วีดีโอ

Another great video, Emir. Even though I think I'm relatively well aqainted with Turkish cuisine, this content is raising the levels. I'm really enjoying this series!

I feel like my life was just kebab'ed.

Maybe and Italian Mezaluna would work as well?

I never cared about Turkish cuisine, but then I visited a restaurant in England, Exeter - Babylon. Oh, that was an experience. I love real Turkish food and am excited to see "What the Murfak" will give us!

nice

This video is gooood👍🏻👍🏻👍🏻 Good knowledge shared🙏🏻👏🏻

Pişirme bölümü bekliyoruz 😊

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

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!

Nice videa

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.

Great, are you planning to show cooking on it?

Whst is that metal stand?

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.

We'd like a video on how to make the kebab and apply to skewer so it won't fall off

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.

❤❤

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.

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?

Emir bey merhaba, Harika bir konsept, fikrinize sağlık. Bence de Türk mutfağının temel problemleri bahsettiğiniz gibi. Bu minvalde global olarak yayılmasına imkan verecek şekilde İngilizce bir video üretmeniz takdire şayan. Yemeği kabaca anlatıp geçmektense, bir de üstüne etimolojisini anlatacak kadar derinlemesine incelemiş olmanız da beni çok memnun etti doğrusu. Sayenizde yıllardır yediğim bu yiyecekle ilgili birçok şey öğrendim. Müsadenizle bir de eleştiri yapmak isterim. Daha önce yine Alex'in videoları sebebiyle sizi görüp biraz inceleme fırsatım olmuştu. Belli ki bu ülkenin aydın, araştıran, entelektüel bir kesimindensiniz. Bunların hepsi bir araya gelince yüksek bir etki alanınız olduğunu da düşünüyorum. Ancak kanala yüklemiş olduğunuz ilk iki videodaki genel hissiyatım, -yukarıda saydığım tüm bu güzelliklerle beraber- yapmacık tavırlar barındırdığınız yönünde. Daha önceki videolarınızda sizi çok daha samimi bulmuştum. Zannediyorum çok kıymet verdiğiniz bir projeye başlamanın heyecanı ve kamera önünde olmanın garipliğiyle böyle olmuştur. Lütfen sözlerimi yapıcı bir eleştiri olarak kabul edin. Diğer videolarınızı da merakla bekliyor olacağım. Şimdiden ellerinize sağlık, Ve teşekkürler.

I am excited for this journey!

Need to cook Turkish food for our pub restaurant in Cornwall U.K.

muzik eksik..., cekim guzel, konsuma billingual tadinda..ama bir turlu benim icin akmadi, sitcom'larda araya kahkaha efekti koyarlar abartmadan burda da boyle bir sey eksik, acikcasi bana bu muzik gibi geldi.

walla hayran kaldım hocam, yalnızca mutfağımıza değil ingilizce ve fransızcaya hakimiyetiniz de dudak uçuklattı, naçizane bir tavsiye vermeme müsaade olursa, sunumunuzu biraz daha akıcı yapıp daha rahat olursanız daha çok sempati toplarsınız, başarılar

Brilliant! Thank you

Great fan of Alex’s video’s! And this indepth breakdown and reasoning is great for getting to know, and appreciate, a cultural food! If i may add one piece of comfort advice: whilst sitting down the buttons of the blazer may be unbottoned (now it looks like it pulls alot, probably uncomfortable😅)

Thanks for the great video! I really enjoyed learning about the history and traditional methods of making lahmacun. But I have one suggestion, I believe you should be a bit more open to change, I understand that some variations of lahmacun may be considered blasphemy but without experimentation a cuisine would stagnate. Probably lots of people “broke some rules” to get to the lahmacun of today. Anyway I can understand your frustration when you see your culture misrepresented abroad. Looking forward to the next video!

French guy Alex said I should come here

lütfen türkçe altyazı

I absolutely loved the video, the format, the subtle arrogance and pride in the culture!! Cannot wait to replicate your recipes! Greetings from sunny Mėxico 🇲🇽

Just taught my students to make lahmacun last week.

Dit Alex, il c'est un peux payer ta tête a la fin la? J'avais remarqué qu’au fil des années ton accent en anglais s améliorais puis a bizarrement redégringolé, pour le bien du personnage bien entendu😁 Merci pour ton inspiration mec! Betches de la Belgique

Muazzam bir calisma. Kalpten tesekkurler!

Can't wait for the things to come! Cheers from Jerusalem

Fascinatrd to lean about the cuisine of Turkey.

Can't wait!! ❤❤ your passion.

Allah aşkına şu www.youtube.com/@JoshuaWeissman 'a Türk mutfağını öğret. Bi Antep'i Adana'yı falan gezdir. Bi İstanbul gastronomi turu yaptır. Herif Türk mutfağını Alman dönerinden ibaret sanıyor.

Great detailed and lots of insights of lahmacun, one of my favourite dish.. As a person living abroad of Türkiye, we share the same feeling of not being surrounded by lahmacun outside of Türkiye.. I should make lahmacun this week..

Please unbutton you jacket when sitting as you don’t look comfortable. Other than that … thank you for the education and love.

Awesome Episode !! Cant wait to see the upcoming ones 👏🏻👏🏻

Great work! I discovered your channel through Alex, who I’ve been admiring for years (still saving up for your amazing copper pans though) 😅 Anyone who has ever tested true Turkish cuisine is doomed to love it, so keep up the good work and please share detailed recipes and advices. Cheers from Bulgaria!

Thanks Alex for sending me here to get more info on one of the best cuisine going. Hope we get into kokorec, manti, and so many other things.

Hey Amir, great video! I have known you from a VICE/Munchies video, The real pot dealer, I so much love the passion you have. Always been super fan of Alex too and was thrilled when I saw you two collaborate. And now you take on my other passions of eating, and cooking, and "kebabs"! Being passionate about cooking too, I went through the rabbit hole of dough (bread, like french "baguette tradition", Napolitan pizza, ... Yeast and sour dough), I appreciate the info you shared From what I get the flour is close, or identical, to Manitoba or T00 flour, and so I am not shocked by the 50% hydration that is super close to my 55% for pizza. It is really too bad we can't share pictures, I would have loved to sharing pics of my bread, pizzas or Lebanese shawarmas... Man, I wish you all the best in all your projects and thanks for sharing with us! Bigup from Switzerland!