like we could repay you for the recipes you generously share with us here and let you taste our own thing.
delicious ! thank you !
Thank you for the recipe Yousef, I'll make sure to try it!
Please do!
Thank you so much it’s amazing
Will have to make this! Always looking for new ground meat recipes.
I just made this today for my wife!
Eide Shoma Mobarak Mr Yousef.
Eid Eh Shoma Mobarak my friend!
Marhaba Yousef, best Whishes and Love from Germany/Kiel . I love cooking so much, so I am greatful and happy that I found you on Arab Times. I enjoy it so much to watch you cooking, listening to your voice, lerning from you. My ❤Hayaty❤ Khaled❤ is from Kuwait and I can't wait to see and hug him. I will cook for him, your recipes. Thank you, Yousef🌹thank you, thank you
We just made this this evening, really delicious! We used a traditional mix of lamb and beef, probably 15-20% fat. I think an Iranian person would approve. The saffron butter is a winner!
I usually do koobide in the oven with spits that i've cut to fit the oven, close to the heating element on top and a tray to catch the juices, flipping them half way and keeping a grid underneath the spits to prevent the meat from falling of the spit. Before i got the spits, I made mini koobide by using table knives as spits. I think this is essential to get that koobide feeling where the meat gets cooked both from the inside and outside at the same time :) The thing missing though is the charcoal flavor and the meat tend to get a little bit dryer. When you live in scandinavia and get koobide cravings during the winter, it definitely hits the spot though :)
Wonderful! 🤤🔥 I make kabob koobideh this way as well when I’m feeling too lazy to use our charcoal grill outside.
iPhone quality is really good.
Thank you, yes we might just stick with it but I have to get the mic to work with it going forward.
This is great! Something anyone can cook, and super tasty! You're my go-to for Middle Eastern recipes sir!
This looks delicious!!!!!! Love watching all your recipes! Thanks for sharing! it is definitely my favorite type of food!!! 👌
Eyde shoma mobarak,. Thanks for sharing us your memories
Made this, definitely going to be making on the regular, very simple and tasty!
Thank you Mr. Yousef. I want to make some for my Persian friend. What is the name of the herbs?
Hi, for the Sabzi towards the end of the video that we serve with the food, we usually have scallions, parsley ,cilantro, mint, dill & basil. you don't have to have all of them, just a few.
@@CookingWithYousef Tashakur, Mr. Yousef. I'm going to Setereh Market to buy the herbs, more saffron and faloodeh for dessert 😘
Salaam Aghe Yousef,
Happy Norooz! I hope you and your family had an amazing trip in Italy! I loved this video and I can’t wait to see what you are cooking in your next video! Till next time!!
Looks amazing! Thanks for the recipe Yousef!
Perfect, agha jaan, beautiful and delicious! 👏🏽 👏🏽 🙌🏽 💚💐
Good job thank you
wow so tasty stay connected
Great recipe chef
I always like your video. When make I beef kabob it becomes dry.
- What fat /meat ratio should I use
- Some people use ground lamb to make it moist, how much should I use?
This is great technique for people who don’t have a grill and live in apartments.
In this video it was 15% but you can do more if you like, 20% is good. I mix lamb as well but not this time because it was not available when I made this as a college student, ratio is really up to you. The reason it is moist when you cook it this way is because you don’t have to make sure all the onion juice is out like when you skewer them.
Thank you. Shrukhan!
Ramadan Mubarak!
Blessings to you and your family. Ameen 🙏
I look for meat with 80/20 fat ratio And sometimes I grab 70/30 if I find any. Animal fat is healthy and good for all dishes. I'll be making this tasty looking dish and give a feedback. Thank you Yousef.
You’re welcome!
کوبیده مورد علاقه من
I have white strings in my kebabs after they are cooked. I ground my own meat from a chuck roast. Any idea what this is?
👍🏼
Goat