Razkabab pounded by a professional restaurant, all tips with Chef Meraj

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meraj mousavi

Published on Apr 23, 2023
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Kobideh kebab is one of the most popular Iranian dishes, and today I want to teach you about this kebab with all its secrets, including not skewering and the right ratio of ingredients and skewering. When I was in Iran, I always didn't eat kobideh anywhere because they couldn't make it well everywhere, but with this method, you will have a quality and tender kobideh. Necessary ingredients for 1 kilo of liquid: veal head: 500 grams of sheep offal: 500 grams of onion pulp: 200 to 300 grams of salt: 12 grams or 3 teaspoons of black pepper: half a teaspoon of butter and saffron in the required amount. Half a kilo of pounded liquid beef head: 250 grams of sheep offal: 250 grams of onion pulp: 100 to 120 grams Salt: 6 grams or one Half a teaspoon of black pepper: the tip of a teaspoon of butter and saffron in the required amount Beef shoulder: 500 gr Lamb ribs: 500 gr Waterless onion: 200 300 gr Salt: 12 gr Black pepper: 3 gr Butter and saffron Notes 1: Your batter Let it cool down completely for skewering. 2: Try to let your meat freeze once before grinding. 3: Respect the ratio of meats and especially salt and onion pulp. 4: Drain the onion completely and let it rest in the refrigerator for 3 hours. 5: If you can add a small amount of onion pulp, you will have a softer and more delicious barbecue, just be careful not to skewer it. 6: Skewer with patience. 7: Be sure to flip the kebabs in the first 5 minutes of cooking. 8: Do not put the saffron butter on the direct heat of coal. #Kobideh #Kebab #Kebab_Kobideh #Kobideh_Restaurant #Chloukbab

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