I'm Firat, a Turkish guy who now lives in the Netherlands and this channel is my adventure of cooking the best food from my home country, Turkey and also trying the best recipes from the neighboring regions. My goal is to showcase the traditional and authentic ways of making those dishes and creating a visual database of this culinary heritage. I will share a new step by step recipe every week with tips and tricks to taste those authentic flavors at home!
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Is there any chance we could make this dish with basmati or jasmine rice? Or does it have to be strictly the ones you mentioned? I really want to make this dish!!
I remember going to Turkey when I was a child 3 times and having their rice.. was the best rice I've ever had and I feel like this must be it! So thank you
Since i live in a redneck/senior citizen desert town, i wont be able to get the lamb. Maybe the Mexican carniceria has it?either way will make this tonight for the wife and i but will sub for bison or beef
Im turkish who lives in Turkey, and Adana kebap is my favourite Turkish food all time. Even in Turkey not everybody could make Adana kebap properly, it reguires high level of mastery. U prepared it in al stages as it should be, preparing mince with the knife which we called “ zırh” is one of the key factors, using coal as energy source is the another one, so it must have be delicious. Thank u for introducing one of our unique food. And, the last thing i can say who watched your video and not tasted it yet, it is a must have to do before dying.
What delicious recipes👍 I am currently touring the Dodekanese islands and one of my favorite mezé is Fáva. The Greek version is less spicy, as it contains neither garlic, tahin, nor cumin. It is a simple but tasty recipe topped with thickly cut onions, olive oil and parsley. Apparently the Fáva beans were discovered on the Island of Santorini a couple of thousand years ago. On Santorini Fáva is served with fried baby squid (kalamarákia). When I return home I shall try your version.
In Egypt we use dried fava beans to make a puree with lots of fresh green herbs and top it will fried onions and served cold. It's called Besara (بصارة). You find the same name in Morocco but they make it a soup, which is common for breakfast. Dried fava beans is also how we make falafel, but we call them Ta'ameya (طعمية).
