I'm Lebanese and feel proud u featured this recipe...... U can make a side salad made from shredded onion parsley pinch of salt sumac and pepper placed on the top the kafta in pitta bread and voila
So I’ve made this recipe about 8 times now… with just ground beef, ground turkey, ground beef/lamb mix, and just lamb… and omg it ALWAYS taste amazing. The seasonings in this recipe are top tier and honestly it will forever be one of my go to recipes! Thank you so much for the video!!!
Made this yesterday for dinner and it turned out so good! The flavor of the meat was on point, I did not add Cardamom, mint or lamb because I did not have any on hand, but regardless they were so good and will keep this recipe in my repertoire to come back to again. It’s the best I’ve tried, no more looking for the best Kefta kabab recipe my search is done thanks to you! 👍🏼🤗
We call this dish ADANA KEBAB in Turkiye .No matter what kind of meat you use sneak in little bit of tail fat make its delish.If you're in metropolitan NY area there is a restaurant called TOROS in Clifton NJ they make it the best .
Thank you Chef Billy, I love kofta very much, and it is considered one of the best foods I have, especially the Lebanese kofta, because it has beautiful flavors such as Lebanese thyme, which is very wonderful and has a beautiful smell. I liked your recipe so much.
Zaatar seasonsing can usually be found in the International food aisle of the grocery store. Same with Sumac. I just purchased jars of both seasonings a couple of weeks ago.
I have a package of Adonis Royal Lebanese Za'atar, and the ingredients are "Thyme, Sesame, Sumac, Salt, Spices" My guess is that this is the only spice you would add if you're not mixing in all the ones Chef Billy added. Would like his definitive answer though.
I agree with you on the griddle but there is a way to get the best of charcoal and a griddle. If you use a cast iron griddle/pan on a charcoal grill, then you can get the smoke into the meat but also preserve the fat.
It taste good with just humus or babaganoush in some Lebanese bread too. Nice also with Toum (garlic sauce). Add Tabouli with babaganoush in a Lebanese bread sandwich and you're in heaven... trust me... also banaganoush and tabouli with lamb skewers in Leb bread... (baharat seasoned cubes of lamb leg cooked on skewers with onion and either tomato or bell peppers or mild chilli)... Roma tomatoes I think are best on skewers... grill or bbq them is the way to go
Billy, I do not eat certain meats, but I always watch your video tutorials, because there's so much to learn! Thank you so much. Those skewers are really beautiful, great gift they gave you 👏 Did your wife noticed the lamb? Just wondering... Keep up with your amazing recipes 👏💟
@@ChefBillyParisi Thanks much! I understand that cooking doesn't have to be so prescriptive, but when I'm using a spice that I've never heard of or used before I don't feel like making a random guess how much to use. Not everyone has experience and It's helpful for people without experience to get at least a range prescribed. You could have put no measurement for every other spice in the recipe and it would have been fine, I could easily improvise as I know those spices.
Che buono!!! I know that taste, here during de summer every BBC have a similar mixture on the grill, no lamb!!! Is a serbian recipe I think, the name is cevapcici. Sei bravissimo!
The onion will break the kebab kofta if you leave the water. Remove the water from the onion. Then add it to the mince. And what percantage of fat have you used?
Good job with this! I absolutely agree with you that the mint is KEY here. And I'm glad you mentioned the option to grate the onion -- that's what I always do for this type of preparation. But you never told us what your wife thought about how it turned out! Did she guess there was lamb in it?
This is almost 100% a Lebanese recipe that's how my mother made it w/o the cardamom.
EXCELLENT tutorial. Thank you sir.
I'm Lebanese and feel proud u featured this recipe...... U can make a side salad made from shredded onion parsley pinch of salt sumac and pepper placed on the top the kafta in pitta bread and voila
Yes
@Roberto Armando What is wrong with you? When will you grow up?
🇦🇹
So I’ve made this recipe about 8 times now… with just ground beef, ground turkey, ground beef/lamb mix, and just lamb… and omg it ALWAYS taste amazing. The seasonings in this recipe are top tier and honestly it will forever be one of my go to recipes! Thank you so much for the video!!!
Made this for our family dinner last night and it ROCKED. Restaurant quality.
Made this yesterday for dinner and it turned out so good! The flavor of the meat was on point, I did not add Cardamom, mint or lamb because I did not have any on hand, but regardless they were so good and will keep this recipe in my repertoire to come back to again. It’s the best I’ve tried, no more looking for the best Kefta kabab recipe my search is done thanks to you! 👍🏼🤗
Billy how much of the Lebanese Za'atar do you put into this recipie?
Kofta are one of my go to bbq recipes along with souvlaki
We call this dish ADANA KEBAB in Turkiye .No matter what kind of meat you use sneak in little bit of tail fat make its delish.If you're in metropolitan NY area there is a restaurant called TOROS in Clifton NJ they make it the best .
nice
An amazing recipe. So good. Thank you
Thank you, great receipe. And was so easy to make! My husband, whose mom ruined him for leftovers, was so excited to eat it a 2nd night!
So good!!
Thank you Chef Billy, I love kofta very much, and it is considered one of the best foods I have, especially the Lebanese kofta, because it has beautiful flavors such as Lebanese thyme, which is very wonderful and has a beautiful smell. I liked your recipe so much.
So good!!
Keep the home run recipes coming, guess what's on the menu Sunday, yum!
I’ll be trying. New temporary kitchen to cook in coming soon
@@ChefBillyParisi can you throw in a vegan variation as you're able to, toying with the concept.
Zaatar seasonsing can usually be found in the International food aisle of the grocery store. Same with Sumac. I just purchased jars of both seasonings a couple of weeks ago.
While watching, I was eating my homemade lamb kofta that I grilled. Next time I will try the griddle. Thanks for the falling off tip.
We tried your recipe and it was great! Thank you.
Good job, thank you
Chef Billy, people have asked how much za'atar???
This is great!!!!! Thank you!!
Just wondering do you use the zaatar in place of the dry spices? Going to try these with hummus and baba ganoush.
That’s exactly what I was wondering.
I have a package of Adonis Royal Lebanese Za'atar, and the ingredients are "Thyme, Sesame, Sumac, Salt, Spices"
My guess is that this is the only spice you would add if you're not mixing in all the ones Chef Billy added. Would like his definitive answer though.
Did you add Zaatar ? How much?
I can’t wait to try it.
Fantastic, thank you 😊
When was the Zattar added?
I agree with you on the griddle but there is a way to get the best of charcoal and a griddle. If you use a cast iron griddle/pan on a charcoal grill, then you can get the smoke into the meat but also preserve the fat.
Never made it before and loved it!
Zaatar is amazing. You can put it olive oil as a pita dip
How much do you think for this recipe since it wasn’t mentioned and so many questions about it not answered?
Good job ! You are a master
Thank you very much!
ANOTHER DELICIOUS RECIPE YOU'RE ON A ROLL CHEF BILLY, CAN'T WAIT TO TRY THIS KOFTA😊😊😊
Thank you friend
Woww very nice
It taste good with just humus or babaganoush in some Lebanese bread too. Nice also with Toum (garlic sauce). Add Tabouli with babaganoush in a Lebanese bread sandwich and you're in heaven... trust me... also banaganoush and tabouli with lamb skewers in Leb bread... (baharat seasoned cubes of lamb leg cooked on skewers with onion and either tomato or bell peppers or mild chilli)... Roma tomatoes I think are best on skewers... grill or bbq them is the way to go
Thank you. Looks terrific. How do I download the recipe?
Everyone of my recipes can be found at billyparisi.com
I like your recipes
The spices are clearly beautifully listed the amount, but I can’t see the amount, weight of meat you use for the spices measured?
Billy, I do not eat certain meats, but I always watch your video tutorials, because there's so much to learn! Thank you so much. Those skewers are really beautiful, great gift they gave you 👏 Did your wife noticed the lamb? Just wondering... Keep up with your amazing recipes 👏💟
A good friend from a Turkey gave them to me! She had no clue 😂😂😂
How much of the Zaaatar please?
I love your cooktop. What brand of cooktop is that with a flat cooktop in the middle?
Also wondering, like a bunch of people here, how much Zaatar? Please.
Start with a few tsps. Fry a small amount see if you need more. Cooking doesn’t have to be so prescriptive.
@@ChefBillyParisi Thanks much! I understand that cooking doesn't have to be so prescriptive, but when I'm using a spice that I've never heard of or used before I don't feel like making a random guess how much to use. Not everyone has experience and It's helpful for people without experience to get at least a range prescribed. You could have put no measurement for every other spice in the recipe and it would have been fine, I could easily improvise as I know those spices.
Substitute the white rice with pita bread or Egyptian bread and than me later.
Amazing recipe btw!
What do you estimate the fat content of the meat to be? I assume that also plays a role in the sticking of the meat to the skewers?
Che buono!!! I know that taste, here during de summer every BBC have a similar mixture on the grill, no lamb!!! Is a serbian recipe I think, the name is cevapcici.
Sei bravissimo!
So good!!
From where do you get your roasted tahini? Is this tahini from a store or home made?
How do we use Zaatar in this recipe.
👌👌👌
Can you make this with ground chicken?
Absolutely
Kofte is the term used in Turkish cuisine for meatballs.
Yup!
Wow this looks incredible! Thank you 😊
So good!!
@@ChefBillyParisi I’m making this tonight for dinner!
You metion that Zataran but no mention of quantity.....
كيف تعمل شاورمة فراخ
Yum
YAAASSSSS!!!!
I'm going to use ostrich mince. Africa style. :-)
The onion will break the kebab kofta if you leave the water. Remove the water from the onion. Then add it to the mince.
And what percantage of fat have you used?
Good job with this! I absolutely agree with you that the mint is KEY here. And I'm glad you mentioned the option to grate the onion -- that's what I always do for this type of preparation. But you never told us what your wife thought about how it turned out! Did she guess there was lamb in it?
He answered someone else's question in a comment further down about 8 months ago and said his wife never found out...lol
Open coal is superior. The fat dripping onto the hot coals adds flavour. Apart from that, yes.
Can you do a minestrone soup soon?
I have the written version on my website at: www.billyparisi.com/authentic-italian-minestrone-soup-recipe/
@@ChefBillyParisi Thanks!
Adding lemon cuts the acidity??? Since when? I've never heard that b4
where in the world would you find ground lamb meat. not in texas.
I like dry roasted mint.
Oh dear God , think I just had an epiphany!! Somebody check on me in like 2 weeks. I'm off to the lab!!
I made my own 7 specias at home, the diference is here.
first!
Vay garibim köfte ne hallere düşmüş
No garlic
Kofta just means minced meat
Yup
More plates more dates' dad
As an Armenian we call them Lula
Kofta egypt
Oh I’m telling your wife!!
she never found out, SHHHHH!!
@@ChefBillyParisi I was wondering, like a bunch of people here, how much Zaatar? Thanks.
Spiedini today, and since I found zaatar, looks like kofta next weekend... yes!
Nice!!!