Agha Soleyman

Best kabob barg

by kfravon
24-Feb-2008
 
I would like to nominate Agha Soleyman (Tarani) as Iranian of the day. He shares his knowledge of how to prepare the best kabob barg to many reputable San Francisco Bay Area kabob restaurants, including Shalizar. He lives with his beautiful family in Fremont, California.
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Nadias

Does he have..........

by Nadias on

 

a cook book out that, I may purchase? Thank you for any information.

Solh va Doosti (paz a vosotros)

Nadia


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IF HIS KaBAB'S ARE

by lala (not verified) on

IF HIS KaBAB'S ARE GOOD...
Peeeeleeeezzzz...someone learn his tricks of the trade (how to make great kabab),
So that when after 150++ years he passes on, we won't say "heif shod yad nagerfitim az agha Soleyman kabab chetor dorost konim!"


kfravon

In response to Ano bynamous:

by kfravon on

If you want to be precise, then it's really Kebab....check it out on Wikipedia.  It is also transliterated as Kabab AND Kabob :)

 


Kebab From Wikipedia, the free encyclopedia

Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant.

Kebab (Persian: کباب ; Arabic: کباب ;also transliterated as kababkebap,kabobkibob) refers to a variety of barbecued/grilled/broiled meat dishes inMiddle EasternCentral Asian and South Asian cuisines.  


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Question??????

by Another Kabab lover (not verified) on

Does anyone know how to make Koobideh Kabab (kebob?)the way we tasted in Iran? I never tasted anything like that all over LA or some other places.

It is good thing to ask Agha Soleiman how he makes Barg Kebab. More importantly, how to make Koobideh Kabab like Iran.

:)


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It is not KABOB

by Ano bynamous (not verified) on

It is KABAB, pls pay atention :)


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Damesh garm...

by Saeed K. (not verified) on

Joon meedeh baraa nash'eh khoree! ;-)