Henry, thanks for not only sharing recipes, but teaching us techniques.

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.

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!!!

@Synochra

Жыл бұрын

yeah same here sister, just realized for the first time how my favorite meal is prepared 😅

your saffron water made the marinade exceptionally bright yellow. does it have some turmeric?

I’m Persian and I approve

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

Yayyy thanks for finally covering this!

Your recipes are absolutely incredible 👍👍👍👍 Keep them coming mate 👌

This kabab looks so delicious, Thank you, for the Knife tips too, keep up the good work, and as always Thank you, Henry

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.

Im hungry just by watching ur vid

@The_Joker_

5 жыл бұрын

R Zee Same, my stomach is growing at me 😧☹️

@atashtube4453

5 жыл бұрын

right!?? lol me too

Love love your cooking very informative Thank you dear !

wow looks yummy and thank you for the recipe!! I will be defiantly making it

He so cute...I love how he talks...just so adorable

Simple and to the point love it thank you

Looks great, you are a very good teacher btw!

Another brilliant vid H, love your skills, top man👍👍👍

I'm hangryyyy, 😋thank you best chef ever 👏

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 😋🍖🍛🥗🥘🍲🍝🍤🍚🎂🍮☕🍽

i love the way you did the back im trying it plus your kebabs awesome

This one looks a bit tricky Henry! Thanks for the video

I’m half Iranian. Just had barg last night. Looks amazing. Nice job!

@jnf4101

4 жыл бұрын

im also half iranaian and i havn't had baag for 6 months now making it tonight, can't wait!!

dude use a wider stick (the one by which we make "Koobideh") Cheers from 🇮🇷Iran🇮🇷. 😍😘❤

wonderful, thank you!

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

Wow that way of butterflying the meat is awesome. Genius. It's so simple why haven't I done thus before. :)

This looks way better than mine, thank you for posting this.

Thanks for the video

Your accent and your cooking are 👌. Would love to try them all in your restaurant. New fan from India

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

Awesome mate.

Thank you ..awesome Kebab

yummy, good chef.

Mersi Dadash for the recipe! Greetings from Hamburg/Germany!

I love the way you speak

Awesome 👏🏼 😎

WOW ! I will try at home insha'Allah , Wish me luck ^_^

سلام بر شما بسیار از آموزشتون لذت بردم ممنون😄🙌🙏🙏

Looks good mate

Excellent!

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

you couldn't pull it apart by pulling tho. maybe you needed longer time in onion juice and milk marinate.

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.

Pls do share some burgers souces especially Chipotle souce. Thanks

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

@pakistanhandsomnumnum1854

5 жыл бұрын

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

Love this can i make it on a griddle?

@HenrysHowTos

10 ай бұрын

Sure can!

How do you sharpen your knives? I usually use a knife sharpener rod. End result looks so yummy. 🍴

Thats nice knife skill. I really want to try making this but too bad saffron is very expensive over here...

where can i buy same oven you are using? . thanks for the amazing food and recipes.

@moedingo886

5 жыл бұрын

It's a commercial grill.

Hi mate, how could we make this at home? Any advice pleas?

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

خیلی عالی

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

@HenrysHowTos

5 жыл бұрын

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

is there can alternate/replace saffron water?

Where can i buy backstrap? its a hard find in brisbane...

درود بر تو واقعاً عالی بود خیلی خوب درست کردی

Nice knives👌

Niiice!

Thank you brother...

@HenrysHowTos

3 жыл бұрын

You're welcome!

@TheMightsparrow

3 жыл бұрын

@@HenrysHowTos What make of knives do you use?

I can’t seem to find saffron, any suggestion?

Bro I like your food Iranian i will try to make it

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 :/

@sk-gi5wy

5 жыл бұрын

lamb tenderloin

@SteakPerfection

3 жыл бұрын

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.

Thanks.

What did your shun Premier do to earn such disrespect to be used as a tenderizer?

I just had beef barg Kebab. It was delicious.

Chef which brand is ur grill machine

@HenrysHowTos

2 жыл бұрын

I got mine imported from Iran. It doesn’t have a brand

سلطان ⚘

if you're ready for some comedic relief... watch this video with CAPTIONS TURNED ON!

👍🏼

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

@HenrysHowTos

2 жыл бұрын

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

@Sarah-yo1dd

2 жыл бұрын

@@HenrysHowTos thank you so much

Barg is my favorite persian beef (other than you, ofc).

Damn that knife is razor sharp

Yummy

Bloody hell Henry, Johnny is trying to lose some beef! So delicious, drool....

🔥 🔥 🔥 🔥 🔥

I wanna come eat at your restaurant where are u located

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!

@HenrysHowTos

2 жыл бұрын

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

@sylvestersinead2663

2 жыл бұрын

@@HenrysHowTos Thanks for the reply!

i feel like you mixed up tea spoon and table spoon a few times 0.o :DD

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?

@HenrysHowTos

5 жыл бұрын

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.

👏👏👏👏👏👏👏👏

HELAL KARDEŞİM

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

Roasted tomato and butter ?

Does anyone know what is lamb backstrap called in the US? Would it be the same as the Lamb Loin or Lamb Tenderloin?

@SteakPerfection

3 жыл бұрын

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.

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.

@HenrysHowTos

5 жыл бұрын

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

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!

Knives are not that sharp in the real world! Love your videos

@The_Joker_

5 жыл бұрын

Paul McWhorter “knives” Which knives?

@captspaulding8530

2 жыл бұрын

Then you don't know how to sharpen a knife.

I love you pesare golam🌺🌸🌸🌺🌹

کارت عالیه و کاملا درست پختی فقط یکم بهتر عکس بگیر

Searing won’t hold flavour or juices

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.

Persian keba???

Don't trim it off that's waste

@ANIMEIIIANDIIIMUSIC

5 жыл бұрын

If you do it in your home sure, but for restaurant it needs to look as good as it can be

@RenegadePharmD

5 жыл бұрын

Kebab Barg needs to be as lean as possible. Serving it with fat on would be considered extremely offensive.

@kooshangholami7577

5 жыл бұрын

Okay baba Esfehani

@theneezon108

5 жыл бұрын

You're assuming he doesn't use it for something else. He mentioned minced meat earlier, and so I think a fair assumption is saying the trimmed meat will also be used for mince

I love your accent