How Egyptians make the Juiciest Kebabs
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- Опубліковано 25 тра 2024
- One of the best grilled foods of all time is kofta, a juicy mix of meat, onion and herbs packed full of flavour. These Egyptian koftas are incredibly moist and flavourful, and when you combine them with tahini sauce, they are an S-Tier combination.
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Kofta:
1.5 kg Minced meat 30% fat (lamb, beef or a mix of both is recommended)
3 Tsp Salt
2.5 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
160g Drained grated onion from (requires 2 medium onions to make)
25g Parsley, after removing the stems this should be roughly 13g of leaves
Tahini Sauce:
75g Yoghurt
50g Tahini Paste
50ml Water
20ml Lemon Juice
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Ground Cumin - Навчання та стиль
Pro tip: when skewering, you can split the kebab into two pieces after shaping to make smaller ones. Another pro tip, you can grill these in your oven by placing rhe skewers across a deep oven tray, or you can gill them in a pan
Obi what kind of bread did you use in this video? Pita?
Thank you so much for this, nice to know they can also be grilled in the pan rather than a BBQ :)
@@harleyroses3054 the one I used in the sandwich at the start was a supermarket Greek style pita, the one under the kofta was a thin Lebanese pita
Try adding thin onion slices mixed with sumac to the sandwich
@@Appophust Barzelin my man !!?middle eastern they been using them for 1000,s of years.
Dude, I come from Egypt and live in California. You are literally the only chef I get recipes from to taste that home street food. I can literally taste this kofta while you are making it
Thanks! Our target is always to be as close to the original as possible.
@@MiddleEats the only thing i can say is that in egypt we don't use yougrt in tahini salad
@@mohamed_alaa-we absolutely do
Bro, try mine!
This chef is legit 🔥🔥
Being Mexican and growing up in L.A. staple dishes like carne asada, etc. was the main thing, also because it is so widely available. As I got older and having choice of what I eat, kebabs have become my favorite food. Armenian, Afgani, Iraqi, Persian, Egyptian, I'm sure I'm leaving others out. Sometimes if I have carne asada I'll have it with pita and hummus or tahini in place of guacamole or salsa. Lamb, beef, chicken kebabs, doesn't matter, their all good, same with the salads and I love the smell of parsley. Love the videos and the technique explanations, the what, why, how. Especially the draining of the onions.
I live in Long Beach and was just in Turkiye the last two weeks and seeing the connection between the kebabs there and al pastor was a huge, bold, direct line.
Pakistani food trumps everything 100
@@anthonybird546 Oh yeah, definitely on the al pastor.
@@crashMYbandicoot-iv8mw Pakistani is great too.
@@crashMYbandicoot-iv8mw I'm Pakistani as well and it depends. Our kebabs generally use less fat, which I don't like, and they go heavy on the spices meaning you taste less of the meat. It's enjoyable when made well but it's quite different from middle eastern kebabs where the taste largely comes from the meat itself
In Iran, we have a kind of kabab called Koobideh. We make it exactly like this, minced lamb or half lamf half beef, and lots of onion, but often without parsley. It should have around 30% fat to remain nice and juicy.
Yes, koobideh is fantastic. I believe a little saffron and even finer ground mince is important
I have to say, Iranians make some of the best kebabs in the world...no cap
Ok I need to say something, I’m lucky to be Obi’s friend and I tried this myself! And it is phenomenal 😋😍😍😍. The marination, the texture , the juiciness, and dont forget to eat it with the Tahini
❤❤❤
How does one become Obi's friend? Asking for a friend.
@@savannah_matthews105they are lovely and you already a friend with them now , all their subscribers are their friends , all I needed is a great appetite and my Yoga pants, so i can eat as much as I can 😂
Long process, there's an application form, interview, $500 interviewing fee, and then a panel of experts (us) get to decide
@@MiddleEatslmaooooooo
I was in Egypt 🇪🇬 for 3 weeks and I have to say that really like Egyptians and their amazing food and also I find that the food is very similar to Persian food as well. 😋
God bless everyone wherever you are 🙏
All of the ME is similar and its just interesting to see how the different regions cook the same meal. there is always a twist to the dish based on the region. I love it.
Lebanese, Persian and Egyptian food are very similar and i love them all.
Being african American I’ve had the wonderful pleasure of growing up with many different ethnicities but I’ve always been in love with kebabs! I remember whenever we’d have cookouts our Sudanese friends would always bring some of the best I’ve ever had!
Obi buddy, you have not just unlocked secrets to middle eastern kofta kababs but Pakistani seekh kababs too. Awesome work!!!!
Yes sir, and koobideh too.
I was just thinking to myself... 'hmmm I should check out what Middle Eats is up to'. Surprise! New video.
Now to make it!
I bought a 12 ft. stick of 1/8" × 1/2" mild steel for $12.99 at a metal supply store. After cutting it into eight 14" lengths, I ground a chisel point on one end and put a radius curve on the other. Then I burned them all off in a bed of coals to remove any oil. I also took some expanded metal and bent it into a cradle to hold the skewers while ove a bed of coals. They work great and all for about $15 and an hour of time. The 1/2" width is perfect for keeping the kabobs from rotating.
All quality kebabs contain good quality mince onions salt and pepper.Other spices is ok to use it’s a matter of taste,and there is so many varieties just look online. You can call them Iranian or Egyptian but that’s how they make them in other countries too. I asked someone in Greece who is a specialist in a very busy place and that’s what he said. I go along with that
Hi ! New Zealand here. A great recipe for kebabs. I cook a lot of Indian food, (particularly from the north of India) and this will be invaluable in making kebabs that originated from the middle east and ended up in India. Also, can I say that your presentation is extremely good Sir. Thank you.
Best of the best is in Turkey for any grilled meats period! The ottomans got the best of the techniques and perfected them in the palace kitchens!
This looks pretty juicy indeed!
In turkey, instead of using minced meat, the authentic way would be start with meat chunks, tail fat, salt and red pepper flakes, and use a big mincing cleaver with two handles to dice it repeatedly for 20+ minutes. But a lot of corner shops definitely just use minced meat as it is a much easier option.
We don't incorporate onions or parsley into the kebab itself, but a mixture of diced onions + parsley + sumac is a staple alongside the cooked kebab.
(We do incorporate onions & parsley into other kinds of meatball recipes though)
I'll definitely be trying out the tahini sauce, it's not something we serve with kebabs over here.
Also, if you don't have flat skewers, I'd just not use skewers at all, since turning kebabs on a smaller skewer can be kind of impossible, with the meat just rotating on the skewer as you try to turn it. Easier to go with the skewer-less option, as you have demonstrated.
Adana kebap
Yessss, I'll definitely do adana kebab with chunks. The texture of it is just incredible!
Two thinner round skewers will work but I agree at that point I would skip it!
I love Egyptian kabab/kofta. Iraqi kabab is incredible too.
Iraqi kofta is amazing, just 50% fat needed 😂
@@MiddleEats hahaha exactly! All you need is good quality fatty lamb :D
@@MiddleEats Here's an idea - Japanese A5 Wagyu kofta with smoked paprika🤪
I used to work in Houston with a team of guys from Iraq. I don't think I have ever eaten so well as I did for those few years.
Kofta, for me, is probably the easiest kind of kebab you could make at home: It's just ground meat, spices and herbs, and you don't even NEED a grill; You can use a pan of varying types (Grill pan, Cast-iron, or even basic frying).
Just break out some pita bread or something similar, prep some vegetables, a nice garlicky yoghurt/mayo-based sauce, and BLAM: Lunch/Dinner sorted. The regular takeaway doner kebab you can get in kebab stores across Britain has become one of my favourite things to eat these past weeks, but kofta has always been a favourite for me these past years.
In Iran it's Called Loghme Kebab
In Old Restaurants in Southern Tehran You Can Buy it
OMG I need that kofta in my life! It looks exactly like the kofta I grew up eating in Egypt, I can only imagine how good it smells and tastes 🤤
If you only have the thin, small and round skewers, you can use two of them in parallel to add the needed stability while cooking.
You have an incredible talent for making even the simplest ingredients shine. Your dishes are pure magic
Just made these - juicy and flavourful, absolutely incredible. Thanks as usual Obi and Salma!
Awesome love it, I will try and make that today thanks
Thank you for the lesson. Looks delicious.
I have been watching kebab videos every day for like the last month and i can’t believe i’ve only just found you now, this looks absolutely amazing mate 👍🏻👌🏻❤️🇬🇧
Excellent video and detailed description!! Thanks,, will definitely give this a try,, looks mouth wateringly delicious!
Listen carefully as this is the best kofta recipe I ever. You cant let this summer pass without giving it a try. Thank you middle eats
Egyptian kofta is so good 😍 I'm salivating just thinking of it.
Keep doing what you're doing man. I've always been interested in middle eastern food and I'm absolutely loving this channel.
Glad to hear it!
This is an awesome recipe! Thank you!!
Thank you so much for all your hard work!
My friend, I have watched this at least 10 times over the past few months. I am now brave enough to try this tomorrow for my fire station!!!! Love your show & your style of cooking!
This is the video I've been waiting for! Thank you!
Man, if you keep going on like this, I'll have to fly you in to cook at my wedding.
Wonderful recipe and really useful cooking tips. I would also like to share a little tip with you - when it comes to kneeding a deep pan or dish like bowl with larger surface area and a bigger rim serves better than a bowl. Makes the job easier 😊
In Pakistan, we make a recipe exactly (or like 90% similar, depending on regional variations) like this called seekh kabab. I'm not very surprised as Pakistani foods have inspirations from Central Asia, Persian and Arabic dishes back from the days of Mughal Empire. Very nice recipe and just want to say that I always depend on your channel when trying to make some Middle Eastern recipe. Your recipes never disappoints!
I just made these and they are amazing! I can’t believe how good they are!!!!! Thank you so much!!! I can’t wait to try more of your recipes!!!!
I can't wait to try these. They look sooooo delicious!
Thanks to this video, I finally mastered the homemade Kofta. Made it yesterday and it was spectacular.
I Absolutely start smelling herbs and spices in my mind watching 💪🏼
And the delicious smell of grilled meat
I made shawarma from Refika's channel. Going to try this today. Looks dirt cheap and simple, and tasty beyond belief.
Terrific! Onion juice is a great marinade too.
I'm definitely going to try this the next chance I get. That looks amazing.
Nice work. Thank you.
yes mate! keep up the excellent work!
Okay, this was a brilliant video. Great information delivered in timely fashion. No filler. Well done
Much appreciated!
very well explained and this makes it accessible to all Thank you. :)
Tip top bro. Good simple techniques = Best food ever.. 👍
What i cook at home when i’m alone, best comfort food ever ❤
This was a 5/5 for us. We made it tonight and it was incredible!
Dear MiddleEats... I love you! This looks soooo good!
Beautiful explanation of there wonderfully tasty lamb kabobs. The best recipe one could find in UA-cam.
Love your videos! Keep it up
i like to cook this recipe tomorrow, thank you for showing this delicious egypt kebab..
Definitely going to try my hand at it 🤤
I am really happy to see this video I've been wanting to make kebab and I've been overthinking it and this is such a easy just do it recipe
Looks great, man! I've been meaning to pick up some of the flat skewers and this has convinced me to finally get some!
Get them, they're super useful. You can use two skewers with a gap between them for stretching out chicken or lamb chops.
@@MiddleEats great tip! I will for sure get some.
This is delicious dude! I'll try out the recipe!
brilliant video, really clear suggestions and lovely looking kofta...ps I love the fact your mix is almost overflowing in your mixing bowl - I thought I was the only one who did that 😂
I love your videos and recipes! When are you going to write a cook book!?
Obi, I had some fattier beef that I needed to use up soon, so your recipe came at the perfect time for me. Oh, and based on your other kebab recipes, I had ordered the wider, longer metal skewers you favor a week ago.
I thought these could possibly be bland because the seasoning mix wasn’t that complex. Apparently I’m a pretentious seasoning snob and was completely wrong here. These were flavorful, juicy, and so easy to make. Thank you; I’ll be making these all summer long when we want a quick but fabulous dinner.
Awesome, so glad to hear it. It is funny how much flavour comes out of the simple ingredients.
egyptian cousine uses simple ingerdients that don't make the food bland and that is one of the best things in egyptian cousine
tldr: when you read a middle eastern recipe about meat, don't question the spices, we are the experts in this field.
longer story: we have been trading spices with India and south east Asia since the bronze age, we are very genetically diverse so our taste buds come in all variations, and while Indians know how to spice their veggie dishes better, we were always meat eaters and learnt how to spice meats perfectly, our cuisines are also very liberal, beside religious restrictions (Muslims don't eat Pig for example) we are open to all kinds of spices of the new world, and would adopt them easilly, even Ketchup became widely used in our cuisine... we even took the Ottoman Shawarma and just changed the spices a little bit, and now we have better Shawarma than the original recipe lol, same can be said about seasoning steaks, burgers, and other meats that come from other nations and cultures.
"Pretentious seasoning snob" yep to that I fully relate
The moisture level consistency
You've demonstrated that your onions should be is called "field capacity."
Beautiful kabobs.
I always add ground cumin to my kofta, not cayenne. What does that make it?
My favourite thing is to make kofta skewers on the BBQ and have a station of pita bread, tabbouleh, hummus, and tzatziki. Hold the pita bread in one hand, slather with hummus, lay the cooked kofta skewer on top and grab while pulling the skewer out leaving the kofta behind. Top with tabbouleh and drizzle with tzatziki, roll and eat. Delish!
I love how you explain the "science" of how to get the texture of a great kebab
The appreciation and respect of those who commented here is everything! This recipe looks delicious, cant eait to try it. Thanks, everyone stay safe, well & blessed. 🤤❤️🙏
Actually Egyptians call this "Kofta" which made using ground beef as Egyptian Kebab is the typical steak Kebab made with larger pieces of beef.
-Cut up onion
-Remove liquid from onion
-Put the liquid _back_ into the onion
You see, the level of moisture in this onion paste is very important. You want it to be wet, but not _too wet_
I've visited many countries, but no one makes juicy and tasty kebabs like egyptians, they are really very delicious
I’m making your pita recipe today. Now I know what to eat with them.
These look amazing 🤩
oh that looks so good!
😋😋😋 Thank you for this ... I love how you include all the good tips ... and I love the title.. You make me proud ... Egyptians Representing ❤😊😅❤
OK, this channel's name made me chuckle. Subscribed.
Amazing, delicious, perfect.
I love these
Oh i am definitely trying these!
Delicious recipe
Great vid!
They look good 😍😍
As an Egyptian, I now live in a gloomy city of London. I remembered my mother's kofta and my mother's smell. How I miss kissing her feet, you brought me back beautiful memories
Don't be weird dude
@radhiadeedou8286 Do not be a European animal without feelings dude
Going right to my "Recipes I need to make ASAP" playlist
Followup: made these for lunch today. Was thawing out beef for burgers, realized I had no buns but a ton of onion. Turned out amazing! Much better than any kofta I've had at a restaurant, and that was with 4-month-frozen beef haha
Amazing! So glad to hear that, and glad they were super juicy
Very tasty. Thank you. 👌👌👌👍👍👍❤️❤️❤️
Kofta is my favorite kebab, I make them at home too. I have the flat skewers, bought them sized to fit my grill without the grates on. I also make them same way, squeezing out enough onion juice and all the seasonings.
Good technique with the onion. I've been trying to get a good mix for kebabs using 85/15 turkey, but it doesn't form well. Those flat skewers might be the trick though.
SOO yummy Delicious thanks for sharing such a nice Recipe 👍👍👍👍👌
Thank you
Egyptian cuisine is very underated
Mashallah! Excellent technique.
So delicious and so easy to cook. What you need is some good lamb or beef meat, one onion, some green pepper maybe, a bowl of solid yogurt, some seasoning and a good round lemon. I will cook it and the bread as well tomorrow. lol..
Looks delicious
A tip from an Egyptian home cook.. Wet your hands with the onion water while shaping the kofta sticks
Those looks relatively easy to make, and they look delicious. I will make them. Thank you for showing us what to do.
excellent video
hi, I just discovered your channel. Not sure if you will get to read this. But, just wanted to share something interesting. Food has been a very integral part of my life, I come from a non-english speaking country and at the age of 19 I didn't speak it well enough to socialise in college. But, my hummus was good enough back then.
I am 29 now, speak english enough to fool people into thinking I am a native speaker. Just wanted to say, your english is good and how you don't use filler words or sounds is quite inspiring.
I binged a lot of your videos, and at work, I play them in the background to just listen to you. Thank you for making them.
Could you make a video on buying and using meat? As in which part for a certain recipe, how to utilize fat etc.
I ate a similar to it in Baku, Azerbaijan - Lula kebab. Two variants: Meat, and mashed potato - and to this day they're my upmost favorite dish.
Correct !
Draining the onions and
Forming those ( thread like ) strands in minced meat is crucial to kebabs not falling off the skewers and have a bouncy and juicy texture.
BRILLIANT!
Great, it's 2AM and now I'm hungry!
This video earned my sub.
Can you please share what grill are you using?
And thank you for your well presented recipes! :)