Now literally, it's been 4 minutes.
Hey everyone, today we are going to cook with you one of the best, delicious and easiest recipes and more
it's a very guilt-free one. If it's vegetarian five minutes, if it's with
meat, it's ten minutes to cook and it's really really amazing. I know in these
days, we cannot go out and move but cooking and eating is one of the few
things in our hands that gives us a lot of pleasure for some people, I know
cooking is not but eating is. So this is a recipe, a technique actually, very
simple one, driven from stir-fry technique and also the Iskender, Turkish
Iskender technique and mixed well by me for you guys. If you're ready, we can start.
Some of you may know Iskender, at the bottom there's something called pide
pieces of bread with a bit of butter and a bit of tomato sauce, on top there's
döner and really delicious tomato sauce and on the side there is yogurt. It's
amazing. Every bite is a celebration but it's not get guilt-free at least it
takes two days for the gift to go away usually but it's worth it. But we cannot
do it always and at home we have limited resources. You can do this with doner and
we have the recipe as you know from two weeks ago but instead of bread I'm going
to use that idea, switch the bread to cauliflower. Because the cauliflower has
its sweetness and when you stir fry it and make the sides a bit of brown the
sugar gets out and it gives you the satisfaction of a nice bread eating
celebration and it's really good with yogurt, with the tomato sauce, it's
amazing. Instead of the döner, I will show you how to make it with minced meat and
I'm going to show you how to perfectly fry the minced meat. Nine out of ten
people, unfortunately doesn't know how to do it very well, know this technique
then and you're going to have your minced meat as kebab all the time. So
two things for this trick. If you're ready, we can start. First off, I start with
meat, I have for two of us 180 grams of minced meat and a pan. Pan is a steel and
I don't put any oil anything else. I first let the pan really heat up; why?
What it is, we cannot see it but the bottom of the pan actually is not flat.
It has like small wrinkly kind of things because is it's using the material but
when he heats it really well what happens is what doesn't happen when
something is heated, expand. So the surface area that all those bumps
decrease and it's going to be less sticky.
Because it's extends the surface
area decreases in a way. I've put a bit of oil but not so much, just to cover the
bottom and I add my minced meat
You can use pork, veal, sheep.. The heat is
quite high, what I'm trying to do is spread the meat all to the bottom. It
will take one - one and a half minutes for every piece to brown. What I don't do, I do not
stir it all the time, I let one side to brown and then turn it like this. This
kind of seals the meat and make it last a juicier.
Yeah it starts to smell really good. Now, all the pieces is like brown.
Because i a lot of time at home, in my
free times I dice chopped onions already had one chopped onion, it's roughly
chopped. This is less than 200 grams and I can even add more ,it looks a lot right
now but it will disappear,. Add the onion when everything is like brownish then
turn off the heat, to the lowest and stir time to time. This will take around 8 to 10
minutes to cook.
Here we come with the cauliflower. how it would be
enough, no? She's not sure, she's hungry right now.
That's a lie you know.
On average the house is not very big but because we do the shootings and the
dishes and everything and Bahar does all the other technical stuff, 14,000
steps per day is my last week's average score.
I cut the cauliflowers not very small and not very big, like in chunks like
this. Normally, we are 34 people as a big team but because of this Corona days,
we're stuck as two and we're trying to do everything together and keep up the
quality as well. If we are not able to do it, excuse us but we're doing our
best and we're trying to keep the team for all together. As you can see the
kıyma, this is called kıyma, the minced meat is changing color but still you can see
the onions very clearly. I put a bit of salt in this right, now like this. So that
it increases the taste of the meat.
No it's really low. For the cauliflowers,
I put some oil and I've put all the cauliflower.
The heat is on ,very high. To increase the taste I'm going to add garlic. Normally, I
would add three but because it's Corona time and garlic is great, to save us
from sicknesses for several reasons; I'm going to put six, like this as a whole.
Yeah, I'm going to use them in something else a little later. Actually, what I'm
going to do, I put four of them as a whole, two of them crushed. This roughly
chopped it all the small pieces in. Now, we see the delicious smell of browning
cauliflower, no? After a bit of salt and nothing else is needed. My cauliflowers
are browning, the mincemeat is going great, onions are disappearing that's
good. Now, I have to prepare the yogurt and the tomato sauce. For the tomato
sauce, it would be great if you have tomato puree but
you might have tomato juice, you can reduce it and it might do great. What I'm
going to do, I'm going to put for two of us a tablespoon of butter because at
home right now we only have tomato puree, no actually we have pepper paste. You can
use tomato paste, pepper paste or puree all good. First when the butter melts, its
opaque slowly some of the milk particles gets brown and it has a very nice taste but it's one
step less than burning. So what I do, I put my pepper paste.
First the paste sticks together as it goes on, the paste starts to open up. If
you put a puree the puree has to come to its boiling point and now I'm going to
put a bit of water to make this a thick sauce. To this sauce, I'm going to put a
bit of pepper and a bit of dried oregano. Actually, this is oregano buds.
You don't need to put, if you have it would be great, if you don't it's not the end
of the world. I put a bit of more water and let it for simmering. My cauliflowers
are almost done. What we are left was the yogurt. For
the yogurt, I take the garlic's out. Okay, let it be three. Now what I do, I put the garlic
and squeeze like this.
So, I add it here four tablespoons of yogurt. I also put the kaymak.
To this, it is not very traditional. I put pepper, a bit of salt and we
have the garlic. Normally eating yogurt is very traditional Turkish and actually
very very healthy, in different approaches differs but probiotics
naturally existing in yogurt is really good for the intestines. I know that like
some people is saying milk eating is not so good and etc but even for those
yogurt is one of the best forms to eat milk. We are really keen on several
things like tea is one of them, if in a breakfast, if you do not serve tea, it's a
very big insult. For example, if you make dolma and yogurt doesn't exist, someone
can kill you. So those kind of things. The people from Mexico, Argentina, Brazil or
Peru would be very familiar because the sourness, balances the meal really really
well. The cauliflowers are done. I am turning it off, this browness what I
wanted. I have two final things for the minced meat, for the goodness in the pan,
I am going to put a tablespoon or two tablespoons of water and I'm going to
rub the bottom. As you can see the onions almost disappeared, that's what has to be
done and to this two things has to get in, one is of course pepper and the other
one is nutmeg. Nutmeg and minced meat is two things that go great together. It's a
very small nutmeg but I almost grated, one third of it. So everything is all
done, so it's ready to serve.
Bahar is dying here because the
smell is really really good and she knows how this tastes. I
It is unorthodox but actually simple and really homey. I have this big plate, you
can do like if you have the whole family one everyone a plate or you can do it
all together, this is optional. You can put the yoghurt on the side like this or
what you can do is put your good like this and also dirty up the plate...
........ on the sides and then the sauce and also again dirty
up the plates, this sauce is really hot so I'm not putting all of it. But as you
eat it, you might want more sauce, some people would, maybe you would. So this by
itself is amazing and really really tasty and you can do the vegetarian
versions. At least two times a month, we do this and we eat it. On top, I'm going
to put a bit of fresh oregano.
And finally it's the minced meat time.
Always, a bit of pepper. Done this is cauliflower made to become a heaven.
If you are ready, I'm getting the first bite, Bahar, go for it.
The hardest part of this job is like it's there and you have to wait
because she has to take the perfect shot.
This is the perfect shot. I would like you to tell the feeling, this is a big one for you.
It is two and a half, she only had kefir for
breakfast so even my shoe would be great for her. How do you feel?
Bahar - It is really delicious, I can eat the whole plate definitely.
She's planning to eat the
whole plate, if she says so, she's a Capricorn, does whatever she says. For now, this is
it, hope you enjoy it, hope you're safe and your homes, your loved ones are safe
in your homes, if you have spare money, it depends on the country but please donate
it to the hospitals and the doctors and nurses; they're all on our front
lines right now and pray for them in whatever belief you have. It's a very
unfortunate time but it's also a time where our greediness and self-centered
thoughts have come to a position that it's unbearable we have to take care of
each other first but then we have to take care of the world and the planet
and the humanity actually hope we all learn and the world gets out from this
unfortunate event to a more aware one, not a more technical than dictated one.
That's our wishes for today, love you so much thank you for supporting me, thank
you for all the people who have subscribed; you did a really good job I
should say, it's a good investment actually not the joke, it's a good
investment, I should tell you and please suggest us to your friends. For now, bye.
Stay home, stay safe!