You are so kind

متشکرم نجمه جون

متشکرم نجمه جون

You are so kind

Sorry about that

@@rdrock-vd2dw Thanks for your support and kind comment. Please try it out and I am sure you will love it

I am glad my video could bring back your good childhood memories. Please let me know if you have any questions.

I appreciate your support and kind comments. As you saw in the video, I did not use only the onion pulp and used 80-20% ground beef. This recipe has been a staple in my kitchen for the past three decades, a testament to its consistent success. Make sure your ground beef is finely ground, and mix it very well with your onion and spices until you feel it is sticking to your hand and the sides of the mixing bowl. After you skew your kebob, please place it in the fridge for a few hours. Hopefully, this time will be OK; otherwise, follow my recipe. Thanks, Chef Kooroush.

@@ChefKooroushShearan Thank you for your prompt response, Chef Kooroush. I will certainly give it another try. I greatly appreciate your videos.

@@ibraheemngonzih Thank you for your kind comment

Thank you for your kind comment. Almost all the supermarkets sell 80% or 80-20% fat That is what you should be using Please let me know if you have any questions

I sold my restaurants, one in 2018, and the other one in 2019. The first one was Shiraz, and the second one was called Piattino

Thank you very much for your support and kind comment. These are two different recipes. And this is why I add oil to one, not the other. Take a closer look at the color of the marinaded meat. You'll see that the one without oil has a deep, rich hue, indicating that the marinade has penetrated perfectly. The other, with oil, may not show the same intensity of color, but it's equally delicious. Oil will prevent the penetration. I did the second video based on a few requests.

@@ChefKooroushShearan thank you for your kind explanation.

Thank you very much for your support and kind comment. Salab gives Persian ice cream its texture. Instead of being ice, it will be a little stretchy.

Thank you very much for your support and kind comment. I am glad you liked the recipe, and I hope you like your dinner simultaneously.

So nice of you, and thank you very much for your support and kind comment. I am glad you liked the recipe, and I could help.

Wonderful! I am so glad I could be some help

Cyrus Khan, this is one of the very old Iranian Kebobs; I hope you also make it and like it. Please let me know if you have any questions.

You're welcome!

Thank you for asking. Your answer is, yes! This is how all the restaurants keep their kebobs prepared in the fridge. Please remember the shelf life should not be more than two days.

@@ChefKooroushShearan thank you chef

You are very welcome Maryam khanoom.

Thank you for your lovely comment

Hello Lura, Sorry for the late reply. If you look at the title, I would say Barbari Bread Recipe. Barbari is the name of this Iranian bread. At the same time, after welcoming everyone, I mentioned what I would make, and I mentioned one of the most beloved and famous Iranian Breads: barbari.

Great to hear! Thank you for your support

My pleasure 😊

Thank you for your kind comment, and your support. It was NY Steak.

Thank you for your kind comment, and your support.

Thank you for your kind comment, and I appreciate your support. There are many different cuts, but I like to use NY Steak because it is much more affordable, there is less waste, and I can ground the fat and mix it with my koobideh. At the same time, the taste of NY Steak is more likable than that of other cuts. You can also use Rib-Eye Steak, but it is much pricier and does not yield as many barg.

Thank you so much for you recommendation.

Thank you for your kind comment, and I appreciate your support. Enjoy your time in Brazil.

Thank you for your kind comment, and I appreciate your support. I am so glad you like it Please let me know if you have any questions.

Thank you for your kind comment, and I appreciate your support. I am so glad you like it Please let me know if you have any questions.

Thank you very much for your kind comment. This is the reason why in any restaurant, they compare good food to a home-cooked meal.

@@ChefKooroushShearan Honestly your Kebab looked so yummy no wonder you sold so many

The Greek is fine

Thank you very much for your kind comment, and I am glad you like the recipe.

Thank you for your kind comment, and I appreciate your support. I am so glad you like it. There are many different stories, and nobody knows which one is correct, but the main point is that if you can get the recipe right, it is an excellent kebob. I am always here to answer any questions you may have. Please feel free to reach out at any time.

@@ChefKooroushShearan Thank you

Thank you for your support and kind comment. Yes, any dough must be kneaded and kept for the fermentation.

I appreciate your support. If you are asking about the end of the video, it was the saffron rice. But if you ask about the towel on the lid, it is for collecting the steam.

I appreciate your support. Thank you for asking. It was the salad dressing I used to make for my restaurants, and it is a perfect solution for marinating and rubbing on any red meat. Please click on the link below for the full recipe; kzfaq.info/get/bejne/bqhkZLKcpp6ckX0.html

@@ChefKooroushShearan thank you cheff merci 😇

Wonderful!! I appreciate your support. I am glad I could be some help to you.

I would think anyone ask for it

Thanks 🙏 for your support and kind words

Yes, you are right, Almost everybody has his or her way of cooking, and the quality of ingredients they use dictates what they should do. For example, fresh lima beans are different from frozen or dried lima. I hope you liked the video. Happy cooking.

Thank you for your support, and liking my videos

I am glad you like the video

I am so glad you liked it