I have two favorites - Kubba Mosul and Syrian kibbe. Kubba Mosul is made with mashed potato instead of the traditional shell. I like how the Syrian version has 2 shapes and the one that they smoke outdoors is kind of flattened a bit and full of pine nuts with the meat filling. For some reason, this version he demonstrates here reminds me a lot more of Persian food which also makes sense if it's Iraqi food.
Not a fan of lamb but I thoroughly enjoyed every second of this. Love when we get to learn about the favourites of other cultures. Thank you Chef Engel.
That's because they lear it from them, just as the Sicilians lear it from the Romans,which is a more simple version whith white rice and chesee called Suplí. In the 1800 they added tomato sauce. Arancini Is made whith pork and veal meat whith tomatoe sauce, cheese, green peas and boiled eggs.
@@tobascogladiomatteo4843 my grandmother told me about Turkish and Greece influence in Sicily, structure and temples are still there, but I never sow arancini with boiled eggs, but I can confirm about Sicilian lasagna having pork tomato sauce, green peas, ham and slice of boiled eggs in it. Anyway, great food cool recipe we’re under the same sky, have a great day ;)
@@cumanasibi Cooooo.....glione. Non fa differenza come le " prime polpette di riso " sono state fatte.... Con riso bianco, giallo , verde....PARTONO DA ROMA. DA ROMA, CAPITO?! Roma.... ROOOOMAAAAZZZZ🙅
I was thinking of visiting this restaurant on my next Chicago visit, but his arrogant comment (I don't care, greek yogurt sucks) I'll pass...... what do you have against Greeks?
Greek yoghurt is what Anglophones call strained yoghurt...which is only used for certain things in Greece (and everywhere else). For a job like this, the Greeks/Cypriots/Turks/Lebanese would use the sheep/goat's milk yoghurt in the little clay pot. And, until recently, if they wanted some strained yoghurt (for tzantziki or whatever), they've strain it themselves.
saffron hasn't been expensive for decades. I don't know why, but the price fell to a fraction of its former levels in the 80s. The Greeks grow some nice saffron in the village of Krokos in the North ('krokos' just means 'saffron') and it's very reasonably priced. Of course, India/Pakistan produces the stuff in mega-tonnes, too.
@@agoogleaccount2861 I just looked online and it's about 5 USD a gram, which is roughly how much he used, I think. So not cheap, but not ridiculously expensive, either.
This looks delicious but I won’t eat anything with canola oil. Please consider using refined coconut oil to saute and deep fry in your restaurant and I would come. It’s flavorless and has a high smoke point, it is probably more suitable for high temp frying than canola even.
I stopped watching almost immediately, I can not stand people who use upward inflections at the end of sentences when they are not asking a question.. Would be the same if I were to type (I have a brown dog? He likes to go to the park? When I take him there, he likes to lie in the sun?) See how stupid that is... The human species is a disgrace to this planet.. Dolphin people unite!
"this is just a normal iraqi streetfood" *dumpy in a month's salary worth of saffron*
I'm thinking closer to 2 months income for me. 😆 Unless it's the "cheap stuff".😊
Saffron is cheap in Middle East, in Pakistan it's not strange to see a saffron sprinkled all over their street food
yeah just use turmeric lmao. thats what most of us, who arent working in michelin star restaurants, use 🤣
@@tannhauserr i didn't know that, thanks for the info!
@@tannhauserr shipping wouldn't be expensive.... I'll have to look into trying to order some.
Take a shot every time he says “like”
You’ll probably die
Fun fact, my mom makes these all the time and you can just add turmeric instead of saffron, locals rarely yse saffron
I'd listen to him all day. He knows his stuff
This was fascinating. The most unique dumpling I've seen.
When every sentence is a question?...
This is the most unique dumpling I have ever seen. I'd love to try it.
I’ve never seen kubbeh made with rice before. Usually it’s wheat, either bulgur or semolina. Really interesting.
@@49erMinded I never mentioned saffron.
I have two favorites - Kubba Mosul and Syrian kibbe. Kubba Mosul is made with mashed potato instead of the traditional shell. I like how the Syrian version has 2 shapes and the one that they smoke outdoors is kind of flattened a bit and full of pine nuts with the meat filling. For some reason, this version he demonstrates here reminds me a lot more of Persian food which also makes sense if it's Iraqi food.
Looks delicious 😋 Greetings from England ❤
Yes its iam from iraq
Loved the education and techniques in this recipe! Even the parchment paper to prevent the rice sticking and promote the steaming… genius idea
The saffron alone upgraded this simple dish into a restaurant delicacy.
Im from Iraq. We never use saffron but always turmeric. It looks he added a persian touch
I used to get these at a restaurant in Santa Cruz, CA.
Your editors forgot to color grade the footage.
Shots fired at greek yogurt lol.
Some bs
Reminds me of relleno de papa
Not a fan of lamb but I thoroughly enjoyed every second of this. Love when we get to learn about the favourites of other cultures. Thank you Chef Engel.
Qué rico me gusta mucho Esta preparación
Like, that was like, kind of like, a like good kind of recipe like. I kind of like really like want to try some.
These look delicious and flavorful.
Looks fantastic!
Very similar to alcapurrias de yuca in Puerto Rico.
Yum
Very reminiscent of Italian (Sicilian) _arancini,_ specifically with the saffron rice.
Where do you think it comes from... middel east ofc.
@@aphexon.
No It does not.
@@tobascogladiomatteo4843 where do you think pasta came from?
@@tobascogladiomatteo4843 of course it does, where do you think rice comes from ?
Looks like Sicilian Arancini from Italy
That's because they lear it from them, just as the Sicilians lear it from the Romans,which is a more simple version whith white rice and chesee called Suplí. In the 1800 they added tomato sauce. Arancini Is made whith pork and veal meat whith tomatoe sauce, cheese, green peas and boiled eggs.
@@tobascogladiomatteo4843 my grandmother told me about Turkish and Greece influence in Sicily, structure and temples are still there, but I never sow arancini with boiled eggs, but I can confirm about Sicilian lasagna having pork tomato sauce, green peas, ham and slice of boiled eggs in it. Anyway, great food cool recipe we’re under the same sky, have a great day ;)
@@Szyslak.M FÛCK THE SAME SKY.
@@cumanasibi
Cooooo.....glione.
Non fa differenza come le " prime polpette di riso " sono state fatte....
Con riso bianco, giallo , verde....PARTONO DA ROMA. DA ROMA, CAPITO?! Roma.... ROOOOMAAAAZZZZ🙅
The outer shell has to be nice and thin. Yours is very thick. The iraqi ones don't look like that.
I think I could eat a dozen
It looks so beautiful and delicious 👏👌🤌
Just to cook some ground lamb and he can just keep talking 😂
Honestly I can understand why this guy is the only one who still does it.
Bro throws in a home deposit worth of saffron hahaha
not sure about this interpretation but interesting to see nonetheless...jasmine rice though?
This sort of reminds me of içli köfte
I thought it was a relleno de papa 😅
Also seen ( and tasted) very similar in Cyprus.. 👍
انا عراقي الزعفران غالي جدا ولذلك تم استبداله من قبل ٩٩,٩ من العراقيين بالصبغ الغذائي 😂
Can someone educate me on the difference between Greek tzatziki and Iraqi Tzatziki?
Looks delicious. He's unbearably annoying though
😮
🇮🇶✌
An Israeli saying that Greek yoghurt sucks is comedy. There's a reason you're cooking Iraqi dishes, Zachary.
We Dominicans Call it kipe from our ancestry im sure
The yellow colour is made from turmeric, not saffron, & it's not usually street food.
I really want to know why he thinks Greek yogurt is gross.
It has greek in the name
He's trying desperately to have a personality.
Probably because of his taste buds
Yooo lmao we made it
this is turkish dish "içli köfte"
Looks like arancini
That almond butter stuff threw me off.
I love kubbat hallab. I wish the guy made a better attempt at saying it properly.
Kurdistan!
Surely that's actually safflower? A much milder and cheaper alternative to actual saffron...
I would need to get a second job to afford the saffron.
Street food and like $20 of saffron, yeps, am sure that's what they use 😆
Step 1: add 400 dollars of saffron to warm water.....
I will never enjoy someone calling another food gross. Yucking other yums is boring and pretentious. I love Greek yogurt. 🥱
@clare8871: You'd like emmymade: her channel is built on embracing all food-which she makes and tastes.
nah...
but you didnt toast the spices or salt each thing as you went along. greek yogurt is the best yogurt there is. what kind of chef are you....really.
I was thinking of visiting this restaurant on my next Chicago visit, but his arrogant comment (I don't care, greek yogurt sucks) I'll pass...... what do you have against Greeks?
Greek yoghurt is what Anglophones call strained yoghurt...which is only used for certain things in Greece (and everywhere else). For a job like this, the Greeks/Cypriots/Turks/Lebanese would use the sheep/goat's milk yoghurt in the little clay pot. And, until recently, if they wanted some strained yoghurt (for tzantziki or whatever), they've strain it themselves.
Basically it is an Arancino ... you even use ragu for it
Arancini is basically kubbeh
This guy just dumped like $300 of saffron in water
In Iraq, saffron is cheap
You should be more respectful to greek yogurt bru, i think that’s very offensive to our culture.
Most American people can't afford saffron anymore.its EXPENSIVE .. truly a dish only for the wealthy vice has abandoned the worker class comrades
When could most Americans afford saffron to being with?
saffron hasn't been expensive for decades. I don't know why, but the price fell to a fraction of its former levels in the 80s. The Greeks grow some nice saffron in the village of Krokos in the North ('krokos' just means 'saffron') and it's very reasonably priced. Of course, India/Pakistan produces the stuff in mega-tonnes, too.
@@melefth you must be living by a distribution hub or something it's still quite expensive Even online
@@agoogleaccount2861 I just looked online and it's about 5 USD a gram, which is roughly how much he used, I think. So not cheap, but not ridiculously expensive, either.
This looks delicious but I won’t eat anything with canola oil. Please consider using refined coconut oil to saute and deep fry in your restaurant and I would come. It’s flavorless and has a high smoke point, it is probably more suitable for high temp frying than canola even.
I stopped watching almost immediately, I can not stand people who use upward inflections at the end of sentences when they are not asking a question.. Would be the same if I were to type (I have a brown dog? He likes to go to the park? When I take him there, he likes to lie in the sun?) See how stupid that is... The human species is a disgrace to this planet.. Dolphin people unite!
Did he just use 100$ of saffron for this dish?
But he ain’t Iraqi …
Let's make ignorance a thing of the past. You have knowledge at your fingertips... Use it to educate yourself.
@@DvLnDsGyZ
He isn’t Iraqi.
@@blobbins17 Who cares?
And pizza comes from Italy. What’s your fucking point?
So?
@Futura 💋
Clic canal.
Jugar listas.