How Turkey Makes MOIST & TENDER Kebabs

Рет қаралды 65,139

Middle Eats

Күн бұрын

Пікірлер: 125

@MiddleEats Жыл бұрын

We're doing a Q&A in the next few days, so if you have any questions for us, get them in now!

@abhirupan7630 Жыл бұрын

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?

@pinkmonkeybird2644 Жыл бұрын

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.

@siddhartaghosh100 Жыл бұрын

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

@kiplittle Жыл бұрын

A quick question . . . can I come around for lunch, please? 🙂

@omarsalama3821 Жыл бұрын

Will you do a meet and greet In london or egypt?

@SufficientDaikon Жыл бұрын

والله كويس الوصفة جت والعيد علي الابواب 👍

@rontavakoli-JD-MBA Жыл бұрын

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.

@decemberclouds Жыл бұрын

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.

@darkpalidin Жыл бұрын

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.

@chefkocher1 Жыл бұрын

Great recipe as always with the usual bits of British humour that make me watch your videos asap.

@guzelmarmara Жыл бұрын

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.

@aenginsoy Жыл бұрын

yep chicken kebab varieties gets the sauce/marinade, meat doesn't it's naturally tasty :)

@jordanp5469 Жыл бұрын

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?

@guzelmarmara Жыл бұрын

@@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.

@jordanp5469 Жыл бұрын

@@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

@SadaEKE Жыл бұрын

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!

@khanSherKhan 6 ай бұрын

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

@SadaEKE 6 ай бұрын

@@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.

@BM_100 Ай бұрын

I intuitively knew something was off about the mint. It just didn't sound right. Thanks for the tips.

@ahmedslama3412 Жыл бұрын

Already loving the longer format nice work obi❤️

@oneobjective5448 Жыл бұрын

"there is a cost of living crisis because some economists wished it into existence" 👏💯

@CarelessForce Жыл бұрын

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

@alaakhair6758 Жыл бұрын

@@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).

@schmobot Жыл бұрын

@@alaakhair6758 He lives in England

@antonc81 Жыл бұрын

@@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.

@maxineb9598 Жыл бұрын

@@antonc81 To a non Brit, he speaks very clipped like a lot of those brought up in a non Dnglish speaking household.

@ks614974 Жыл бұрын

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.

@MiddleEats Жыл бұрын

Hah yeah, there was a whole bit in the recording about that which didn't make the final cut

@ferniek5000 Жыл бұрын

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.

@TSM99999 Жыл бұрын

Thanks!

@edmontontangobar4991 Жыл бұрын

Such a great channel, I've made a couple of dishes and they're now part of my 'rotation.'

@Lavvonaffair 5 ай бұрын

That was great my bro - looked amazing 🙏🏻🙏🏻💯💯

@Marcos.Poules Жыл бұрын

Beautiful Energy As Always Great Video Wonderful Kitchen Setting Brilliant Editing Ezmi Sauce Sounds Like The Turkish Brother Of Yemeni Daqoos 🫡

@habibadadani2451 Жыл бұрын

Would it be okay to use the onion paste itself instead of just the juice?

@heatmiser9925 Жыл бұрын

ADAM RAGUSEA CHEF KNIFE SPOTTED. nice touch man

@frezzingaces Жыл бұрын

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.

@maxineb9598 Жыл бұрын

He virtually minced before strainjng. Thinly slicing wouldnt give you the concentrated juice.

@TundeEszlari Жыл бұрын

Awesome video. 😋😊

@codringher9700 Жыл бұрын

If you use tail fat instead of onions, it will be more tender and delicious. Still a good job btw.

@georgy3136 Жыл бұрын

Great video brother!

@shillu9891 Жыл бұрын

Yummy thanks for sharing your recipe really appreciate we dont dont get sumac back home any substitute dear thanks

@danielwerger5641 Жыл бұрын

Great channel, great content... Keep it up guys...! Cheers from Canada...!!!

@matthewrick Жыл бұрын

Video quality looks amazing 🤩

@minehearp3041 Жыл бұрын

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

@geekonarium Жыл бұрын

Nice recipe. thanks for sharing. Will try that for sure on the grill. 🙂

@AjitKumar-tq5nj Жыл бұрын

Watching your KZbins 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 .

@maverickproject2457 Жыл бұрын

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..

@sr2544 Жыл бұрын

Onion juice and milk. Yumm

@MiddleEats Жыл бұрын

My favourite milkshake

@kidathi Жыл бұрын

I love your content, you inspire me to start a meat snack business

@MyYouTubeAccountHandle Жыл бұрын

Does this still work with intact sifters?

@Kaiza989 Жыл бұрын

What type of grill are you using at 5:55? Do you have a link where we can purchase it or one similar?

@Ossama161 Жыл бұрын

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.

@righteothenable Жыл бұрын

That looks great. 72 hours marinade is a long time, but the texture looked like it was worth it.

@tomfondly5266 Жыл бұрын

Fyi use a ladle to move food through the strainer.

@AjBanjo Жыл бұрын

Honestly Great video

@shdawood8639 Жыл бұрын

Looks delicious...pl share chicken kebab recipe .

@VVilde36 Жыл бұрын

awesome vid!

@boredlawyer3382 Жыл бұрын

Any opinion on whether soy milk would work for this? Or some other vegetable-based milk, like rice milk or almond milk?

@ashh882 Жыл бұрын

Coconut milk

@deathbybears Жыл бұрын

Disgusting.

@sharmishthabanerjee6852 Жыл бұрын

awesome recipe chef , please show ARABIC AREEKHA recipe please

@susukijapan Жыл бұрын

Ohh yeah habibi

@HFC786 Жыл бұрын

Lots of lemon and yoghurt work for me acid makes it tender

@narniadan Жыл бұрын

Hi! What cuts of beef is best for making Lahmacun, please? Chuck? Sirloin? Rib?

@MiddleEats Жыл бұрын

Lahmacun the flat bread? I just use lamb or beef mince. 20% fat

@narniadan Жыл бұрын

@@MiddleEats Thank you.

@quellepls2568 Жыл бұрын

Best guy

@mateofantasma Жыл бұрын

those kebab look delicious! yum!

@GregSzarama Жыл бұрын

Can I do this with chicken too?

@AjitKumar-tq5nj Жыл бұрын

I have a question, when we keep the marinated meat, do we have to keep in deep freezer or just in refrigerator ?

@Chris-te8fg Жыл бұрын

You would refrigerate it , I do not believe it would marinate if it's frozen ..

@AjitKumar-tq5nj Жыл бұрын

@@Chris-te8fg Thank you.

@umutsakarya5878 Жыл бұрын

wooow bro 😍😍😍

@pesser Жыл бұрын

Use whole lamb loin, cut into lamb fillets and back chops, cubed

@MS-og1bc Жыл бұрын

How about just using meat tenderizer powder or papaya paste

@AnaReyes-z1n 2 ай бұрын

Does anyone know if this can be made with chicken??

@BlueJazzBoyNZ Жыл бұрын

Always the Smarts...

@vaazig Жыл бұрын

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.

@Ranymachannel Жыл бұрын

superrrr 🎉🎉🎉🎉🎉

@NaturallySelected Жыл бұрын

Damn, Lamb kebabs are my fave,

@natviolen4021 Жыл бұрын

What happens if you use finely pureed onions in stead of the juice? Asking for a lazy friend 😉

@kathleenray1827 Жыл бұрын

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!

@natviolen4021 Жыл бұрын

@@kathleenray1827 That's what I thought. Sieves are such a pain in the .....to clean.

@MiddleEats Жыл бұрын

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

@billcarson9565 Жыл бұрын

5:02 are you sure that is parsley? the leaves look more like corriander?

@AntEloftheHouseofEl Жыл бұрын

Where was the Egyptian whiskey to start? 🤣

@bubkabu Жыл бұрын

the yogurt instead of milk helps the meat become more tender

@NightwatcherReview Жыл бұрын

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. =)