I'm Peruvian and I used to work in a Persian restaurant in my early 20's. I felt in love with Persian food. Kashke Bademjan with Sangak bread is one of my favorite appetizers
the only part that caught me off guard was when the guy put the white onions in the grinder but then shut it off shortly after, maybe I'm missing something? But other than that it was a nice video. I love koobideh, so it's nice watching how much effort gets put into making it from everyone. If I go to Turkiye, I'm visiting this place.
@@angelbeigebutter and saffron is used traditionally but every restaurant has their own slightly different recipe. Some use tallow instead of butter or in combination. But the main ingredient is saffron.
از آشپزهای مرفه ای هم این مردم ایراد میگرند که هیچی از پخت و پز و آمادگی خوراک ها را نمیدانند یکی میگه چرا آب پیاز را نمیگری برای انیکه دومرتبه خوب چرخ کر و کباب ر زد ب سیخ چسبید نیافتاد در موقع پختن آنها کباب خانگی درست میکنند و باید آب پیاز را بگیرند و بلد هم که‌نستن جوش شیرین میزنند دیگه امون کباب کوبیده خوردن ندارد و گوشت را سفت می‌کند که از سیخ نیفتاد برین از چهار تا آشپز رستورانی اطلاعات کسب کننید دورد ب آشپز و کار کنان این رستوران 😮❤❤ض❤😮
very nice video and my humble opinion on Iranian kebabs as a Turkish guy who also visited Iran multiple times and multiple cities; - using gas grill is a huge downside as nothing can beat the flavor which charcoal creates. - dipping kebabs into butter is a very unnecessary step in case you are confident with your grilling skills and fat/meat ratio. - the rice served with kebabs is really dry and a piece of cold butter put on is never helpful. - those flat breads with bubble marks are slightly tastier than paper sheets and i witnessed many times that even Iranians hardly touch them in restaurants. I really like you guys but still do not understand what and when it went wrong with cooking skills of such an ancient civilization which has been living in the very same land for thousands of years unlike we arrived around just one thousand years ago.
Iranian like their kebabs a little drier than Turkish kebabs, you might think of a downside of persian food but an Iranian might think the same about turkish food, right ? its just different prefers
Unlike your adana kebab,we don't use vegetables like bell peppers and so, and herbs like chopped parsley as volumizer! we like to taste the meat,and we also use 70% to 75% meat ,you guys put 40% fat to make it look juicy but it all fat your adana kebab has 50% less meat,that's cheating the customers just like your small portion of meat on Doner kebab sandwich,which you cover with lots of lettuce then onion tomato and little portion of meat like 100 grams!
I don't understand this. He did everything wrong be Koobideh. First, if you freeze the mince it will get watery and breaks the cells, make the mince plastic like. He took the meat straight out of freezer and cut it. Then he put the onions into the meat right away. You must drain all the water out first and let the onion rest for few hours in the fridge (covered) so it loses it bitterness and becomes sweet. He minced the mince three times, it is better if you mince it once only to make it chunky. It tastes more real. The saffron was all food colouring. It looks okay, but if you are making it at home don't follow this method.
10:23 that's not pure saffron,it's food coloring,saffron is reddish color when mixed with water and when you mix that with meat turn to dar k yellow not orange color like that that is 100%cheap watered down saffron and food coloring mostly
Hey yavrum vay! İstanbul'da İran restoranına gidip kebap yeme hatasına mı düşeceğiz? Bizim Adana kebap İran kebabı mı oldu şimdi? Neresini düzelteyim? Türkiye'de hiç bir kebapçı alev çıkan mangalda et pişirmez, tüm etlerimiz közde pişer (ısının radyasyon yoluyla yayılması) Adana kebapta soğan olmaz, kıyma makinesinde çekilmez (çift bıçakla yada zırhla ufaltılır) kesinlikle pilavla servis edilmez. Türk mutfağının 100 yıl falan gerisinden geliyorsunuz.
I'm Peruvian and I used to work in a Persian restaurant in my early 20's. I felt in love with Persian food. Kashke Bademjan with Sangak bread is one of my favorite appetizers
Interesting. was this in Peru?
@@DanFromIran That was in South Florida
One of the best dishes I agree with
Smart choice😊❤
my favorite dish in the world joojeh with bones 😍😍
علی جان کجایی، همه‌ی ما منتظر کلیپ جدیدت هستیم
نکنه هواداراتو فراموش کردی؟💔
Persian food = Love 💘
BEST FOOD CHANNEL EVER
Wow iranian food 😍
You have to try shishlik kabab🔥
Best food iranian food 😍
I love Iranian food. Please share more Iranian recipes and indicate that they are Iranian so we can recognize them.
i like iranian I work in iranian restaurant for 8 years as a butcher kabab maker in dubai
my favorite food 🥺
خدایی خیلی خوب بود❤ افرین اقای نیکفر شما در هر کاری بهترینید
آره خیلی با اون گاز و تخته ی کثیف و لجن آلودش🤮🥸 حالت خوبه؟🥸
I want to visit Iran 🥰
Tabrik ba aghayoon ke kheyli zahmat mikeshand. Vaghean aalist. Sepaas.
Kebab is the best food😌
Wow, looks good!
به‌به ❤❤❤
❤عالی👏
❤❤❤
İnanılmaz bir yemek 😊
I love it!
Çok lezzetli görünüyor
Amazing
So delicious, juicy and tender big fan of irainan food
Bữa ăn tuyệt vời❤
عالی
çok güzel
beğendiğine sevindim
the only part that caught me off guard was when the guy put the white onions in the grinder but then shut it off shortly after, maybe I'm missing something? But other than that it was a nice video. I love koobideh, so it's nice watching how much effort gets put into making it from everyone. If I go to Turkiye, I'm visiting this place.
He probably added the onion to push the remaining meat out of the grinder. As soon as he saw the juice of the onion, he shut it off.
@@jamesprebble212agree
👏👏🔥
Very Very perfect
makes me want to cook at home in a clean kitchen..
МашаЛлах
how does the koobideh meat stay on the skewers if you didn't strain out the onion juice? o_O
if i had to guess it's because the meat was in the fridge over night
What is the yellowish liquid you put kebabs in after it is cooked then you put it in the box .. yellow liquid??
That’s saffron water .....I think
What is the liquid that they put the koobideh skewers in after taking them off the grill?
I have the same question!!
@@angelbeigebutter and saffron is used traditionally but every restaurant has their own slightly different recipe. Some use tallow instead of butter or in combination. But the main ingredient is saffron.
@@ArtemisArshathank you 🙏🏼
Djudje Kabab needs to have lemon in it.
Nice work. But you should Learn to edit to feed the viewers.
❤️
I’ll take mine with no mayonnaise please, salad and lots of lemon juice thanks bud 😂
Don’t forget that 2 kg of H in my order😂👍
از آشپزهای مرفه ای هم این مردم ایراد میگرند که هیچی از پخت و پز و آمادگی خوراک ها را نمیدانند یکی میگه چرا آب پیاز را نمیگری برای انیکه دومرتبه خوب چرخ کر و کباب ر زد ب سیخ چسبید نیافتاد در موقع پختن آنها کباب خانگی درست میکنند و باید آب پیاز را بگیرند و بلد هم که‌نستن جوش شیرین میزنند دیگه امون کباب کوبیده خوردن ندارد و گوشت را سفت می‌کند که از سیخ نیفتاد برین از چهار تا آشپز رستورانی اطلاعات کسب کننید دورد ب آشپز و کار کنان این رستوران 😮❤❤ض❤😮
Does anyone have the address of this restaurant in Istanbul?
Ama kudasti dar Istanbul?
Dünya kebap günü ❤❤
چرا آب پیاز و نگرفت؟
لحم متغير لونه وغذاره جيده درجه اولى
Es siehst sehr Saftig und lecker
very nice video and my humble opinion on Iranian kebabs as a Turkish guy who also visited Iran multiple times and multiple cities; - using gas grill is a huge downside as nothing can beat the flavor which charcoal creates. - dipping kebabs into butter is a very unnecessary step in case you are confident with your grilling skills and fat/meat ratio. - the rice served with kebabs is really dry and a piece of cold butter put on is never helpful. - those flat breads with bubble marks are slightly tastier than paper sheets and i witnessed many times that even Iranians hardly touch them in restaurants. I really like you guys but still do not understand what and when it went wrong with cooking skills of such an ancient civilization which has been living in the very same land for thousands of years unlike we arrived around just one thousand years ago.
Iranian like their kebabs a little drier than Turkish kebabs, you might think of a downside of persian food but an Iranian might think the same about turkish food, right ? its just different prefers
Unlike your adana kebab,we don't use vegetables like bell peppers and so, and herbs like chopped parsley as volumizer!
we like to taste the meat,and we also use 70% to 75% meat ,you guys put 40% fat to make it look juicy but it all fat
your adana kebab has 50% less meat,that's cheating the customers
just like your small portion of meat on Doner kebab sandwich,which you cover with lots of lettuce then onion tomato and little portion of meat like 100 grams!
Where is ingredients?
why is the meat frozen? Meat looses a lot of taste and it becomes dry when frozen.
Fresh frozen 😂
It would cook in the grinder if it’s not semi frozen or super cold. Some people add ice to the grind to prevent it from heating up.
I don't understand this. He did everything wrong be Koobideh.
First, if you freeze the mince it will get watery and breaks the cells, make the mince plastic like. He took the meat straight out of freezer and cut it.
Then he put the onions into the meat right away. You must drain all the water out first and let the onion rest for few hours in the fridge (covered) so it loses it bitterness and becomes sweet.
He minced the mince three times, it is better if you mince it once only to make it chunky. It tastes more real.
The saffron was all food colouring.
It looks okay, but if you are making it at home don't follow this method.
اقای نیکفر شما خودتون تو رستورانی کار میکنید یا برای ما ویدیو اشپزی میزارید فقط
What's a kabob
10:23 that's not pure saffron,it's food coloring,saffron is reddish color when mixed with water and when you mix that with meat turn to dar k yellow not orange color like that
that is 100%cheap watered down saffron and food coloring mostly
Pure saffron prices are many billions millions.
It's expensive,but not that expensive
@@ahoorakia in iran maybe.
@@opelsnest in U.S is 10$ or less per gram,you don't need a kilo or ton !
10 -15 gram is enough for a year
وافعا شما مراحل اولیه کباب رو هم بلد نیستید
Kıyma zırhta değil makinede çekilmiş. Olmamış.
Do these foods in Istanbul. Turks will copy it and say later all that Are turkish
These foods are not Persian nor Turkish. These foods could belong to Greeks😂😂
Why all take away plates
Leker ding
خیلی بد درست کردید
Salam in goshtaro joloyeh sag berizi heyvooni mariz mishe bokhoreh haleton bad nemishe khodeton bad filmam migirin ?bichare melateh iran 😢😢😢😢😢
Lan bunun neresi kebap ? Alakası yok… gel Türkiye 🇹🇷 kebabın kralını gör!!
Using frozen meat 😂
Chilled not frozen
Ne pis bir mutfak.insan o makineyi hiç olmasa senede bir siler 😢
Hey yavrum vay! İstanbul'da İran restoranına gidip kebap yeme hatasına mı düşeceğiz? Bizim Adana kebap İran kebabı mı oldu şimdi? Neresini düzelteyim? Türkiye'de hiç bir kebapçı alev çıkan mangalda et pişirmez, tüm etlerimiz közde pişer (ısının radyasyon yoluyla yayılması) Adana kebapta soğan olmaz, kıyma makinesinde çekilmez (çift bıçakla yada zırhla ufaltılır) kesinlikle pilavla servis edilmez. Türk mutfağının 100 yıl falan gerisinden geliyorsunuz.
باید به کارکنان این رستوان بابت کیفیت کباب هایش درود وخسته نباشید گفت . وجدان و انسانیت اینها خیلی بالاتر از اکثر رستوران‌های داخل ایرانه
Not Persian, turkish food
Kebab is Anicent Persian and Mesopotamian Dish and had nothing to do with Turks
😂. The whole world knows it’s Persian.