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@@aydenayjafaralba6445 خیلی متشکرم از ساپرت شما و از اینکه ویدیوی من رو نگاه کردید. بله، درست میگید، من مقداری لرزش دست دارم که بز اثر یک تصادف ماشین حدود هفت سال قبل که داشتم شروع شد، و به خاطر لرزش دستم هست که این روزها ویدیو درست نمیگنم.

@@shamalik2641 Thank you very much for your support. Chello is the cooked rice, and any charbroiled meat on the skewers is called kebab.

@@ChefKooroushShearansalaam and thankyou

@@shamalik2641 Thank you for your kind words and support. Many factors influence the cooking. Temperature, kind of meat, richness, and a few other things. Cooking on the griddle makes it more steak than a kebab.

@@AF-ws5yf It creates draught, and it helps to burn better

@@sretnazvijezda400 Thank you for your support and kind comment

So nice of you 🙏🙏🙏

Thank you Farshad joon 🙏🙏🙏

All of these Mercedes are averaging over $2 million dollars

Wow,they are very expensive,they are almost equivalent to the Helicopter's price or helicopter price and even though maybe more

Thank you Zabbee joon

@@ChefKooroushShearan عمو جان درود دارم واقعا دمت گرم و نفست گرم و دستت پر برکت و پر توان باشه همیشه

@@ChefKooroushShearan عمو جان در واتس آپ خدمت شما پیام میفرستم خیلی ممنونم لطف کردید بزرگواری فرمودید

@@ChefKooroushShearan last night my cousin who is our son in law and I had gone or went to the my grandfather's Kelateh(garden) and came back at midnight and I couldn't sleep even for a minute,because whenever my sleeping's time.....

Thank you, I will try to create a lot more videos

I love classic Mercedes, and I have a few of them myself 🙏🙏🙏

All of us have some good memories from this and a few other iconic restaurants 🙏🙏🙏

Thank you very much for your kind comment. Please try it and let me know the outcome. Thanks, Kooroush.

I love the idea How can I help you? Can I ask; where you are?

@@ChefKooroushShearan hello sir. I live in Mumbai India and also sometimes Dubai. Where are you located?

@@themusiccovenant I am in the United States

@@ChefKooroushShearan my daughter lives in Chicago and son in Georgia. Where are you?

@@themusiccovenant I am in Oregon, on the West Coast of The United States

Yes, this is an old school

I love you Zabbee Joon. Thank you for your kindness

@@ChefKooroushShearan we love you too, My dear uncle

You are most welcome 🙏🙏🙏🙏🙏🙏

@@ChefKooroushShearan Hello my dear uncle, I wanted to thank you for your great courtesy and your kindness and your great personality, I'm honored to say that I always appreciate and admire you

🙏🙏🙏🙏🙏🙏🙏🙏🙏

Thank you so much, and I am glad you liked it

@@lettingthebearout7528 I use Sumac only when I eat my kebob. This has been my recipe for the past 30 years, and I have never had any problems. Not many people know how to overcome the problem. Try it, and I am sure you will love it.

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.