hi everyone today i want to take you to a journey of a wonderland a wonderland of interesting
Turkish anatolian equipments cooking equipments which some of them are ancient some of them like
are 100 to 50 years old the news probably is about 50 years old and i want to talk a little bit about
why they are used and how they're used i used to come here when i was 15. my
house was a little down and when i didn't have school or when i was skipping school i used to
walk here and there was another 15 year old in the shop he's called Kazım and he's an old friend and
i didn't know much but i have learned the old cutting boards old Anatolian floor tables that
are used for eating where they net the dough how they rest the dough these are equipments that they
used to use and i have learned these equipments from here and i want to first take you to the
shops then i'm going to take you to a almost like a valley which are full of these okay come
by the way you can say Refika i want to have a recipe and i am also going to involve a recipe
on this and we're going to cook together erişte and it's an ancient Turkish pasta method and i'm
going to make the editing from scratch with the equipments that i found here this is going to be
how they used to do it maybe a thousand years ago this is the shop for example this is
a box where they mix the dough it's called hamur teknesi and where they mix the dough and let it
rise this is the one first rising of the dough is done here the green ones are usually for the
olives and the olive oil the yellow ones and the sometimes the brown ones are for the butter
depending on where it comes from for example these weird colored brown and green ones are usually
from gallipoli region Çanakkale region less colored ones are from the inner Anatolia and etc
so come again this is a sift for example guys and it's great and this is where they you know
separate the lumps and parts from here a elek it's called a elek it's another kind of stiff kind of
yes you're right again for the bread this looks like a wood but actually it's clay it's amazing
it's really heavy i remember using a version of these in Turkey the water comes to your house with
cars and this is how they used to bring the water to the houses with these bottles and you'll bring
your own bottle and they will pour it to yours and that's how people used to carry drinking water we
haven't been drinking water through the tabs for ages as long as i know myself let me show you this
Bahar is very much interested at doorknobs always what's your favorite thing in here Bahar
for example this is a cutting board that they colored and it's
so nice there are so many different beautiful things all jams so let's go to the valley this is
just like an entree and i'm going to show you something totally amazing
these are kind of big cubes hopefully it's called cruises we're not so sure but these are probably
kind of like the oldest refrigerators Bjurak said they're the old plastic bags or chewable
they used to put the wheat oils water is also preserved in a cool way when you like dig the
soil and bury this until the head and there would be a lid on top it's so easy and it's very nice
to preserve and keeps cool for very long time so these are the oldest in a way kind of preserved
methods before the refrigerator was around these are the wheels of khan which is the cars before
automobile was invented one of the first things that i bought from Kazım was actually these
it's a baby bed nice not baby not for drinking water this is for mixing the flour to make bread
is so important when after mixing the flour in big batches you divide it into smaller ones to make
the bread then you divide the dough into smaller pieces and let it rise for a while and this is
where they used to rest now they use individual baskets to do that before they were using these
but this is like think of it as like a baker and bigger versions though mixtures have different
variations like these as well smaller ones these are small cutting boards as you can see
in different shapes in different sizes i think they nailed some new stuff on the side as well
like this another of my favorites these are again better cutting boards look at this look at this ah
with feet like this is it to eat it's to prepare it's like the countertop she would sit on the
floor and then like do the preparation the quality and the age is understood through this for example
this is nailed but as you can see these are card from the big wood one piece that makes the
difference because to carve such a thing you need a big log but to do this you need a smaller and
thin lock in Anatolia there are always different kinds of case çeyiz sandığı women are given with
clothes bed spreads etc and these are carried in these kind of boxes these are köy sofrası which is
to eat it's the round table people used to eat around actually some people still love eating
on the floor i believe it's really healthy in terms of the distance between you and the food
is more and you lie on the floor and each time you have to like bend and get some things so you feel
full much earlier than you feel filled when you're on the table where your distance is very small and
you don't have to press your stomach each time you eat so this is like unfortunately on my father's
time in the midst of Anatolia first men used to eat it and what's left over they like get up and
when they are finished women sit on the same table to the same plate and they would continue from the
leftovers of what men ate so that's very unfair that's that unfair story is always in me so i love
choice offers a lot but sometimes i feel weird about it it's kind of amazing maybe thousands of
these are lying here and they have been doing this for about 25 years maybe more and these
are the old pests and mortars some of them are for garlic some of them are for different stuff
again different kinds of pests and mortars these are for example when you're making grape when
you're making molasses you squeeze the grapes and then the water is collected of the grape juice
and goes from here and then through a sieve you clean it and then you make let's say wine you make
molasses you make different stuff these are yayık as you remember in the video while we were making
butter we have to shake it for a very long time ropes from two sides are up and then you just
like push it back and forth after a while the water and the oil separate and then you get
the butter out this is another version of yayık where you push back and forth back and forth you
kind of beat it actually like shaking it i have to clean my hands first and then start cooking
now we are going to make erişte erişte is Turkish pasta and turkish pasta has been around for ages
probably it actually might be the ancestor of the pasta as you know the wheat was first found
in Anatolian seven eight thousand years ago and this is an erişte cutting board what it is is
you open the dough here you cut it here and you put it all in and use it as a one thing together
so well how are we gonna do it i have here half a kilo of flour if it's a stronger flour better i'm
gonna put 150 milliliters of water in the middle without any yeast and i'm also gonna add an egg
and a teaspoon of salt first i'm gonna mix it like this i might need to add
a bit of water a lot your disc is beautiful by the way let me see it's it's an old door
my stalls are two big cups to wash the grapes this is gonna be a thick a kind of stiff
dough so the mixture is about 30 percent of water to flower do you sell anything from here
no shall i if you want to buy it from etsy please write it down i can do it what is this it's r2d2
r2d5 this is actually a kettle and a stove together as you continue knitting like it comes
together and this is like a hard dough and it's cleaning the sides of the plate how old is that
probably about 150 years old sorry we have been knitting the stove for about eight minutes now
it's kind of hard first the dough looks like a leg with a lot of cellulite but then starts to
become more smooth so i'm gonna cut this in half like this and use both of my hands and that maybe
one minute it's gonna be ready you have to deserve that carbohydrate we are going to dessert
now because it's really thick and hard open we have done the dough but we're gonna let
it rest for about half an hour and it's gonna loosen itself a bit the gluten will
start to work on the dough and then i can open to make an irish damp cloth goes in
feel the wind in your hands feel the wind in your face
this is teamwork yes sir yes man this is how we do it actually carbohydrates wasn't
something bad like wheat is a vegetable but the dna of the wheat we used to be eight chromosomes
now it's 45 and this gluten thing is coming from the number of dnas very recently a man who doesn't
want to outspoke his name he found the old cup and inside he found some seeds and he planted those
seeds and found that wheat with eight chromosomes and now they're growing it and it's very weather
aversive and so good maybe it might save the world from i don't know it's english could we the oldest
genetically modified thing is wheat on the sides as you can see there are yellow spots and the
reason why is because it was windy the dose got dry a bit and when the dough dries and when you
open it you're gonna have these kind of things but if you use the damp cloth not like me in a damn
way it's a nicer way it's better now the dough is done what i'm going to do i'm going to pet
the extra flour from the yufka now this is important and this has to stay and dry for about
two to three hours you can dry it in any place you like it shouldn't be very moist i have prepared
one that is already rested here it is that i don't know i'm gonna try to cut this in half and cut
this in half you made lasagna huh kind of same technique actually so almost same size
as you can see it's quite dry now and quite tasty now put everything like this
and put my hands and then here small pieces like this these are now the small pasta
so the fries are quite tasty so you can eat it like this this is ready to be
cooked if you want the dry erişte what you do you open this on a damp cloth or
in the old days it used to be newspaper because it kind of also sucks but now
i don't find it very hygienic if you dry it for two more days it's gonna be really like the dried
pasta and you can like put it and reserve it any way you like if you want the pasta with beetroot
instead of putting water have a beetroot puree and you're gonna come up with a purple erişte but
this is the basic one if you want to cook this immediately we're gonna cook it and that's what
we're gonna do it's gonna be to the boiling water now we have the boiling water here r2d5 is gonna
cook for us here on the side actually we have our tea i'm just going to put these inside like that
my ones are big on the side Furkan also made some these are smaller some more because we're
kind of crowded fresh made me really hungry the tea is here as you can see and the water is here
now let's start making the rest of the pasta here we have some garlic you want garlic Bahar okay a
lot of garlic and these are fresh garlic of this season and i'm not gonna like thinly chop them i'm
going to thickly chop them like this i want them identical now olive oil here oh it's really hot
we have to be quite fast huh we haven't been shooting with enough for a month now did you
miss İnan yes now the sides are not so hot so i'm just pushing them there tantuni technique these
are some more walnuts now it's smelling gorgeously incredibly nice i want the walnuts to like have
their own oil taken out and can i make it a bit hot okay red pepper big chunks again okay walnuts
are done and the pasta is here okay we cheated there was another stall there so we put the pulsar
two two and a half not more and i'm going to put a lot of this is called zahter kekik it's gonna
be here and nicer i'm just gonna leave the middle because it's very hot there cheese is coming here
the dog also wants some from the cheese i believe i'm gonna put big chunks yeah
okay this is almost done finally the water of the erişte is gonna be mixed with
the cheese and it's gonna have a cream effect so
a bit of pasta juice makes it incredibly nice i have to taste it for the salt
perfect and also needed some black pepper all done
so this is it we are going to eat with the crew who has been waiting for us and this is a simple
pasta if you cannot find white cheese this is white Turkey cheese known as feta in some parts
of the world you cannot even compare peta with white Turkey i'm sorry says the master everyone
10 out of hope you like it guys
cheese effect have i cooked this for you before no not really actually this is one
of the recipes from my first book beyaz peynir works in miracles this is it guys
hope you enjoyed the journey hope you like the erişte hope you make it at home lots of love
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