IRAN | How to recipe Kebab Koobideh

Hello everyone, in this video, we showed you how to prepare kebab koobideh, which is one of the most famous and best Iranian dishes, and in this video, we showed you all the steps of making kebab. Surely when you travel to Iran, you eat this food and enjoy it. As you can see, this kebab was made in Baradaran restaurant, which is also a very good restaurant with the best kebabs.
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#iran #persianfood #kebab #kebabkoobideh #kabab
#ایران #غذای_ایرانی #کباب_کوبیده #کباب

[@IRANOZZ]

For those that are unfamiliar, kabob koobideh is hands down the best meal on earth. Mersi dadash barayeh een clip. 😁

[@Persianfood_]

thanks😉

[@ercanylmaz967]

it cant compete with kebabs in Türkiye.

[@stevemccullough7075]

I LOVE koobideh kabab and this video was so helpful!!! My meat frequently falls off of the skewer. I didn’t realize how many times you grind the meat. Thank you for posting this! Amazing operation!!

[@Persianfood_]

You're so welcome!

[@geoffsullivan4063]

I bet those guys eat really well and look at them ! Not one of them overweight !

[@javadakhavan5773]

Excellent filming and editing

[@رسولکامیابنژاد]

عالی👌👍

[@ArifAli-hg1eq]

Very good (Kheli khobeh). Dahanum abb umed!

[@Persianfood_]

😋♥

[@bastanikimi8070]

Very Good

[@memeh3642]

👌

[@محمدعلیجریانی]

عالی

[@sourenazanganeh7243]

like it 🖤

[@memeh3642]

Very good

[@Persianfood_]

Thanks

[@persiangulfnewsofiran7634]

Beautiful

[@ahoorakia]

رب و زردچوبه برای چی زد تو گوشت؟ مگر کتلت درست میکنه که زرد چوبه میزنه؟

[@ahoorakia]

@@Persianfood_ 😄تو کتلت نه کوبیده

[@mengratha2572]

❤❤❤❤

[@mengratha2572]

sub1❤️🇰🇭

[@hamidjavanmardi8224]

نمک که همون اول زد اینو که دوباره زد جوش شیرین بود

[@ahoorakia]

اولی جوش شیرین بود که کمتر بود و تو یخچال موند،تا هم گوشت را نرم کنه و هم بچسبونه به سیخ بهتر،دومی که مقدارش بیشتر بود نمک بود نمک را اول میزد،آب گوشت را میکشید و کباب خشک میشد

[@hamidjavanmardi8224]

@@ahoorakia بله درسته آفرین

[@alirazmjou2149]

درود بر شما . گوشت بیش از بیست دقیقه نباید بیرون از یخچال باشه چون تولید باکتری میکنه . هر دو ردیف کوبیده که سیخ میشه باید بلافاصله در یخچال بره . نه این همه کوبیده سیخ شده روی هم ومدت زیاد .

[@hamidrajaei90]

کباب روی ذغال چوب اصلا یه چیز دیگه است. کاش یه مرحله یخ نمیزد.

[@benjob1360]

9:02 the left wears glove, the right not. Both should do it for hygiene

[@ahmadrasuli1585]

این کوبیده خوردن داره❤

[@goodfeeling77887]

😮🥴😍

[@ParDiss-e4i]

🤤😭😭😭😭13:40

[@videos4mydad]

6:35 does anyone know what the red-sauce is?

[@BitcoinBitcoin-sw6ft]

Sumac, also spelled sumach, is any of about 35 species of flowering plants in the genus Rhus and related genera in the cashew family. Sumacs grow in subtropical and temperate regions throughout the world, including East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Wikipedia

[@artkesh7452]

@@BitcoinBitcoin-sw6ft isn’t sumc a spice, that thing looks like some kind of a paste.

[@frankiesalmon7545]

I was thinking the same thing. I’ve only ever seen sumac as a powder (which they add last before wrapping the kebabs at the end of the video) so I don’t think the paste is sumac

[@ahoorakia]

@@BitcoinBitcoin-sw6ft he was talking about tomato paste they mixed with meat, since the fat percentage is too much in their mix(more like 35% to 40% instead 25% to 30%)the kebab comes out more of white color, so they add that for change of color more toward natural redish color of the kebab! they are cheating so people won't notice too much fat in the meat😁

[@samramasood870]

How much salt

[@samwats7892]

What is that orange or red tomato paste that they put inside the mixture? and what are the other powders they put inside? thanks

[@saadamiens]

I think it's red pepper paste

[@ahoorakia]

@@saadamiens red pepper goes in powder form, they add tomato paste to bring the color back to more red color since the percentage of fat was too much and kebabs comes out more of the white color, because of too much fat

[@a.a1042]

In Iran we say KABAB and not Kebab, pleas Correct writing

[@ahoorakia]

in Iran we don't use English alphabet so it doesn't matter 😂😂

[@ashegheaty]

منقل گازی رو چرا باد میزنه ؟

[@Up-To-Speed]

😂

[@ahoorakia]

حرارت را یکنواخت پخش میکنه اینجوری، حرارت در شیارهای بین منقل بیشتر هست تا قسمت های دیگر اون زیر کباب ها

[@ParDiss-e4i]

Teach chicken again pls?

[@Persianfood_]

we did it ! kzbin.info/www/bejne/oH3baqqqZ8iceZI

[@ahoorakia]

although you added baking soda after first grind,still is good you know the kebab is made of quality meat when you don't have to deep it in butter and tomato sauce after cooking

[@DHSplate]

Why would they add baking soda? Perhaps it’s MSG?

[@ahoorakia]

@@DHSplate it breaks down muscle fiber and help the meat be sticky and stick to skewer and make the kabob spongy soft

[@samwats7892]

do you know what that orange/red paste they put inside was? and also what the other powders were?

[@ahoorakia]

@@samwats7892 the powder in the raw meat mix is turmeric,the paste is most likely tomato sauce but I have never seen either one in any good persian kebab recipe

[@ArifAli-hg1eq]

Was it baking soda or salt? If it was baking soda, is it bad for health?

[@اریا-ع8ز]

اون قرمزه رب بود ؟ چرا زد ؟

[@Persianfood_]

بله رب بود

[@Persianfood_]

بله رب بود

[@ahoorakia]

چون چربی گوشت زیاد بود ۴۰٪ بهجای ۲۵٪ تا۳۰٪،کباب سفید میشه اونجوری،رب کمک میکنه رگ قرمز طبیعی گوشت برگرده تا مشتری نفهمه کباب خیلی چربه

[@samramasood870]

Please tell all recipe in English in grams

[@ahoorakia]

per1 kilo of meat 250 to 300 gram of grated onion with 80% of the juice drained out or the meat fall of skewer during cooking the higher the the fat percentage the less the onion ,300 gram for 25% fat,and 250 gram onion if you use 30% to 35% fat no more that 2 gram of baking soda,1 to 2 gram the most per kilo 12 gram salt per kilo of meat black or preferably red chilli powder 6 gram per kilo(black pepper darken the kebab) no need for garlic or turmeric in persian recipe,you like to taste the meat other countries have their own spices like garlic powder,turmeric,cumin ,zaatar and so on real persian one is the simplest one,just meat ,salt pepper and onion

[@pakpopsong2545]

Price???

[@zakisalehi3449]

Probably less than 2 $

[@samramasood870]

How much fat and how much meat please tell in English

[@andiofski2653]

A good kabab has about 20% fat in it. Just like a good burger. The choice of fat and meat is important. Grinding your own is the best as the stuff in the super market has too much tendons, and cartilage. As you can see they had to freeze it for the second grind and then third grind the meat was still pretty cold. You can get away with 50/50 lamb and beef, 20% fat and thriple grind and work it to death.

[@soupchik7119]

👍 )) сделайте субтитры на русском..

[@amirhossanemalekey64]

دستکش چرا نپوشیدن؟ خارجی ها میبینن و قضاوت میکنن و مقایسه میکنن با ترکیه . لطفا رعایت کنید.

[@حسينعلي-ج8س9ذ]

الكباب العراقي الافضل في العالم

[@mmkh8317]

چی ؟

[@DHSplate]

Fat meat ratio why to high

[@ahoorakia]

more profit, they use 40% fat instead of 25% to 30%

[@mikeymike1854]

Too much fat and machine made,no good.

[@mehmetgirit8701]

I need to address some differences with the turkish kebabs. First of all turkish kebabs have no additives other than salt and chillies. No spice and onions either. Baking soda!!! Its literaly blasphemy. Here i see beef grinded three times and mixed in a dough mixer. Turkish kebabs are pure lamb meat cleaned and grinded by hand. All i see in this video is a factory style processing. Even the grill is gas instead of charcoal. This is unacceptable.

[@Editnamehere]

Turkish kebabs are nothing compared to koobideh.

[@ardzanmard2]

@@Editnamehere “Turks”/Turkmens are good “bizimdirs” from Karakum desert.😆 Adana (Cilician) kabab bizimdir, dolma bizimdir, Seri Gelin bizimdir. Iran, Armenia, Shirwan, Rum bizimdir.😆 Kulan-eshak sikimi bashi kebabi da sizindir.😆

[@CurbYourEnthusiasm65]

Hahaha, why do you lie so much you turks eat watery mercimek corbasi like fish meat is expensive in your country that's why you give a small amount of meat and two kilos of bread. Your Adana kebab is mixed with herbs parsley biber and other things only Iranian kababs give pure meat just onion and little black pepper in Iran that cheap doner we don't even give to our dogs plus your kebabs are less meat more herbs too salty even the sis you cook your kebab is an Iranian invention the name kabab drives from Iranian meaning roasting and only in Iran they give you 2 kilos of meat on a Skewer called Bonab. The only reason your fake kebabs are popular is that the dirty mullahs have restricted Iran and Iran is in isolation soon they'll go and tourists wouldn't even spit in turkey you remember the date of my comment

[@CurbYourEnthusiasm65]

This is just one restaurant in Iran they always cook on charcoal manghal plus the word manghal is indo Iranian

[@Editnamehere]

@@CurbYourEnthusiasm65 he’s a tourk eh khar.

[@javadakhavan5773]

❤️❤️❤️

[@sahadevbist8068]

Is they putting tomato paste?

[@sahadevbist8068]

@@Persianfood_ so what is it?

[@ilovetogoout]

@@sahadevbist8068 sumac

[@sahadevbist8068]

I make Salt black pepper chilli powder soda onion garlic

[@ahoorakia]

when they use too much fat(40% instead 25% to 30%) kebab color is more of white color rather than natural red, so they try to cover that buy adding tomato paste, bringing the red color back, it is called cheating 😁😁

[@Timedelayedfuse]

They is

[@ucmothanajadid1421]

❤❤❤top class