always christmas in this kitchen
because today is also a special day
we're going to make
Sini Köftesi, very well known as Kibbeh
around the world
Kibbehsini in some other cultures Burak
calls it a Bulghur pie
it's bulgur which is cracked wheat
inside there's
very nice minced meat with a bit of
walnuts
and on top some pistachios and it's
heaven on earth
in a round shape
i'm going to start with making the
outside which is
a bit of bulghur and a potato
the starch of the potato is going to
work in such a way
that it's going to make the bulgur
stickier
and the outside crunchy and tough at the
same time
it will be the dough i'm slicing the
potatoes
so that they will be able to boil very
fast
a glass of water and a little more
this is almost the same as a cup so
one finger more than a cup this is going
to boil together
and the milliliters and the details i
write them with Burak
down so if any details in grams and
fahrenheit anything that you think you
missed
you can like there's like a small arrow
like this and like that
and if you press that you'll get the
recipe potatoes are going to boil there
for
10 minutes and at the same time we're
going to make
the kıyma, the filling, I have 200 grams
of
minced meat double grinded and I'm
going to put it here as you can see the
meat is small but the pan is big but
that's what I want
now the pan is getting hotter and what
I'm going to do
is mince the meat as you can see
immediately the meat is getting browner
the reason that I'm not doing it in a
smaller pan
is if I was the pan surface area to give
the heat to the minced meat would be less
so before it gets brown outside and gets
sealed
and seared it would give its water away
and when it gives its water away the end
result would
look almost the same but the meat would
be drier it would get between your teeth
more and it would be harder and
less juicy but when we do this we seal
outside and inside the juice
is kept so this is really important when
you're making Kıyma
another thing which many traditions
don't use in some traditions like Indian
now i know uses well is the power of
onions together with meats now I have
two
onions for 200 grams of minced meat
I'm getting two onions diced inside
it looks too much but the acidity of the
onion
gets together with the Kıyma the the
minced meat
and it makes it softer and also if you
eat the onion
you'll get this sweetness that sweetness
also gets
transferred to the meat as well and also
at the end
these onions will disappear will be
translucent
but it will be kept in the minced meat
in such a way that it will make it
juicier
maybe if you do some like gardening you
might know the torf
the woods and stuff like that in the
soil for example when it rains the
torf
sucks the moist when everything is dry
and there's no rain
the moist from that torf helps the
soil to be moist for a longer time
same thing happens for the onions guys
you might say
you talk Refika too much for this
onion
but once you get this your life is going
to change
and you're going to have tastier
minced meats and other dishes for life so
one minute and for life goodness as you
can see
we see a lot of onions but when I reduce
the heat and
keep stirring time to time for at least
10 minutes
the onion's gonna disappear and then
i'll get this perfect looking
kıyma slowly if i do this fast
it doesn't work that way
now in around 10 minutes as you can see
almost the
onions disappear but in our pan on the
sides
there are these brownnesses and actually
there are a lot of
taste so what i'm going to do i'm going
to put some water
around those places and this will
help me get those nicenesses back to the
minced meat
and at the same time will
make it smell great and now it's time to
add the salt
three pinches of salt and that much
black pepper i coarsely grind my black
pepper and this way
it pops up in your mouth
and your nose and eyes and i'm going to
also add
a tablespoon of butter i learned this
recipe from
Nursen Teyze she's like kind of my tutor in
bulghur recipes
we created a book together Bulgurun Halleri
unfortunately it's not in english yet
but hopefully someday
she puts three tablespoons of butter in
this
i'm just going to put one if you are
okay with calories you can add two
maybe three to this i also want to add
two handful of walnuts
I roughly chop them
and this adds a crunch and
of course a bit of flavor as well and
finally one thing
this is pomegranate molasses it's like
reduced pomegranate juice actually
but there's sweetness and the sourness
at the same time
and it gives an incredibly nice
dimension
to the meat i'm going to put this on
etsy if we are not selling it yet there
by the time this video is aired i'm
going to put them so
if you don't know what molasses is if
you want if you're interested it's great
with salads
it's great even in breakfast you can use
it like a vinegar
you can use like a syrup even to the
meat it gives an incredible dimension
now it's ready this has to get cool
and now i want to show you the potatoes
here
they're all soft and done
i'm going to add a cup of thinly cracked
bulgur lots of people ask where can i
find you can buy it as like the fine
bulgur
you can find it in arab markets in
Turkish markets
in Waitrose so many places so i mix it
up like this the heat
of the potatoes and the water inside
will help the bulgur to get softened
without cooking i mixed this very well
and now i'm going to close the lid and
it will
work like a hammam inside and it will
open up the bulgur well and
this has to get cooled as soon as
possible so i'm taking it outside
at that time i want to show you these
now it's spring
and spring is the time when everything
starts to blossom
and wake up if you have garlics in your
pantry and
they are giving away like little bit of
arms
it says to you actually if you have a
small soil to plant me
plant means such a way that i can give
you some more garlic
or onions are doing the same thing this
is it
if you plant your onion like this to the
ground she's going to give you spring
onions for a while and then
give you more of these and also this
carrot
you can eat the rest cut it here and
then put it on
to water for a while and then plant it
and it will also give you another
niceness these are Bahar's strawberries
and the mints and something i want to
share with you
and that is when the rocket comes to end
of her life
she gives uh flowers maybe for herself
and these flowers
actually taste very much like rocket
stem cells same for many things
onion flowers coriander flowers and if
you haven't tasted them
ever please try it and use them in your
kitchen now we're going to make this
bulgur dough my potato and bulgur
mixture is now here
together with it i'm going to add some
meat is it a must?
no. round part of the cow it doesn't have
much fat
so we use that meat it's 200 grams of
meat goes inside
but if you say Refika i'm a vegetarian
like Bahar
and i don't want to eat this with meat
without putting
meat that will also work if you eat eggs
you can
add one egg and now this is meat and
bulgur and potatoes
so rather mild we're going to add a
teaspoon of cumin
teaspoon of red pepper half a teaspoon
of
salt because we use the red pepper paste
if you don't have red pepper paste you
don't have to use it
increase the amount of salt and it's
going to be great
and three pinches of black pepper also
and now we mix it well you can use the
processor for this
it will be much much easier
i just wanted to make it this way to
show everyone exercise of the day
calorie burning press it with your
knuckles like this
we are going to yoğurmak this yoğurmak
is like
kneading and we have to use a lot of
force
i'm just really pressing all my kilos to
the
mixture slowly
it will be non-sticky like this it will
come
to a form which is easily shapeable
it will take five to six minutes to make
it perfect
now when i press it and make it thin if
there are like small cracks on the side
like this
it means as if i'm a bit dry and i need
some water and
at this point you can add two three
tablespoons of
warm water and knit it more like that
until for example now this is more moist
when i do this the sides are quite
smooth and it's
easily shapeable now so i'm going to
divide this
into two pieces one piece a little
bigger this one is a little bigger
because this is going to be the bottom
and it's going to be the top
now we need a tray that gets into the
oven and to that tray
i'm going to put a damp cloth so that it
won't slide
and i'm going to add a bit of olive oil
[Music]
to the bottom this olive oil smells like
spring huh and i'm going to press
to the sides like this it's going to be
rather thin
okay we put the
cold filling if the filling was hot it
will start to cook the
mixture and it won't be as pleasant and
it will be harder to
make the top shape now i'm going to
spread it
one centimeter shorter than the edges
like this it's a very nice bulgur pizza
for the top
i'm going to put a plastic straight film
and then
gonna put this mixture like this
in the middle if it's harder i'm going
to wet my hands like this
i'm going to press it as big as the
diameter of the
circle now i've opened it like
almost one and a half karış
i don't know what i'm going to do is cut
stretch film
free take this piece like that and
put it in the middle like this
and with the wooden spatula press the
sides
this way we stick the top and the bottom
together sometimes it becomes sticky so
help with water
after you stick the sides wet your hands
and then press
from the top
so it's something like this and then we
come to the fun side
how to cut this in such a beautiful
shape so there's an easy one
but i want to make you a fancy one the
easy one is
you put a round thing and then you cut
slices
and there's round thing in the middle
you cut it with some
round glass and then there will be like
big pieces which is very good and fine
but if we want it to be more complicated
and like have a fancier look what i'm
going to do
is first cut it in half and then make a
plus
and i'm also going to cut also from the
half
also parallel to this diagonal i have
two more lines like this and to the left
same thing and we're going to apply this
for all the parts
and from the corners that meet cut the
parallel again
this was like easy until now we cut the
parallels now
what i'm going to do is first create a
parallel
to here one third distance another one
third distance like this
so another one like that another one
length
just with the slice we always work in
quarters
and we always cut the quarters into four
pieces
when your knife becomes sticky put it in
water and then
do this and
here comes the sun now finally
for the edges what we should do is
with a wooden spatula or silicon if you
have if you don't have this wooden one
which i strongly suggest you do have the
Şimşir (boxwood) spoons
strengthen the sides like this so that
they go
more beautiful and finally two things
i have here handful of boziç which is
raw pistachios
these are the pistachios used in baklava
if you don't have pistachios
you can use pine nuts you can use
peanuts we use
peanuts normally now i wanted to make it
posher for you guys
i'm using pistachios because i want them
to be really green
i put them to hot water this is like
green olives they're just
harvested early and there are skins on
and we have to take the skins off
and hot water helps that in some parts
of Europe i know that they are sold like
this
now i'm going to put some olive oil on
top
bulgur is in love with olive oil so this
is all and i'm going to pat
it so that all the surface gets her
share
of the olive oil and then finally
some pistachios on top now this is ready
to go to the oven
180 degrees 30 to 35 minutes it's going
to cook
in the middle rack
[Music]
are we ready
it's christmas time all the time
[Music]
my Sini Köftesi is ready you can eat it
with pickles like this
and yogurt would be nice if you want to put
some red pepper to the yogurt that would
be good
and some fresh mints from the garden
they also go here
very simple because by itself this is
heaven on earth so
yes in cooking there are so many
different ways to celebrate so many
different ways to eat
so many different ways to appreciate and
the thing that is common
is joy happiness and love of sharing so
on the side we can put some yogurt
some mint and that's it
hope you enjoyed the video hope you
liked our videos uh
and because it's ramadan time we're not
able to eat it
but i think the look speaks for itself
it's very amazing it's crunchy outside soft
and crunchy inside
and heavenly all together if you have
enjoyed the video
please show it by writing a small
comment
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basically it uh for today
take great care what are you doing we
are doing
a kibbeh for you more potatoes no meat
two egg whites two tablespoons of flour
i think we put
three tablespoons of flour okay three
and inside i'm going to put wow
one block of cheese walnuts i prefer
pistachios so this is a nice version
here thank you very much