Amazing video. This channel is going to be awesome. The problem with Turkish cuisine is nobody is willing to tell what they very well know to anyone other than the people they work in their kitchens. Thanks to WTM this very valuable knowledge will live on forever.
Thanks a lot. And, yes, when knowledge is so closely held, the people trying to replicate it have no clue, so they end up butchering the whole thing. I believe all knowledge needs to be shared.
Yes we know, the Mangal is also called "Kûre" (Кура / کوره) in some parts of Central Asia, like Afghanistan Uzbekistan and Tajikistan, which by the way also literally means "furnace" in Persian, which is the official language of 2 of the above, but in modern Iran, the word "Mangal" is used. By the way, there is a chance that "Kûre" is also of Turkish origin, "Qor / Kor" meaning "Brazen" or "Embers". Do you have a name for it in your own language?
Thank you, I will build one this summer in my backyard. Finally a good explanation why I cannot make the kebabs taste same as in the turkish restaurant, although I buy the pre-made skewers from the turkish butcher. I always used the grill and they allmost always were falling apart.
This was surprisingly cool... I enjoy cooking Brazilian rodizio style, which has some parallels... I hope you follow up with a live cooking demo to show off techniques like heat and time management.
I wonder if one of those Japanese ceramic grills would work. I know they are not wide enoguh for a full skewer but they should be similar enough, especially if you can find a bigger one.
Thanks for the really informative video on the Mangal grill. In London, we have many Ocakbasi Mangal restaurants and you see the meats being grilled over hot smouldering charcoal! Our Cami's have mangals in them! I notice they have a cold zone and an active charcoal lighting zone with a portable metal dome to reflect the infrared radiation back into the coal to speed up lighting. The sights and smells are wonderous! Thanks again for the informative video, Emir!
I mean of course 🤣 We published the easy-to-edit short methodology videos first (we shot a LOT more cooking vids) but we are lost in edit as we speak. Thanks for watching!
I don't use briquettes, however there is a widespread misinformation about them, as most don't contain any chemical compounds. However, briquettes are more ashy than lump charcoals. Some experts such as Meathead Goldwyn prefer briquettes because of size uniformity, thus one can control the count and BTU accordingly. The theory behind charcoal in BBQ, is that charcoal is for heat and wood is for flavor. However most lump charcoals are not fully carbonized, thus contain remnants of lignins which produce aromatics. In other words, they are good by virtue of poor quality of carbonization! (Some of the highest quality of charcoals produce little or no flavor.) Reason why I use mesquite lump charcoal that can produce flavor. If I get the time, I burn fresh logs in a burn pit, they produce even more aromatics. I like the setup of the clay brick mangal, your video has enticed me to build one. I see how heating the bricks that store energy help control the heat. Hopefully you'll be making grilling videos on it.
Hey again! I apologize but there are a lot of words here like “Mezquite” or “Meathead Goldwyn” that we non-Americans, (ie: the rest of the world, and I’m gonna go ahead and assume you are from the USA) can not understand and / or relate to. Same also, please forgive us if I throw in things that are not in your cultural sphere of references, as I am doing everything from our own regional perspective, so what happens or what is available in your part of the world is of little interest to me, there are literally millions of other RUclips channels that cover it thoroughly.
@WTMutfak That's OK, most Americans would not know about Meathead nor Mesquite either. LOL. I hope it was not too confusing. The logs from Mesquite trees produce strong smoke flavor. The flavor can be overwhelming when using the raw logs for smoked BBQ. It is native to West and South Texas, as well as to many parts of Latin America. However when converted to charcoal, it retains some of the lignins, and still produce some nice aroma when grilling on your Mangal. It is widely used in the Middle East, it may as well be used in Turkey. Most other species of charcoal produce little or no flavor, except for hickory to some extent. Meathead is a BBQ guru, he is one of the very few in the BBQ Hall of Fame, author of several BBQ related books and owner of amazingribs website You may want to check the site, as the dives in into grilling and searing, besides indirect smoking that you may or may not have interest in. The objective of grilling red meat in North America, is to achieve maximum crust and sear, while often maintaining a medium rare color, edge to edge.Somewhat different approach from Near East and the Middle East.
Phuket84 is right, I made it in my own factory. Do you live in Iran? If you do, first build your “dunmy mangal” (don’t use mortar) from آجر پخته then measure it, go to an آهنگر and have him make you a the metal structure for it. It should come to your waist, like a kitchen-counter. Mine also has a skewer-holder underneath. After your metal structure is ready, re-assemble your mangal on top, using fireproof mortar which is “şamot harcı” in Turkish, (I can ask the Persian name to my chef friends in Iran if you want).
Amazing video. This channel is going to be awesome. The problem with Turkish cuisine is nobody is willing to tell what they very well know to anyone other than the people they work in their kitchens. Thanks to WTM this very valuable knowledge will live on forever.
Thanks a lot.
And, yes, when knowledge is so closely held, the people trying to replicate it have no clue, so they end up butchering the whole thing.
I believe all knowledge needs to be shared.
Yes we know, the Mangal is also called "Kûre" (Кура / کوره) in some parts of Central Asia, like Afghanistan Uzbekistan and Tajikistan, which by the way also literally means "furnace" in Persian, which is the official language of 2 of the above, but in modern Iran, the word "Mangal" is used.
By the way, there is a chance that "Kûre" is also of Turkish origin, "Qor / Kor" meaning "Brazen" or "Embers".
Do you have a name for it in your own language?
This video is gooood👍🏻👍🏻👍🏻 Good knowledge shared🙏🏻👏🏻
Nice videa
Thank you, I will build one this summer in my backyard. Finally a good explanation why I cannot make the kebabs taste same as in the turkish restaurant, although I buy the pre-made skewers from the turkish butcher. I always used the grill and they allmost always were falling apart.
Pişirme bölümü bekliyoruz 😊
This was surprisingly cool... I enjoy cooking Brazilian rodizio style, which has some parallels... I hope you follow up with a live cooking demo to show off techniques like heat and time management.
nice
Great, are you planning to show cooking on it?
I wonder if one of those Japanese ceramic grills would work. I know they are not wide enoguh for a full skewer but they should be similar enough, especially if you can find a bigger one.
Thanks for the really informative video on the Mangal grill. In London, we have many Ocakbasi Mangal restaurants and you see the meats being grilled over hot smouldering charcoal! Our Cami's have mangals in them! I notice they have a cold zone and an active charcoal lighting zone with a portable metal dome to reflect the infrared radiation back into the coal to speed up lighting. The sights and smells are wonderous! Thanks again for the informative video, Emir!
I would've liked to see the mangal in use!
Time stamp 6:28 shows the actual usage!
We'd like a video on how to make the kebab and apply to skewer so it won't fall off
A lot of videos on that subject are coming. Already filmed and being edited.
❤❤
Wooooo! Cook that shiiiiiit
Some of the texts blended in were not long enough there to read them and it is very hard to stop in this moment, to read them
Güzel abicim, please add the part where you actually cook the stuff yeah? I mean isn't that the most fun part to watch?? Just a suggestion
I mean of course 🤣
We published the easy-to-edit short methodology videos first (we shot a LOT more cooking vids) but we are lost in edit as we speak.
Thanks for watching!
I don't use briquettes, however there is a widespread misinformation about them, as most don't contain any chemical compounds. However, briquettes are more ashy than lump charcoals. Some experts such as Meathead Goldwyn prefer briquettes because of size uniformity, thus one can control the count and BTU accordingly. The theory behind charcoal in BBQ, is that charcoal is for heat and wood is for flavor. However most lump charcoals are not fully carbonized, thus contain remnants of lignins which produce aromatics. In other words, they are good by virtue of poor quality of carbonization! (Some of the highest quality of charcoals produce little or no flavor.) Reason why I use mesquite lump charcoal that can produce flavor. If I get the time, I burn fresh logs in a burn pit, they produce even more aromatics. I like the setup of the clay brick mangal, your video has enticed me to build one. I see how heating the bricks that store energy help control the heat. Hopefully you'll be making grilling videos on it.
Hey again!
I apologize but there are a lot of words here like “Mezquite” or “Meathead Goldwyn” that we non-Americans, (ie: the rest of the world, and I’m gonna go ahead and assume you are from the USA) can not understand and / or relate to.
Same also, please forgive us if I throw in things that are not in your cultural sphere of references, as I am doing everything from our own regional perspective, so what happens or what is available in your part of the world is of little interest to me, there are literally millions of other RUclips channels that cover it thoroughly.
@WTMutfak That's OK, most Americans would not know about Meathead nor Mesquite either. LOL. I hope it was not too confusing. The logs from Mesquite trees produce strong smoke flavor. The flavor can be overwhelming when using the raw logs for smoked BBQ. It is native to West and South Texas, as well as to many parts of Latin America. However when converted to charcoal, it retains some of the lignins, and still produce some nice aroma when grilling on your Mangal. It is widely used in the Middle East, it may as well be used in Turkey. Most other species of charcoal produce little or no flavor, except for hickory to some extent. Meathead is a BBQ guru, he is one of the very few in the BBQ Hall of Fame, author of several BBQ related books and owner of amazingribs website You may want to check the site, as the dives in into grilling and searing, besides indirect smoking that you may or may not have interest in. The objective of grilling red meat in North America, is to achieve maximum crust and sear, while often maintaining a medium rare color, edge to edge.Somewhat different approach from Near East and the Middle East.
Thanks for taking your time to explain, it brought a lot of light, honestly.
Whst is that metal stand?
They built the “Mangal” on a trolley(that is the metal stand) so they can move it to wherever they need to use it.
@ Is it something one can buy online?
@ it’s most likely custom made.
Phuket84 is right, I made it in my own factory.
Do you live in Iran?
If you do, first build your “dunmy mangal” (don’t use mortar) from آجر پخته then measure it, go to an آهنگر and have him make you a the metal structure for it.
It should come to your waist, like a kitchen-counter.
Mine also has a skewer-holder underneath.
After your metal structure is ready, re-assemble your mangal on top, using fireproof mortar which is “şamot harcı” in Turkish, (I can ask the Persian name to my chef friends in Iran if you want).
@WTMutfak Thank you Emir. I live in the States actually, so a custom build might become a little expensive, but thank you so much for the explanation.