How Egyptians make the Juiciest Kebabs
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- čas přidán 2. 05. 2024
- One of the best grilled foods of all time is kofta, a juicy mix of meat, onion and herbs packed full of flavour. These Egyptian koftas are incredibly moist and flavourful, and when you combine them with tahini sauce, they are an S-Tier combination.
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Kofta:
1.5 kg Minced meat 30% fat (lamb, beef or a mix of both is recommended)
3 Tsp Salt
2.5 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
160g Drained grated onion from (requires 2 medium onions to make)
25g Parsley, after removing the stems this should be roughly 13g of leaves
Tahini Sauce:
75g Yoghurt
50g Tahini Paste
50ml Water
20ml Lemon Juice
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Ground Cumin - Jak na to + styl
Pro tip: when skewering, you can split the kebab into two pieces after shaping to make smaller ones. Another pro tip, you can grill these in your oven by placing rhe skewers across a deep oven tray, or you can gill them in a pan
Obi what kind of bread did you use in this video? Pita?
Thank you so much for this, nice to know they can also be grilled in the pan rather than a BBQ :)
@@harleyroses3054 the one I used in the sandwich at the start was a supermarket Greek style pita, the one under the kofta was a thin Lebanese pita
Try adding thin onion slices mixed with sumac to the sandwich
@@Appophust Barzelin my man !!?middle eastern they been using them for 1000,s of years.
Being Mexican and growing up in L.A. staple dishes like carne asada, etc. was the main thing, also because it is so widely available. As I got older and having choice of what I eat, kebabs have become my favorite food. Armenian, Afgani, Iraqi, Persian, Egyptian, I'm sure I'm leaving others out. Sometimes if I have carne asada I'll have it with pita and hummus or tahini in place of guacamole or salsa. Lamb, beef, chicken kebabs, doesn't matter, their all good, same with the salads and I love the smell of parsley. Love the videos and the technique explanations, the what, why, how. Especially the draining of the onions.
I live in Long Beach and was just in Turkiye the last two weeks and seeing the connection between the kebabs there and al pastor was a huge, bold, direct line.
Pakistani food trumps everything 100
@@anthonybird546 Oh yeah, definitely on the al pastor.
@@crashMYbandicoot-iv8mw Pakistani is great too.
@@crashMYbandicoot-iv8mw I'm Pakistani as well and it depends. Our kebabs generally use less fat, which I don't like, and they go heavy on the spices meaning you taste less of the meat. It's enjoyable when made well but it's quite different from middle eastern kebabs where the taste largely comes from the meat itself
Dude, I come from Egypt and live in California. You are literally the only chef I get recipes from to taste that home street food. I can literally taste this kofta while you are making it
Thanks! Our target is always to be as close to the original as possible.
@@MiddleEats the only thing i can say is that in egypt we don't use yougrt in tahini salad
@@mohamed_alaa-we absolutely do
Bro, try mine!
This chef is legit 🔥🔥
Ok I need to say something, I’m lucky to be Obi’s friend and I tried this myself! And it is phenomenal 😋😍😍😍. The marination, the texture , the juiciness, and dont forget to eat it with the Tahini
❤❤❤
How does one become Obi's friend? Asking for a friend.
@@savannah_matthews105they are lovely and you already a friend with them now , all their subscribers are their friends , all I needed is a great appetite and my Yoga pants, so i can eat as much as I can 😂
Long process, there's an application form, interview, $500 interviewing fee, and then a panel of experts (us) get to decide
@@MiddleEatslmaooooooo
I was in Egypt 🇪🇬 for 3 weeks and I have to say that really like Egyptians and their amazing food and also I find that the food is very similar to Persian food as well. 😋
God bless everyone wherever you are 🙏
All of the ME is similar and its just interesting to see how the different regions cook the same meal. there is always a twist to the dish based on the region. I love it.
Lebanese, Persian and Egyptian food are very similar and i love them all.
Being african American I’ve had the wonderful pleasure of growing up with many different ethnicities but I’ve always been in love with kebabs! I remember whenever we’d have cookouts our Sudanese friends would always bring some of the best I’ve ever had!
In Iran, we have a kind of kabab called Koobideh. We make it exactly like this, minced lamb or half lamf half beef, and lots of onion, but often without parsley. It should have around 30% fat to remain nice and juicy.
Yes, koobideh is fantastic. I believe a little saffron and even finer ground mince is important
I have to say, Iranians make some of the best kebabs in the world...no cap
Hi ! New Zealand here. A great recipe for kebabs. I cook a lot of Indian food, (particularly from the north of India) and this will be invaluable in making kebabs that originated from the middle east and ended up in India. Also, can I say that your presentation is extremely good Sir. Thank you.
Excellent video and detailed description!! Thanks,, will definitely give this a try,, looks mouth wateringly delicious!
You have an incredible talent for making even the simplest ingredients shine. Your dishes are pure magic
In Iran it's Called Loghme Kebab
In Old Restaurants in Southern Tehran You Can Buy it
Obi buddy, you have not just unlocked secrets to middle eastern kofta kababs but Pakistani seekh kababs too. Awesome work!!!!
Yes sir, and koobideh too.
I have been watching kebab videos every day for like the last month and i can’t believe i’ve only just found you now, this looks absolutely amazing mate 👍🏻👌🏻❤️🇬🇧
This looks pretty juicy indeed!
In turkey, instead of using minced meat, the authentic way would be start with meat chunks, tail fat, salt and red pepper flakes, and use a big mincing cleaver with two handles to dice it repeatedly for 20+ minutes. But a lot of corner shops definitely just use minced meat as it is a much easier option.
We don't incorporate onions or parsley into the kebab itself, but a mixture of diced onions + parsley + sumac is a staple alongside the cooked kebab.
(We do incorporate onions & parsley into other kinds of meatball recipes though)
I'll definitely be trying out the tahini sauce, it's not something we serve with kebabs over here.
Also, if you don't have flat skewers, I'd just not use skewers at all, since turning kebabs on a smaller skewer can be kind of impossible, with the meat just rotating on the skewer as you try to turn it. Easier to go with the skewer-less option, as you have demonstrated.
Adana kebap
Yessss, I'll definitely do adana kebab with chunks. The texture of it is just incredible!
Two thinner round skewers will work but I agree at that point I would skip it!
I used to work in Houston with a team of guys from Iraq. I don't think I have ever eaten so well as I did for those few years.
I just made these and they are amazing! I can’t believe how good they are!!!!! Thank you so much!!! I can’t wait to try more of your recipes!!!!
Kofta, for me, is probably the easiest kind of kebab you could make at home: It's just ground meat, spices and herbs, and you don't even NEED a grill; You can use a pan of varying types (Grill pan, Cast-iron, or even basic frying).
Just break out some pita bread or something similar, prep some vegetables, a nice garlicky yoghurt/mayo-based sauce, and BLAM: Lunch/Dinner sorted. The regular takeaway doner kebab you can get in kebab stores across Britain has become one of my favourite things to eat these past weeks, but kofta has always been a favourite for me these past years.
OMG I need that kofta in my life! It looks exactly like the kofta I grew up eating in Egypt, I can only imagine how good it smells and tastes 🤤
Just made these - juicy and flavourful, absolutely incredible. Thanks as usual Obi and Salma!
My friend, I have watched this at least 10 times over the past few months. I am now brave enough to try this tomorrow for my fire station!!!! Love your show & your style of cooking!
Keep doing what you're doing man. I've always been interested in middle eastern food and I'm absolutely loving this channel.
Glad to hear it!
Thanks to this video, I finally mastered the homemade Kofta. Made it yesterday and it was spectacular.
If you only have the thin, small and round skewers, you can use two of them in parallel to add the needed stability while cooking.
Listen carefully as this is the best kofta recipe I ever. You cant let this summer pass without giving it a try. Thank you middle eats
Thank you for the lesson. Looks delicious.
I love Egyptian kabab/kofta. Iraqi kabab is incredible too.
Iraqi kofta is amazing, just 50% fat needed 😂
@@MiddleEats hahaha exactly! All you need is good quality fatty lamb :D
@@MiddleEats Here's an idea - Japanese A5 Wagyu kofta with smoked paprika🤪
Beautiful explanation of there wonderfully tasty lamb kabobs. The best recipe one could find in CZcams.
This is an awesome recipe! Thank you!!
😋😋😋 Thank you for this ... I love how you include all the good tips ... and I love the title.. You make me proud ... Egyptians Representing ❤😊😅❤
I was just thinking to myself... 'hmmm I should check out what Middle Eats is up to'. Surprise! New video.
Now to make it!
very well explained and this makes it accessible to all Thank you. :)
Wonderful recipe and really useful cooking tips. I would also like to share a little tip with you - when it comes to kneeding a deep pan or dish like bowl with larger surface area and a bigger rim serves better than a bowl. Makes the job easier 😊
Thank you so much for all your hard work!
This is the video I've been waiting for! Thank you!
brilliant video, really clear suggestions and lovely looking kofta...ps I love the fact your mix is almost overflowing in your mixing bowl - I thought I was the only one who did that 😂
Okay, this was a brilliant video. Great information delivered in timely fashion. No filler. Well done
Much appreciated!
What i cook at home when i’m alone, best comfort food ever ❤
I've visited many countries, but no one makes juicy and tasty kebabs like egyptians, they are really very delicious
This was a 5/5 for us. We made it tonight and it was incredible!
I can't wait to try these. They look sooooo delicious!
i like to cook this recipe tomorrow, thank you for showing this delicious egypt kebab..
-Cut up onion
-Remove liquid from onion
-Put the liquid _back_ into the onion
You see, the level of moisture in this onion paste is very important. You want it to be wet, but not _too wet_
Tip top bro. Good simple techniques = Best food ever.. 👍
I am really happy to see this video I've been wanting to make kebab and I've been overthinking it and this is such a easy just do it recipe
yes mate! keep up the excellent work!
Terrific! Onion juice is a great marinade too.
Egyptian kofta is so good 😍 I'm salivating just thinking of it.
The appreciation and respect of those who commented here is everything! This recipe looks delicious, cant eait to try it. Thanks, everyone stay safe, well & blessed. 🤤❤️🙏
Nice work. Thank you.
I'm definitely going to try this the next chance I get. That looks amazing.
I Absolutely start smelling herbs and spices in my mind watching 💪🏼
And the delicious smell of grilled meat
Very tasty. Thank you. 👌👌👌👍👍👍❤️❤️❤️
hi, I just discovered your channel. Not sure if you will get to read this. But, just wanted to share something interesting. Food has been a very integral part of my life, I come from a non-english speaking country and at the age of 19 I didn't speak it well enough to socialise in college. But, my hummus was good enough back then.
I am 29 now, speak english enough to fool people into thinking I am a native speaker. Just wanted to say, your english is good and how you don't use filler words or sounds is quite inspiring.
I binged a lot of your videos, and at work, I play them in the background to just listen to you. Thank you for making them.
Could you make a video on buying and using meat? As in which part for a certain recipe, how to utilize fat etc.
In Pakistan, we make a recipe exactly (or like 90% similar, depending on regional variations) like this called seekh kabab. I'm not very surprised as Pakistani foods have inspirations from Central Asia, Persian and Arabic dishes back from the days of Mughal Empire. Very nice recipe and just want to say that I always depend on your channel when trying to make some Middle Eastern recipe. Your recipes never disappoints!
I bought a 12 ft. stick of 1/8" × 1/2" mild steel for $12.99 at a metal supply store. After cutting it into eight 14" lengths, I ground a chisel point on one end and put a radius curve on the other. Then I burned them all off in a bed of coals to remove any oil. I also took some expanded metal and bent it into a cradle to hold the skewers while ove a bed of coals. They work great and all for about $15 and an hour of time. The 1/2" width is perfect for keeping the kabobs from rotating.
BRILLIANT!
Love your videos! Keep it up
I love your videos and recipes! When are you going to write a cook book!?
Dear MiddleEats... I love you! This looks soooo good!
SOO yummy Delicious thanks for sharing such a nice Recipe 👍👍👍👍👌
This is delicious dude! I'll try out the recipe!
Definitely going to try my hand at it 🤤
Obi, I had some fattier beef that I needed to use up soon, so your recipe came at the perfect time for me. Oh, and based on your other kebab recipes, I had ordered the wider, longer metal skewers you favor a week ago.
I thought these could possibly be bland because the seasoning mix wasn’t that complex. Apparently I’m a pretentious seasoning snob and was completely wrong here. These were flavorful, juicy, and so easy to make. Thank you; I’ll be making these all summer long when we want a quick but fabulous dinner.
Awesome, so glad to hear it. It is funny how much flavour comes out of the simple ingredients.
egyptian cousine uses simple ingerdients that don't make the food bland and that is one of the best things in egyptian cousine
tldr: when you read a middle eastern recipe about meat, don't question the spices, we are the experts in this field.
longer story: we have been trading spices with India and south east Asia since the bronze age, we are very genetically diverse so our taste buds come in all variations, and while Indians know how to spice their veggie dishes better, we were always meat eaters and learnt how to spice meats perfectly, our cuisines are also very liberal, beside religious restrictions (Muslims don't eat Pig for example) we are open to all kinds of spices of the new world, and would adopt them easilly, even Ketchup became widely used in our cuisine... we even took the Ottoman Shawarma and just changed the spices a little bit, and now we have better Shawarma than the original recipe lol, same can be said about seasoning steaks, burgers, and other meats that come from other nations and cultures.
"Pretentious seasoning snob" yep to that I fully relate
Kofta is my favorite kebab, I make them at home too. I have the flat skewers, bought them sized to fit my grill without the grates on. I also make them same way, squeezing out enough onion juice and all the seasonings.
Those looks relatively easy to make, and they look delicious. I will make them. Thank you for showing us what to do.
Looks great, man! I've been meaning to pick up some of the flat skewers and this has convinced me to finally get some!
Get them, they're super useful. You can use two skewers with a gap between them for stretching out chicken or lamb chops.
@@MiddleEats great tip! I will for sure get some.
Simply..... amazing 🤤🤤🤤🤤🤤
I love how you explain the "science" of how to get the texture of a great kebab
Great vid!
These look amazing 🤩
All quality kebabs contain good quality mince onions salt and pepper.Other spices is ok to use it’s a matter of taste,and there is so many varieties just look online. You can call them Iranian or Egyptian but that’s how they make them in other countries too. I asked someone in Greece who is a specialist in a very busy place and that’s what he said. I go along with that
As an Egyptian, I now live in a gloomy city of London. I remembered my mother's kofta and my mother's smell. How I miss kissing her feet, you brought me back beautiful memories
Don't be weird dude
@radhiadeedou8286 Do not be a European animal without feelings dude
oh that looks so good!
The moisture level consistency
You've demonstrated that your onions should be is called "field capacity."
Beautiful kabobs.
Best of the best is in Turkey for any grilled meats period! The ottomans got the best of the techniques and perfected them in the palace kitchens!
I'm making this tomorrow and will prepare everything tonight. I'm going to have fun using my blender for the onions at midnight while everyone's asleep. Theyll be groggy but I have my kebab and skewers to fend them off
I made shawarma from Refika's channel. Going to try this today. Looks dirt cheap and simple, and tasty beyond belief.
Man, if you keep going on like this, I'll have to fly you in to cook at my wedding.
Delicious recipe
I love these
OK, this channel's name made me chuckle. Subscribed.
Can you please share what grill are you using?
And thank you for your well presented recipes! :)
Mashallah! Excellent technique.
You are great bro ❤❤❤
I ate a similar to it in Baku, Azerbaijan - Lula kebab. Two variants: Meat, and mashed potato - and to this day they're my upmost favorite dish.
Thank you for a great video!
We just tried these for dinner and while half my kebabs fell off their skewers they all tasted great!
Ah sorry to hear they fell off, did you let it rest long enough? Last weekend I did 20 skewers, and by the time I was done shaping them the first ones had a really firm texture. Maybe let them rest a little longer and try not to keep them in direct light.
@@MiddleEats thanks for the advice, I will definitely let them rest longer next time. I think I might have also made the kebabs too long so next time I think I will put two smaller kebabs on the skewers. Thanks for your wonderful channel, it has introduced my family to quite a number of dishes that are now in regular rotation in our meal planning.
Are you a fan of chef John? I hear him in your voice which is great by the way 😊...thabk you for this great video !
I’ve tried making Kefta so many times, but now I see what I was doing wrong. Thanks!
Amazing, delicious, perfect.
Thank you
Just came across this channel and recognised the handsome young man Obi. Us old IMGers are quite the entrepreneurs. Fantastic videos mate, love it.
I’m making your pita recipe today. Now I know what to eat with them.
Oh i am definitely trying these!
They look good 😍😍
I've done that to onions for hamburgers and meatloaf. Moist, and flavorful.
Looks delicious
excellent video
This looks like something I will try in the near future. QUESTION - have you tried adding coriander and/or mint to this mixture? If so, how does it taste? Thanks for the recipe!!
I am in Egypt 🇪🇬 on vacation like every year (Egyptian husband)abdou wahab for grills...baraghout in tanta...and countless other places use charcoal and wood together and someone fans it...
Going right to my "Recipes I need to make ASAP" playlist
Followup: made these for lunch today. Was thawing out beef for burgers, realized I had no buns but a ton of onion. Turned out amazing! Much better than any kofta I've had at a restaurant, and that was with 4-month-frozen beef haha
Amazing! So glad to hear that, and glad they were super juicy