How To Make Persian Kabab Barg/Barg Kebab
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- čas přidán 15. 06. 2024
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How To Make Persian Kabab Barg/Barg Kebab
approximately 2kg lamb backstrap
juice of 1 brown onion
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 tsp red sumac
1 tbsp saffron water - Jak na to + styl
Henry, thanks for not only sharing recipes, but teaching us techniques.
Came on here because after having barg last night I’m in NEED of more! And my mouth is watering!! You blew my mind with the butterfly! 20+ years with Persians and I never realized that it’s butterflied!!!
yeah same here sister, just realized for the first time how my favorite meal is prepared 😅
Cutting the meat correctly takes lots of practice. also skewing part is not easy at all for beginners, just a warning. This is one of the hardest Persian foods to make.
The art of making Kebab barg is to make the meat so tender that you feel it like butter in your mouth.
I’m Persian and I approve
Yayyy thanks for finally covering this!
He so cute...I love how he talks...just so adorable
This kabab looks so delicious, Thank you, for the Knife tips too, keep up the good work, and as always Thank you, Henry
I'm hangryyyy, 😋thank you best chef ever 👏
your saffron water made the marinade exceptionally bright yellow. does it have some turmeric?
Love love your cooking very informative Thank you dear !
Your recipes are absolutely incredible 👍👍👍👍
Keep them coming mate 👌
Simple and to the point love it thank you
Another brilliant vid H, love your skills, top man👍👍👍
Looks great, you are a very good teacher btw!
wow looks yummy and thank you for the recipe!! I will be defiantly making it
Oh that looks so good!
I'm here for the recipes, tips and tricks and the love I have for food., Persian,Greek,Spaniard, Cuban is delicious.. And well homemade food is delicious... Thanks so much Henry I love Lamb I love lamb... Best wishes too you and may your channel keep growing 😋🍖🍛🥗🥘🍲🍝🍤🍚🎂🍮☕🍽
wonderful, thank you!
Wow. You really did cook that to perfection. Would have loved to visit your restaurant when I was in Sydney. Unfortunately I'm now in London.
This one looks a bit tricky Henry! Thanks for the video
This looks way better than mine, thank you for posting this.
Im hungry just by watching ur vid
R Zee Same, my stomach is growing at me 😧☹️
right!?? lol me too
very good and detailed,just add the saffron at the end mixed with butter,cause when you cook it on fire it will be overcooked,and it cannot be digested and gives you heartburn,
even in stew we usually add it at the last 5 to 10 min,in a low heat,any thing more than that the aroma will go away slowly
i love the way you did the back im trying it plus your kebabs awesome
Wow that way of butterflying the meat is awesome. Genius. It's so simple why haven't I done thus before. :)
Thank you ..awesome Kebab
Mersi Dadash for the recipe! Greetings from Hamburg/Germany!
I’m half Iranian. Just had barg last night. Looks amazing. Nice job!
im also half iranaian and i havn't had baag for 6 months now
making it tonight, can't wait!!
I love the way you speak
Your accent and your cooking are 👌. Would love to try them all in your restaurant. New fan from India
Thanks for the video
Awesome mate.
سلام بر شما بسیار از آموزشتون لذت بردم ممنون😄🙌🙏🙏
yummy, good chef.
Awesome 👏🏼 😎
Excellent!
Looks good mate
Pretty serious kabab’ing skills
@Henry: Thank you for putting this online, I have been trying to find out how to cook this for years and just found it. One question. Your recipe says to use Saffron Water while your say Saffron Oil in your video. Can you confirm which it is? Thanks
Areee!!! I love that
Grest vid, bro. New sub. Ive been tryingvto get a grill like thst for indoor ise. Where can i get a similarvgrill like yours?
Excellent vids. Keep it up. Thank you in sdvance.
WOW !
I will try at home insha'Allah , Wish me luck ^_^
dude use a wider stick (the one by which we make "Koobideh") Cheers from 🇮🇷Iran🇮🇷. 😍😘❤
This looks amazing. I’ve tried once a while back and always wanted to know how to make it. Can you get this cut of meat at the super market? What should you tell your local butcher to get this cut of meat. And if you can’t find it what the closest substitute. Thanks
How do you sharpen your knives? I usually use a knife sharpener rod. End result looks so yummy. 🍴
خیلی عالی
The correct marinade only needs onion juice and zaffran just let it stay in the marinade for 10 to 15 min that's it. No black pepper, no olive oil, no somagh, and no salt
درود بر تو واقعاً عالی بود خیلی خوب درست کردی
Pls do share some burgers souces especially Chipotle souce. Thanks
Nice knives👌
Hi, Honey, you mentioned saffron water, is that just saffron in water and then drain away the saffron? Thank You for sharing your recipes and for teaching us techniques.x
Thank you brother...
You're welcome!
@@HenrysHowTos What make of knives do you use?
Thats nice knife skill. I really want to try making this but too bad saffron is very expensive over here...
Hi mate, how could we make this at home? Any advice pleas?
love the vids but just outta curiosity how much do you sell 4. if i bought that lamb in uk it would be about 10 pounds
sian gunn wholesale price for backstrap is $26/kg generally here, that dish as a main with rice and vegetables etc we sell for $29
I just had beef barg Kebab. It was delicious.
where can i buy same oven you are using? . thanks for the amazing food and recipes.
It's a commercial grill.
Thanks.
Bro I like your food Iranian i will try to make it
Love this can i make it on a griddle?
Sure can!
is there can alternate/replace saffron water?
Where can i buy backstrap? its a hard find in brisbane...
Niiice!
سلطان ⚘
Henry..I wish there was a way to send the smell of your cooking through the computer My saliva is filling up my mouth. thank you
Rachel Sally
Stop being a trill. How can he send you the smell in the computer, you stupid trill.
I will send you the smell of my Pakistani runny fart in your computer..haha ha haha
you couldn't pull it apart by pulling tho. maybe you needed longer time in onion juice and milk marinate.
I can’t seem to find saffron, any suggestion?
What did your shun Premier do to earn such disrespect to be used as a tenderizer?
Do you eat all the things you cooked after the video ?
Henry thanks for the lovely videos! Any other names that this cut has? I cannot find it :/
lamb tenderloin
The lamb backstrap is NOT the lamb tenderloin. The tenderloin is the muscle that is under the backbone and inside the rib cage. The backstrap us the muscle that is runs sling the too of the backbone and is also known as the loin (but NOT the. tenderloin or sirloin), the short loin, and the strip loin.
Great video! I'm thinking of making soltani kebab soon, but I only have the wide skewers for koobideh. May I know what's the width of the skewers you used here for the barg. Also have is beef barg possible if I can't find lamb backstrap? Thanks in advance!
The skewers I use for barg are roughly 2/3 of a cm. Barg can be made with beef, you can use the tenderloin or fillet
@@HenrysHowTos Thanks for the reply!
Hello Henry, I was not able to find lamp back strap. I found what is known as beef flap meat or stripped steak meat. Would those work? thank you
I wouldn’t use that. We call it bottom sirloin, that’s more suitable for dicing or into strips or mincing. Backstrap is a very tender cut which is why it’s used. Alternatively beef tenderloin can be used
@@HenrysHowTos thank you so much
Damn that knife is razor sharp
If I wanted to use beef, can I use skirt steak? Seems like the size would be perfect. Tenderloin is too expensive.
Also, isn't it problematic that the size is so wide that the meat bends on the grill? It wouldn't get that crust right?
Yes skirt would work perfect, I’ve personally used that many times too. You will get a slight char on the side, however, it won’t burn. While cooking it will start to flatten out on its own
Nice thanks for sharing. Not an easy recipe.
Yummy
Bloody hell Henry, Johnny is trying to lose some beef!
So delicious, drool....
👍🏼
HELAL KARDEŞİM
Chef which brand is ur grill machine
I got mine imported from Iran. It doesn’t have a brand
🔥 🔥 🔥 🔥 🔥
Barg is my favorite persian beef (other than you, ofc).
I wanna come eat at your restaurant where are u located
Does anyone know what is lamb backstrap called in the US? Would it be the same as the Lamb Loin or Lamb Tenderloin?
Yes, backstrap is also known as the strip, strip loin or loin, but NOT the tenderloin. The former is the muscle that runs along snd outside the backbone and above the rib cage. fyi the tenderloin means the muscle that runs inside the backbone and rib cage from hip to neck.
i feel like you mixed up tea spoon and table spoon a few times 0.o :DD
Is he saying saffron water or saffron oil? Its about the 5 min 45 second mark
Nice beat , when you were hitting the meat lol
👏👏👏👏👏👏👏👏
if you're ready for some comedic relief... watch this video with CAPTIONS TURNED ON!
Roasted tomato and butter ?
Henry: "you need to make sure the tip is sharp" then " place your hand on top of meat while skewering so when the tip comes out you can feel it"
Me: That's not gonna go well
Scrolling to next kabab recipe!
Here is a tip for you Henry, olive oil isn’t considered to be the best oil for meat or chicken Kabobs because it has the lowest cooking heat.
Hi, yes it has a low smoke point. The majority of the time I use sunflower oil, the only time I’ll really use olive oil is for example with a salad dressing
I love you pesare golam🌺🌸🌸🌺🌹
I love your accent
کارت عالیه و کاملا درست پختی فقط یکم بهتر عکس بگیر
Knives are not that sharp in the real world! Love your videos
Paul McWhorter “knives”
Which knives?
Then you don't know how to sharpen a knife.
Thank you, but trimming it off is waste( but i know in restaurant you do it to look nice), also the best to cook Kabob Barg is on charcoal.
Searing won’t hold flavour or juices
Gracias por Enseñarme su Comida Iraní. Que sepa todo el mundo su Comida. Que Sabroso. Muchas gracias
شبیه همه چیز شد الا کباب برگ 😅