• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers. • Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again. • Season with salt and red pepper flakes -if using sweet peppers-. • Add the meat and chop them together to mix for 2 minutes. • Divide the mixture into 4 equal parts. • Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness. • Refrigerate for 15 minutes. • These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat. • When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them. • Flip the skewers regularly and cook for 5-6 minutes. • For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften. • Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again. • Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap. • It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
A little known fact the Midwest in the US (Minnesota, Wisconsin etc) also get hot in the Summer. I've seen it be 115F /46C on more than one occasion in Wisconsin. It's a hot hell in the Summer and a cold hell in the Winter. Last Winter I remember it getting to -40 F/ -40C on a few days. Yes Fahrenheit and Celsius meet at -40.
Love your recipes. My husband was Turkish he introduced me to Turkish quisuine, sadly he’s gone now but making your recipes brings him close to me. Thankyou.
What a lovely thing to say Yes, isn't it beautiful that, thanks to the internet, we can all have connections, from around the world, that bring us joy or solace. May you have peace and joy.
Can we ALL love this woman??? Her authenticity, her love of her amazing culture, is a gift to us all! Refika, you are truly THE BOMB for Turkish cooking!💜💜💜💜
I’m teaching myself cooking from around the world, I live in Phoenix Arizona. I’m Hispanic so that is the first food I know plus many American dishes. I taught myself how to cook German food and loved it, now I found you and I’m following every video that you made to learn how to cook Turkish food I’m very excited.
Dear Refika, I just found your channel a couple weeks ago in search of Turkish/Mediterranean cuisine and I can’t stop watching your videos. I have learned so much from you and enjoy the way you share your passion for food. I have made so many of your dishes and am excited to share even more with my friends and family. I love the freshness you’re bringing to the world through your talents, fun attitude, and mouthwatering food! You truly have skills that make being in the kitchen worth every minute! I have been exceedingly excited to have found your channel enjoying you, your team, and your food. Thank you!!
You are a breath of fresh air here on TH-cam. So positive, so humble, so inspiring. The recipes are simple to make and delicious to eat. The production of the videos is at an admirable level. You have chosen your crew wisely. Stay yourself as you are perfect
I traveled to Turkey at 14, we didn't get to stay but 2 days because we had been traveling all summer and Daddy had to get back to work. I have longed to return. Your lovely channel may be as close as I get at my age. We had a meal practically on the Bosporous (?spelling?). It was amazing. I remember it still after 50 years. We had so many dishes I had never heard of baba ghanoush (sp.) hummus, pita and an oily fish like smelts. I also drank a soda called Ankara cola. It was a beautiful joyful meal; I remember feeling so lucky. Mom and Dad were so young and attractive (just 48, they looked so much younger even.) The warmth, enthusiasm and joy that you share in Turkish food is wonderful. Thank you so much!
I made this for dinner today and my very picky 24 year old was in heaven, he loved it! And so did all my other children. It was delicious and I've saved this recipe to make alot more. Thank you!
Refika, darling, at last there's someone who simplifies/twists/adapts Turkish recipes, so that international viewer can easily get all what's necessary anywhere in the world, yet without losing specifics, flavour and texture of Turkish dishes. Cheers from Almaty!
Sorry, but Refika's recipes are nowhere near the authentic recipes. She's just altering and spoiling the authentic recipes. I'm so upset as a Turkish man who has ultimate respect in Turkish cuisine. Refika should stop spoiling our lovely cuisine.
@@selcukd9824 ahahaha i'm gonna tell you a little secret: SHE WON'T STOP doing anything because of you or anybody else on the whole internet =)) you should get a life, dude!
@@selcukd9824oturup bu tarifleri kullanarak türk restoranı açmaktan bahseden hispanik gördüm bir tane. teşekkür etmiş bir de. o yüzden, boşverin, daha iyi. burada gelip yiyen "o öyle değil" desin en azından. herkes her şeyimizi satıp kültürümüzden kar ediyor, biz hariç. bunun sorumlusu refika değil, kötü temsilse önceden beri vardı. gidip bu işe soyunanların bir kısmı kim ne bilecek kafasında, kendi işine saygısı yok. kendi ayağımıza sıkıyoruz her açıdan.
I’m from South Africa. My cousin sent me a link to your channel. I was sold after watching just one video. I feel I want to visit Turkey, live there and become a Turk. I love how you do research to make all your recipes doable regardless of where you live. Love your show.
Don't live on the European side of Turkey. No one tells you the true truth. I live here now for over 90 days and some people are nice some not too welcoming to people of color believe me. They, don't believe in the word excuse me when passing by. Tukey is nice country with amazing food and history. Come visit you'll understand what I mean.🥰
You are most welcome, Istanbul is a beautiful city…everybody has different experiences just like any other major city around the world. Most people are warm and welcoming with a divine cuisine and hospitable culture 🥰🥰🥰
I need to know what cut to ask the butcher for. They all think I'm asking for a rack of ribs. Is it just a boneless rib eye (AKA: antrilkot / entrecôte )?
Irish man in the UK who is just WOW!! Awesome food and great video content. Keep doing what you are doing and I hope you are bigger than Jamie Oliver. Teşekkür Ederim 🤘
I accidentally found your channel and watched it for 3 hours straight :). i love that your videos shows your production team / crew. Its so beautiful to see the love of the team and the reality that such amazing production takes a village! Love the energy and joy of how you teach the world to cook. Big hugs from a Malaysian in Ireland. Looks like the kitchen here will soon smell like loads of turkish dishes :)
BHAI HUSSAIN listen brother there is social network called fb, insta, snapchat, and also some dating sites where u can get girls to flirt. I am not interested I am very much married to a handsome and loving man thank you and I don’t cook for randoms
I always loved the saying: "Ellerine Saglik" (May your hands be blessed) to show gratefulness to the cook for her/his efforts and skills. Wish there was something similar in German or English. "Thanks for the meal" is just not the same... Will try this recipe soon! Greetings from Germany!
As A Brit living in Canada for the past 17 years I have missed Turkish food so much. I found your channel and I am so happy how you make it easy to follow. Ugh I am in heaven now knowing how to make my favorite foods. Thank you!
Refika thanks to you I’m totally in love with Turkish cuisine! I went to the Turkish market last weekend and asked a Turkish lady which sucuk to buy. I then made the menemen for my family and they could not stop eating it! I had to make it again for lunch! I would love to see you do some vegetable based dishes also. And more grill/bbq style meat recipes. And also when the weather gets colder some stews and soups. And more Bahar of course!! 🤗 Love to all of you ❤️
I made this and the menemen, both were a big hit with my family, I love your culture! thank you Refika, I love, love, love your show!! Every week I will try something new, everything tastes amazing. Your crew is also adorable, keep on going, I'm looking forward to all your recipes.
I love the small tips you give. And literally no one else gives so much of the information. We Indians are used to putting everything right ON the hot pans. Thank you, I hope to make good kebabs for my husband soon!
Love your show! I am Calabrian Italian , our family are from Turkey and Greece! Love all my heritage! I own a wood fired pizza cart in Seaside Oregon U.S.A. , love cooking my heritage foods ! I bought a double donor kabob propane rotisserie from Istanbul , love cooking lamb and beef on it ! Love your recipes! God bless ! Ps , can’t wait to visit Istanbul ! Ciao!
Greetings from California! Made these delicious kebabs today!!! Though I cannot get exactly the same varieties of peppers, I used one Serrano and one hot yellow pepper (I had 2 Serrano and 2 habaneros available because I love spicy but my husband, not so much). Used my air fryer set at 375 for 20 minutes and turned them every 4 minutes. Served with the onion, parsley and sumac salad along with the bulgur pilavi and homemade labneh. Two great recipes!!! Please keepthem coming because I can't wait to try more. 💖
the first time I kebap was near Ephesus , at a place where we learned how silk rugs were made. What a day ! The ruins, then the place where Mary spent her last days, finishing off at St. John's , and that was just the first day of a " footsteps of Paul " 2 week journey that finished in Rome, Incredible! The people, culture, and the food, Wonderful! I can't wait to make kebap
Still remember my holidays in istanbul greatest food paradise on the globe a blend of asian persian arab n europian hats off to turkey for giving this great food
THANK YOU! I have always heard that Turkish food is excellent. I tried this recipe. First, you have to work with what you have. I came across a massive sale on 70/30 ground beef at the local store. I bought a lot and froze it. In making this I found the mixture of meat/chilis to be too wet to stick to the shish. So I put it as a thin layer on a 1/4 sheet pan on the grill. I made the salad and served with flour tortillas. YUMMMM!! Even my son who "doesn't like uncooked onion" loved it. We ate until we were stuffed. Will definitely make it again. Now to try some more of your recipes. (And to order more sumac from Amazon. It's not a common spice in the US.)
I am at home, in bed, with covid. I just found your channel today and have been absolutely BINGING it all day.... I love your cooking style, your recipes, your personality, your assistants, the way it is filmed, the funny editing.... everything about it. Thank you! I actually made adana kebab last weekend, but with lamb only... it was very good, but I think this looks way tastier. I will try it soon. Cheers from Sweden
HI from Florida USA, Rafika! just found your channel last night and love it. I love that you did a video with Alex! he's so good. I'm watching your Turkish channel too. I would love for you to cook. more turkish food. TAlk about spices, maybe make more breads as well. Anything is good. Blessings! I'm in LOVE with your penthouse apartment!
I'm new to your channel. I Cook for a living and have fallen completely in love with your technique of cooking and the energy you bring to your teaching. Thank you so much for doing your show and I appreciate the way combine your Turkish cuisine and infuse with other cultures. MUCH LOVE Howard
Omg!!! I made this for my family and they loved it!!! Thank you for sharing these amazing video's. I am American and my fiance is Turkish and I'm trying to learn more Turkish dishes to make for him 😋
Been to Turkey last yr, still missing the lovely Kebabs & fresh salads, happy i could come across your youtube & learn all these tasty dishes, thankyou
This looks simply mouth-watering! Thank you. When I was working on my teacher certification, I had to go out of town for a two-week course; the school's cafeteria was closed, so I walked off the campus and regularly visited a little restaurant called "Ike's International." Ike was Turkish, and he was such a friendly and delightful gentleman! And his food was *good*! That was more than 40 years ago, in North Carolina. More recently, in the southeastern suburbs of Paris, France, I begged a Turkish restaurant manager to tell me how to make his lentil soup. He told me to come back that afternoon when they weren't so busy. He took me into his kitchen and showed me step by step how to make it. I took notes and now I have the recipe. Unfortunately, the restaurant has changed hands a couple of times since then. Such a pity!
I lived in Adana Turkey for two years and loved the food. I can't wait to make this but I will have to try and find some lamb. You take me back to living in Turkey. Thank you for the wonderful memories.
I feel like there's a spell casted onto me. I am lazy when it comes to cooking but I've made three of the dishes from Refika's posts. My family is surprised that I'm cooking more often. I think this shish kebab will be number 4 now... Oh yes, thank you for understanding the limitations of your fans from other countries. ❤
Dear Refika, I want to thank you for your videos. I watch you everyday. I am a Scilian American. We make so many of your recipes ,but different names. Thank you for your love and passion. You are all in my daily prayers. Sincerely, Concetta
Hi, I’m from Scotland 🏴 in UK. I absolutely love your recipes and I’ve got all my family to watch your videos and subscribe! Thank you so much. I love Turkey. ❤️ xx
Glad I discovered your channel through french guy cooking. Happy I grew up around turkish friends that introduced me to these insane tastes. Now I'll try to introduce my son to it :) Greetings from Belgium.
Dear Refika, 8 just found your channel and watching you cook is one of my life's best experiences. Your energy, your passion, your knowledge, it shines through my screen. I have started to cook some of your dishes and they are delicious and give us so much joy. Thank you, you are a treasure. With love from New Zealand
When you combined the onion, parsley, olive oil and sumac my mouth started to water. Such an easy and doable recipe though, I'm definitely gonna try it. Thank you.
Wooooow, only watching you explaining the taste and how to be cooked takes me to heaven. I'm not Turkish but a big fan of Turkish people and their food.
¡Qué rico! Greetings from Panama city, Panama! Just came back from Istanbul and loved it! For sure, I will be back! Found your channel today and it's great, thanks for sharing all those great recipes!
Greetings from Vancouver Island in western Canada. I am loving your English Channel and your passion for cooking. Your kitchen and home in Istanbul are fabulous. I love the simplicity and wholesomeness of your cooking. Your friend is an excellent videographer and I look forward to your next collaboration.
OMG I just discovered your channel and I’m hooked. I love Turkish food so I ave a request, could you please show us how to make arnavut cigeri ( Liver), please? It’s sooo good and I would love to learn how to make it at home.
I just wanted to say thank you for sharing such amazing food, you really are an inspiration!! and everytime I’m sad or feel like crying I run to come rewatch your shows and it makes me feel better and safe as if i’m in the kitchen with you!
Refika, I just made this and I must say, I was greatly pleased with how well it turned out. I combined the kebab with grilled mixed vegetables for a very tasty, spicy & quick keto meal. I'm planning to bring these kabobs as an appetizer for my relatives' Easter dinner in a few weeks. I particularly appreciate how easy & fun you make things for us non-Turkish folks. You are a gem.Thanks again & blessings on all.
@@4wisemonkies it is so normal that we live together with Greeks for so many centuries that our recipes are more or less same especially considering Greek costs and the land was under the control of Ottomans for so many years and then they learned to cook like us and called the food the same way, what is funny actually they claim it is their food lol :) thousand of years Turkic cheese which we call "Beyaz Peynir" - the origins go to Turks middle Asia time - was originally done by "kimiz" horse milk, called Feta and sold to Europe as Greek cheese, yogurt went to World literature as yogurt. The Turkic way of yogurt is a bit sour and consistent in content. Because they were traveling long distances with horses in middle Asia times and shaking milk got cultured and became yogurt. Look at Europe they say consistent yogurt is Greek Yogurt lol there is a lot of food like this... What to say ...
d exam maybe you need to check history because dishes like dolma and sarma has rice in it where does rice come from?? Exactly from asia like de turks and every other dish as well so stop with your bullshit you have turkish food thanks to the ottoman empire
Hello from Mexico! I'm becoming a huge fan of yours, everything I've tried from your channel has come out great. As a Mexican I beg to differ about the chilli seeds, here we use them as a spice in and of themselves. We have sauces that use only the seeds, sometimes charred. They do add a different flavour. (I'd keep them out of these shisk kebabs too, since they can be quite annoying to chew, though)
i would love to taste mexican fusion of this kebap honestly 😅 as a turkish i find mexican cusine pretty amazing. mexican touch would improve the original 😋😋
As an Iranian-American living in the US, I have exhausted my limited skills of cooking Iranian dishes. I am so glad discovering this magnificent resource of another great old civilisation, Turkey to show off "what to eat!" to my buddies!
I used to eat these a couple of times a week when I lived in Turkey near Adana. I'm going to make these for myself here at home. Thank you so much. I love your videos.
I made this for my family on the 4th of July. The only thing I did different is that I used a real grill. Turned out awesome!!! Greetings from Texas, Refika!
Ma’am, I loved watching this video as it reminded me of my great visits to Marmaris. I visited Turkey several times and as is common with me, I feel in love with your “foods.” I especially like that you explain the little bits of information to us viewers, like the reason why you flatten the kebab, or why the meat should be rotated before it drips, etc. Tesekkurler!
I love watching your videos. I have visited Turkey, especially Istanbul, so many times. The food is amazing, and the people are so friendly. Watching this channel brings back so many memories.
I'm so glad I discovered this channel. That kebab looks amazing. I was looking for tips on hummus and couldn't stop watching other videos. I'm definitely going to be making this.
OMG! We are still in lock-down in Melbourne, sitting at home watching your cooking tutorials while trying to make and accomplish it. By the time lock-down finish, I will become a Master Chef.
I just love Turkish food my god the most beautiful food in the whole word! I could eat it everyday. I’m sooo happy I found you page I’ll b doing a lot of these
I never cooked any turkish recipies, but now i have watched you cook these beautiful dishes, i will definitely try some of them very soon. Thank you so much, i love your style! Greatings from Holland
Thanks so much for these yummy recipes in English! We are from Denmark and my husband is English-American. We love watching this channel together for meal inspirations with an extreme drool factor😄We're gonna be making this Adana for our guests tonight. If you could send a shout out to my husband Cameron in your next video, he'd be so pleasantly suprised😍🥳🥳🥳. He's the one who's more eager to try Turkish recipes and a big fan of your channel😎😘
Made this recipe for the entire family and they totally loved it!!! I was so inspire by your channel that Im thinking about Turkish cuisine for my next food business concept. Would you share more of your delicious recipes for the US market? Hope to hear from you soon.
You are so LOVED Refika and team!! Thank you for all of your beautiful sharing! Love making your lentil soup! And anything else you share. Have a lively day and season and year!! Hugs!
Oh, my that looks delish! I would personalize it by swapping out the hot peppers for milder but flavorful ones. And, for me, hummus is a must to have alongside kabob. The onion salad looks wonderful!
You are adorable and I LOVE watching everything you make! This looks DELICIOUS! I love learning about your culture so please don't stop. Take care and stay safe! Love from Canada...❤️
Oh my gosh, I have made this several times and it is soooooo delicious. My family had never eaten this before. I was able to find metal shish that resemble tiny swords and sumac too. Hugs and thank you from Seattle USA!
Love this will definitely try it out. Another one we always order is the Aubergine Kebab - slices of aubergine alternated with a sort of kofte and served with a delicious tomato sauce. We eat so much aubergine at home and would love to see this recipe. Thank you for all your wonderful recipes, you guys are a pleasure to watch.
Just found your channel and I am hooked!!! I love love kebabs...having spent 9 years in the middle east...I miss this delicious food!!! Thank you for sharing your gift and talents! I am going to try making these & subscribing to your channel! Excellent videography and I can tell you are a seasoned chef!!!
I ate it many times but never imagined it such easy, or maybe your great presentation shows it so...I decided to make a try next weekend inşaallah , greetings from Tunisian in Sierra Leone, sevgiler ♡
I love how you make the dishes so easy for us and even give us great substitutes . I enjoy your enthusiastic way you explain things. That is what makes me go out the get the ingredients for that dish Thank you so much ❣️
You & this recipe, FANTASTIC! I love your videos, I learned why soaking the wooden skewers are necessary. Turkish people are so wonderful and your country Beautiful. Thank you for sharing, looking forward to more recipes. Many Blessings & Love
Just recently discovered your channel, and already made a number of recipes, but these kebabs are an absolutely sensation. Just ordered some flat shishes online from turkey 😀… plenty more things to try still… thanks for the great tips and explanations on why certain technics and approaches give better results. Just need to let all the smoke out of the kitchen now 😀
I recently discovered your channel and I'm obsessed. I cannot wait to try your recipes, hummus is top of the list. Thank you...I'm from South Africa 🇿🇦
The absolute single best part of this video without doubt, is that when you showed us the wide metal shish, you anticipated that people may find them hard to get and listed alternatives! So many recipes I've wanted to try in the past and they always have things in that I've never heard of and can never find! It's so damn annoying! But here, you list alternatives for people who will have this problem and I massively appreciate that :D :D I will no doubt be trying this recipe next week :)
This is a work of art. I love adana kebab, and I recently fell in love with Turkish food (watching terribly translated episodes of Erkenci Kus). The salad you made is inspiring, I am making for my lunch today. I will look for the flat spikes you use, there is enough of a Turkish community in Toronto that I should be able to find something similar. Can you prepare the Iskender kebab?
lol she cannot do that. you're asking for something only restaurants with the right equipment can do, and there are few restaurants in Turkey even that still care to do it properly. The best of them is in the city of Bursa. It's hard to cook döner at home for the same reason too. Anyone who says they can is basically lying. It's hard because the huge meat you see on a skewer (both used in iskender and döner) is not just meat. There are other materials used in it(such as true yoghurt, not just the one on the dish buy inside layers of meat in the chunk) as well as other stuff , and it takes a lot of work to combine them the way they do. And the tomato sauce used later on is not exactly "salça".
Appreciate your patience and delivery of how to create this beautiful cuisine. Much delightful watching. You have such a soothing voice it was a most relaxing and informative experience🙂
Chef Rafika, I'm so happy to have come across your channel! I love your recipes, your positivity and your humour! I really enjoy watching your videos 😀👍🏼🇹🇹
I’m so excited to try this! I used to go to a Turkish restaurant near my old job regularly and I’ve missed it so so much. I will check your playlist…wondering if you’ve done Turkish stuffed grape leaves? I find they are my absolute FAVORITE!! So different and much more flavorful than other ones
I know I am late to answer, but I will tell you a "secret", 😆-- My father came to America from Istanbul, and after a while, met my mom in NYC. He opened the first 2 Turkish restaurants in NYC (and The US, in fact!). He made almost everything from scratch. But he also said that if you can find something that is just as good, or better, and it happens to be canned, use that instead. ESPECIALLY with stuffed dolma, as they are so labor intensive. Now, if I could remember the name of the brand for you... I think it was Greek, with a Greek name, with a white label and blue writing (again, a Greek product!). So anything you can find at a middle eastern market, or even the ME aisle at your supermarket (if it exists)--they will have stuffed dolma. They are very tedious to make, and the canned version is just as good. Craig Claiborne even liked them when he reviewed the restaurant for the NY Times back in the 70's! Another great product you can buy in the store is Tarama (made by Krinos, I think). A dip made from fish roe. It is absolutely delicious and a wonderful addition to an appetizer platter or Mezze served with fresh pita!
@@skontheroad selamlar her zamanki gibi bütün Türk yemeklerini yunanlılar bize ait derler.halbuki onun Türk olduğunu çok iyi biliyorlar yemegin ismi bile Türk.neyse size afiyet olsun.selam ve saygılar.
• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers.
• Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again.
• Season with salt and red pepper flakes -if using sweet peppers-.
• Add the meat and chop them together to mix for 2 minutes.
• Divide the mixture into 4 equal parts.
• Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness.
• Refrigerate for 15 minutes.
• These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 5-6 minutes.
• For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften.
• Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again.
• Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap.
• It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
The Instructions being shown like this in the comment section is very helpful.
A little known fact the Midwest in the US (Minnesota, Wisconsin etc) also get hot in the Summer. I've seen it be 115F /46C on more than one occasion in Wisconsin.
It's a hot hell in the Summer and a cold hell in the Winter. Last Winter I remember it getting to -40 F/ -40C on a few days. Yes Fahrenheit and Celsius meet at -40.
Can you please show us the bread please. I know you said you were going to show us but just incase you forgot. 😁
Do you think you could use quality supermarket burgers ,(uncooked) to make this?
Thanks
I am so thankful I found your channel. 😎👍💜
Love your recipes. My husband was Turkish he introduced me to Turkish quisuine, sadly he’s gone now but making your recipes brings him close to me. Thankyou.
What a lovely thing to say
Yes, isn't it beautiful that, thanks to the internet, we can all have connections, from around the world, that bring us joy or solace. May you have peace and joy.
Thankyou
@@annekemal135 sorry for your lose
Wow!!! I have tears in my eyes .. Wish you all the happiness in life..Ameen
My most sincere condolences. My Turkish wife of 20 years is also gone, but from divorce..... Still love the food and culture!
Can we ALL love this woman??? Her authenticity, her love of her amazing culture, is a gift to us all! Refika, you are truly THE BOMB for Turkish cooking!💜💜💜💜
She talks to much
I’m teaching myself cooking from around the world, I live in Phoenix Arizona. I’m Hispanic so that is the first food I know plus many American dishes. I taught myself how to cook German food and loved it, now I found you and I’m following every video that you made to learn how to cook Turkish food I’m very excited.
Dear Refika,
I just found your channel a couple weeks ago in search of Turkish/Mediterranean cuisine and I can’t stop watching your videos. I have learned so much from you and enjoy the way you share your passion for food. I have made so many of your dishes and am excited to share even more with my friends and family. I love the freshness you’re bringing to the world through your talents, fun attitude, and mouthwatering food! You truly have skills that make being in the kitchen worth every minute! I have been exceedingly excited to have found your channel enjoying you, your team, and your food. Thank you!!
I’m so glad I’ve found your channel. I love your energy and your love of food. No frills no pretentious.... just plain good food.
Yes, as everyone expressed here, sorry for your loss. Take care.
You are a breath of fresh air here on TH-cam. So positive, so humble, so inspiring. The recipes are simple to make and delicious to eat. The production of the videos is at an admirable level. You have chosen your crew wisely. Stay yourself as you are perfect
Very rightly said 👍🏻
🖐🖐💎
I traveled to Turkey at 14, we didn't get to stay but 2 days because we had been traveling all summer and Daddy had to get back to work. I have longed to return. Your lovely channel may be as close as I get at my age. We had a meal practically on the Bosporous (?spelling?). It was amazing. I remember it still after 50 years. We had so many dishes I had never heard of baba ghanoush (sp.) hummus, pita and an oily fish like smelts. I also drank a soda called Ankara cola. It was a beautiful joyful meal; I remember feeling so lucky. Mom and Dad were so young and attractive (just 48, they looked so much younger even.) The warmth, enthusiasm and joy that you share in Turkish food is wonderful. Thank you so much!
Thanks for sharing your sweet story. We enjoyed reading it! Cheers.
❤😂🎉
I made this for dinner today and my very picky 24 year old was in heaven, he loved it! And so did all my other children. It was delicious and I've saved this recipe to make alot more. Thank you!
Selamlar biz insanlara TÜRK mutfaği cennettir diyoruz hep ve siz bizim yalan söylemediğimizi kanıtlamış oldunuz.size ve ailenize selamlar saygilar.
Refika, darling, at last there's someone who simplifies/twists/adapts Turkish recipes, so that international viewer can easily get all what's necessary anywhere in the world, yet without losing specifics, flavour and texture of Turkish dishes. Cheers from Almaty!
agreed
Sorry, but Refika's recipes are nowhere near the authentic recipes. She's just altering and spoiling the authentic recipes. I'm so upset as a Turkish man who has ultimate respect in Turkish cuisine. Refika should stop spoiling our lovely cuisine.
@@selcukd9824 ahahaha i'm gonna tell you a little secret: SHE WON'T STOP doing anything because of you or anybody else on the whole internet =)) you should get a life, dude!
@@selcukd9824oturup bu tarifleri kullanarak türk restoranı açmaktan bahseden hispanik gördüm bir tane. teşekkür etmiş bir de. o yüzden, boşverin, daha iyi. burada gelip yiyen "o öyle değil" desin en azından. herkes her şeyimizi satıp kültürümüzden kar ediyor, biz hariç. bunun sorumlusu refika değil, kötü temsilse önceden beri vardı. gidip bu işe soyunanların bir kısmı kim ne bilecek kafasında, kendi işine saygısı yok. kendi ayağımıza sıkıyoruz her açıdan.
I’m from South Africa. My cousin sent me a link to your channel. I was sold after watching just one video. I feel I want to visit Turkey, live there and become a Turk. I love how you do research to make all your recipes doable regardless of where you live. Love your show.
Don't live on the European side of Turkey. No one tells you the true truth. I live here now for over 90 days and some people are nice some not too welcoming to people of color believe me. They, don't believe in the word excuse me when passing by. Tukey is nice country with amazing food and history. Come visit you'll understand what I mean.🥰
You are most welcome, Istanbul is a beautiful city…everybody has different experiences just like any other major city around the world. Most people are warm and welcoming with a divine cuisine and hospitable culture 🥰🥰🥰
Hey. I'm watching from SA too. Love this chanel
I need to know what cut to ask the butcher for. They all think I'm asking for a rack of ribs. Is it just a boneless rib eye (AKA: antrilkot / entrecôte )?
Watching from South Africa too
Irish man in the UK who is just WOW!! Awesome food and great video content. Keep doing what you are doing and I hope you are bigger than Jamie Oliver. Teşekkür Ederim 🤘
I accidentally found your channel and watched it for 3 hours straight :). i love that your videos shows your production team / crew. Its so beautiful to see the love of the team and the reality that such amazing production takes a village! Love the energy and joy of how you teach the world to cook. Big hugs from a Malaysian in Ireland. Looks like the kitchen here will soon smell like loads of turkish dishes :)
U
Greek cuing not Turkish
I tried this one yesterday and everyone who is watching this trust me it tasted like heaven ❤️
BHAI HUSSAIN listen brother there is social network called fb, insta, snapchat, and also some dating sites where u can get girls to flirt. I am not interested I am very much married to a handsome and loving man thank you and I don’t cook for randoms
BHAI HUSSAIN There is restrictions don’t reply me I ain’t wanna talk
Would you change anything that she showed?
Njs 941 ofcorse not its tasty the way she cooked
Did it taste good without ginger ?
I know I’m not the only one drawn to Refika’s energy. I ain’t even cook I just like chillin in the kitchen with her.
She is so vibrant and has positive energy that makes you happy
Absolutely! Every time I watch one if Refika's videos it is an instant mood lift. She and her team do an amazing job!
I agree!!!! She’s someone I would love to hang out! Trying it sometime this week!
I always loved the saying: "Ellerine Saglik" (May your hands be blessed) to show gratefulness to the cook for her/his efforts and skills. Wish there was something similar in German or English. "Thanks for the meal" is just not the same... Will try this recipe soon! Greetings from Germany!
We say “God bless the cook” 👩🏾🍳 👨🏾🍳
In Croatia, we have a similar saying: "May your hands become golden."
Hey guys, which languages you are saying?
Compliments to the chef. That's what the english say
You're a beautiful inspiring chef, blessed with hands pounding the table deliciousness 🥰🙌👩🍳
As A Brit living in Canada for the past 17 years I have missed Turkish food so much. I found your channel and I am so happy how you make it easy to follow. Ugh I am in heaven now knowing how to make my favorite foods. Thank you!
Refika thanks to you I’m totally in love with Turkish cuisine! I went to the Turkish market last weekend and asked a Turkish lady which sucuk to buy. I then made the menemen for my family and they could not stop eating it! I had to make it again for lunch! I would love to see you do some vegetable based dishes also. And more grill/bbq style meat recipes. And also when the weather gets colder some stews and soups. And more Bahar of course!! 🤗 Love to all of you ❤️
I made this and the menemen, both were a big hit with my family, I love your culture! thank you Refika, I love, love, love your show!! Every week I will try something new, everything tastes amazing. Your crew is also adorable, keep on going, I'm looking forward to all your recipes.
I love the small tips you give. And literally no one else gives so much of the information. We Indians are used to putting everything right ON the hot pans. Thank you, I hope to make good kebabs for my husband soon!
Love your show! I am Calabrian Italian , our family are from Turkey and Greece! Love all my heritage! I own a wood fired pizza cart in Seaside Oregon U.S.A. , love cooking my heritage foods ! I bought a double donor kabob propane rotisserie from Istanbul , love cooking lamb and beef on it ! Love your recipes! God bless ! Ps , can’t wait to visit Istanbul ! Ciao!
I love how you explained the meat- I’ve learned something significant - looks absolutely delicious
I like rabbit meat also. Hee Hee Hee
Greetings from California! Made these delicious kebabs today!!! Though I cannot get exactly the same varieties of peppers, I used one Serrano and one hot yellow pepper (I had 2 Serrano and 2 habaneros available because I love spicy but my husband, not so much). Used my air fryer set at 375 for 20 minutes and turned them every 4 minutes. Served with the onion, parsley and sumac salad along with the bulgur pilavi and homemade labneh. Two great recipes!!! Please keepthem coming because I can't wait to try more. 💖
I'm from California too.
the first time I kebap was near Ephesus , at a place where we learned how silk rugs were made. What a day ! The ruins, then the place where Mary spent her last days, finishing off at St. John's , and that was just the first day of a " footsteps of Paul " 2 week journey that finished in Rome, Incredible! The people, culture, and the food, Wonderful! I can't wait to make kebap
Pls make it for the memory of those days..
Thanks! I love your channel. Everything you cook makes me SO hungry. Lol.
I’m so glad to have you guys ❤ thank you so much for your lovely message and support
Still remember my holidays in istanbul greatest food paradise on the globe a blend of asian persian arab n europian hats off to turkey for giving this great food
Love that she explains everything in detail.
THANK YOU! I have always heard that Turkish food is excellent. I tried this recipe. First, you have to work with what you have. I came across a massive sale on 70/30 ground beef at the local store. I bought a lot and froze it. In making this I found the mixture of meat/chilis to be too wet to stick to the shish. So I put it as a thin layer on a 1/4 sheet pan on the grill. I made the salad and served with flour tortillas. YUMMMM!! Even my son who "doesn't like uncooked onion" loved it. We ate until we were stuffed. Will definitely make it again. Now to try some more of your recipes. (And to order more sumac from Amazon. It's not a common spice in the US.)
Sumac is available at all halal stores
I am at home, in bed, with covid. I just found your channel today and have been absolutely BINGING it all day.... I love your cooking style, your recipes, your personality, your assistants, the way it is filmed, the funny editing.... everything about it. Thank you! I actually made adana kebab last weekend, but with lamb only... it was very good, but I think this looks way tastier. I will try it soon. Cheers from Sweden
I never would have thought to use a cast-iron like this. Thank you for the education!
Heyzoose th-cam.com/video/9YJ4Py8u3PE/w-d-xo.html
HI from Florida USA, Rafika! just found your channel last night and love it. I love that you did a video with Alex! he's so good.
I'm watching your Turkish channel too. I would love for you to cook. more turkish food. TAlk about spices, maybe make more breads as well. Anything is good. Blessings!
I'm in LOVE with your penthouse apartment!
I'm new to your channel. I Cook for a living and have fallen completely in love with your technique of cooking and the energy you bring to your teaching. Thank you so much for doing your show and I appreciate the way combine your Turkish cuisine and infuse with other cultures. MUCH LOVE Howard
We tried this recipe with my boyfriend for his family. Everyone loved it!! Thanks Refika we’re so proud of you and your crew.👍🇹🇷
Omg!!! I made this for my family and they loved it!!! Thank you for sharing these amazing video's. I am American and my fiance is Turkish and I'm trying to learn more Turkish dishes to make for him 😋
Been to Turkey last yr, still missing the lovely Kebabs & fresh salads, happy i could come across your youtube & learn all these tasty dishes, thankyou
This looks simply mouth-watering! Thank you.
When I was working on my teacher certification, I had to go out of town for a two-week course; the school's cafeteria was closed, so I walked off the campus and regularly visited a little restaurant called "Ike's International." Ike was Turkish, and he was such a friendly and delightful gentleman! And his food was *good*! That was more than 40 years ago, in North Carolina.
More recently, in the southeastern suburbs of Paris, France, I begged a Turkish restaurant manager to tell me how to make his lentil soup. He told me to come back that afternoon when they weren't so busy. He took me into his kitchen and showed me step by step how to make it. I took notes and now I have the recipe. Unfortunately, the restaurant has changed hands a couple of times since then. Such a pity!
I lived in Adana Turkey for two years and loved the food. I can't wait to make this but I will have to try and find some lamb. You take me back to living in Turkey. Thank you for the wonderful memories.
Bahar is a very lucky woman, that looked so tasty and now i’m hungry. Thankfully now the borders are open i will be able to visit Istanbul again
I feel like there's a spell casted onto me. I am lazy when it comes to cooking but I've made three of the dishes from Refika's posts. My family is surprised that I'm cooking more often. I think this shish kebab will be number 4 now...
Oh yes, thank you for understanding the limitations of your fans from other countries. ❤
Dear Refika,
I want to thank you for your videos. I watch you everyday. I am a Scilian American. We make so many of your recipes ,but different names.
Thank you for your love and passion. You are all in my daily prayers. Sincerely, Concetta
You are my favourite new chef. Your presentation is as hilarious as your recipes are delicious 😋. Thank you. You have a new fan. :D
And mine
I totally agree with you.. she is beautiful and amazing!!!
I totally agree!!!
Yummy!very nice
Hi, I’m from Scotland 🏴 in UK. I absolutely love your recipes and I’ve got all my family to watch your videos and subscribe! Thank you so much. I love Turkey. ❤️ xx
Glad I discovered your channel through french guy cooking. Happy I grew up around turkish friends that introduced me to these insane tastes. Now I'll try to introduce my son to it :) Greetings from Belgium.
Dear Refika, 8 just found your channel and watching you cook is one of my life's best experiences. Your energy, your passion, your knowledge, it shines through my screen. I have started to cook some of your dishes and they are delicious and give us so much joy. Thank you, you are a treasure. With love from New Zealand
Much love from Greece. Thank you for teaching us how to cook! But, I must admit ---there is nothing better than Turkish cuisine + pastries!💜
Yes basically they are teaching you greeks for thousands and thousands years.
@Cemre Bahar is
@Cemre Bahar I’m
@Cemre Bahar Greece who is th
Greece is cradle or western civilisation The Mongolian Turks telling the world they are teaching the Greeks ignorance
@Peter Tzortzis Yes. Spread the hate. Thats very civic of you.
When you combined the onion, parsley, olive oil and sumac my mouth started to water. Such an easy and doable recipe though, I'm definitely gonna try it. Thank you.
Wooooow, only watching you explaining the taste and how to be cooked takes me to heaven. I'm not Turkish but a big fan of Turkish people and their food.
¡Qué rico! Greetings from Panama city, Panama! Just came back from Istanbul and loved it! For sure, I will be back! Found your channel today and it's great, thanks for sharing all those great recipes!
Greetings from Vancouver Island in western Canada. I am loving your English Channel and your passion for cooking. Your kitchen and home in Istanbul are fabulous. I love the simplicity and wholesomeness of your cooking. Your friend is an excellent videographer and I look forward to your next collaboration.
OMG I just discovered your channel and I’m hooked. I love Turkish food so I ave a request, could you please show us how to make arnavut cigeri ( Liver), please? It’s sooo good and I would love to learn how to make it at home.
I just wanted to say thank you for sharing such amazing food, you really are an inspiration!! and everytime I’m sad or feel like crying I run to come rewatch your shows and it makes me feel better and safe as if i’m in the kitchen with you!
Refika, I just made this and I must say, I was greatly pleased with how well it turned out. I combined the kebab with grilled mixed vegetables for a very tasty, spicy & quick keto meal.
I'm planning to bring these kabobs as an appetizer for my relatives' Easter dinner in a few weeks. I particularly appreciate how easy & fun you make things for us non-Turkish folks.
You are a gem.Thanks again & blessings on all.
another great recipe , thank you .greetings from Greece
Guys i hope after a year we will not see in Europe Greek version called Adanadaki :D Dolma - Dolmadaki so on and so on :D
@@kansuotman7448 AYNENNNNNNN
@@kansuotman7448 So true lmao. Too funny :)))
@@4wisemonkies it is so normal that we live together with Greeks for so many centuries that our recipes are more or less same especially considering Greek costs and the land was under the control of Ottomans for so many years and then they learned to cook like us and called the food the same way, what is funny actually they claim it is their food lol :) thousand of years Turkic cheese which we call "Beyaz Peynir" - the origins go to Turks middle Asia time - was originally done by "kimiz" horse milk, called Feta and sold to Europe as Greek cheese, yogurt went to World literature as yogurt. The Turkic way of yogurt is a bit sour and consistent in content. Because they were traveling long distances with horses in middle Asia times and shaking milk got cultured and became yogurt. Look at Europe they say consistent yogurt is Greek Yogurt lol there is a lot of food like this... What to say ...
d exam maybe you need to check history because dishes like dolma and sarma has rice in it where does rice come from?? Exactly from asia like de turks and every other dish as well so stop with your bullshit you have turkish food thanks to the ottoman empire
Hello from Mexico! I'm becoming a huge fan of yours, everything I've tried from your channel has come out great. As a Mexican I beg to differ about the chilli seeds, here we use them as a spice in and of themselves. We have sauces that use only the seeds, sometimes charred. They do add a different flavour. (I'd keep them out of these shisk kebabs too, since they can be quite annoying to chew, though)
i would love to taste mexican fusion of this kebap honestly 😅 as a turkish i find mexican cusine pretty amazing. mexican touch would improve the original 😋😋
I can not express how happy I am to have found your channel. I'm starting my grocery list right now. -New Orleans Louisiana
I made this recipe of yours and "OMG" my children loved it... making it now for business. Thanks for sharing your techniques, so useful!
As an Iranian-American living in the US, I have exhausted my limited skills of cooking Iranian dishes. I am so glad discovering this magnificent resource of another great old civilisation, Turkey
to show off "what to eat!" to my buddies!
Me too ✅
My grandparents were Turkish... my grandmothers name was Rebeca Behar! Almost your name! Wow love love watching you cook and I will try this recipe ❤️
bahar not behar which mean spring in turkish
no behar is a jewish surname in turkey :) it’s not bahar
I used to eat these a couple of times a week when I lived in Turkey near Adana. I'm going to make these for myself here at home. Thank you so much. I love your videos.
Omg, this looks amazing! I'll definitely try to cook this for me and my family in Brazil. I love Turkish cuisine.
Refika, i just made Adana today. It's almost like you knew this was happening. Lots of respect - from your Pakistani Canadian Fan
I made this for my family on the 4th of July. The only thing I did different is that I used a real grill. Turned out awesome!!! Greetings from Texas, Refika!
Superrr
Ma’am, I loved watching this video as it reminded me of my great visits to Marmaris. I visited Turkey several times and as is common with me, I feel in love with your “foods.” I especially like that you explain the little bits of information to us viewers, like the reason why you flatten the kebab, or why the meat should be rotated before it drips, etc. Tesekkurler!
I would come to your kitchen every day to prep and clean so I could learn your dishes. Much easier on TH-cam. ❤️
Hello from Canada 🇨🇦
This is one of my favorite weekend dinners
I agreed with that
First time I’ve ever attempted something like this. Absolutely delicious. Thank you Refika. This will now be a regular to make, no more takeaway!!
I love watching your videos. I have visited Turkey, especially Istanbul, so many times. The food is amazing, and the people are so friendly. Watching this channel brings back so many memories.
I'm so glad I discovered this channel. That kebab looks amazing. I was looking for tips on hummus and couldn't stop watching other videos. I'm definitely going to be making this.
OMG! We are still in lock-down in Melbourne, sitting at home watching your cooking tutorials while trying to make and accomplish it. By the time lock-down finish, I will become a Master Chef.
good sense also taste of humor sis.
Same here in uk right now.
I just love Turkish food my god the most beautiful food in the whole word! I could eat it everyday. I’m sooo happy I found you page I’ll b doing a lot of these
Me to
I never cooked any turkish recipies, but now i have watched you cook these beautiful dishes, i will definitely try some of them very soon. Thank you so much, i love your style! Greatings from Holland
Thanks so much for these yummy recipes in English! We are from Denmark and my husband is English-American. We love watching this channel together for meal inspirations with an extreme drool factor😄We're gonna be making this Adana for our guests tonight. If you could send a shout out to my husband Cameron in your next video, he'd be so pleasantly suprised😍🥳🥳🥳. He's the one who's more eager to try Turkish recipes and a big fan of your channel😎😘
Turkish cuisine is absolutely amazing
Made this recipe for the entire family and they totally loved it!!! I was so inspire by your channel that Im thinking about Turkish cuisine for my next food business concept. Would you share more of your delicious recipes for the US market? Hope to hear from you soon.
You are so LOVED Refika and team!! Thank you for all of your beautiful sharing! Love making your lentil soup! And anything else you share. Have a lively day and season and year!! Hugs!
There is nothing better than travelling the world through your stomach while you are safely at home. Thank you Refika for making it all possible!
Oh, my that looks delish!
I would personalize it by swapping out the hot peppers for milder but flavorful ones. And, for me, hummus is a must to have alongside kabob.
The onion salad looks wonderful!
You are adorable and I LOVE watching everything you make! This looks DELICIOUS! I love learning about your culture so please don't stop. Take care and stay safe! Love from Canada...❤️
Oh my gosh, I have made this several times and it is soooooo delicious. My family had never eaten this before. I was able to find metal shish that resemble tiny swords and sumac too. Hugs and thank you from Seattle USA!
Love this will definitely try it out. Another one we always order is the Aubergine Kebab - slices of aubergine alternated with a sort of kofte and served with a delicious tomato sauce. We eat so much aubergine at home and would love to see this recipe.
Thank you for all your wonderful recipes, you guys are a pleasure to watch.
Hope you enjoy! Please let me know if you ever get to try 🥰
You're amazing! Love your skills and the simplicity of your presentation.
This looks so good. I need to make this. Can you please show us how to make Fattoush Salad with sumac? Thank you.
Just found your channel and I am hooked!!! I love love kebabs...having spent 9 years in the middle east...I miss this delicious food!!! Thank you for sharing your gift and talents! I am going to try making these & subscribing to your channel! Excellent videography and I can tell you are a seasoned chef!!!
I ate it many times but never imagined it such easy, or maybe your great presentation shows it so...I decided to make a try next weekend inşaallah , greetings from Tunisian in Sierra Leone, sevgiler ♡
I love how you make the dishes so easy for us and even give us great substitutes . I enjoy your enthusiastic way you explain things. That is what makes me go out the get the ingredients for that dish Thank you so much ❣️
I was introduced to turkish food while studying in Germany. From that day on I went to Kebab shop almost everyday. Your new subscriber from Myanmar.❤️
You & this recipe, FANTASTIC! I love your videos, I learned why soaking the wooden skewers are necessary.
Turkish people are so wonderful and your country Beautiful.
Thank you for sharing, looking forward to more recipes. Many Blessings & Love
Just recently discovered your channel, and already made a number of recipes, but these kebabs are an absolutely sensation. Just ordered some flat shishes online from turkey 😀… plenty more things to try still… thanks for the great tips and explanations on why certain technics and approaches give better results. Just need to let all the smoke out of the kitchen now 😀
Such a lovely way of teaching how to cook heavenly yet very easy food. A lot of love and appreciation from Canadian Pakistani 😘
The best thing about you is you share us each and every small detail so no one can go wrong 👍🏻👏🙏
I recently discovered your channel and I'm obsessed. I cannot wait to try your recipes, hummus is top of the list. Thank you...I'm from South Africa 🇿🇦
Hehehe the way you serve it make me feel hungrey, afiyet olsun, thank you... i love Turkish food 🇹🇷
The absolute single best part of this video without doubt, is that when you showed us the wide metal shish, you anticipated that people may find them hard to get and listed alternatives!
So many recipes I've wanted to try in the past and they always have things in that I've never heard of and can never find! It's so damn annoying! But here, you list alternatives for people who will have this problem and I massively appreciate that :D :D
I will no doubt be trying this recipe next week :)
I love Turkish food and now I’ll be able to make it myself from the authentic recipe first hand from a Turkish Thankyou! 😘
I am so grateful I came across your channel on TH-cam! Thank you for the recipes I found and for the ones I will find in the future.
This is a work of art. I love adana kebab, and I recently fell in love with Turkish food (watching terribly translated episodes of Erkenci Kus). The salad you made is inspiring, I am making for my lunch today. I will look for the flat spikes you use, there is enough of a Turkish community in Toronto that I should be able to find something similar. Can you prepare the Iskender kebab?
lol she cannot do that. you're asking for something only restaurants with the right equipment can do, and there are few restaurants in Turkey even that still care to do it properly. The best of them is in the city of Bursa. It's hard to cook döner at home for the same reason too. Anyone who says they can is basically lying. It's hard because the huge meat you see on a skewer (both used in iskender and döner) is not just meat. There are other materials used in it(such as true yoghurt, not just the one on the dish buy inside layers of meat in the chunk) as well as other stuff , and it takes a lot of work to combine them the way they do. And the tomato sauce used later on is not exactly "salça".
Appreciate your patience and delivery of how to create this beautiful cuisine. Much delightful watching. You have such a soothing voice it was a most relaxing and informative experience🙂
Chef Rafika, I'm so happy to have come across your channel! I love your recipes, your positivity and your humour! I really enjoy watching your videos 😀👍🏼🇹🇹
Thanks!
❤️🙏
I’m so excited to try this! I used to go to a Turkish restaurant near my old job regularly and I’ve missed it so so much. I will check your playlist…wondering if you’ve done Turkish stuffed grape leaves? I find they are my absolute FAVORITE!! So different and much more flavorful than other ones
I know I am late to answer, but I will tell you a "secret", 😆-- My father came to America from Istanbul, and after a while, met my mom in NYC. He opened the first 2 Turkish restaurants in NYC (and The US, in fact!). He made almost everything from scratch. But he also said that if you can find something that is just as good, or better, and it happens to be canned, use that instead. ESPECIALLY with stuffed dolma, as they are so labor intensive.
Now, if I could remember the name of the brand for you... I think it was Greek, with a Greek name, with a white label and blue writing (again, a Greek product!). So anything you can find at a middle eastern market, or even the ME aisle at your supermarket (if it exists)--they will have stuffed dolma. They are very tedious to make, and the canned version is just as good. Craig Claiborne even liked them when he reviewed the restaurant for the NY Times back in the 70's!
Another great product you can buy in the store is Tarama (made by Krinos, I think). A dip made from fish roe. It is absolutely delicious and a wonderful addition to an appetizer platter or Mezze served with fresh pita!
@@skontheroad selamlar her zamanki gibi bütün Türk yemeklerini yunanlılar bize ait derler.halbuki onun Türk olduğunu çok iyi biliyorlar yemegin ismi bile Türk.neyse size afiyet olsun.selam ve saygılar.