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.
@kristinavash
2 жыл бұрын
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 😅
@solman93
6 жыл бұрын
Henry, thanks for not only sharing recipes, but teaching us techniques.
@Farvids
2 жыл бұрын
your saffron water made the marinade exceptionally bright yellow. does it have some turmeric?
@ahoorakia
4 жыл бұрын
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
@cheftekard7165
5 жыл бұрын
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!!
@ratricebowden1699
6 жыл бұрын
He so cute...I love how he talks...just so adorable
@FnRez
5 жыл бұрын
I’m Persian and I approve
@jaytlamunch4459
6 жыл бұрын
This kabab looks so delicious, Thank you, for the Knife tips too, keep up the good work, and as always Thank you, Henry
@sou4800
6 жыл бұрын
I'm hangryyyy, 😋thank you best chef ever 👏
@brianreddeman951
6 жыл бұрын
Wow that way of butterflying the meat is awesome. Genius. It's so simple why haven't I done thus before. :)
@AJ-hm5yg
6 жыл бұрын
dude use a wider stick (the one by which we make "Koobideh") Cheers from 🇮🇷Iran🇮🇷. 😍😘❤
@sina1rezaei
5 жыл бұрын
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
@nostradamusus
6 жыл бұрын
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.
@rzee778
6 жыл бұрын
Im hungry just by watching ur vid
@The_Joker_
6 жыл бұрын
R Zee Same, my stomach is growing at me 😧☹️
@atashtube4453
6 жыл бұрын
right!?? lol me too
@sammu
6 жыл бұрын
Yayyy thanks for finally covering this!
@The_Joker_
6 жыл бұрын
Your recipes are absolutely incredible 👍👍👍👍 Keep them coming mate 👌
@mrandreis9475
6 жыл бұрын
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 😋🍖🍛🥗🥘🍲🍝🍤🍚🎂🍮☕🍽
@user-bn4lt7zn9x
11 ай бұрын
سلام بر شما بسیار از آموزشتون لذت بردم ممنون😄🙌🙏🙏
@PVflying
6 жыл бұрын
This one looks a bit tricky Henry! Thanks for the video
@danielkrancer9593
3 жыл бұрын
@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
@alkabeer5amis
5 жыл бұрын
WOW ! I will try at home insha'Allah , Wish me luck ^_^
@gareth6517
3 жыл бұрын
you couldn't pull it apart by pulling tho. maybe you needed longer time in onion juice and milk marinate.
@samuelg8021
3 жыл бұрын
Mersi Dadash for the recipe! Greetings from Hamburg/Germany!
@andyh7889
3 жыл бұрын
Pretty serious kabab’ing skills
@sambagheri
6 жыл бұрын
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!
@metratone5
Жыл бұрын
How do you sharpen your knives? I usually use a knife sharpener rod. End result looks so yummy. 🍴
@markbassam
5 ай бұрын
if you're ready for some comedic relief... watch this video with CAPTIONS TURNED ON!
@sallyray515
6 жыл бұрын
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
@alcrismiranda3390
2 жыл бұрын
Thank you ..awesome Kebab
@mm4192
5 жыл бұрын
Your accent and your cooking are 👌. Would love to try them all in your restaurant. New fan from India
@bluelobster007
2 жыл бұрын
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.
@MaksharAcademy
4 жыл бұрын
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
@RK-MODE
4 жыл бұрын
This looks way better than mine, thank you for posting this.
@Synochra
Жыл бұрын
wonderful, thank you!
@Hammertime054
6 жыл бұрын
Another brilliant vid H, love your skills, top man👍👍👍
@SS-lo7kx
5 жыл бұрын
درود بر تو واقعاً عالی بود خیلی خوب درست کردی
@mallymakings2853
3 жыл бұрын
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
@TheJalapeno2010
4 жыл бұрын
Love love your cooking very informative Thank you dear !
@atashtube4453
6 жыл бұрын
wow looks yummy and thank you for the recipe!! I will be defiantly making it
@antiv
6 жыл бұрын
Looks great, you are a very good teacher btw!
@ahadsheraz7956
3 жыл бұрын
Simple and to the point love it thank you
@StoicIntellectual
2 жыл бұрын
Where can i buy backstrap? its a hard find in brisbane...
@michellemiras
2 жыл бұрын
Thanks for the video
@farredmuflahi8958
5 жыл бұрын
i love the way you did the back im trying it plus your kebabs awesome
@dimasakbar7668
5 жыл бұрын
Thats nice knife skill. I really want to try making this but too bad saffron is very expensive over here...
@alinakhawaja920
6 жыл бұрын
Pls do share some burgers souces especially Chipotle souce. Thanks
@Sarah-yo1dd
3 жыл бұрын
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
3 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
3 жыл бұрын
@@HenrysHowTos thank you so much
@iamnickmartin
3 жыл бұрын
Oh that looks so good!
@katehartley2333
5 жыл бұрын
Barg is my favorite persian beef (other than you, ofc).
@tarakessop
4 жыл бұрын
Is he saying saffron water or saffron oil? Its about the 5 min 45 second mark
@shamalik2641
Жыл бұрын
Love this can i make it on a griddle?
@HenrysHowTos
Жыл бұрын
Sure can!
@nissyhiga1918
3 жыл бұрын
I just had beef barg Kebab. It was delicious.
@johnnycop77
5 жыл бұрын
Bloody hell Henry, Johnny is trying to lose some beef! So delicious, drool....
@usmanafzal627
5 жыл бұрын
Hi mate, how could we make this at home? Any advice pleas?
@ItsnotCelery
6 жыл бұрын
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
6 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
@afraidcomet
5 жыл бұрын
What did your shun Premier do to earn such disrespect to be used as a tenderizer?
@786tazz
6 жыл бұрын
I love the way you speak
@farishirmare5645
5 жыл бұрын
is there can alternate/replace saffron water?
@artkesh7452
4 жыл бұрын
I can’t seem to find saffron, any suggestion?
@shiftstart
5 жыл бұрын
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
@mohdalhersh129
6 жыл бұрын
where can i buy same oven you are using? . thanks for the amazing food and recipes.
@moedingo886
6 жыл бұрын
It's a commercial grill.
@sammu
6 жыл бұрын
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
6 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
@rezana.4445
5 жыл бұрын
خیلی عالی
@mrhotdropper
5 жыл бұрын
Awesome mate.
@drana396
2 жыл бұрын
Chef which brand is ur grill machine
@HenrysHowTos
2 жыл бұрын
I got mine imported from Iran. It doesn’t have a brand
@nabeelamunir7956
5 жыл бұрын
Excellent!
@MrRhino10
6 жыл бұрын
Looks good mate
@sylvestersinead2663
2 жыл бұрын
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!
@kennizhou6333
5 жыл бұрын
yummy, good chef.
@shabby2k
6 жыл бұрын
Awesome 👏🏼 😎
@misterioustheif
5 жыл бұрын
Bro I like your food Iranian i will try to make it
@egalnochmalegal5165
6 жыл бұрын
Do you eat all the things you cooked after the video ?
@mayaporncharoen6791
5 жыл бұрын
Areee!!! I love that
@JustMe-qk1mt
5 жыл бұрын
Nice knives👌
@captaincrunch6803
6 жыл бұрын
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
@tshahint
4 жыл бұрын
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.
@amirfidele5749
3 жыл бұрын
سلطان ⚘
@DJDNPISRAEL
5 жыл бұрын
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.
@nissynissy2141
3 жыл бұрын
Thank you brother...
@HenrysHowTos
3 жыл бұрын
You're welcome!
@TheMightsparrow
3 жыл бұрын
@@HenrysHowTos What make of knives do you use?
@mehdisalehi7214
4 жыл бұрын
Thanks.
@zogarock3395
5 жыл бұрын
Damn that knife is razor sharp
@vilijanac
6 жыл бұрын
Nice thanks for sharing. Not an easy recipe.
@paulmcwhorter
6 жыл бұрын
Knives are not that sharp in the real world! Love your videos
@The_Joker_
6 жыл бұрын
Paul McWhorter “knives” Which knives?
@captspaulding8530
3 жыл бұрын
Then you don't know how to sharpen a knife.
@palangnar3588
5 жыл бұрын
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.
@Uncle_Chuck
5 жыл бұрын
I wanna come eat at your restaurant where are u located
@daniel1996_
5 жыл бұрын
Searing won’t hold flavour or juices
@brendamtz6485
5 жыл бұрын
Nice beat , when you were hitting the meat lol
@soroushsarani4738
3 жыл бұрын
کارت عالیه و کاملا درست پختی فقط یکم بهتر عکس بگیر
@platoonmexx9278
5 жыл бұрын
i feel like you mixed up tea spoon and table spoon a few times 0.o :DD
@rdeys
5 жыл бұрын
Roasted tomato and butter ?
@arian9167
4 жыл бұрын
I love you pesare golam🌺🌸🌸🌺🌹
@mahditr5023
6 жыл бұрын
I love your accent
@XezYouTube
5 жыл бұрын
HELAL KARDEŞİM
@tabaks
6 жыл бұрын
Niiice!
@nightskylights4501
Жыл бұрын
I don't like lamb, I would like to use beef instead. What kind of beef should I get to make this?
@alinakhawaja920
6 жыл бұрын
Yummy
@kavehkamrani3168
4 жыл бұрын
This is not barg kebab, the kebab is less widespread and tastes only with onions and saffron.
@victoriadiaries9087
4 жыл бұрын
Am I the only one that felt like throwing away scrap meat is a waste? 😭😱😭😱😭😱 I hope he low key ate the scraps 😅👍❤
@lisbethfranco1278
5 жыл бұрын
Gracias por Enseñarme su Comida Iraní. Que sepa todo el mundo su Comida. Que Sabroso. Muchas gracias
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