I'm very sorry that I can't reply to all your comments because there are too many but I read most of your comments. The most asked question is why add baking soda to the green onions. Here's the answer: adding baking soda to the green onions is to keep them green after frying them. If you have any other questions, please leave a comment here! Thank you for your support! मुझे बहुत खेद है कि मैं आपकी सभी टिप्पणियों का उत्तर नहीं दे सकता क्योंकि बहुत अधिक हैं लेकिन मैंने आपकी अधिकांश टिप्पणियों को पढ़ा है। सबसे ज्यादा पूछा जाने वाला सवाल है कि हरे प्याज में बेकिंग सोडा क्यों मिलाएं। ये रहा जवाब: हरे प्याज़ में बेकिंग सोडा मिलाने से प्याज़ तलने के बाद हरा ही रहता है. यदि आपके कोई अन्य प्रश्न हैं, तो कृपया यहां एक टिप्पणी छोड़ दें! आपके सहयोग के लिए धन्यवाद! 非常抱歉因为留言太多不能一一回复，但我看了大多数留言，问的最多的问题是为什么在小葱里加小苏打，答案就是煎制后小葱还能保持绿色。如果您还有其他问题请在这里留言，谢谢大家的支持！ Lamento mucho no poder responder a todos sus comentarios porque hay demasiados, pero leí la mayoría de sus comentarios. La pregunta más frecuente es por qué agregar bicarbonato de sodio a las cebollas verdes. Aquí está la respuesta: agregar bicarbonato de sodio a las cebollas verdes es mantenerlas verdes después de freírlas. Si tiene alguna otra pregunta, ¡deje un comentario aquí! ¡Gracias por tu apoyo! Saya sangat menyesal bahwa saya tidak dapat membalas semua komentar Anda karena terlalu banyak tetapi saya membaca sebagian besar komentar Anda. Pertanyaan yang paling sering diajukan adalah mengapa menambahkan soda kue ke bawang hijau. Inilah jawabannya: menambahkan soda kue ke bawang hijau adalah untuk menjaganya tetap hijau setelah menggorengnya. Jika Anda memiliki pertanyaan lain, silakan tinggalkan komentar di sini! Terima kasih atas dukungan Anda! Lamento não poder responder a todos os seus comentários porque são muitos, mas li a maioria dos seus comentários. A pergunta mais frequente é por que adicionar bicarbonato de sódio às cebolas verdes. Aqui está a resposta: adicionar bicarbonato de sódio às cebolas verdes é para mantê-las verdes após fritá-las. Se você tiver alguma outra dúvida, deixe um comentário aqui! Obrigado pelo seu apoio! أنا آسف جدًا لأنني لا أستطيع الرد على جميع تعليقاتك لأن هناك الكثير منها ولكني قرأت معظم تعليقاتك. السؤال الأكثر شيوعًا هو لماذا نضيف صودا الخبز إلى البصل الأخضر. إليكم الإجابة: إضافة صودا الخبز إلى البصل الأخضر هو إبقائه أخضر بعد قليه. إذا كانت لديك أي أسئلة أخرى ، فيرجى ترك تعليق هنا! شكرا لدعمكم! ਮੈਨੂੰ ਬਹੁਤ ਅਫਸੋਸ ਹੈ ਕਿ ਮੈਂ ਤੁਹਾਡੀਆਂ ਸਾਰੀਆਂ ਟਿੱਪਣੀਆਂ ਦਾ ਜਵਾਬ ਨਹੀਂ ਦੇ ਸਕਦਾ ਕਿਉਂਕਿ ਬਹੁਤ ਜ਼ਿਆਦਾ ਹਨ ਪਰ ਮੈਂ ਤੁਹਾਡੀਆਂ ਜ਼ਿਆਦਾਤਰ ਟਿੱਪਣੀਆਂ ਨੂੰ ਪੜ੍ਹਿਆ. ਸਭ ਤੋਂ ਪੁੱਛਿਆ ਜਾਣ ਵਾਲਾ ਪ੍ਰਸ਼ਨ ਇਹ ਹੈ ਕਿ ਹਰੇ ਪਿਆਜ਼ ਵਿੱਚ ਬੇਕਿੰਗ ਸੋਡਾ ਕਿਉਂ ਜੋੜਿਆ ਜਾਵੇ. ਇੱਥੇ ਜਵਾਬ ਹੈ: ਹਰੇ ਪਿਆਜ਼ ਵਿੱਚ ਬੇਕਿੰਗ ਸੋਡਾ ਮਿਲਾਉਣਾ ਉਨ੍ਹਾਂ ਨੂੰ ਤਲਣ ਤੋਂ ਬਾਅਦ ਹਰਾ ਰੱਖਣਾ ਹੈ. ਜੇ ਤੁਹਾਡੇ ਕੋਈ ਹੋਰ ਪ੍ਰਸ਼ਨ ਹਨ, ਤਾਂ ਕਿਰਪਾ ਕਰਕੇ ਇੱਥੇ ਇੱਕ ਟਿੱਪਣੀ ਛੱਡੋ! ਤੁਹਾਡੇ ਸਹਿਯੋਗ ਲਈ ਧੰਨਵਾਦ! Мне очень жаль, что я не могу ответить на все ваши комментарии, потому что их слишком много, но я прочитал большинство ваших комментариев. Самый часто задаваемый вопрос: зачем добавлять пищевую соду в зеленый лук. Вот ответ: добавление пищевой соды к зеленому луку позволит сохранить его зеленым после жарки. Если у вас есть другие вопросы, оставьте здесь комментарий! Спасибо за поддержку! Es tut mir sehr leid, dass ich nicht auf alle Ihre Kommentare antworten kann, da es zu viele sind, aber ich habe die meisten Ihrer Kommentare gelesen. Die am häufigsten gestellte Frage ist, warum den Frühlingszwiebeln Backpulver hinzugefügt wird. Hier ist die Antwort: Das Hinzufügen von Backpulver zu den Frühlingszwiebeln bedeutet, dass sie nach dem Braten grün bleiben. Wenn Sie weitere Fragen haben, hinterlassen Sie hier einen Kommentar! Danke für Ihre Unterstützung!
wow, the fact that you translated this comment into majority of the spoken languages is truly amazing. You have my respect, and I subscribed to your channel! 🇨🇦
Yes..I like how the ingredients are indicated in tsp..cup..tbsp..us old school people are not too swift with metric.. Made an earlier comment..haven't tried yet be definitely want to.. BC Canada 🇨🇦
She didn't lie when she said this was the most delicious thing ever. I made it and i couldn't believe something with only two ingredients could taste this good.
How do u see only 2 ingredients? Flour ,salt,water ,butter ,baking soda ,cheese and grn onions . that's 8 . lol plus they wouldn't have taken so long to make if she skipped the waiting times. . they didn't need t sit and proof. No yeast ,no rise ,no wait. . they do look good and I'd make them. But ppl need to earn how to count
I made these back in the winter, just playing around with food, using up green onions and Mexican blend cheese. Unexpected company showed up and I was thrilled to share these with them. My goodness! The compliments I got! Thank you so much for this easy, people pleasing recipe.
Самая лучшая связь народов, это кулинария - приготовление еды! Посмотрите сколько нас, разные страны, разные люди, а главное, все с теплотой отзываются на рецепты хозяюшки! Не важно, как оно называется, важно то, что мы готовим эти блюда и кормим своих дорогих людей! Всем яркого солнышка и тёплого ветерка!
Кулинария, это всего лишь один из многочисленных способов разобщения людей и народов. Споры о том, где впервые блюдо появилось, кто правильнее его готовит и как это нужно есть, не уступают, порой, по накалу, спорам религиозным.
@@strufian Это точно! Но!!! Разрешается спор, самым лучшим способом - съедается приготовленная еда! Пусть считают, что это блюдо первым появилось у кого либо, пусть! А если мы добавим, что-то другое в ингредиенты, то мы продолжим ему жизнь! Как в народе говорят: " Не тот отец, кто родил, а тот отец, кто вырастил!", вот так!
Here in Saudi Arabia we have exactly the same recipe called Mutabbaq and we put leeks, eggs, meat and tomatoes in it.. very tasty.. I think that this recipe is the same in all countries of the world and the difference is in the filling only.. Thank you
Yes you’re right we have this in Algeria 🇩🇿 called mahdjouba but we use semoulina and sometimes we mix it with flour the filling is usually onions and tomatoes and ground beef for some it’s very yummy!
"This recipe looks delicious! I tried something similar but with a twist on my channel. If you're into experimenting with new recipes, come visit my channel for more culinary inspiration! Happy cooking!
hi..I am from Indonesia, this food is called martabak. We used to add eggs, spring onionl, mince beef + garlic, white paper, +little salt, in it . its so delicious
I love the many variations, ingredients, that I can use with this recipe. No eggs for me, hubs isn’t fond of green onions (sub w, yellow onion), etc. Will definitely try the ground beef & garlic suggestion. Blessings!!
"This recipe looks delicious! I tried something similar but with a twist on my channel. If you're into experimenting with new recipes, come visit my channel for more culinary inspiration! Happy cooking!
Добрый день. Классный рецепт, всё просто без заморочек и очень вкусно. Я из Кузбасса Кемеровской области г. Новокузнецк. Благодарю за прекрасный рецепт!
This is borek in Turkish. Love how different cultures have there own variation. I know 100 percent this will taste like heaven. This is definitely good for your soul. Especially on a cold winter day and a very nice hot tea next to it ❤
OMG!!! I've been looking for Boörek recipe since I missed making some when I came home to the Philippines. Filo sheets are sooooo hard to find, or literally zero in the groceries. Will definitely follow this recipe and make my filo sheets from scratch for my Boörek recipe ❤❤❤❤ Thank you
@@ashubk2052 in turkey coffee isn’t great .. but Turkish coffee in australia is better .. even Turks in turkey agree as we get the bushells Turkish coffee.. it’s literally coffee ground to powder form ..
I tried this recipe with half spring onion & half fresh chopped rosemary & mozzarella cheese, as I did not have enough spring onion in the garden & wow!!! It was delicious, fragrant & a hit with the family! Love this recipe & I will be trying different fillings with it also...Thank you!😁🙏❣
I love how your recipes are so easy to follow. No complicated expensive equipment or hard to find ingredients. The joy of cooking delicious food without needless complications 🎉
as an Indonesian, i'll say this is martabak, but we put in duck eggs and cooked mince beef instead of cheese. this is one of of the best food recommended to try when foreigners visit Indonesia. delish!! love your version, would def try this 💜
When I was a little girl my Mum was the maitre de at a cantonese restaurant and whenever I’d come and visit one of the chefs would make these for me. I still remember the taste and it was well over 30yrs ago ☺️
Очень интересный рецепт, большой его плюс-без дрожжей. Я люблю все новое, попробую на днях и этот рецепт. Тогда и посмотрим и напишем. А вы продолжайте удивлять. Нас.
Omg I missed this kuih I always bought this at school. I was in elementary and the lady often sell this makes me wanna make this later on. Thank you for bringing back my child favorite dish. ☺
Thanks for this recipe! I didn't have green onion, but I prepared a sandwich with a bit of chopped bacon and bell pepper, and it was amazing. I'll do this again.
Very delicious and soft, when you fry it, fry on both sides first, take them out of the pot, clean pot till no oil was on it, reheat the pot with median heat, and then lay all of them in pot, pour a little water and cover the pot with lid, (where water roughly cover the bottom of pot) use median heat until all the water evaporates, so the middle of the cake can be cooked, turn off heat, wait 2 minutes, then open the lid. If you don't put the water in to simmer a little bit, the outside will burnt, with inside still raw. AND when you reheat it the next day, do the simmer part again so it will be soft. If you heat it in microwave, it will be hard as rock. I was talking to my grandma when I cooking it, so she told me to add water in and how to rehaet it, this is the first time I can make it really soft and cooked it thoroughly.
I bet if you take a paper towel and get it good and damp but not soaking wet and wrap it around the bread, like I do for old biscuits, then it can reheat in microwave and not be a rock. Reduce heat but increase time and let the damp paper towel sort of steam it. But eat asap otherwise it will get harder. Works for rolls, biscuits, pancakes and eggs out in fridge then microwaved. Makes a world of difference!!
Such a humble recipe and SO delicious! I cant eat green onions so I had to substitute with sautéed leeks the 1st time and they were amazing! Also, my dough stuck together my first time. So on my 2nd try I floured my dough better (so no sticking😁) and instead of leeks or green onions I used crisp bacon crumbles and cheese and that bordered on addictive. Since then I have also made them with egg & cheese, cheese & ham, and today I made them with egg, ham & cheese. The dough is extremely fragile so you have to use your ingredients sparingly- I cut my ham into tiny cubes and I only use 2 Tbsp of eggs (UNcooked & scrambled) in each pouch. It does start to run out so you have to bundle fast. But everyone who is reading this 6 page letter…. it doesn’t matter if you make them her way or your way…. Just make these!!! You wont regret it. 🥰🥰
It's called byrek and I know Albanians make the best byreks. You can open the layers easy with corn starch in beetween them. I make them fry in pan or bake it in the oven. I love filled it with spinach or leek and rice or cheese. With anything you like it, just try
So easy! I used wheat flour and they turned out great! My only problem that I will fix in the future is on the last roll and laying them together you call for 1/4 cup each of flour and corn starch. Next time I will use it all generously because two of them stuck together in spots. My fault. Thanks for sharing!
I just tried this recipe yesterday, as an appetizer, and it turned out great. Thank you very much for sharing this with us. This was actually the first time I was able to roll dough out as thinly as this and not tear it, so I was thrilled with the entire process.
Здравствуйте! Украина, Мариуполь на связи. Благодарю за рецепт. Аппетитно, легко, бюджетно и вкусно) Взяла себе на заметку) Желаю всем мира и благополучия!
I'm a beginner (and by beginner I mean this is the second multi-step recipe I've ever made in my life), and it was exactly the right level for me. My thoughts: - I messed up pretty much immediately because I put the salt and the flour in together without mixing the salt and water first, and then spent the whole cooking process worried that everything was going to taste bland and then one small spot was going to taste entirely like salt. it ended up being totally fine lol - at the dough stage, I wasn't sure how long to knead with my hands. what counted as "forming a dough"? when I rolled them into balls, they were kind of rough-looking and lumpy and not at all perfectly smooth like in the video so I was worried I didn't knead long enough... next time I will try kneading longer to see if they turn smooth eventually - I don't think I used enough of the flour/cornstarch mixture. I only ended up using a third of what I made, and it was a little hard to peel them apart afterward, and there were little tears in the end. also, they totally were not round lol. I did my best!! - I didn't realize the water from washing the green onions would cause the oil to splatter like that when I started frying. live and learn! - final thoughts - it was great! they really were crispy on the outside and soft on the inside, and the crunch was suuuuper satisfying. I think it would go great with a cool tomato salsa/sour cream combo, but it was also tasty on its own! it also seems really easy to modify, so I'm definitely saving this recipe to make again. Thank you so much for the recipe!!
Ooh!!! Now that sounds great too!!! 👍 I'm gonna try that way too. I absolutely adore roasted red peppers, the rest is just a given for me, green onions and parm...it's like the food of the gods for me 😂 Thanks for that idea!!
Это божественно!!!Я всегда делаю это блюдо на даче,у нас вся большая семья его очень,любит!!!И вот снова дачный сезон и все хотят, именно это блюдо,лук вырос ,сыра привезли много специально, чтобы хватило не на один раз))) Всё гениальное- просто😂😂😂,а как вкуснооооо😋😋😋!!! Спасибо вам от всей нашей семьи!!!УДАЧИ,СОЛНЦА,МИРА!!!♥️♥️♥️
@@ЗояПетрова-л8ь здравствуйте Зоя, всё пропекается.Слои внутри могут быть влажными,но не сырыми и это нормально!!!Я так ещё в лаваш заворачиваю: калбаску на тёрке,сыра и зелёный лук.А если есть холодные блины с такой начинкой оч.вкусно на завтрак.В блины не тру сыр и калбаску,просто пластиками и посыпать луком и прогреть хорошо- объедение!
I saw this video a little while ago. It popped back up in my feed today, and I decided to make them. And wow! Crispy outside, gooey doughy inside. Simple yet amazing flavors. The cornstarch/flour mixture is incredible for rolling out the 4 sheets of dough at once, mind blowing that it doesn't stick! Phenomenal guide. Def. something I will make again!
@@amandaa3713 yeah. In this video she uses a 50/50 cornstarch flour mixture. I've done recipes for homemade wonton skins that dust the work surface with purely cornstarch though. Its like magic!
@@priscilladevi9705 Yeah. Dust the board with it for the first roll on each dough ball. Once you have your 18cm sheet, dust both sides of each sheet. Stack all 4 and do the second roll. If you were generous enough with the dusting, they should peel apart after you roll the stack of 4 even wider.
@@debbytoppel-dolan2761 how could they do that to their mom 🥺 as an Asian this would be considered as a sin. I hope your children will realize how precious you are and invite you home soon.
С удовольствием посмотрела это видео и не думала, что блинчики с начинкой можно делать, не выпекая их заранее! Подписалась и с удовольствием буду смотреть ваши рецепты! Привет из Беларуси!🥰👍🌹
As soon as I see how the dough made and how thin it is, and the fillings, it reminds me to our local street snack in Indonesia. It's called martabak telur, filled with chopped chives or spring onions and meats. Pro tip for vegan: you can add crushed tofu mixed with chopped onion for your filling. It's so good! 👍🏻
I think because martabak is originally from Saudi Arabia, but that dish is so much better because of the meat n the egg, while this one shown above is so stingy, cheese and green onion only.
Holy moly, just made these as per your guidance and wow I am absolutely amazed at how they turned out, the TASTE blew my little taste buds away! I used Parmesan cheese instead and wow. I’m still blown away. Thank uuuuuuu for this little treasure of a treat.
You are absolutely high class !👍 Your recipe is scientific, precise and artistic . I like the way you use precise measurements . I love the green onions that you are using fresh from your own garden . Fantastic . I am your fan from now.
I made it and it was DELICIOUS. I was afraid there would be the taste of baking soda, but it turn out just fine. Also I wanna try to make them with spinach
Then you didn't make this. Changing an ingredient makes it a different recipe. I really wish people would stop commenting on recipes they haven't actually made. Make the recipe as stated THEN tweak it and review.
@@englishatheart I made this recipe for the second time. Not enough green onions so the last one was some onions, chopped baby spinach and cheese. I thought it was pretty tasty.
We love it in Turkey. There are also varieties such as potatoes, minced meat and sausage. I recommend the ground beef or pastrami. A great snack for us. It is done in many parts of Turkey. enjoy your meal
This is amazing!! This can be pre-pared ahead of time frozen for after school snacks. You can put many things for a filling. And I loved your presentation so easy to follow and explained the mixture of flour and corn starch.
Hi Helley, new subscriber here from East Texas. The way you present your recipes and cook with such love and passion is also MY WAY! I grew up on a big cattle ranch here in East Texas. We also farmed land with the richest soil and sandy ground. I was cooking huge meals at age nine. One memory is me standing on a red milk crate to better reach the countertops. Another is frying lots of chicken, skillet after skillet and scrubbing big buckets of new potatoes, garden fresh. That was pretty much every meal too. We had to feed lots of hungry mouths so plenty of food had to be prepared. Not tolerated on the ranch or by my parents were excuses, arguing, whining or complaining, period! I knew what was expected of me so i learned to be best at it. When i was a young girl i realized people enjoyed my food and complimented me on how pretty, perfect and tasty it was. I took home making in jr high and we learned about foods, the 5 food groups and how to balance meals. The proper way to set a table, present a dish so it's tasty and looks appetizing too. We studied budgets, learned to stretch your food and money ect.. what i understood was knowing how to take control of the kitchen an being queen of your kitchen is something you have to earn, then you'll deserve it! Someone who creates a tasty and beautiful dish from scratch it's a learned skill, takes talent, a form of art and only certain people have it. Along with cooking and decorating for special partys, banquets, barbecues, reunions, holiday meals, ect.. you learn to host and entertain people who cross your path or give you opportunity. What better way to show off southern hospitality? To share a delicious balanced meal, prepared by your hands with a fellow man. Memories, i knew who would come through the door at meal time, I charish being one to serve them and sit at their table breaking bread with them. Its my dad and grandfather, several uncles and cousins, hay season. And treated as family, the hard working ranch hands we appreciate, value and respect. So the closer it gets to noon, work slows to a turtle pace... making their way slowly toward the house from the field, listening for WHAT? The dinner bell.
(I'm using my husband's user name and thought that would be important for you as you read on.) I am not a good cook but our 7 kids (11 years apart from oldest to youngest) were athletes and did well in spite of that. I spent most of my time homeschooling them from K-12 and pre-college so, with potty training, doing laundry, and everything that comes with a larger family, spending a great amount of time cooking or baking wasn't possible. When we began, only two weeks later I learned I was pregnant with our 5th baby while our oldest was 10 and our youngest wasn't yet 2 years old. After it became legal in our state of Wisconsin, we were the very first in our entire county to homeschool. There was no homeschooling curriculum or support groups at that time so everything I taught I had to collect from libraries, doctor's and dentist's waiting rooms, travel maps, graphs, pictures or other things I acquired at garage or yard sales and auctions, or I actually typed up myself. However, in studying for teaching our kids, I also learned a great deal about nutrition and loads of other things concerning conversions, measuring, substitutions and food combinations. So, our kids ate natural and nutritional foods AND learned how to cook VERY well. All 7 of them; 3 girls and 4 boys; all learned to cook, do laundry, change a tire, change oil, and loads of other things to prepare them to live as responsible adults as college students, in the military, or in their careers. Our girls will certainly love trying some of the recipes you've posted and I can't wait to show them this one. So, Thank You.
Me gusta el segundo modo de cerrar los panqueques, no lo conocía. Gracias por compartirlo, se podría hacer dulce para la merienda. Gracias y saludos desde Chile ❤❤
Tried the recipe yesterday and it was super delicious. I would suggest you guys to follow the recipe's quantities, because I had less onion and cheese and it wasn't as flavorful. Today I tried the recipe, but with a Bulgarian twist. Instead of onion and cheese we use Greek cheese and egg. Also turned out delicious. Thank you for teaching me this recipe!
your work is fantastic! I always watch when the notifications arrive, but I'm embarrassed to leave a comment, but this time I couldn't resist and I had to congratulate them for the amazing work. a big kiss here in Brazil 😘 God bless you and your family 🙏
In Turkey, we call this "gözleme"! You can put parsley and feta (turkish cheese) ! You have some possibility : potatoes with paprika, meat and tomates,... It so delicious !
Hi,we have exactly the same dish in Marocco called Msemen with onions and greese. It s tasty and delicious.Actually,it 's part of the Moroccan traditional cuisine. Thank you for letting us know about what we have in common.
Your video caught my eye because your dish looked exactly like a potato “bolani” or the pumpkin one that I prefer and order from an “Afghan Fusion” restaurant near me. Thank you so much for the video recipe and ESPECIALLY for inserting the list of ingredients into the video! I’m not sure I’ve seen anyone do that; it gives me a moment to pause the video and either write down or take a screenshot of the ingredients instead of having to take notes throughout the video, constantly pausing and backing it up to see what I missed! Now I can cook it on my own with your recipe, which looks straightforward, or have a little fun by adding extra ingredients, trying to replicate those delicious “bolanis” I love so much. Oh, and I loved your trick of stacking the four dough pieces and rolling them out at the same time. Wonderful! I’ve never seen anyone do that before-very clever using equal parts flour and corn starch to keep them from sticking-Brava!
I was a little apprehensive when I saw everything in metrics because I don't have a measuring cup that measures in ml. I was able to work around this and the pastry turned out really good. Excellent recipe, thank you for showing us how to do this.
Yum! I am from North America. When I try this one, I think I'll place parchment paper between each one when stacking and re-rolling to make sure when I pull them apart they don't tear. Looks quick 'n easy. Thank you for sharing!
Hi Brenda, I am Liz from Midlands, England. I read your comment on the cheese+green onion pouches, & wondered if you tried the rolling out with parchment, & how successful it was - or not. I haven't made it yet, as I've only just discovered the channel. So thought I'd ask you about the parchment before I do. I thought that the rolling in layers would contribute to the grip necessary to enlarge the dough circle, whereas rolling on parchment would make it slippy & keep the dough from stretching & enlarging, due to it being a flour+water dough, plus the parchment would move about. Would love to hear of your experience. Best wishes, & happy baking. Liz 🌮🥟😀🌹
Hello everyone I am currently testing out different types of sandwiches from different cultures and this totaly qualified to me. I used king Arthur All Purpose Flour and it really came out great. I did both folding methods that she showed and the basic fold comes out thinner and uch crunchier if thats what your looking for, however the method where you roll the dough into a circle and make all the cuts and folds was heartier and more filling, a balance between crispy and doughy. I used a local Smoked Cheddar that expensive along with sauteed mushrooms in some and then the scallions and regular cheddar in the other. Both were good but i think as long has you hve the scallions it will turn out great.
there are Balkan foods, maybe burek but i think there's different names depending on country, where you roll a dough really big and thin before filling it with something. looks complicated and delicious.
@@smievil I have tried making these for those spring roll sheets, but for me they never get round so I had difficulty making, this has to be round and of same size before placing them on top of another
@@watermelon520b everything is fine but only that making it round is my nemesis, hopefully I will succeed someday, I make a lot of dumplings and all but making them round is so hard for me
That's an almost national Saudi meal for dinner could be eaten as main dish or with other dishes like beans, originally came from Yemen it is called Mutabak المطبق if you add leeks and ground beef to the mix, it will be exactly that dish. Glad people like it
Так большее количество зрителей это из России, благодаря этому и зарабатывают. Как мне ответил один немец- ,,если не на русском я буду выпускать ролики,то кто меня будет смотреть,,так и тут,да и все остальные.
I am sure that would taste amazing and delicious coz in Morocco we have got a recipe that look like yours except we use some green olive onions garlic chopped parsley green peppers every thing is chopped and cooked and we put it in the dough, fold it like u did and we cook it in a hot pan.
I will definitely try your recipe. It looks delicious. I want to make my own bread to escape the yeast. I am from Dominica in the Caribbean but live in Suriname in South America. Thanks for the recipe.
This recipe is amazing! I thoroughly enjoyed watching your complete video and trying out the new dish. It's a brilliant concept and showcases your exceptional culinary skills.
Perfect recipe, thank you! I didn't think I could successfully create this thin pastry without some form of fat. Wrong. It turned out just as shown in your very clear video. Next time, I'd make fewer folds, as inside layers are less cooked. 2 mins each side wasn't enough for mine - more like 4-5 each side.
I have not made it yet. But I wonder if they would be good to send in my husband's lunch. Which of course means they would be made the night before. What do you think?
@Ga Jobo Did you get the dough super thin like she did? You could see the outline of her hand through the pastry before it was cooked. In any case, everyone's stove is different, and even things like the amount of time the dough sat while waiting to be cooked can be a factor in whether the inside dough is cooked. So low, and slow, for you, eh? Thanks for your comment, in any case.
I did, surprisingly! Important that kneading when balling up, needed a little flour then. Another comment helped : LOTS of the flour/corn starch mixture when rolling out, so they don't stick when stacked and rolled a second time.
I am originally from Slovakia, now living in South Africa. Thank you for this AMAZINGLY looking thing. I am going to make it now. Wow, feel very inspired by your recipe. It is rainy day and I felt like making something just like this :)
This is similar to a combination of dosti ( friend) roti in Guyana, and stuffed roti ( usually either mashed potato with spring onions or boiled lentils minced to powder and seasoned with cumin pepper and salt- called dhal puri.. It's lovely trick with the cornflour and flour to avoid sticking. You have improved on an old recipe and you have upped the game. Thank you. 🌹♥️
They tasted great! I got a little frustrated trying to peel the thin layers apart, ripping them and then starting over a couple times with more flour. I will definitely make them again though!
I couldn't get them apart so I just smooshed it all together, cut it into 4 pieces again and let it rest 10 minutes again. This time I rolled them separately.
In Malaysia we have similar dish called murtabak, the stuffing includes minced meat, shallots and eggs. And then dipped in their sauce which is onion+vinegar
This looks so delicious and elegant enough for a party ! They would make a very nice gift along with a special tea and maybe a special fruit given to a friend or neighbor. You could choose a very cute container or bag to put them in. Or serve them to a friend during a home visit. What do you think about adding a little crab meat or baby shrimp inside of them? I can't wait to try these, they remind me of Chinese Green Onion Pancakes. Thank you so very much for sharing these with us ! ⚘ 🤗⚘🤗⚘🤗⚘🤗⚘
I am very late in finding this video, and that happened by chance while searching for something else. This looks absolutely delicious! What was really impressive to me was your skill in its preparation. Watching from the USA
Ive tried making these a couple of Times and they were absolutely amazing although i didnt manage to get the sheets of dough so thin. I imagine it must be even better if you can make it as thin.
@@paulinelin7890 i do not know since in my case i eat all of them because they are that good. If you want something rich, savory, crunchy, crispy, fatty and juicy you want this and I highly doubt you Will stop after eating 2 or 3 of these.
I'm very sorry that I can't reply to all your comments because there are too many but I read most of your comments. The most asked question is why add baking soda to the green onions. Here's the answer: adding baking soda to the green onions is to keep them green after frying them. If you have any other questions, please leave a comment here! Thank you for your support!
मुझे बहुत खेद है कि मैं आपकी सभी टिप्पणियों का उत्तर नहीं दे सकता क्योंकि बहुत अधिक हैं लेकिन मैंने आपकी अधिकांश टिप्पणियों को पढ़ा है। सबसे ज्यादा पूछा जाने वाला सवाल है कि हरे प्याज में बेकिंग सोडा क्यों मिलाएं। ये रहा जवाब: हरे प्याज़ में बेकिंग सोडा मिलाने से प्याज़ तलने के बाद हरा ही रहता है. यदि आपके कोई अन्य प्रश्न हैं, तो कृपया यहां एक टिप्पणी छोड़ दें! आपके सहयोग के लिए धन्यवाद!
非常抱歉因为留言太多不能一一回复，但我看了大多数留言，问的最多的问题是为什么在小葱里加小苏打，答案就是煎制后小葱还能保持绿色。如果您还有其他问题请在这里留言，谢谢大家的支持！
Lamento mucho no poder responder a todos sus comentarios porque hay demasiados, pero leí la mayoría de sus comentarios. La pregunta más frecuente es por qué agregar bicarbonato de sodio a las cebollas verdes. Aquí está la respuesta: agregar bicarbonato de sodio a las cebollas verdes es mantenerlas verdes después de freírlas. Si tiene alguna otra pregunta, ¡deje un comentario aquí! ¡Gracias por tu apoyo!
Saya sangat menyesal bahwa saya tidak dapat membalas semua komentar Anda karena terlalu banyak tetapi saya membaca sebagian besar komentar Anda. Pertanyaan yang paling sering diajukan adalah mengapa menambahkan soda kue ke bawang hijau. Inilah jawabannya: menambahkan soda kue ke bawang hijau adalah untuk menjaganya tetap hijau setelah menggorengnya. Jika Anda memiliki pertanyaan lain, silakan tinggalkan komentar di sini! Terima kasih atas dukungan Anda!
Lamento não poder responder a todos os seus comentários porque são muitos, mas li a maioria dos seus comentários. A pergunta mais frequente é por que adicionar bicarbonato de sódio às cebolas verdes. Aqui está a resposta: adicionar bicarbonato de sódio às cebolas verdes é para mantê-las verdes após fritá-las. Se você tiver alguma outra dúvida, deixe um comentário aqui! Obrigado pelo seu apoio!
أنا آسف جدًا لأنني لا أستطيع الرد على جميع تعليقاتك لأن هناك الكثير منها ولكني قرأت معظم تعليقاتك. السؤال الأكثر شيوعًا هو لماذا نضيف صودا الخبز إلى البصل الأخضر. إليكم الإجابة: إضافة صودا الخبز إلى البصل الأخضر هو إبقائه أخضر بعد قليه. إذا كانت لديك أي أسئلة أخرى ، فيرجى ترك تعليق هنا! شكرا لدعمكم!
ਮੈਨੂੰ ਬਹੁਤ ਅਫਸੋਸ ਹੈ ਕਿ ਮੈਂ ਤੁਹਾਡੀਆਂ ਸਾਰੀਆਂ ਟਿੱਪਣੀਆਂ ਦਾ ਜਵਾਬ ਨਹੀਂ ਦੇ ਸਕਦਾ ਕਿਉਂਕਿ ਬਹੁਤ ਜ਼ਿਆਦਾ ਹਨ ਪਰ ਮੈਂ ਤੁਹਾਡੀਆਂ ਜ਼ਿਆਦਾਤਰ ਟਿੱਪਣੀਆਂ ਨੂੰ ਪੜ੍ਹਿਆ. ਸਭ ਤੋਂ ਪੁੱਛਿਆ ਜਾਣ ਵਾਲਾ ਪ੍ਰਸ਼ਨ ਇਹ ਹੈ ਕਿ ਹਰੇ ਪਿਆਜ਼ ਵਿੱਚ ਬੇਕਿੰਗ ਸੋਡਾ ਕਿਉਂ ਜੋੜਿਆ ਜਾਵੇ. ਇੱਥੇ ਜਵਾਬ ਹੈ: ਹਰੇ ਪਿਆਜ਼ ਵਿੱਚ ਬੇਕਿੰਗ ਸੋਡਾ ਮਿਲਾਉਣਾ ਉਨ੍ਹਾਂ ਨੂੰ ਤਲਣ ਤੋਂ ਬਾਅਦ ਹਰਾ ਰੱਖਣਾ ਹੈ. ਜੇ ਤੁਹਾਡੇ ਕੋਈ ਹੋਰ ਪ੍ਰਸ਼ਨ ਹਨ, ਤਾਂ ਕਿਰਪਾ ਕਰਕੇ ਇੱਥੇ ਇੱਕ ਟਿੱਪਣੀ ਛੱਡੋ! ਤੁਹਾਡੇ ਸਹਿਯੋਗ ਲਈ ਧੰਨਵਾਦ!
Мне очень жаль, что я не могу ответить на все ваши комментарии, потому что их слишком много, но я прочитал большинство ваших комментариев. Самый часто задаваемый вопрос: зачем добавлять пищевую соду в зеленый лук. Вот ответ: добавление пищевой соды к зеленому луку позволит сохранить его зеленым после жарки. Если у вас есть другие вопросы, оставьте здесь комментарий! Спасибо за поддержку!
Es tut mir sehr leid, dass ich nicht auf alle Ihre Kommentare antworten kann, da es zu viele sind, aber ich habe die meisten Ihrer Kommentare gelesen. Die am häufigsten gestellte Frage ist, warum den Frühlingszwiebeln Backpulver hinzugefügt wird. Hier ist die Antwort: Das Hinzufügen von Backpulver zu den Frühlingszwiebeln bedeutet, dass sie nach dem Braten grün bleiben. Wenn Sie weitere Fragen haben, hinterlassen Sie hier einen Kommentar! Danke für Ihre Unterstützung!
wow, the fact that you translated this comment into majority of the spoken languages is truly amazing. You have my respect, and I subscribed to your channel! 🇨🇦
Qp
@@FlyHawk69 Thank you very much!
aA
Hi, what do you call this? I make it and it's delicious but I don't know what to call it. Thanks!
I am a little late, but can we just appreciate how she translated the text of her pin to most of the common languages used
I second this! Very thoughtful indeed!
I was the 400th like
@@Chocolategiddyup5 nice!
Yeah! Very deaf-friendly!!
Yes..I like how the ingredients are indicated in tsp..cup..tbsp..us old school people are not too swift with metric..
Made an earlier comment..haven't tried yet be definitely want to..
BC Canada 🇨🇦
She didn't lie when she said this was the most delicious thing ever. I made it and i couldn't believe something with only two ingredients could taste this good.
Good
I also didn't think something with only two ingredients could take this long to make lol
How do u see only 2 ingredients? Flour ,salt,water ,butter ,baking soda ,cheese and grn onions . that's 8 . lol plus they wouldn't have taken so long to make if she skipped the waiting times. . they didn't need t sit and proof. No yeast ,no rise ,no wait. . they do look good and I'd make them. But ppl need to earn how to count
@@gypsyrose-qq9nz I suspect the waiting time is to allow the dogh to relax, making it easier to roll out very thin.
@@gypsyrose-qq9nzThe rest is important so the flour fully absorbed the water. Would be very difficult to roll otherwise
Bulgarian here 😉I just made it. I followed the recipe step by step and it is so delicious 💘 Thank you 💎😘
I made these back in the winter, just playing around with food, using up green onions and Mexican blend cheese. Unexpected company showed up and I was thrilled to share these with them. My goodness! The compliments I got! Thank you so much for this easy, people pleasing recipe.
Оригинальный простой рецепт,спасибо! Но как же все медленно...
@@galina.losieva9547здравствуйте! Используйте увеличение скорости воспроизведения видео.
Нажмите на экран с видео, появится колёсико настроек в верхнем правом углу. Нажать, увидите в списке,, скорость воспроизведение,,
Just tap to the right of the video and it advances by 10 seconds. Tap as much as you want to advance,I do! Brilliant!
Đây tên gọi là bánh gì ở đât nước nào ạ
Самая лучшая связь народов, это кулинария - приготовление еды! Посмотрите сколько нас, разные страны, разные люди, а главное, все с теплотой отзываются на рецепты хозяюшки! Не важно, как оно называется, важно то, что мы готовим эти блюда и кормим своих дорогих людей! Всем яркого солнышка и тёплого ветерка!
Вам тоже, Вера😊
Кулинария, это всего лишь один из многочисленных способов разобщения людей и народов. Споры о том, где впервые блюдо появилось, кто правильнее его готовит и как это нужно есть, не уступают, порой, по накалу, спорам религиозным.
@@strufian Это точно! Но!!! Разрешается спор, самым лучшим способом - съедается приготовленная еда! Пусть считают, что это блюдо первым появилось у кого либо, пусть! А если мы добавим, что-то другое в ингредиенты, то мы продолжим ему жизнь! Как в народе говорят: " Не тот отец, кто родил, а тот отец, кто вырастил!", вот так!
Россия. Спасибо.
Круто 👍 🔥🔥😍😍
Here in Saudi Arabia we have exactly the same recipe called Mutabbaq and we put leeks, eggs, meat and tomatoes in it.. very tasty.. I think that this recipe is the same in all countries of the world and the difference is in the filling only.. Thank you
hi hun, do you have a cooking channel...
Здорово.❤🎉😊
In Indonesia it's called Martabak. Greetings from Indonesia!
Omg i loved that saudi dish, mostly in breakfast
Yes you’re right we have this in Algeria 🇩🇿 called mahdjouba but we use semoulina and sometimes we mix it with flour the filling is usually onions and tomatoes and ground beef for some it’s very yummy!
Anyone here in 2024
Good day my friend
July 16,2024😂
"This recipe looks delicious! I tried something similar but with a twist on my channel. If you're into experimenting with new recipes, come visit my channel for more culinary inspiration! Happy cooking!
30 july 2024
1 Aug 24
hi..I am from Indonesia, this food is called martabak. We used to add eggs, spring onionl, mince beef + garlic, white paper, +little salt, in it . its so delicious
Thanks for sharing
Oi boa noite Amei ❤️ sou do BRASIL aqui sou conzinheira fazemos com legumes e maravilhoso 👏 eu grelho na chapa 🙏🍯
I love the many variations, ingredients, that I can use with this recipe. No eggs for me, hubs isn’t fond of green onions (sub w, yellow onion), etc. Will definitely try the ground beef & garlic suggestion. Blessings!!
"This recipe looks delicious! I tried something similar but with a twist on my channel. If you're into experimenting with new recipes, come visit my channel for more culinary inspiration! Happy cooking!
i too love white paper im my food it really gives me the fiber i need.
Добрый день. Классный рецепт, всё просто без заморочек и очень вкусно. Я из Кузбасса Кемеровской области г. Новокузнецк. Благодарю за прекрасный рецепт!
Без заморочек??? Вы серьезно? )))
I like that the recipes use ordinary ingredients a person has at home rather than specialty things. Thank you for sharing your recipes. Alabama, USA
ё
th-cam.com/users/shorts23lJSlq2KPY?feature=share
th-cam.com/channels/i4gL0LsYhz8mFJqIxP9DEw.html ...
th-cam.com/video/mjWIvWXl3Lc/w-d-xo.html
Благодарю за рецепт побольше таких не мудреных рецептов чтобы много времени тратить
This is borek in Turkish. Love how different cultures have there own variation. I know 100 percent this will taste like heaven. This is definitely good for your soul. Especially on a cold winter day and a very nice hot tea next to it ❤
Gözleme Türkçesi
@@ahueren394 yes and also borek also .. gozleme doesn’t have much filling
OMG!!! I've been looking for Boörek recipe since I missed making some when I came home to the Philippines. Filo sheets are sooooo hard to find, or literally zero in the groceries. Will definitely follow this recipe and make my filo sheets from scratch for my Boörek recipe ❤❤❤❤ Thank you
Coffee will do better
@@ashubk2052 in turkey coffee isn’t great .. but Turkish coffee in australia is better .. even Turks in turkey agree as we get the bushells Turkish coffee.. it’s literally coffee ground to powder form ..
I tried this recipe with half spring onion & half fresh chopped rosemary & mozzarella cheese, as I did not have enough spring onion in the garden & wow!!! It was delicious, fragrant & a hit with the family! Love this recipe & I will be trying different fillings with it also...Thank you!😁🙏❣
Wow! Rosemary is right up my alley !
@@cyann410 Romania
Россия
FINALLY! A comment from someone who has tried and endorsed the recipe, thanks!
Which flour?
I love how your recipes are so easy to follow. No complicated expensive equipment or hard to find ingredients. The joy of cooking delicious food without needless complications 🎉
Hello, good morning from France.
Thanks for yours ideas, it's not complicate ans very good.
Мне понравился рецепт этой слойки с сыром и луком. Просто и полезно вкусно спасибо.
😊
as an Indonesian, i'll say this is martabak, but we put in duck eggs and cooked mince beef instead of cheese. this is one of of the best food recommended to try when foreigners visit Indonesia. delish!! love your version, would def try this 💜
Я живу в России. Что готовиться просто и вкусно я очень люблю!!!
Good to know there are other options, ty ! Onions & I are NOT friends. Lol
@@iamwhatiam4075 you may experiment with the filling actually, choose whatever suits you 😊
Baru aja mau komen ini mah matabak telur...hehehe
😡😡
Try to avoid meat !
We must leave in peace with animals without harming them, without killing them.
From France 🇫🇷 ! 🙏🌱
When I was a little girl my Mum was the maitre de at a cantonese restaurant and whenever I’d come and visit one of the chefs would make these for me. I still remember the taste and it was well over 30yrs ago ☺️
Очень интересный рецепт, большой его плюс-без дрожжей. Я люблю все новое, попробую на днях и этот рецепт. Тогда и посмотрим и напишем. А вы продолжайте удивлять. Нас.
Очень понравилось! Спасибо огромное! Что-то похожее я делаю со шпинатом, а вот с сыром не додумалась! Спасибо! На завтрак это то, что надо!
I attempted this and I couldn't get my dough that thin and flexible. But I must say they were delightful and I wish I'd made more!
How does it tatse like?
I wonder, did you let the dough rest like she did when she covered it with the bowl? That might help.
@@aleb5195 I did. I used a gluten free flour. I am wondering if that's why.
@@jamesthe3rd259 maybe that was it. I can't wait to try it.
@Monica Murray Good to know. Thanks!
There are dozens if not hundreds of recipes for this Chinese scallion pancakes on TH-cam, but this is the best one I've tried.
Замечательный рецепт на завтрак или перекус. Без особых затрат и продукты, которые всегда есть в холодильнике . Спасибо с Израиля!
Столько возни, чтобы потом за 2минуты съесть....
прямо С Израиля?
I made it with becon and green onions. Came out delicious and everyone liked it 😋. Thank you for your recipe
Omg I missed this kuih I always bought this at school. I was in elementary and the lady often sell this makes me wanna make this later on. Thank you for bringing back my child favorite dish. ☺
Thanks for this recipe! I didn't have green onion, but I prepared a sandwich with a bit of chopped bacon and bell pepper, and it was amazing. I'll do this again.
I liked your creativity 🎉🎉
Very delicious and soft, when you fry it, fry on both sides first, take them out of the pot, clean pot till no oil was on it, reheat the pot with median heat, and then lay all of them in pot, pour a little water and cover the pot with lid, (where water roughly cover the bottom of pot) use median heat until all the water evaporates, so the middle of the cake can be cooked, turn off heat, wait 2 minutes, then open the lid. If you don't put the water in to simmer a little bit, the outside will burnt, with inside still raw. AND when you reheat it the next day, do the simmer part again so it will be soft. If you heat it in microwave, it will be hard as rock. I was talking to my grandma when I cooking it, so she told me to add water in and how to rehaet it, this is the first time I can make it really soft and cooked it thoroughly.
It will be better to reheat using a small oven for a short time. You'll get the crisp back.
I bet if you take a paper towel and get it good and damp but not soaking wet and wrap it around the bread, like I do for old biscuits, then it can reheat in microwave and not be a rock. Reduce heat but increase time and let the damp paper towel sort of steam it. But eat asap otherwise it will get harder. Works for rolls, biscuits, pancakes and eggs out in fridge then microwaved. Makes a world of difference!!
Such a humble recipe and SO delicious! I cant eat green onions so I had to substitute with sautéed leeks the 1st time and they were amazing! Also, my dough stuck together my first time. So on my 2nd try I floured my dough better (so no sticking😁) and instead of leeks or green onions I used crisp bacon crumbles and cheese and that bordered on addictive. Since then I have also made them with egg & cheese, cheese & ham, and today I made them with egg, ham & cheese. The dough is extremely fragile so you have to use your ingredients sparingly- I cut my ham into tiny cubes and I only use 2 Tbsp of eggs (UNcooked & scrambled) in each pouch. It does start to run out so you have to bundle fast. But everyone who is reading this 6 page letter…. it doesn’t matter if you make them her way or your way…. Just make these!!! You wont regret it. 🥰🥰
Maceió Alagoas Brasil
nicce
З
It's called byrek and I know Albanians make the best byreks. You can open the layers easy with corn starch in beetween them. I make them fry in pan or bake it in the oven. I love filled it with spinach or leek and rice or cheese. With anything you like it, just try
top
So easy! I used wheat flour and they turned out great! My only problem that I will fix in the future is on the last roll and laying them together you call for 1/4 cup each of flour and corn starch. Next time I will use it all generously because two of them stuck together in spots. My fault. Thanks for sharing!
I just tried this recipe yesterday, as an appetizer, and it turned out great. Thank you very much for sharing this with us. This was actually the first time I was able to roll dough out as thinly as this and not tear it, so I was thrilled with the entire process.
Здравствуйте, благодарю вас за интересный и простой рецепт. Обязательно сделаю. Здоровья и процветания!
Здравствуйте!
Украина, Мариуполь на связи.
Благодарю за рецепт. Аппетитно, легко, бюджетно и вкусно)
Взяла себе на заметку)
Желаю всем мира и благополучия!
Футбол. Ліон. Динамо
МАРИУПОЛЬ, город в Российской Федерации с 30.9.2022 года
Thank you for sharing your talents with all of us! I can’t wait to make these for my family. By the way, I’m in California, USA. Happy baking!
I'm a beginner (and by beginner I mean this is the second multi-step recipe I've ever made in my life), and it was exactly the right level for me. My thoughts:
- I messed up pretty much immediately because I put the salt and the flour in together without mixing the salt and water first, and then spent the whole cooking process worried that everything was going to taste bland and then one small spot was going to taste entirely like salt. it ended up being totally fine lol
- at the dough stage, I wasn't sure how long to knead with my hands. what counted as "forming a dough"? when I rolled them into balls, they were kind of rough-looking and lumpy and not at all perfectly smooth like in the video so I was worried I didn't knead long enough... next time I will try kneading longer to see if they turn smooth eventually
- I don't think I used enough of the flour/cornstarch mixture. I only ended up using a third of what I made, and it was a little hard to peel them apart afterward, and there were little tears in the end. also, they totally were not round lol. I did my best!!
- I didn't realize the water from washing the green onions would cause the oil to splatter like that when I started frying. live and learn!
- final thoughts - it was great! they really were crispy on the outside and soft on the inside, and the crunch was suuuuper satisfying. I think it would go great with a cool tomato salsa/sour cream combo, but it was also tasty on its own! it also seems really easy to modify, so I'm definitely saving this recipe to make again. Thank you so much for the recipe!!
Great job, you will get better and better. Just takes practice, don’t give up you’ll be fine.😊
This is delicious! I sautéed bell peppers, added green onion and sprinkled with Parmesan cheese. So good!
Ooh!!! Now that sounds great too!!! 👍 I'm gonna try that way too. I absolutely adore roasted red peppers, the rest is just a given for me, green onions and parm...it's like the food of the gods for me 😂 Thanks for that idea!!
I am surprised by the kind of dedication she has towards her viewers. She translated her pin into so many languages.
Это божественно!!!Я всегда делаю это блюдо на даче,у нас вся большая семья его очень,любит!!!И вот снова дачный сезон и все хотят, именно это блюдо,лук вырос ,сыра привезли много специально, чтобы хватило не на один раз))) Всё гениальное- просто😂😂😂,а как вкуснооооо😋😋😋!!! Спасибо вам от всей нашей семьи!!!УДАЧИ,СОЛНЦА,МИРА!!!♥️♥️♥️
Что тут можно понять?Напишите подробный рецепт.
@@ЛораОмельчегко включите субтитры и всё поймёте
Вы чревоугодница))
Скажите пожалуйста, а внутренние слои пропекаются? Рецепт понравился, но ощущение, что они внутри будут сырыми.
@@ЗояПетрова-л8ь здравствуйте Зоя, всё пропекается.Слои внутри могут быть влажными,но не сырыми и это нормально!!!Я так ещё в лаваш заворачиваю: калбаску на тёрке,сыра и зелёный лук.А если есть холодные блины с такой начинкой оч.вкусно на завтрак.В блины не тру сыр и калбаску,просто пластиками и посыпать луком и прогреть хорошо- объедение!
Спасибо вам,что поделились апетитным,красивым рецептом! благополучия вам! я из Казакстана!
You can add beaten egg come with vegetables and cheese. In Indonesia it's called EGG MARTABAK
Indonesian also do it with minced beef, egg and spring onion for filling..
Món ăn rất hấp dẫn .em cảm ơn!A Di Đà Phật.
And you can add beaten human poop too
@@babypink81 ไม่บอกไช้แป้งอะไรเลยคะดูหลายคลิมแล้ว
@@murdianhusni8123 and then gonna feed it to you 😘
I saw this video a little while ago. It popped back up in my feed today, and I decided to make them. And wow! Crispy outside, gooey doughy inside. Simple yet amazing flavors. The cornstarch/flour mixture is incredible for rolling out the 4 sheets of dough at once, mind blowing that it doesn't stick!
Phenomenal guide. Def. something I will make again!
So corn starch is the trick to prevent sticking?
@@amandaa3713 yeah. In this video she uses a 50/50 cornstarch flour mixture. I've done recipes for homemade wonton skins that dust the work surface with purely cornstarch though.
Its like magic!
Oh so the corn starch flour was used for rolling ? Cuz I wondered what she did with it
@@priscilladevi9705 Yeah. Dust the board with it for the first roll on each dough ball. Once you have your 18cm sheet, dust both sides of each sheet.
Stack all 4 and do the second roll. If you were generous enough with the dusting, they should peel apart after you roll the stack of 4 even wider.
Cornstarch also make things crisper. Like add it to your flour to dredge chicken in b4 frying or baking in oven.
I love your videos, I can't cook now, I live in a nursing facility, cooking is the thing I miss most from living in my apartment
Can you be taken out to cook at a family member's kitchen? I enjoy cooking, too. ☀️
Because I am in a wheelchair, the facility won't let me go out without an escort,
Yvette, did you see my the text I posted about the escort,? Yeah, and so also, neither one of my children have invited me. They are both thoughtless
@@debbytoppel-dolan2761 how could they do that to their mom 🥺 as an Asian this would be considered as a sin. I hope your children will realize how precious you are and invite you home soon.
I wish I could invite you over to cook with me!
С удовольствием посмотрела это видео и не думала, что блинчики с начинкой можно делать, не выпекая их заранее! Подписалась и с удовольствием буду смотреть ваши рецепты! Привет из Беларуси!🥰👍🌹
Какие же это блинчики?
Просмотров ого-го видимо из Китая
As soon as I see how the dough made and how thin it is, and the fillings, it reminds me to our local street snack in Indonesia. It's called martabak telur, filled with chopped chives or spring onions and meats.
Pro tip for vegan: you can add crushed tofu mixed with chopped onion for your filling. It's so good! 👍🏻
Yes martabak telur but without egg. I make them at home too👍 salam
That's what I thought too!! 😂we usually have it during the month of Ramadan in Malaysia.
Mutabaq! I thought it was a saudi dish because I've had it there! I love it! I miss it so much!
@@galwhostolethejag666 its really cool that 2 different countries have similar sounding foods that are the same things
I think because martabak is originally from Saudi Arabia, but that dish is so much better because of the meat n the egg, while this one shown above is so stingy, cheese and green onion only.
Holy moly, just made these as per your guidance and wow I am absolutely amazed at how they turned out, the TASTE blew my little taste buds away! I used Parmesan cheese instead and wow. I’m still blown away. Thank uuuuuuu for this little treasure of a treat.
Which flour she used?
I will try this and use cream cheese. Thanks 🙏
It looked like a lot of work
@@pilarq7886 it’s actually not that bad!
@@hennah2805I just used all purpose flour and it worked just fine, I also tried it with Parmesan and cheddar cheese and it was awesome
I can’t wait till tomorrow morning to try out this recipe, especially after reading some of the comments. Thanks Helly
Так ловко рабо аете руками, молодец!яуже готовила только из🎉готового теста постараюсь приготовить из вашего тестаБлагодарю вас за ваш труд!
I'm absolutely shocked the layers of dough didn't stick when you rolled them out but came out so nice instead
Yeah - bamboo rolling pin!
@@robmarshall9204 My layers would be destroyed. I'd have to practice like crazy!🤣
I thought the cornstarch/flour mixture helped with that.
E se era pra separar pq juntou né kkkk achei que ficariam grudadas 😊
Me too !! But what's the use of roll them out after layering ?
Из России!!! Спасибо за рецепт, очень люблю вашу ,,кухню,"Удачи!!!
Украина, всегда смотрю Ваш канал с огромнЫм наслаждением, всё очень доступно, просто и невероятно вкусно!!! Благодарю!!! Да ХРАНИТ ВАС ГОСПОДЬ!!!
Из России. Спасибо за вкусные рецепты❤
As being a Indian housewife I cook all these. That's why I really liked it. Please share more eggless veg recipes.
You are absolutely high class !👍
Your recipe is scientific, precise and artistic .
I like the way you use precise measurements .
I love the green onions that you are using fresh from your own garden .
Fantastic .
I am your fan from now.
Please support #delicious_day_shorts
I made it and it was DELICIOUS. I was afraid there would be the taste of baking soda, but it turn out just fine. Also I wanna try to make them with spinach
Какое красивое,сказанное тесто,спасибо завтра приготовлю,милая музыка
Tried this recepi. Used Capsicum/ cabbage & green peas San onion.
It was awesome. Love from Bharat/ India
Just tried this recipe and it's so delicious! I used baby spinach instead of Green onion. Thank you so much for this recipe!
What kind of flour did you use?
Buena idea la espinaca, excelente, gracias.
Then you didn't make this. Changing an ingredient makes it a different recipe. I really wish people would stop commenting on recipes they haven't actually made. Make the recipe as stated THEN tweak it and review.
@@olgacabreraperez3280
@@englishatheart I made this recipe for the second time. Not enough green onions so the last one was some onions, chopped baby spinach and cheese. I thought it was pretty tasty.
We love it in Turkey. There are also varieties such as potatoes, minced meat and sausage. I recommend the ground beef or pastrami. A great snack for us. It is done in many parts of Turkey. enjoy your meal
.
...
..
Sounds like turkish borek
I was just going to suggest she try potatoes and chicken. That is the Americanized Method :)
@@MrRourk
so delicious
It's not börek, it's gözleme. Patates gözleme favorim 🥰
Вы молодец Кевин.Все делается со старанием и любовью.Успехов в кулинарии.Я вот посмотрел и тоже решил сделать так все выглядит аппетитно.
Helly, I love the way you work, skilled, experienced, clean and neat, clear and simple! Thank you for sharing with us!
Ценю и уважаю чужой труд, поэтому заранее ставлю лайк👍🇺🇦
КЛАСС!БЕЗ ДРОЖЖЕЙ И ЯИЦ! ТО ЧТО НАДО!СПАСИБО ЗА РЕЦЕПТ ВКУСНЯШКИ!🤗👏🥰
Это да, но лук с содой, зачеем? И потом не объяснили
@@Нур-л9г А Вы приготовили по рецепту,что пытаетесь опровергнуть?
@@Нур-л9г объяснили:чтобы лук остался зелёного цвета.
@@idakuznecova7131 только вот вкус соды разве не останется?
It's similar with "martabak" in Indonesia. Instead of cheese, we add duck egg and chicken meat in the filling. Indeed, the taste is so delicious 😋
Betul martabak nyummy
I thought it was martabak, that's why I started watching the video. Martabak, bukan main, enaknya.
Bukan chicken tapi daging
Tp ini martabak sih. Versi kecil hahha
@@letitbe978 ada kok yang pake chicken, ga harus pake beef
i am from toronto canada and i love the simplicity of your recipes. I am in the process of making the bagettes a second time and i love it.
Helly, what a wonderful cook you are, you're an example to us all, if you are married your husband and children are very lucky. God bless you.
This is amazing!! This can be pre-pared ahead of time frozen for after school snacks. You can put many things for a filling. And I loved your presentation so easy to follow and explained the mixture of flour and corn starch.
Super
Спасибо обязательно приготовилю . Просто и выглядит аппетито. Россия
Porch lights
@@barbarabryant4879 ??? Porch lights??
Delicious
Hi Helley, new subscriber here from East Texas. The way you present your recipes and cook with such love and passion is also MY WAY! I grew up on a big cattle ranch here in East Texas. We also farmed land with the richest soil and sandy ground. I was cooking huge meals at age nine. One memory is me standing on a red milk crate to better reach the countertops. Another is frying lots of chicken, skillet after skillet and scrubbing big buckets of new potatoes, garden fresh. That was pretty much every meal too. We had to feed lots of hungry mouths so plenty of food had to be prepared. Not tolerated on the ranch or by my parents were excuses, arguing, whining or complaining, period! I knew what was expected of me so i learned to be best at it. When i was a young girl i realized people enjoyed my food and complimented me on how pretty, perfect and tasty it was. I took home making in jr high and we learned about foods, the 5 food groups and how to balance meals. The proper way to set a table, present a dish so it's tasty and looks appetizing too. We studied budgets, learned to stretch your food and money ect.. what i understood was knowing how to take control of the kitchen an being queen of your kitchen is something you have to earn, then you'll deserve it! Someone who creates a tasty and beautiful dish from scratch it's a learned skill, takes talent, a form of art and only certain people have it. Along with cooking and decorating for special partys, banquets, barbecues, reunions, holiday meals, ect.. you learn to host and entertain people who cross your path or give you opportunity. What better way to show off southern hospitality? To share a delicious balanced meal, prepared by your hands with a fellow man. Memories, i knew who would come through the door at meal time, I charish being one to serve them and sit at their table breaking bread with them. Its my dad and grandfather, several uncles and cousins, hay season. And treated as family, the hard working ranch hands we appreciate, value and respect. So the closer it gets to noon, work slows to a turtle pace... making their way slowly toward the house from the field, listening for WHAT? The dinner bell.
Debbie. You sound absolutely adorable… from a Canadian grandmother of 6 . 😘😘😘
I so enjoyed reading your comment! Sending love from New Jersey 💓
th-cam.com/video/mjWIvWXl3Lc/w-d-xo.html
(I'm using my husband's user name and thought that would be important for you as you read on.)
I am not a good cook but our 7 kids (11 years apart from oldest to youngest) were athletes and did well in spite of that. I spent most of my time homeschooling them from K-12 and pre-college so, with potty training, doing laundry, and everything that comes with a larger family, spending a great amount of time cooking or baking wasn't possible. When we began, only two weeks later I learned I was pregnant with our 5th baby while our oldest was 10 and our youngest wasn't yet 2 years old.
After it became legal in our state of Wisconsin, we were the very first in our entire county to homeschool. There was no homeschooling curriculum or support groups at that time so everything I taught I had to collect from libraries, doctor's and dentist's waiting rooms, travel maps, graphs, pictures or other things I acquired at garage or yard sales and auctions, or I actually typed up myself.
However, in studying for teaching our kids, I also learned a great deal about nutrition and loads of other things concerning conversions, measuring, substitutions and food combinations. So, our kids ate natural and nutritional foods AND learned how to cook VERY well. All 7 of them; 3 girls and 4 boys; all learned to cook, do laundry, change a tire, change oil, and loads of other things to prepare them to live as responsible adults as college students, in the military, or in their careers. Our girls will certainly love trying some of the recipes you've posted and I can't wait to show them this one. So, Thank You.
Молодец,обязательно попробую.
Me gusta el segundo modo de cerrar los panqueques, no lo conocía. Gracias por compartirlo, se podría hacer dulce para la merienda. Gracias y saludos desde Chile ❤❤
Tried the recipe yesterday and it was super delicious. I would suggest you guys to follow the recipe's quantities, because I had less onion and cheese and it wasn't as flavorful. Today I tried the recipe, but with a Bulgarian twist. Instead of onion and cheese we use Greek cheese and egg. Also turned out delicious. Thank you for teaching me this recipe!
What kind of egg? Raw? Scrambled? Hard boiled?
@@valc.2594 It is a filling, you place a spoon of scrambled raw egg and greek cheese inside and close it and fry it. Thank you for asking!
Greek cheese as in feta cheese?
@@solus8685 I guess so, but if possible search for Feta cheese from cow's milk
your work is fantastic! I always watch when the notifications arrive, but I'm embarrassed to leave a comment, but this time I couldn't resist and I had to congratulate them for the amazing work. a big kiss here in Brazil 😘 God bless you and your family 🙏
In Turkey, we call this "gözleme"! You can put parsley and feta (turkish cheese) ! You have some possibility : potatoes with paprika, meat and tomates,... It so delicious !
麵粉¼杯，跟玉米粉¼杯在什麼時候用掉的？
I've tried this,and it yummy
@@tiffanychang9429 我想是擀饼的时候用吧!
I love gozleme!!! So so so yummy😋
Iyi güzel de Türkçe anlarsan, eline sağlık
Hi,we have exactly the same dish in Marocco called Msemen with onions and greese. It s tasty and delicious.Actually,it 's part of the Moroccan traditional cuisine. Thank you for letting us know about what we have in common.
Your video caught my eye because your dish looked exactly like a potato “bolani” or the pumpkin one that I prefer and order from an “Afghan Fusion” restaurant near me. Thank you so much for the video recipe and ESPECIALLY for inserting the list of ingredients into the video! I’m not sure I’ve seen anyone do that; it gives me a moment to pause the video and either write down or take a screenshot of the ingredients instead of having to take notes throughout the video, constantly pausing and backing it up to see what I missed! Now I can cook it on my own with your recipe, which looks straightforward, or have a little fun by adding extra ingredients, trying to replicate those delicious “bolanis” I love so much.
Oh, and I loved your trick of stacking the four dough pieces and rolling them out at the same time. Wonderful! I’ve never seen anyone do that before-very clever using equal parts flour and corn starch to keep them from sticking-Brava!
Please support #delicious_day_shorts i'm your afghani bro
Я из России
Всем добрый день.Только что испекла по этому рецепту очень долго собиралась.Все получилось просто супер.
I was a little apprehensive when I saw everything in metrics because I don't have a measuring cup that measures in ml. I was able to work around this and the pastry turned out really good. Excellent recipe, thank you for showing us how to do this.
you can always ask uncle GOOGLE !
I'm drooling. Just recently found your channel and am loving the recipes.
Yum! I am from North America. When I try this one, I think I'll place parchment paper between each one when stacking and re-rolling to make sure when I pull them apart they don't tear. Looks quick 'n easy. Thank you for sharing!
Hi Brenda, I am Liz from Midlands, England. I read your comment on the cheese+green onion pouches, & wondered if you tried the rolling out with parchment, & how successful it was - or not. I haven't made it yet, as I've only just discovered the channel. So thought I'd ask you about the parchment before I do.
I thought that the rolling in layers would contribute to the grip necessary to enlarge the dough circle, whereas rolling on parchment would make it slippy & keep the dough from stretching & enlarging, due to it being a flour+water dough, plus the parchment would move about. Would love to hear of your experience. Best wishes, & happy baking. Liz 🌮🥟😀🌹
Hello everyone I am currently testing out different types of sandwiches from different cultures and this totaly qualified to me. I used king Arthur All Purpose Flour and it really came out great. I did both folding methods that she showed and the basic fold comes out thinner and uch crunchier if thats what your looking for, however the method where you roll the dough into a circle and make all the cuts and folds was heartier and more filling, a balance between crispy and doughy. I used a local Smoked Cheddar that expensive along with sauteed mushrooms in some and then the scallions and regular cheddar in the other. Both were good but i think as long has you hve the scallions it will turn out great.
where did you see her making different folds? That sounds interesting!
OMG! I love this recipe. Thank you for sharing and the translations are a plus. Great work. I appreciate you. 👏🏼😊❤️
Really delicious. So yummy!!! I live in the very south of Chile and it was great making this with normal ingredients😊. Tks so much for this.
Anoche lo hice, es riquísimo! La masa queda espectacular. (Pensaba que iba a quedar crudo por dentro pero no)
th-cam.com/users/shorts23lJSlq2KPY?feature=share
How you rolled that dough that thin is beyond me, can't even make it round, but definitely looks delicious, surely will try
there are Balkan foods, maybe burek but i think there's different names depending on country, where you roll a dough really big and thin before filling it with something.
looks complicated and delicious.
@@smievil I have tried making these for those spring roll sheets, but for me they never get round so I had difficulty making, this has to be round and of same size before placing them on top of another
@@nayannbg6314 your dough may not be glutinous enough.
@@watermelon520b everything is fine but only that making it round is my nemesis, hopefully I will succeed someday, I make a lot of dumplings and all but making them round is so hard for me
Did she use all purpose flour or wheat flour m confused 💔🙃🙂!?? May I k plz
That's an almost national Saudi meal for dinner could be eaten as main dish or with other dishes like beans, originally came from Yemen it is called Mutabak المطبق if you add leeks and ground beef to the mix, it will be exactly that dish. Glad people like it
If you search scallion pancake or Chinese pancake on TH-cam, you would see…
However, there is no cheese in those.
That's not a Murtabak!!
A Friend she makes this for me sometimes she calls it Börek.
I've been searching for the name of this dish, thank you for sharing.
Exactly what i thought watching this
Thank you, Helly, for sharing this recipe. I am from Hemet, Ca. This city is between Los Angeles and San Diego, CA.
Спасибо за русские субтитры. Очень хорошие и простые рецепты 🤤
Нічого не маю проти російської, але субтитри українською мовою.
@@ЛесяШепель-о8ч в настройках есть как русские так и украинские субтитры 🤷
@@Катерина_Пінчук можливо
Так большее количество зрителей это из России, благодаря этому и зарабатывают. Как мне ответил один немец- ,,если не на русском я буду выпускать ролики,то кто меня будет смотреть,,так и тут,да и все остальные.
Looks delicious. 😊
I am sure that would taste amazing and delicious coz in Morocco we have got a recipe that look like yours except we use some green olive onions garlic chopped parsley green peppers every thing is chopped and cooked and we put it in the dough, fold it like u did and we cook it in a hot pan.
I will definitely try your recipe. It looks delicious. I want to make my own bread to escape the yeast. I am from Dominica in the Caribbean but live in Suriname in South America. Thanks for the recipe.
This recipe is amazing! I thoroughly enjoyed watching your complete video and trying out the new dish. It's a brilliant concept and showcases your exceptional culinary skills.
Здорово привет из Крыма спасибо большое
Perfect recipe, thank you! I didn't think I could successfully create this thin pastry without some form of fat. Wrong. It turned out just as shown in your very clear video.
Next time, I'd make fewer folds, as inside layers are less cooked. 2 mins each side wasn't enough for mine - more like 4-5 each side.
I have not made it yet. But I wonder if they would be good to send in my husband's lunch. Which of course means they would be made the night before. What do you think?
@@sharonlunzmann4024 I'm not sure they would appeal when eaten cold and after sitting overnight. The layers of internal pastry may be stodgy.
@Ga Jobo
Did you get the dough super thin like she did? You could see the outline of her hand through the pastry before it was cooked. In any case, everyone's stove is different, and even things like the amount of time the dough sat while waiting to be cooked can be a factor in whether the inside dough is cooked. So low, and slow, for you, eh? Thanks for your comment, in any case.
I did, surprisingly! Important that kneading when balling up, needed a little flour then. Another comment helped : LOTS of the flour/corn starch mixture when rolling out, so they don't stick when stacked and rolled a second time.
Я из России, мне очень понравился ваш рецепт,просто и быстро!!! Обязательно приготовлю!!!Спасибо!!!
I am originally from Slovakia, now living in South Africa. Thank you for this AMAZINGLY looking thing. I am going to make it now. Wow, feel very inspired by your recipe. It is rainy day and I felt like making something just like this :)
Come to Indonesia, we can it find everywhere
Очень очень долго
Рецепт понравился толькко непонятно что такое микроволнового соленую масла.
Bro how did u end up being from slovakia to africa 😭
@@lina-uv5ou very interestingly; now God guided me back to Slovakia after 9 and a half years.
Из России, Солнца, света, тепла Вам и Вашему дому, Вашим близким, 🙏💕СПАСИБО за кусные рецепты.
Looks so good!!!
I don’t have the time for this recipe as I did in the past but I enjoyed watching it ❤
This is similar to a combination of dosti ( friend) roti in Guyana, and stuffed roti ( usually either mashed potato with spring onions or boiled lentils minced to powder and seasoned with cumin pepper and salt- called dhal puri.. It's lovely trick with the cornflour and flour to avoid sticking. You have improved on an old recipe and you have upped the game. Thank you. 🌹♥️
ы
th-cam.com/video/mjWIvWXl3Lc/w-d-xo.html
They tasted great! I got a little frustrated trying to peel the thin layers apart, ripping them and then starting over a couple times with more flour. I will definitely make them again though!
I couldn't get them apart so I just smooshed it all together, cut it into 4 pieces again and let it rest 10 minutes again. This time I rolled them separately.
I think rolling all together is just a time saver, I roll them separately and perfection
Use corn starch for dusting.
Спасибо мне очень понравилось, обязательно повторю рецепт, это просто и очень оригинально.
A very good recipe, I have already cooked it a second time.
In Malaysia we have similar dish called murtabak, the stuffing includes minced meat, shallots and eggs. And then dipped in their sauce which is onion+vinegar
🇨🇷🇨🇷🇨🇷🇨🇷🇨🇷
Ahhh I miss eating murtabak🤤
Valdeci Maria Costa
Murtabak jawa/sayur
i thought martabak just only in indonesia lol
This looks so delicious and elegant enough for a party ! They would make a very nice gift along with a special tea and maybe a special fruit given to a friend or neighbor. You could choose a very cute container or bag to put them in. Or serve them to a friend during a home visit. What do you think about adding a little crab meat or baby shrimp inside of them? I can't wait to try these, they remind me of Chinese Green Onion Pancakes. Thank you so very much for sharing these with us ! ⚘
🤗⚘🤗⚘🤗⚘🤗⚘
Can I be your neighbor. 😀
Adding crab, lobster or such sounds good to me. Monique from Montreal, Canada
Always looking for recipes without eggs. This looks so delicious and easy with so few ingredients. Thank you!! Can't wait to try.
th-cam.com/users/shorts23lJSlq2KPY?feature=share
Right
I am very late in finding this video, and that happened by chance while searching for something else.
This looks absolutely delicious! What was really impressive to me was your skill in its preparation. Watching from the USA
You're a pro when flattening dough. I've seen many food vloggers can not do that.
Common in Chinese household. Chinese are pro in complex cuisine.
Yes, she is an expert with dough. Best I've seen.
Je suis algérien e
Que delicia de receitas abrigada
Lanei Bello RS
Ive tried making these a couple of Times and they were absolutely amazing although i didnt manage to get the sheets of dough so thin. I imagine it must be even better if you can make it as thin.
Can we frozen it ? Thank you
@@paulinelin7890 i do not know since in my case i eat all of them because they are that good. If you want something rich, savory, crunchy, crispy, fatty and juicy you want this and I highly doubt you Will stop after eating 2 or 3 of these.
th-cam.com/video/mjWIvWXl3Lc/w-d-xo.html
@@paulinelin7890 YES! It's great to frozen, I think she came on later and commented about that.
Очень понятно и доступно. Конечно, вкусно. Спасибо за наглядный урок в кулинарии.
Delicious. W added some red pepper flakes to spice it up a bit. Thanks. I'm in USA.