In this episode of #Yami_Gasteronomi program, for the first time, Mahyar has presented the most complete training possible to prepare the most delicious and luxurious kebab, popular in first-class restaurants of old Tehran. A low-fat, tasty and well-textured batter without irrelevant additives such as baking soda, which is rare in restaurants today. This kebab is prepared purely from the most delicious and high-quality part of fresh sheep, that is, only from the parts of the rasta that are the result of filleting and deboning (so-called braining) rasta. From each order with sheep bone, 30 to 35% of brain order, about 25% of bone, and about 45% of small order will be obtained. In the old luxury restaurants, he used the bone marrow for leaf kebabs and fillet kebabs (which was the best-selling item on the kebab menu) and used the raw meat to prepare this high-quality and unique pounded kebab purely without adding meat and fat from other parts. Sheep used to graze. In this video, Mehyar presents the preparation of this pure kebab from zero to one hundred according to the method of the best old hotels and restaurants of Iran, step by step and with all the necessary details to get the best result. Even the most inexperienced person in cooking and butchering and working with skewers, fire and charcoal will be amazed at his first step by following the explained steps carefully. The complete collection of videos of the fire school: • The fire school **** Ingredients required for 6 people (6 skewers of 240 grams) - Fresh bone-in mutton: a little more than 3 kilos (to get 1200 grams of rasta) - White onion or Yellow 600 grams (finally you need 250 grams of minced and drained onion) - see the details of the work in the first video linked below. - 1 teaspoon freshly ground black pepper - Salt (in addition to basic onion salt) 1 tsp. (Pay attention to the description of the video) ------------------ Link to the training video of professional 100% pure sheep pounded kebab: • Genuine pure sheep pounded barbecue, the most complete... Link to the video Teaching how to prepare authentic leaf kebab with sheep fillet: • Genuine leaf kebab with lamb fillet and... link to the video tutorial on how to prepare battered barbecue without noise and feng: • Pounded barbecue without noise and feng, an easy way to... link to Video tutorial on the important points of choosing charcoal and a healthy way to light a fire: • The least harmful and easiest way to prepare... Link to the video guide for choosing and buying a grill and barbecue: • The most complete guide for choosing and buying a grill and... Link to the video Kitchen hygiene tips and disposable gloves: • Scientific review of positive and negative points and healthy methods... ------------- Charcoal store that I buy from: We don't do business, I'm just a regular customer) https://goo.gl/maps/g3aemmqsCATVVisZA !!! Important explanation about baking soda in pounded kebab!!! In the past, many questions have been asked about the promotion of this mistake by some uninformed and uninformed people, that authentic pounded kebab has baking soda and this seasoning must be added to homemade and healthy kebab. When Kobideh kebab was first prepared in Iran during the Qajar period (inspired by the court cooks from a Caucasian kebab), people were wiser than to use unnecessary chemicals in food, and of course, baking soda, which was introduced in 1846. Miladi was first marketed by two New York businessmen to facilitate the baking of bread (before that it had no history of food use). In Iran, it has only been used by some fraudulent bakers since the last 20-30 years. Also, with a 1-minute search on Google, you will find: Mirza Ali Akbar Khan Kashani, Naseruddin Shah's special cook, in his cookbook, which is one of the few cooking documents left from the Qajar period, mentions the name "Kebab Lule" for pounded next to bread and the name "Kabab Piaz" "He used it for the side of the rice: "The plate of Siyom Kebab is a pipe, and it should be such that the fatty meat is grilled with onions on a board with a good cleaver, salted and spread on a skewer on a charcoal fire." Clearly, at that time, there was no effect Nothing like baking soda was pounded in the kebab, as in the first famous chalukbabis, the use of healthy and natural raw materials was the rule of thumb, and no one ever thought of ruining the healthy and delicious kebab. This substance was used around 40 years ago by counterfeiters who used meat scraps, including minced chicken skin and bones, to produce fake kibbeh, in order to reduce the bad smell and make the texture of the fake kebab more similar to the real and healthy meat kebab.