kabab barg & kabab koobideh recipe
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@phulish i looked in mirror- now its your turn.
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@uniquegoat LOL, you can't even spell. Try looking in the mirror prior to calling someone a Retard. If you are opposed to eating meat, don't frequent meat based videos.
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@phulish thats what retardeds say
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@reptilianshifter Yeah they're so deranged cause you can't understand them LOL, fucking naive child
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and it is tasty too!
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these guys dont know what a recipe is. where is the recipe here. ass holes
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Thanks for the tip about straining the onions! I had the recipe but could not figure out how to keep the meat on the kabob until watching this video (with some translation help from a friend). You must wet your hands with warm water frequently to keep the meat from sticking to them. Also, be sure to use the correct type of skewers!
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Murder is everywhere :(
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the trick is to strain your onions so all the juice is gone, and then use a 50/50 mixture of ground lamb and ground beef. Kosher salt, fresh ground pepper, and a little sumac should be used only, maybe a little fresh chopped parsley....Mix in a food processor...and...then.....the you will have the best Koobideh ever!
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I see Kabob Koobideh, but where is the Kabob Barg?? It says Barg in the title.
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There's no recipe here. These guys are deranged.
reptilianshifter 3 years ago 12
I'm Armenian, but my Persian friends say I make the best kebab (of all kinds) of anybody!
So, to keep the meat from falling off the shish - have your meat ground 3 times!!! If you go to a middle eastern butcher (Armenian, Persian, Lebanese, Halal Arab, etc), tell them it is koobideh, and they'll know what to do. I mix together LEAN lamb and beef, and then I brush with some olive oil just before cooking. But you want it ground 3 times, so the meat is pasty. It will hold together well.
PochiesRosie 2 years ago 6