Koobideh Kebab

Ingredients:

400 g Ground beef

40 g Grated yellow onion without juice (Ensure all the onion juice is squeezed out)

8 g Salt

1 g Ground black pepper

5 g Baking soda

Tomatoes for side

Method: 

The crucial step in this recipe is finely grating the onion and squeezing out all the onion juice, as none of it will be used in this dish.Ensure the onion is dry and devoid of any juice to guarantee that the meat sticks together when placed on the skewer.

Combine all the ingredients with ground beef and knead the mixture by hand for 2 minutes. Thread the mixture onto skewers that fit into your oven tray. While you can certainly grill them on a barbecue, due to the rainy weather today, I'll be grilling them in a preheated oven at 190°C on the top shelf for 20 minutes. You can also place some tomatoes on the side of the tray, grilling them on aluminum foil at the same time. Serve these kebabs with saffron rice, and grilled tomatoes will complement the dish perfectly.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/NP8lFxUj9p0

Enjoy!

Ingredients:

2 Eggplant

300 g Ground beef

60 g Rustic bread

125 ml Milk

1 Egg

3 Shallot

5 g Fresh basil

50 g Sun-dried tomato

100 g Diced peeled tomato

40 g Grated parmesan

Method: 

Start by cutting the eggplants lengthwise and scoring the flesh with a knife. Drizzle with olive oil, sprinkle with salt and black pepper, and add a sprig of thyme on each. Wrap them in aluminum foil and roast in a preheated oven at 240°C for 15 minutes. Reduce the heat to 190°C and continue roasting for an additional 30 minutes.

While the eggplants are roasting, sauté finely chopped shallots and set them aside. In a bowl, soak rustic bread pieces in milk and let them sit for 30 minutes to absorb the milk. Meanwhile, chop the sun-dried tomatoes and basil. After roasting, carefully remove all the flesh from the eggplants without tearing apart the skins.

In a large bowl, combine ground beef, eggplant, sun-dried tomatoes, basil, grated Parmesan, shallots, black pepper, salt, and eggs with the soaked bread, mixing them by hand. Fill the eggplant skins with the meat mixture. Cook them in a preheated oven at 185°C for 35 minutes. Serve with homemade marinara sauce.

Check out my homemade Marinara Sauce recipe,

https://matinskitchen.com/sauce#74997092-acb5-4784-9a75-db37c479caea

Check out the short video on my YouTube channel;

https://youtube.com/shorts/AahcGxBWLBY

Enjoy!

Ingredients:

400 g Flour

7 g Instant yeast

7 g Salt

20 g Sugar

250 ml Milk (40°)

50 g Butter (melted)

1 Tbsp butter for brushing

Method:

For the bread, dissolve yeast into warm milk, then add the remaining ingredients such as melted butter, salt, sugar, and flour to bring the dough together. Cover it with plastic and let it rest for 10 minutes. Afterward, knead the dough by hand for 2 minutes, cover it, and let it rise for an hour or until it doubles in size. Next, deflate the dough and divide it into 3 pieces. Fold each piece like a letter from both sides and let them rest for 5 minutes. Shape each piece into a baguette, flattening the top. Place them on a baking tray lined with parchment paper, cover them with a towel, and let them rise for 45 minutes. Bake them in a preheated oven at 170°C for 35 minutes. After 10 minutes, cover the tops with foil. Once baked, let them cool on a wire rack and then fill them with the delicious meatball marinara.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/j8Fu8UhcxFU

Check out my homemade Meatball recipe,

https://matinskitchen.com/italian#0dc053b6-0f04-4587-b899-7c6a90d5a499

Check out my homemade Marinara Sauce recipe,

https://matinskitchen.com/sauce#74997092-acb5-4784-9a75-db37c479caea

Enjoy!

Ingredients:

250 g Ground beef

250 g Ground pork

1 Egg

20 g Bread crumbs

10 g Smoked paprika powder

10 g Garlic powder

10 g Onion powder

4 g Dried oregano

30 g Grated parmesan cheese

7 g Salt

1 g Ground black pepper

Method: 

To craft these delicious meatball marinara, combine ground beef and pork in a bowl, adding breadcrumbs, spices, dried herbs, grated Parmesan, egg, black pepper, and salt. Mix the ingredients thoroughly by hand and shape them into small balls. Pan-fry the meatballs with a drizzle of olive oil until golden brown. Remove them from the pan, add marinara sauce, and then return the meatballs. Cook for 20 minutes, and your mouthwatering meatball marinara is ready!

Check out the short video on my YouTube channel;

https://youtube.com/shorts/-aEKi0TJY_E

Check out my homemade Marinara sauce recipe,

https://matinskitchen.com/sauce#74997092-acb5-4784-9a75-db37c479caea

Check out my homemade Meatball sub recipe,

https://matinskitchen.com/italian#3f996893-ba6d-4769-885e-7efffd72efe3

Enjoy!

Ingredients:

Dinner rolls bread (1-time recipe)

1 kg Ground beef

250 g Green bell pepper

250 g Yellow onion

8 g Garlic

300 g Grated mozzarella cheese

300 g Grated cheddar cheese

40 g Crème fraîche

30 ml Olive oil

4 g Dried oregano 

4 g Smoked paprika powder

12 g Salt

1.5 g Ground black pepper

Melted butter 

Sesame seeds

Method: 

To make these cheesy beef sliders, I recommend checking out my bread roll recipe first.

For this slider, I'm using a one-time recipe, so you should prepare the bread in advance.

I've included the link for you to check it out directly.

 👇👇 Dinner rolls | No Mixer - Matin's kitchen

https://youtu.be/11VB9_dhn3A?si=OT9cB3QlaKfFFvBo

To start making these cheesy beef sliders, begin by dicing the onion and chopping the green pepper into small cubes.

Mince the garlic by initially smashing it with the knife, then proceed to chop it into pieces. Finally, continue running the knife blade over it repeatedly until it achieves a smooth and finely minced consistency.

Heat olive oil in a pan and sauté the onions until they become translucent. Add chopped bell pepper and continue to cook for an additional 5 minutes over medium heat. Add the minced garlic and cook for an extra 5 minutes.

Remove the mixture from the pan and add the ground beef in the same pan. Cook over medium heat until it's halfway cooked and its color has changed.

Add salt, ground black pepper, dried oregano, and smoked paprika powder. Mix them well and then incorporate the onion and bell pepper mixture into the beef.

Continue cooking for an additional 15 minutes to allow the liquid to reduce and the mixture to become dry. Add crème fraîche and mix it into the beef mixture.

Remove it from the heat and set it aside. Cut the bread in half and add the grated cheddar cheese on the bottom.

Add the beef mixture on top of the cheese, ensuring it covers the cheese completely. Now, cover the beef mixture with grated mozzarella.

Place the other half of the bread on top, then brush the top with melted butter and sprinkle with sesame seeds.

Bake it in the preheated oven at 180°C for 10 minutes. This baking process is primarily to melt the cheese and bind the buns with the filling since both the bread and the filling are already fully cooked. It won't take much time.

Enjoy!

Ingredients:

500 g Beef chuck

250 g Yellow onion (Thinly sliced)

20 g Garlic (Minced)

200 g Carrot (cut into bite-size pieces)

300 g Waxy potato (cut into bite-size pieces)

50 g Tomato paste

20 g Chili paste

30 ml Vegetable oil

6 g Smoked paprika powder

1.5 g Caraway powder

200 ml Red wine (Merlot)

700 ml Water

Salt and black pepper to taste

Method: 

To make a delicate goulash soup, begin by heating vegetable oil in a pot and searing the beef chunks on all sides until they develop a brown crust. This step enhances the flavors and keeps the meat tender during cooking.

To ensure the best results, avoid overcrowding the pot. After searing the beef chunks, remove them from the pot. Next, add sliced onions to the pot and cook them until they turn a golden brown color. This will impart a sweet and savory flavor to the goulash soup, complementing the seared beef and enhancing the overall taste.

Once the onions have turned golden brown, add the minced garlic to the pot and continue cooking for about two minutes. This will allow the garlic to release its aromatic flavors and blend harmoniously with the onions. Be careful not to burn the garlic, as it can turn bitter. The combination of onions and garlic will add a wonderful depth of flavor to your goulash soup, making it even more delicious and aromatic.

After two minutes of cooking the garlic, you can add tomato and chili paste to the pot along with smoked paprika powder and caraway powder. Fry them on low heat for a minute or two, allowing their flavors to meld with the onions and garlic. The chili paste is optional, so you can skip it if you prefer a milder taste. However, it does add a wonderful depth and spiciness to the goulash, enhancing its overall flavor profile.

Remember, goulash is a versatile dish, and you can adjust the ingredients according to your personal preferences.

Add red wine to the pot. Bring it to a boil and let it cook for about 5 minutes over medium heat. During the 5 minutes of cooking, some of the alcohol will evaporate, leaving behind the wine's essence to enhance the overall taste of the soup.

Return the seared beef chunks to the pot. Additionally, add 700 ml of water to the pot, and then bring the mixture to a boil. Once it reaches a boil, reduce the heat to a gentle simmer, put the lid on the pot, and let it cook for 45 to 60 minutes until the meat becomes tender. 

Add carrots and potatoes to the pot. Make sure to cut the carrots and potatoes into bite-sized pieces for even cooking. Continue simmering the soup with the added vegetables for an additional 20 minutes, or until the carrots and potatoes are fully cooked and tender.

season it with salt and black pepper to taste.

To serve the goulash soup, ladle it into bowls and add sour cream on top of each serving and garnish each bowl with some fresh coriander leaves.

Enjoy!

Ingredients:

Meatloaf:

500 g Ground beef

50 g Bread crumbs

200 g Red bell pepper

200 g Leek (Finely chopped)

7 g Garlic powder 

2 g Smoked paprika powder

2 g Dried oregano

0.5 g Dried thyme

2 Eggs

70 g Parmesan cheese (Grated)

Salt and black pepper to taste

Glaze:

70 g Ketchup

50 g BBQ sauce

20 g Brown sugar

15 ml Worcestershire sauce

3 g Ground back pepper

Salt to taste

Parsnip puree:

400 g Parsnip

500 ml water

50 g Crème Fraîche

25 ml Heavy cream 

25 g Unsalted butter

4 g Garlic (minced)

100 g Gruyère cheese 

Ground black pepper and salt to taste

Roasted Brussels sprout:

350 g Brussels sprout

10 g Garlic (minced)

Black pepper and salt to taste

Drizzle vegetable oil 

Method: 

To prepare the parsnip puree, start by peeling the parsnips and cutting them into smaller pieces. Then, boil the parsnip pieces in water until they become soft and tender.

Once the parsnips are cooked, drain them and transfer them to a food processor. Blend them in the food processor until they reach a creamy consistency.

Add some Crème Fresh, butter, minced garlic, heavy cream, and Gruyere cheese to the parsnip puree, and continue mixing for a minute.

Lastly, season the puree with salt and black pepper to taste. Once seasoned, you can set it aside and reserve it for later use.

To prepare the meatloaf, begin by torching a red bell pepper until it is completely blackened. Once blackened, place the pepper in a plastic bag and let it sit for 15 minutes. Afterward, remove the pepper from the bag, peel off the charred skin, and chop it into small cubes.

Cut the leek lengthwise. Then, chop it finely into small pieces. Remember to wash the chopped leek thoroughly afterward to remove any dirt or debris.

In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped leek and sauté until it becomes tender. Next, add the chopped paprika and cook them together for approximately 2 minutes, allowing the flavors to meld.

Once cooked, allow the sautéed leek and paprika mixture to cool completely before proceeding with the next steps. This will ensure that the ingredients are at an appropriate temperature for further preparation.

In a large bowl, place the ground beef and add the cooled sautéed vegetables, breadcrumbs, grated parmesan, dried thyme, smoked paprika powder, garlic powder, dried oregano, and eggs. Using your hands, mix all the ingredients together until well combined. Ensure that the mixture is evenly distributed throughout.

Don't forget to season the mixture with salt and pepper to taste. Add the desired amount of salt and black pepper, and mix everything again to ensure the seasoning is evenly incorporated throughout the meatloaf mixture. Adjust the seasoning according to your preference.

Line the inside of a loaf tin with plastic wrap, making sure to cover the bottom and sides. This will make it easier to remove the meatloaf later. Then, begin adding the meat mixture into the tin little by little, pressing it firmly to ensure there are no gaps and that it sticks together well. Continue adding the mixture until the tin is filled, and use your hands to smooth the top.

Carefully flip the meatloaf from the loaf tin onto a baking tray. Preheat the oven to 185°C. Once the oven is preheated, place the baking tray with the meatloaf in the oven and cook for approximately 20 minutes.

While the meatloaf is cooking, prepare the glaze. In a saucepan, combine ketchup, BBQ sauce, ground black pepper, dark brown sugar, and Worcestershire sauce. Cook the mixture on medium heat for about a minute, stirring continuously. This will help the flavors meld together and create a delicious glaze for the meatloaf.

After 20 minutes of cooking, remove the meatloaf from the oven and reduce the temperature to 165°C. Brush the glaze all over the meatloaf, ensuring it is evenly coated. Place the meatloaf back into the oven and continue cooking for an additional 5 minutes.

While the meatloaf is cooking, prepare the Brussels sprouts. Cut the Brussels sprouts in half and add them to a pot of boiling salted water. Blanch the Brussels sprouts for approximately one minute until they are slightly tender. Then, drain the Brussels sprouts and rinse them with cold water to stop the cooking process and retain their vibrant green color.

In a pan over medium heat, drizzle some olive oil. Add the blanched Brussels sprouts to the pan and season them with salt and pepper. Toss the Brussels sprouts in the pan to coat them evenly with the oil and seasoning. Then, add minced garlic to the pan and continue tossing the sprouts until they are nicely roasted and slightly caramelized. This process will infuse the Brussels sprouts with delicious flavors.

Once the meatloaf is cooked, remove it from the oven and allow it to rest for about 2 minutes. This resting period will help the juices redistribute within the meatloaf, resulting in a moist and flavorful final dish. After resting, carefully cut the meatloaf into slices of your desired thickness.

Serve the meatloaf slices alongside the warm parsnip puree and roasted Brussels sprouts. This combination of flavors and textures will make for a satisfying meal.

Enjoy!

Ingredients:

Burger buns  

400 g Flour

7 g Instant yeast

7 g Salt

30 g Sugar

250 ml Milk (40°C)

50 g Unsalted butter (Melted)

1 tsp Vegetable oil

5 g White sesame seed

Burger patties

7 g Celery salt

2 g Garlic powder

2 g Ground black pepper 

500 g Minced Black Angus 

Caramelized onion

1 Red onion

1 Yellow onion

30 g Unsalted butter

a dash of Worcestershire sauce

1 tsp Balsamic glaze

1 tsp Dark brown sugar

Salt and black pepper to taste

Method: 

Add salt, yeast, and sugar to the flour, and mix them together.

Place the dry ingredients on a large working surface and create a substantial well in the center.

Add milk and butter to the well, and gradually incorporate them into the flour by pulling the flour from the sides of the well.

Once all the liquids are added, switch to a scraper and bring the dough together, kneading it for a minute or two.

Cover the dough with plastic wrap and let it rest for 5 minutes.

Knead the dough for 5 minutes until it becomes smooth. Shape it into a ball.

Place the dough in a lightly greased bowl and cover it with plastic wrap.

Let it rest for an hour or until it has doubled in size.

After the dough has risen, flatten it and divide it into 8 pieces, each weighing approximately 92 g.

Shape each piece into a tight ball and cover them with plastic wrap.

Let the dough balls rest for 5 minutes. After 5 minutes, flatten each ball and reshape them into balls, slightly flattening them. Place them on a baking tray lined with parchment paper with some space between each.

Cover the buns with plastic wrap and allow them to rise for one hour.

After the balls have risen, brush the top with cold water and sprinkle sesame seeds over them.

Preheat the oven to 170°C and bake the buns for 40 minutes.

Once 20 minutes have passed, cover the top of them with foil.

Continue baking until the full 40 minutes have elapsed.

To make burger patties, add celery salt, black pepper, and garlic powder to the minced meat and thoroughly mix them together. Use a burger patty press to shape the mixture into 3 patties, each weighing approximately 165 g. Wrap the patties with plastic wrap and refrigerate them.

Caramelized onions

Slice the onions and place them in a pan with butter over high heat.

Add a pinch of salt to enhance the flavor.

Cook the onions, until they become caramelized and golden brown.

Once the onions are caramelized, add Worcestershire sauce, balsamic glaze, and brown sugar to the pan.

Continue cooking the mixture on medium heat for an additional 5 minutes, allowing the flavors to meld together.

Now that you have everything prepared, grill your burger to your desired level of doneness. Once cooked to perfection, place the burger on a soft and fluffy bun. Now, it's time to savor and enjoy your delicious creation!

Enjoy.

Ingredients:

700 g Beef chuck

450 g Baby Waxy Potato 

600 g Carrots 

350 g Pearl onions 

250 g Mushroom 

1000 ml Veal stock (for stew)

300 ml Veal stock (for carrots)

750 ml Dry red wine 

80 g Tomato paste 

150 g Yellow onion 

200 g Smoked bacon

50 g Flour 

Olive oil for frying

Salt and pepper to taste

Method:

First Cut your beef chuck into 2-inch chunks and try to remove fats and connective tissues as much as possible.

Heat the oil in a large pot along with some salt. Add a few pieces of beef chunks and sear them for about 3 minutes

Use a tong to turn them on the other sides. 

We are looking for a brown crust and what is happening now, is called the Maillard reaction which elevates the taste and aromas of the meat.

Make sure to add a few pieces of meat each time and do not overcrowd the pot.

Meanwhile take care of your bouquet garni which in this case would be thyme, rosemary, oregano, and garlic.

For the onions, cut a little bit of both ends off, cut them in half, and keep the skin on.

Add a bouquet of garni and onions to the pot. Add flour to the meat and toss them well together.

Add the meat into the pot along with veal stock and let it simmer for 2 hours.

Meantime, prepare all the vegetables, first peel and slice the carrots and set them aside.

Cut the mushrooms into four pieces and keep them for later.

To prepare the potatoes boil them first, add them into a saucepan, filled with cold water and some salt, bring them to a boil and let them cook for about 20 minutes.

Slice the bacon and set them aside.

Drain the potatoes when they are cooked and let them cool completely.

Peel the onions and boil them for about 5 minutes.

Saute bacon, onions, and mushroom in a skillet one after another and set them aside.

Remove the onions from the stew and add sauteed vegetables and bacon and let it cook for the last 10 minutes.

Cut the potatoes in half and roast them in an oiled hot pan, add chopped rosemary and garlic, and mix them for a minute.

To caramelize the carrots add them to a lightly oiled skillet, Add veal stock and some fresh herbs in it and let it cook for 10 minutes over high heat.

Enjoy.

Ingredients: ( Make 2 Liter Demi-glace  )

2 Kg Veal shanks

1 kg Veal bones

200 ml Red wine

400 g Onion

300 g Tomato puree

300 ml Red wine

20 ml Olive oil

500 g Carrot

300 g Leek

300 g Fennel

200 g Celery

600 g Celeriac

100 g Garlic

500 g Tomato

6 Bay leaves

2 g Black pepper corn

10 springs of Thyme

10 L Water

Method: 

Place all the veal bones and shanks in a baking tray and roast them on a preheated oven at 250 C for half an hour until they are totally brown and roasted.

Meanwhile cut the vegetables ( Celeriac, Celery stalk, leek, carrots, fennel) in big chunks and wash them. 

Slice onions and caramelize them in a pan on a medium heat. Using a lid helps to sweat them easily. When they are started to caramelized bring down the heat, add tomato paste and bake for 5 minutes. Add 300 ml Red wine and let it simmer for another 10 minutes.

Place all the vegetable onto baking trays along with tomatoes and garlic, Add a splash of olive oil and roast them very lightly at 250 C for about 10 minutes.

Add Roasted bones and vegetables along with thyme, black pepper corn, bay leaves and onion mixture into big pot and fill it up with 10 L of water.

Bring it to a boil and let it simmer for 24 hours. Pour it through a fine sieve and divide it into smaller containers that fit in your fridge. To remove the fat let it sit in your fridge overnight.

The day after you can easily remove the fat from top of the containers.

This is called ‘Veal stock’, to have demi-glace pour it back into pot and let it simmer for about 6 hours.

You will get about 2 L of demi-glace. You can keep it freezer and use it as a base for your soup, stew or sauces or you can reduce it for 5 minutes and use it as a sauce by itself.

Enjoy.