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For Chef Niermene Ghreir of LA's Kobee Factory, the most important ingredients of this generations old BBQ Kobee recipe are love and happiness.

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Daily food & travel inspiration in your inbox

Transcript

- Back home in Syria, meat is very expensive and you need a lot to make the kobee. So when you wanna show somebody that he's important to you and you wanna make him feel special, you invite him for kobee. It's a sign of happiness. My name is Nomi Ghreir. I'm a chef and owner in Kobee Factory and Syrian Kitchen in Van Nuys, Los Angeles, California. The traditional kobee in Syria, you need more than two, three person to make it. So our aunts, our cousin, they used to get together and make the kobee. Because it's very long process and very hard to make by yourself. That was the most important thing, that they come together and they make it together. That's what makes it very special. Everyone has their own recipe for kobee, but our kobee that we make here comes from my husband side of the family. His grandma taught it to his mom, then his mom taught it to me. Back then they used to go to the farm and harvest their own wheat and grind it by hand. And they used to crush the meat by their hands, not like now. We have a lot of technology and we have it very, very easy than them. The most important thing of serving kobee to Los Angeles, when it made people get together for happiness. So we wanna show Los Angeles that we are happy people and we wanna share that love and happiness with them. Our traditional food in here is kobee. Syrian food is very flavorful and it has a lot of nice spices and everything cut fresh. First we take the bulgur, we soak it in water to get rehydrated. Bulgur is cracked wheat. When the bulgur is rehydrated, we add in the beef and we put some spices with it, we mix it together, we put it in the grinder. We grind it to get very soft to be doughy so we could play with it and make a lot of balls. Then we make it as a patty and we set them to the side. Now it's time to make the filling. To the pan we add oil, then we add the onion. When the onion is ready, it's a little bit cooked, we add the beef and this beef is not as fine as the patty. We use this kind of beef because we need the beef to be a little bit more tasty and chewy. We add the spices and the salt. We cook it very, very well because we don't want it to be bloody and we don't want it to be uncooked because it gives a different taste to the food. When the beef is cooked we add the pine nuts and we're gonna make our kobee. So we take one patty, we add the beef inside, then we take another patty and we close it and we seal it together. We take the patty that we made and we put it on the grill. We grill one side for about five to 10 minutes and we flip it and cook it to the other side. We need the color to be like not very burned and not raw. We keep the kobee on the grill till it gets ready to serve. The hummus is made all over the world and everyone had their own recipe. The recipe we make in here is the Syrian recipe. We take the chickpeas, we soak it in water. We soak the chickpeas overnight because the chickpeas is very hard and we want it to get more soft. When the chickpeas is soft we boil them because we want it to get cooked. We add them to the blender and we grind it in the blender. And we add tahini, lemon juice, salt, and water. When we blend it, we're looking for a hummus. You get very soft and moist and you want the color to be like more to the white side. When everything's blended together, we remove it from the blender and we set it to the side. The recipe for baba ganoush we make at Kobee Factory is my mother-in-law's recipe. Try to make it from scratch. We take our eggplant, we put it on the grill to let it cook. We want it to cook very well and we want it to be very soft. When it's cooked, we remove it out of the grill and we peel all the skin off it. Take all the cooked eggplant, we add it to the blender, and we add tahini, salt, lemon juice, garlic, and some yogurt. We add the yogurt to give it the silkiness of the texture. Baba ganoush we don't want it to be very soft. We still want the texture of the eggplant. When everything's blended together we remove it from the blender and we set it to the side. The plate of kobees comes with three or four pieces of kobee and the side of baba ganoush, side of hummus, and side of salad. We serve it that way because it's good to have different texture and flavor. To the plate we gonna add our hummus and on top of the hummus you're gonna add a little bit of some paprika and olive oil. We're gonna add our salad. Our salad is lettuce, cucumber, tomato, onion, and parsley. And to the salad we gonna add our own dressing. We make it at home. We wanna serve our kobee as fresh as possible, so we take it out of the grill and we place it on the plate right away. On the side we add our baba ganoush to the plate and you got some olive oil and some paprika on top of it. Then we add our pickles to our bowl. We have cucumber, beet, and turnip pickles. We like to serve it with the pickles to add the extra texture to the taste. And then you have our kobee plate at Kobee Factory and Syrian Kitchen. The kobee we have here, it's crunchy from the outside, juicy from the inside. The mixture we have of the beef and the ground wheat gives it very, a unique taste. The flavor of the kobee, it's a kind of salty taste, and you taste the freshness of the meat. And to make a perfect bite you take the kobee, you can dip it in the hummus, and you could take a bite of salad after it. If you wanna get real kobee in Los Angeles, you have to come to Kobee Factory. And when you taste it, it's like you're tasting it in Syria. This dish is very special to me because it reminds me of back home, how we used to get together to make it and it's a sign of happiness for everyone.