POV Menemen (Turkish Eggs with Peppers and Tomato)
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- เผยแพร่เมื่อ 12 เม.ย. 2020
- Menemen is a Turkish dish that should be more famous than it is. It's one of my favorite breakfast (or lunch, or dinner, or whenever) dishes ever. Tomatoes, peppers, good olive oil, eggs, and a little magic. Your mouth won't know what hit it.
Or maybe it will know exactly what hit it: Tomatoes, peppers, good olive oil, eggs, and a little magic.
You can get a written recipe (that I never actually follow) here on Serious Eats: www.seriouseats.com/recipes/2...
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - แนวปฏิบัติและการใช้ชีวิต
This guy is so well versed in food that he even knows the Turkish debate whether a menemen should have onions or not. Seriously dude you are insane, keep it up
Seriously, i was waiting to see if he was going to put onions into the menemen or not. But he catched me off guard by throwing the debate of onion and after that the pide bread. Thanks for not stopping to upload during the outbreak. Eline sağlık.
Im turkish and I didnt even know there was a debate 😅😅
Onions belong there. There's no debate and if you disagree you're wrong
@@LoveOneSV if no onions is wrong then I don't wanna be right
The funniest thing was how you know if a melon is nice and juicy or not. Best discussion ever.
I never realised how much of a culinary genius this guy is til he started talking more in his videos. Honestly holy shit he knows everything
He’s an elite chef in my book all day. Kenji Squad !!!
you should check out his cookbook if you haven't yet!! amazing, literally read it for fun all the time
@@dr.uracil where can i find his book?
@@dome1587 amazon, any website that sells books?
he's honestly one of the top food educators. he did recipe development for Cook's Illustrated, dude's back catalog of recipes and techniques on serious eats is huge, and he's singlehandedly invalidated a bunch of long-standing cooking myths and orthodoxy.
Dear Kenji, im a turk born and raised in new york and i am supprised and flatered at your authenticity because this dish to us is like burgers in a sense to Americans and your execution of it was flawless even to the point where you even knew about the debate on wether to add onions or not. Keep up the great work and my first visit to California will definetly include lunch at your resturant
hamburger ile ne alakası var yahu
@@CaptainKahra Amerikalıların hamburgere duyduğu yakınlık ile türklerin menemen'e duyduğu yakınlığı benzer bulduğunu söylemiş, ve haklı bence de.
abi bana dolar at
@@sodasever4166 oldu canım başka isteğin varmı?
Tabi ki soğanlı olur kanka
Nobody:
Kenji: You can put lots of different things in Menemen, the ancient Persians actually used to add the blood of their enemies to add a little bit of metallic flavor. I actually happen to have a little bit of that lying around in the fridge; last night I killed a few of my enemies. It reminds me of back when I worked simultaneously in 17 restaurants in Instanbul for 532 years and we used to add wild boar hair to our coffee every morning. The proteins in the hair actually interact with the fabric of space time
I’m sorry kenji I love this video and also u
Underrated comment
@@connorwilson4772 I agree my best work is never appreciated
Thank you, I enjoyed that
Lmao now he needs to read this outloud while cooking in one of his videos. Just for the memes.
He's really good in filling empty spaces
Kenji - im turkish and i declare you to be an honorary turk. This is the one dish where every turkish man knows how to make.
You're a good person, so I guess that makes you... a Turkish Delight. :V
@@VidGamer123 Much better than a Turkish Delight, have you ever tasted Turkish Delight? Anything but delightful. Turkish cuisine in general, on the other hand, always looks absolutely scrumptious.
@@fordhouse8b Good day, you must've had.
@@Adam.Nodded You are dispropotionately mad for a cooking video. Do you have any comments for the dish or do you intend to crusade until you look like a fool?
@UC8JmCjfba5GsnATMcUrAI_g Yes, I am telling you that you are disproportionately mad right here, right now. The place for arguments about genocide and culture is anywhere but kenji's kitchen. You are welcomed to be outraged. You should shout your anger from the rooftops if you feel like it, but on a video teaching a lesson in cultural cooking, there is no place for accusation. We are all students here, and no student is more deserving to learn than another.
I respect your feelings, but I don't agree with you expressing them here.
Kenji: *spends 5 minutes talking about a traumatic burn experience*
Also kenji: touches the toaster grill and plate with bare hands.
He needs to get rid of these fingerprints.
Touching/tapping hot things is something you learn to do safely in a professional kitchen! There's simply no way around it, also you sort of get numb to it as soon as you learn that it doesn't burn you. The dangerous thing is to GRAB hot stuff.
He calls them his asbestos hands
"this bread is 100% flour"
me: that doesnt leave much room for other ingredients then
It’s bakers percentage
It compares the ratio of flour, which is always 100% to other ingredients
@@RyanEntnerMusic yes, I think that was the joke
@@RyanEntnerMusic who could’ve guessed. Imagine if somebody made a joke about that
You weigh everything else against the flour. So if you're using water that weighs 4/5ths of the total flour weight, that's 100% flour and 80% water
One of the my fav things about Kenji is that he talks to you like a regular person. Obviously he’s a professional but he explains things to the average cook in terms that make sense. 🙌
3 habits I've picked up from your videos; washing my hands at least 3-4 times while cooking a dish, cleaning my kitchen while cooking and grabbing pots and pans with a towel.
Using a dough scraper to pick up chopped ingredients!
@Porter Colville Or carrying ingredients on the knife itself :P
@@byaialele5916 man of culture
I live in Armenia, so we live pretty close and make a lot of turkish dishes and I always say that Turkish cuisine is one of the most underrated in the world. I'd recommend trying Imam Bayildi too
afiyet olsun ^^
which means good appetite.
@@Adam.Nodded dude please piss off with your nonsense comments.
@@Adam.Nodded islamic extremism? we just watched a FOOD VIDEO yo?! what are you on about dude you should seek for some mental help honeslty. i hate politics and politicians. on both turkish side and armenian side. i don't support erdogans presence and his ideas. however this is not a place for this. why are you so hostile?
Aram Avd are you actually getting butthurt over a cooking video lol? You aren’t painting your culture in a good light with your hateful comments.
@@Adam.Nodded do you have any evidence to back up its armenian? Im sure you're just as right to say its Armenian, but unless you mean pamidorov dzvadzex, I have never eaten or seen anyone eat it in Armenia.
The information in just this video goes from the varyaints of the ingredients, including 4 kinds of possible peppers,.onions or not, and then to a side talk of bread the designs in it, to the science of egg yolks and then the science of taste, and as well science behinds bread going stale reheating it and how corn is different. All in one video. This man knows everything.
Actually "Kaymak" in Turkish just means clotted cream. The stuff you find on top of boiled milk. Doesn't have to be from buffalo milk, but that of course tastes the best :D
Yea in India we call it "Megada" and we usually collect it over a few days and churn it to get the best butter in the world :)
I think he is confused with "Beyaz Peynir" which translates to white cheese and would be quite similar to that Mexican fresh cheese.
What I learned from this and a brief internet-searching rabbit hole, including the testimony of some agonised immigrants to the USA, is that clotted cream doesn’t really seem to be a thing there (ETA: the USA)? V curious if that’s really true, now, or if it’s maybe regional or something. It’s a treat but still quite standard in the UK, so I’m really doubting the results of google-fu. Surely the USA has clotted cream..?
@@HirathaYT Clotted cream is very much a standard in Turkish kitchen. It is consumed in breakfast with honey, as well as on some desserts. And Turkish cuisine has ridiculous amount of desserts.
@@precursors oops, sorry, I wasn’t clear - I meant by “doesn’t seem to be a thing there” - “doesn’t seem to be a thing where Kenji lives in the USA”. Obvs a thing in Turkey! (And the UK)
This less scripted, minimally edited video format is perfect.
The menemen looks delicious. Would you say that turkish bread is similar to focaccia?
Not really, it definitely has way less oil but the texture is similar on the inside with a drier, crunchier crust. It is also usually scored for a big rip on the top.
Agreed. I think bigger differences are the harder crust for pide (Turkish bread) and a chewy texture versus soft crust and fluffy texture for focaccia. And yes, no oil in Turkish bread as far as I know. I love them both. Focaccia is easier to make with shorter proofing times.
@@omergndz5 Sounds different but every bit as delicious!
Closest thing to Turkish bread is Chef John's French Sandwich Rolls recipe.
Edit: the bread in the video looks like Turkish Pide bread. Its airy, shaped like a pizza with small squares in the middle made by poking with fingers, brushed with egg and dusted with sesame seeds. It's a tradition to eat it during Ramadan. Long lines form in front of the bakeries for it. Chef John's version is like our basic, everyday bread but bakeries sell a lot of types of bread.
Pretty sure that Foccacia has a higher hydration level as well
Lots of wholesome Turkish people in the comments :)
@@Adam.Nodded Delete your account
@@Adam.Noddedyou are full of shit
Furkan Atlı The Armenian Genocide. It’s real. - Dozens of countries have recognized it as such. Turkey only denies that it doesn’t fit the term “genocide” but 1.5 million people dead kinda falls in that category.
@@dustyroflman8926 You people have alarm clocks on your brains, whenever you see or hear the word "turk" it rings like DING DONG ARMENNIAN GENOCIDE. Even when nobody denies any genocide people starts saying didactic shit like you, do you even know that i am a genocide denier?? No you don't. But i am a Turk anyway. Get rid of your racial biases and start think like a fucking human you fuckface.
@@dustyroflman8926 dozens of countries? maybe 25? there are more than 190 countries in the world ;) so that is a very weak argument.
I’m a dietetics/nutrition major and I feel like I’ve learned more watching this video than I have in most classes. Love the knowledge and culture brought to attention!
BTW you can get the good turkish cheese in almost every european country, especially central europe (france, germany, austria, netherlands...), because we have a lot of turkish immigrants here which brought the good stuff with them in the 70s and 80s. So now we have turkish shops and kebab stalls at almost every corner in bigger cities :)
AS A TURKISH FAN YOU CAN'T EVEN IMAGINE HOW HAPPY I AM, KENJI! Thanks for sharing this beutiful dish with your international fans, Turkish cuisine is very rich and needs more recognition other than classics like döner :)
I think döner needs more equipment and does not have a challenge to itself. I prefer to see him cooking Tas Kebabı etc.
The Döner isn‘t even a traditional turkish dish. It originated from Germany (by turkish immigrants though) and is way more present here. Eating a Döner in Germany vs. a Döner in Turkey is a whole different experience. Next he should do kuymak.
@@derricklevi3005 Not the Döner Kebab originated in Germany (this dish was eaten by the Ottomans centuries ago) but the German adaptation of it by the Turkish foreign workers. The original Döner Kebab is a traditional Turkish dish, that's why it is named in turkish. There is a lot of misconception and false information about the Döner Kebab, especially in Germany by Germans.
@@derricklevi3005 you gotta be fucking kidding me. vertical döner introduced in ottoman empire nearly in 1850 and before that ottomans had horizontal version of it since like 17th century. in germany first döner shop opened in 1970's so you are worse than wrong actually. suggest you to read more about döner ffs.
@@derricklevi3005 This ignorance is killing me.
I’m Turkish and I would’ve never thought to see this from you or any American lol. I usually add onions to the dish by the way
Do you add sucuk aswell?
100% agreed
@@senorhanf8497 I'm scared because I don't know if this is a ligma type of joke of if it's a real thing
@@julienboisvert223 😂 do you mean putting sucuk in or my question?
Julien Boisvert it’s like a sausage so no ligma or sawcon joke here my friend
Kenji I absolutely love how you explain different culinary processes with the scientific principles behind it, adds so much more depth to the art of cooking..! Love your channel!
I’m a brand new subscriber and I thought it was hilarious that at 12:30, Kenji said menemen and then started singing a ditty from Sesame Street. The resulting wave of nostalgia caught me squarely in the feels.
I always sing this randomly....
This dude also knows how to eat it
I see lots of Turks here whitch makes me happy for the new generation cooks learning not only Turkish cousine but also many more. Thx for the video.
Just found out about your channel and it's simply amazing how much you know about such a great variety of dishes from all over the world and actually know how they were prepared traditionally even being aware of the discussions that exist about it inside a specific country. I also love the food science approach as you understand and explain the effect of almost each element in preparation to the final result.
Instantly became my favorite channel with this recipe. I was in instanbul last year and feasted on some great Turkish meals. I can't get the kaymak but I figured I can cook up some menemen. This brought back all the memories from the breakfast at boris'in yeri. Can't wait to try this recipe, thanks!
This is my new favorite cooking video style. It’s way easier to learn when you share the same visual perspective from someone as genius as Kenji. Hope that when this quarantine is over these videos can continue. Thank you sir.
Your knowledge in local cuisines are simply amazing Kenji, it amazed me that you actually knew about and addressed the controversy about the onions as an ingredient.
Just cooked the dish this morning for breakfast, it was delicious! Thank you Kenji for the top quality content, knowledge and little stories.
Wow as a Turkish guy I've been making this dish for a while and also have watched professionals do it and I am still impressed with the amount of detail you've remembered about making this dish. Try it with onions next time! It adds a very delicious texture and sweetness to it.
I really have to congratulate you on this one. I have watched many of your videos and loved the amount of attention to detail, effortlessly aswell. Being Turkish and eating menemen for most of my breakfasts, I really was staggered by the amount of knowledge you had on it and made it seem like you were as close to it as me, maybe more. Hats off to your knowledge and professionalism.
Also have to mention, I love those scientific explanation breaks. Please do more!
Also, try butter instead of olive oil. Turkey has some places that use butter for menemen.
As a Turk, I actually mix butter and olive oil :D
@@emre05x same 😜
I now start off every morning looking forward to these videos. Thank you Kenji!!!!
Sending good vibes your way. Take care.
Man, for real, the knowledge this man drops just casually while cooking is gold. Things I didn't know before that I never thought to ask about even. Great stuff.
He posts so frequently that he doesn't say "see you in the next video" but instead says "see you in a bit". Gotta respect the hustle
Hes just multitasking lol
These videos make me so happy. Just what I need during these tough months. No BS, just good food and I love the POV. Thanks Kenji!
As a Turkish woman this footages makes me wanna cry and have fate to humankind again. Thanks for sharing! Afiyet olsun...And try to cook it with onion and garlic guys its the best.
I enjoy how you just bring some random sauce out of the fridge to stir and taste because you want to talk about it. Shows your true love of your craft!! And you seem to be a great dad to boot! Keep the videos coming, we all love them!!
I love this style of casual vlog. Your quarantine videos are my new favourite thing! I love that your one dog is always under foot waiting for a treat and I find your attentiveness to your daughter so sweet. Thank you for the refreshing entertainment!
"What about second breakfast?" said Kenji in Turkey
Fool of a took
My favorite video of yours. I taught English in Istanbul for two years. I shouldn't have left. Wonderful people and food. Menemen, haydari, the fresh fish, mantī...the list goes on. I've always thought of myself as reasonably observant, but dang, you acquired so much knowledge (and a pan) in 12 days!
Mom made me this for breakfast all the time when I was growing up. Sometimes with sujuk and basturma like you mentioned (had to order them from Montreal). One of my absolute favorite things in the world. Thanks for honoring this wonderful dish!
I would correct the sucuk and pastırma (Turkish names, I assume the other names are anglicized/romanized or whatever) but still, that sounds good
@@leontius5502 Probably the anglicized Lebanese pronunciations. Going off the spelling from the Lebanese market in Montreal we bet them from. Mom is Turkish though so would probably spell them correctly. ;)
@@leontius5502 No the Romanized version would be sujuq, the debate of its origin is often contested as well being between Al-Kashgari and Ibn Hayyan. Many Arabic speaking countries use the "sujuk" style spelling.
sucuk and pastırma ?
Sucuk and pastırma pastırma means bacons
Kenji, you continue to put out the most informative and laid back videos at the same time. Being able to actually SEE what happens, in real time, not edited, really helps "cooks" like me who are learning.
Dad and chef, same guy. "Alright, breakfast rush, folks. Twenty two minutes for the menemen, that's how long we have before the daughter cover gets seated."
This channel might be the discovery of the year. Thank you, chef.
as a turkish-american it's so weird (in a good way) to be reminded of my culture through such a great video, every time you mentioned another food of some kind (kefir, kaymak, pastirma, sucuk, etc.) i'd smile so hard!!! love this :)
he kept his promise omg
I love that half the viewers know kenji from serious eats and the other half is just stoners who happened on his chorizo video and now find out he's a food guru
the way he talks is so appealing, its amazing the way he KNOWS what he is cooking.
Kenji I will let you know I appreciated the Sesame Street reference around 12:38 brought me back to my childhood. Thank you by the way for always making suggestions for substitutions in your dishes for ingredients that may be a bit more pricey or unobtainable in certain places. It really shows that even when on a budget there is the possibility to make good food.
Hats off to you sir, that onion detail has caused serious discussions over twitter by large groups in turkey. And using an actual "sahan" to cook menemen, oh I'm impressed!
Lol, I’m Turkish and eat this almost every day. Got to watch the calories though
kerimalp karahan I just use less oil
Zeytinyağını az tutup, sadece yumurta akı kullabilirsin
Deha Karahan Deha, Ankaralı mısın
kerimalp karahan evet
Deha Karahan ben de
Whenever Kenji talks about how hard it is to get this or that, I just think about how many traditional ethnic grocierie stores are in a walking distance from my apartment. Italian, Japanese, Spanish, Turkish, Arabic, you name it. Getting Kayman is literally a 5 minute walk for me. I will definitely try this dish.
I'm jealous, the closest international store is a 55 minute drive for me. Gotta love the Midwest :(
I ate that when I was in Istanbul 2 years ago. You made me remember that and im so nostalgic right now. Great content as always.
Greatings from turkey... You did good. Like very good. İ had tears when you mentioned the onion debate.. it is a real thing. İ am pro-onions though.
PRO ONION PPL SHOULD DIE
@@TheMonkeydude19 we all should my friend. We all should...
I guess the tears come from the using onions on your menemen heheh
İ'ler gözümü kanattı ag
@@TheMonkeydude19 lol that made me laugh 😂
I love how unedited his videos are
Like it sounds weird but i really love the simplicity
Plus his voice is so soothing
I love this guy since way too long he really taught me how to make ramen on one of his blog hes a genius in culinary. I love menemen and chakchouka. The ottoman empire inspired many countries to do dishes with eggs in a different way.
These videos remind me of being in the kitchen with my dad :) very informative and comforting
FINALLY SOMEONE WHO USES THE REAL TOMATOES!!!
Love you Kenji, i am from Morocco and i really love chakchouka and this is the food that nourishes your soul!
I have literally been waiting all day for this
"Kaymak" is more like the cream that forms on top of heated milk. It's less cheesy and more buttery. And it goes very well with honey!
My mom loves that. Me not so much
It goes extremely well with jam as well! I personally love kaymak and strawberry jam combo, it's just an incredible taste you can't get anywhere.
@@HyakuJuu01300 good suggestion..
I just happened to come across a video of Kenji a couple of days ago and subscribed. Enjoy the way he cooks and teaches at the same time. But I love the fact that he gives his “best friend” a taste in the last few videos I’ve watched! 🐶❤️
Hope you made some turkish tea to finish off the beutiful breakfast :)
Obvious but I'll share it again anyways the tea needs to be served in a nice thin glas not in china or mug please. You have to enjoy the color of the tea while drinking it.
Amazing recipe, as someone Turkish I would recommend this menemen recipe to my friends 10/10. Touch on the onion debate was cool, I prefer without. Even the tomato pulping method is exactly how my mom showed me to prepare it for this dish. Once comment tho, 'kaymak' is no where near anything like cheese. It's basically clotted cream.
I was initially surprised and delighted to find the master who not only knows what but also why on TH-cam. But when I hear him talk, gosh a fount of knowledge. Just going through all his vids will enhance my knowledge by atleast 20%. Cant believe my luck!
What a joy to see you cooking, very informative videos. I usually like it when it's straight to the point but yours is very educational. And such neat way of cooking, I could definitely learn a lot from you. Thank you.
Hello Kenji, my first comment here!
Im from Chile and we call this "Tomatican". Indeed should be more famous than it is, many people know about it but no one actually eats this or offer this anywhere but countryside southern families. Its a specially delicious summertime breakfast or dinner, tomates maduros are a must. Its a shame we cant have tasty tomatoes all year long.
I make mine with onions, garlic and countryside fresh cheese, I would not recommend "Queso fresco" because it doesnt melt very well. For spicing thing up we use "merken" wich is smoked chilli flakes and to fancy things up I use oregano fresco or basil or anything fresh really.
The queso fresco with honey was deep into my childhood but with tortilla from my abuelita...It makes me warm inside to know I have this flavors with me like my country-side ancestors did.
You got my with this one, thanks!
He mentions this a couple of episodes ago, says he'll do a video. Does the video within the week. Take note other youtubers.
the luxury and genius of not "producing" videos. POV cam for the win.
Yoo facts. Kenji is a legend on and off the net
Love how informative you are. Quick meal with good info.
My son told me about your channel. He is a HUGE fan after I bought him your book a few years back! Learning so MUCH!! Can not wait to try this one. I also have to say I LOVE YOUR HOUSE!!! I raised 7 kids, and you can tell what a fantastic family life you have. :) Lots of FUN. :) The critter cage on the counter brought back memories. :)
Hello Lopez, thanks for sharing. In quarantine as a Turk this is what I eat nearly every morning.
You are going to make everyone gain a lotta weight! Madlad!
Man, I just love you now.
And as I've gotten through the video I get more amazed at your knowledge with different cuisines such as my homeland Turkey. Congrats.
So much great info in this one! Learn so much from these videos. Thanks 🙏 Kenji!
So I follow probably every food channel on TH-cam. I'd argue that Kenji's POV series has taken virtual cooking instruction to a new level.
Omg, my favourite person loves my favourite dish! Also, technically kaymak isn't a cheese, it's closer to clotted cream but without the baking and the caramelised flavour it brings
Yeah, it is milk's fat collected over simmering milk.
@@ofsabir Although that is a way to do it, there is usually a cooldown period after the simmering to let the fat droplets come together and settle on top. Also as bayrakları :)
@@omerkaya1504 I didn't know about that process deeply but I can agree on As Bayrakları.
I am Turkish and Kenji is one of my favorite chef and he is making my simplest dish favorite called "Menemen"
It's amazing to see that you're so well-versed in these types of cuisine, even mentioning things like "shakshuka" "pastirma" etc. Have you ever tried Molokhey I wonder? One of my absolute favourite middle-eastern dishes. It has to be AUTHENTIC tho, not bought from the grocery bags. The difference is worlds apart, trust me.
This tastes amazing and it is so underrated. I am sad that most of the world doesn’t know about this amazing dish.
My mom made Menemen today. Whenever I cook, I tend to avoid Turkish cuisine, since my Turkish mom takes that job from me!
Dude thank you so much for the video, your knowledge about our cuisine is a fresh breath in a world where our rich cuisine is only known for döner kebab
You need to be on network television. You are a culinary master with vast knowledge. It's a pleasure and a great learning experience watching your videos!
I love your tangents and asides. It's great to know how and why things work. Nice learning tower stool by the way!
surprized to find this recipe on your channel and such a long video :-) greetings from Austria/Vienna from me, who was born in Istanbul!
Hey Chef, I can recommend clotted cream as a worthy Kaymak substitute. That should do the trick.
Sumak is widely used to spice up for instance salad dishes, to give it a bit of a tang. Hence the alternative name Vinegar tree fruit.
It's so endearing to hear you talk about your daughter hahah you're awesome dude keep up the awesome work, just recently discovered your channel and I'm binging it
love from Brazil
i still have this at least once a week, when i visit my parents and we have breakfast together. so many memories connected to this dish. greets from a son of turkish immigrants in germany
Hahaha hi from Turkey. Yesterday i eat this ^^ Thank you so much!
Reading Captions....
Kenji: Today i am showing you many men.
Me: eh what.....
forever grateful for all of your knowledge kenji!
I've never learned as much from anybody else as I learn from Kenji's videos in his kitchen.
As a Turk, I approve this. Also side dishes perfectly complete the rich Turkish breakfast.
Next time I come to Cali, I'm eating at your restaurant!
This looks seriously tasty! New to the channel - subbed! Love to POV camera, works really well. Also nice to watch a chef in a kitchen that isn't the size of my whole house!
Thanks for the video. Just made this its delicious and my daughter loved it as well. We are addicted to your videos.
Great video style, content and knowledge Chef. One point though, I wouldn’t call kaymak cheese; closest thing I would compare it to is clotted cream.
I'm eating Menemen while watching this 😂
I prefer mine without cheese and onions. Instead oil i use pure butter. Also i love it with hot spicy peppers 🔥
Keep going with your great cooking videos Kenji!!
Greetings from Malatya, Turkey
Love that he gives his opinion about if ingredients belong in a dish or not. I was definitely wondering about his thoughts on alioli.
Kenji: I made this this morning, and it was terrific! Brought us right back to our days of travel in Turkey. Two suggested tweaks (at least for me) 1) I added a tablespoon of Turkish red pepper paste to the pan before adding the eggs, and 2) in the future I will strain and reserve the juice from the grated tomato to use as needed in preparing the dish, if things begin to dry out. But otherwise this was a real treat!
I've been singing "menemen" to the tune of 50 Cent's "Many Men" ever since this video came out.
Me too
12:31 I'm glad you went there because we were all thinking it!
I always think about the song many men wish death upon me when I hear mennemen
Ive never cooked for my fam, just cooked this for brunch and they LOVED it
Wow! I didn’t expect that as a Turkish viewer, thanks for upload.It’s really diffrent recipe that we made in Turkey, it’s bit complex and have some non-turkish ingredients.But looks like a rich and delicious recipe! Afiyet olsun :-)