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İ fried the meat but it didn't get soft. Can İ precook it

Overturned wok? Genius. I’ll get a cheap one to put on the barbecue - hopefully I’ll get the bread oven like effect.

this is similar to the salsa we ate in Mexico except they used roasted pumpkin seeds instead of walnuts . so good

As a turkish i can tell you this is perfect lentis soup i add turmic as well for the colour. The colour the texture perfection.

How did i only just find this channel today ??? Such great recipes, loving everything !

I appreciate the hard work that you put into making it so perfect. I would like to see a cooking video uploaded to Khal. ====================

Do you have the recipe for this bread please 😊

Can you do it in the oven?

The dishes are so wonderful. The plates are so cool. The plates are perfect for this style of cooking

Looks amazing! No way is that 2 TBSP of tomato paste though, lol

how long to melt cheese in oven?

Preparing for Sunday Brunch❤

Had to turn sound off- was creeping me out! Is this supposed to be an ASMR video??

Authentics are the blandest dishes for indians 😂

I would really love to try these cuz they look so easy to make but none of it makes sense to me. I don't understand how you could make hamburger buns with so little rising time of the buns. 15 minutes? And then the temperature you put it on in Fahrenheit for me would be 360°? That seems way too cool of an oven and thirdly there's quite a few people in the comments that say they followed your instructions and they failed. I don't understand your recipe and I'm very reluctant to add another failure to my list of trying to make the perfect hamburger bun.

No, it's not. But nice try though by using a dogshit title...

Mughammara.

Jesus! how much plastic went into that??!! get a wood board fella

باید دیگ خود را بزرگ‌تر می گرفتین و از برنج باریک و نازک برای قابلی پلو استفاده می کردین

Can beef fat be a substitute of lamb fat?

Perfection.

So happy to find your channel. I am not Assiryan, but Im from Mosul, love the way you made it, I will try it as it is easier than the way we make it, we put meat in the shell, we don't add rice to the filling, we boil it, and sometimes we fry it after it is boiled, I like it boiled only. Thank you for sharing your recipes with us.

Hey... are you living in España 🇪🇸? I saw some things which I use myself

Made this last night and it’s delicious!!

Norma here. Nice concise video that was very informative without a bunch of unnecessary chatter. One question - did you forget to cut a slit on top of the dough before baking, or do you purposely leave out that step and why?

Adana Kebabı'na kapya biber konulmaz.

Thank you for this post, and even more thanks for all comments that follow: I have to confess that keeping with this recipe, and all previous attempts to make baba ganoush accoridng to different recipes, I always get a disappointing result - some moderately savoury mash with specks of burnt skin. The taste is never as intense as I wish, and usually one element dominates - lemon, onion, cumin, salt - but never a good balance. Please put me straight on two questions - is the problem the quality of the aubergine to start with, or is there an element of timing and marination?

Mach ordentlich

hmmm yummy

hmmm nice good luck

Please make Kumpir (potatoes)

Everything is perfect but your recipes are soooo hard to make 😢

Wow

Best bread ever!!!

I had it on my holiday in Istanbul every single night last week🥳🥳 I will definitely make your recipe.

As a turkish person I can say this pilav (that's how we write in turkish) is 10/10 perfect you did it with no extra ingredient and not less ingredient even the bulgur you used is perfect!!

Looks so delicious! I can't wait to try this soon. Would adding sumac to the marinade enhance the flavors even more?

No scoring? The finished boule looks like it has been.

Ate this everyday when i was in turkey - loved it!!

Simplesmente maravilhoso 👏🏻 🇧🇷

Every gangsta until the Turkish knife comes out 😂

Bu aksam denedim ve muhtesem bir sey oldu. Benim de aklima once basil yerine nane kullanmak geldi, ama tarife uyayim diye dusundum. Gercekten de hafif basil tadi farkli bir boyut katti. Sonraki demelerde ufak denemeler yaparim. Sogani tavada biraz yumusatmak da cok iyi oldu. Bir sonrakine, tavada kavurmak yerine tuzlayip durulayarak deneyecegim. Tesekkurler 🙂👍

Thank you😊👌🏻

Hocam harikasın. 👏

I am from Uzbekistan. Good try. As you have said, it is better when it is cooked in Kazan (actually, it is called Qozon). If you want, I can send you, so next time you will have even better Palov))) P.S. I am serious about qozon. 'Cause I really liked your try.

If I make it, I will dedicate it to my mother. She would've loved to eat it. Pakistani Eid dishes are full of heavy spices, and she used to get a heart fill only on the first day. Then she was looking for something simpler. She wouold've loved it.

Very good recipe. I've been baking bread with it without failing.

Love the format, no talking, no music, just straight cooking.

Sooo much oil and fat. How can we reduce the fat content. I want to use 2tbsn oil max

i had to watch this on mute.