Hatam Joojeh Kebob With Chef Kooroush جوجه کباب حاتم
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- Опубликовано: 18 окт 2024
- Hatam Joojeh Kebob with Chef Kooroush جوجه کباب حاتم
For the full video recipe, please click on the link below:
• Hatam Joojeh Kebob Wit...
Hatem Restaurant was one of my favorite places with my parents and siblings! But I always had the problem of not getting what I wanted, and that was a wholly charbroiled Cornish hen. My younger sister had to share one Joojeh Kebob between us, and I always aimed for the more significant pieces. This continued until I grew up and I was in my teenage years. By the time I was 12, my sister was eight, our younger brother was fine, and the youngest of the family was only one year old. Unfortunately, all our Joys and happiness finished and ended in the early years of our lives. Hatem Grilled Chicken is located on Pahlavi Street, one of Tehran's oldest restaurants. Many Tehranians remember the refined courtyard of this restaurant and the most stunning indoor sitting area, with beautiful furniture and the friendliest staff and employees. The main building and garden were set on fire by revolutionaries on August 19, 1978. I have heard Hatem; however, it was not closed and is still active.
Joojeh kabob marination:
3 Cornish hen
1 tsp coriander seed
1 tsp black peppers or peppercorn or to taste
3 tsp coarse sea salt or to taste
¼ tsp cayenne pepper
2 yellow onions
3 fl. oz brewed saffron
½ fl. Oz white vinegar
2 fl. Oz olive oil
Rubbing Sauce:
2 oz butter
¼ tsp salt or to taste
¼ tsp black pepper or to taste
1 fl. Oz brewed saffron
1 fl. Oz lime or lemon juice or juice of one lime
Garnish:
tomatoes
jalapeño peppers
fresh limes
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chef Kooroush, joojeh kebob, Cornish hen, grilled chicken, charbroiled hen, chicken kebob, hatam, جوجه کباب حاتم,جوجه کباب , رستوران حاتم
I loved the fact that you explained where Hatam's was. I lived on Kushyar and Pahlavi (close to fouroushgah Exir). When the wind was blowing north to south it brought the smoke and smells from Hatam's to us! I just read from Foad's comment here with sadness that Hatam got burned down. Lots of wonderful memories. Greetings from Toronto! God bless you and give you good health.
I am so sorry for answering you so late. I find your comment in the box.
I am glad you enjoyed my video, and it refreshes your memories.
I wish you well from Portland, Oregon.
@@ChefKooroushShearan Thank you Chef Kooroush. Salamat bashid.
سلام امروز این جوجه کباب را پختم واقعا خوشمزه بود سپاسگزارم از آموزشهای خوب و کامل شما
خوشحالم که از این ویدیو راضی بودید ومتشکرم از حمایت شمای دوست
Thank you for the recipes and your presentation
Thank you for your support
Excellent!! Thank you so much for sharing these recipes. Truly exceptional. Merci agha Kooroush
Glad you like them! 💓🙏🙏💓💓🙏🙏💓
Hi dear chef
Thanks for sharing recipes Hatam chicken kebab good luck 👌👌👌
Thank you so much, and I am glad you liked it
Thank you this was great
Glad you enjoyed it!
The best jojeh kabob in the whole world you’re very talented chef Kooroush thank you 🙏 😋❤️
👏👏👏
I am glad you liked it Zore ❤️❤️❤️
Thanks for your support and lovely comment 🙏🙏🙏
I remember going to Hatam as a kid and the outdoor seating. Like being in a backyard
All of us have some good memories from this and a few other iconic restaurants 🙏🙏🙏
Thank you for taking the time to explain so many details of the technique and ingredients. Your memories and thoughts are also fascinating. I can learn so much more this way than I can watching a video that shows how to cook dinner in 3 minutes.
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.
Absolute superb 👌😘. Thank u
Most welcome 😊 Rosie Bob
It's look delicious Chef....yummy...❤️👍
Thank you 😋 very much Mainak for your lovely comment
Dear Koorosh, Thank you for sharing this recipe and the technique. I’ve had a lot of success with it . I just realized that you had a restaurant in Portland. I moved to Portland a couple of years ago. Would love to meet you if you’re still in the area.
Thank you Hadi Joon for your kind comment!
I sold my restaurant, Shiraz, on Jan 2nd 2018. It was on Scholls Ferry road. And my other restaurant Piattino, on May 4th, 2019. Piattino is on the corner of NW 12th and NW Everett St. And it is still there.
Please join our Facebook group: facebook.com/groups/iranianandmediterraneanfoodrecipes
And PM me for my phone number.
facebook.com/kooroush2/
Look so delicious
Thanks Kamran
Thank you chef kooroush for making my favorite dish it looks amazing the way you marinated the hens and the grilling wow I’m sure it was delicious great Job 👏 👍chef by the way I live in United state . Thank you and God bless you 🙏🏻👍👍
I'm glad you like it Belle!
Yes, the jojeh kebob was absolutely delicious, juice, crispy outside and tender inside. There are two techniques to get the jojeh kebob right. The other techniques is: to halfway grill your jojeh, store it in the fridge for at list one hour to cool down. Finish grilling when you want to eat them. Because grilling jojeh is very time consuming all the restaurant they adopt the second technique.
Sorry I got where you reside. I was under impression you are in UK.
Thank you Belle 🙏 ❤️ 🙏 ❤️
It looks so good. Thanks, chef Kooroush. It makes my mouth water as always. It's so sad that the Hatam restaurant was burnt. I'm pretty sure they served the best chicken kabob in the world.
I am glad you like this video and my cooking. Yes, they had the best Jojeh kebab. And it was sad to see lots of hooligans they called themselves revolutionary people and what they did.
I have eaten at hatams many times, it was the best i have ever tasted!
Thank you so much for your kind comment!
Hatam was my favorite place with my parents, and siblings to go to.
Really it’s look like Hatam chicken kabobs 👌🌹
I am glad you liked it
Amazing ❤❤❤❤❤
Thank you for your kind support
Wonderful video! Loved it
Thank you so much for your support!
ایول پسر خاله گلم💋💋
متشکرم نجمه جون
آفرین عمو کورش شف با توانایی واستعداد عالی👍
فدای تو فرشاد جون متشکرم از این همه لطف و مهربانی
Thank you chef for the mouth-watering recipes. I’m not Iranian, but I love Irani food. I was wondering what type of skewers you use-that is, what length/width and material are best?
Syed Amjad
You are most welcome! I am glad to see you like Persian food. These skewers are just normal skewers you can buy from any Middle Eastern grocery. They usually have two sizes. Wide and narrow skewers. The wide ones are for "koobideh kebob (ground beef)" and the nerrow ones are for "barg kebob."
Please ask if you have any more questions.
Wonderful video, thank you, ps: the bird-feeder is empty 😂😂
Thank you very much for your lovely comment and for being so detailed and oriented.
Unfortunately, we started to see a few other unwanted guests, and that was the reason we stopped filling the bird feeder.
Your chicken Kabab recipe is excellent but I have problem with looleh Kabab it falls apart is there any method of doing it so it would be whole Kabab thanks
Thanks for your lovely comment!
There are few facts that can help you to make your better:
1. you have to use 20% fat beef
2. Most defiantly has to be grounded very fine or ground it twice
3. Make sure the ratio between your ground beef and onion is correct. Usually I
use 3 to 1 (three beef one onion)
4. Defiantly make sure mix your beef, onion and spices very well. When you
notice the fat from your beef stocks to your hand it should be ready.
5. Check my videos for the full video recipe. I have placed the link under this
comment.
If you have any question please ask.
Thanks,
Kooroush.
ruclips.net/video/YT6nusZ3SrU/видео.html
ruclips.net/video/y8eEgHgl3Hc/видео.html
Very delicious :)
Thank you 😋 ElizabethColorsArt 🙏 ❤️ 🙏 ❤️
Kooroush jan, thanks for the delicious Hatam Joojeh kabab, and for the fond memories of Tehran's glory days. By the way, it would be great if you could do a video on cooking Maghz (Brain) and Zaboon (tongue) sandwiches the old Tehrooni style!
You are most welcome Sohail joon,
I am glad you like the video. Sure, I'll do them both for you 🙏 ❤️ 🙏 ❤️ 🙏 ❤️
خیلی خوب توضیح دادین👍🏿من برای همکارای آلمانیم میفرستم 🦾👻
متشکرم از محبت و ساپورت شما
استاد دست مریزاد عالی بود ✌️✌️میشه بگید چرا از سرکه استفاده کردید؟. سپاسگزارم
الکس جان متشکرم از حمایت و کلمات قشنگت 🙏 ❤️
سرکه باعث میشه گوشت لطیف تر و نرم تر بشه
My mother used to lit up the charcoals by using of a empty bottle of tomato can exactly like you, whenever my father used to make the barbecue
Yes, this is an old school
Wow
@@ibraheemngonzih Thank you for your kind comment
سلام و درود سرکه بالزامیک ریختین توی زعفران؟
Thank you very much for your support.
نه، من مقداری سرکه سفید به مرغم اضافه کردم
Sorry to bother you again chef I like to know what brand of saffron you use please if you don’t mind I would really appreciate you 🙏🏻
I usually buy Spanish saffron from Restaurant depot. The quality is excellent and it is only $43 for 30 grams.
If you have any restaurantor friend and if there is any restaurant depot in where you are they can get it for you. Otherwise let me know and I'll send you one pack.
@@ChefKooroushShearan oh thank you chef that’s really very nice of you but don’t worry we have in California restaurant depot too also Costco they sell Saffaron but Chef do you mix it with little sugar or just warm water because I see some Persian people they do that what do you think I really trust your way as a master chef . Thank you so much again for answering my questions God bless you and your family 👍👍🙏🏻
Thanks for trusting on me 🙏🏻🙏🏻🙏🏻
No sugar or sugar cube. Just adding boiling water and covering the top tightly with surround warp and let it brew.
Vegetables for me please :)
Any time, you just command me 🙏 ❤️ 🙏 ❤️
دهنم آب افتاد. عالی و خوشمزه به نظر میرسد
Thanks for your support, and kind comment.
I am glad you liked the video.
Can I move in?
Why not?
@@ChefKooroushShearan I can be your sous chef.
❤️👍
Thanks for your support 🙏🙏🙏
🙏💐🙏👌🏼👏👏👏👏🌴🌍🏝✌️
Thanks Bobby joun
درود ،چرا شما لیست منو تون رو فارسی نوشتین ولی برای فارسی زبانها ممکنه از چند ملییت باشن مثل ایران ، افغانستان، تاجکستان انگلیسی صحبت میکنین وممکنه خیلیها انگلیسی متوجه نشن بهتر فارسی هم بنویسین یا توضیح بدین 🙏
علی خان متشکرم از حمایت شمای دوست. تمام این نوشته ها به طریقۀ اتوماتیک توسط گوگول ترجمه شده. درظمن: تمام ویدیوهی من زیر نویس پارسی هم دارند
Total opposite of deep fried American chicken.
Thank you very much for your support
It is a Persian style
Better than France. Just make it vegan.
I am so glad you liked this video