We are under construction and i'm just 10 meters from my kitchen
but it's all empty right now and we created this
outside kitchen. Because the facilities are really small
and actually not bad I wanted to make one of my comfort foods,
when I'm tired, when I want to be filled and really
happy, the thing that i cook. This is that
recipe and it's just potatoes eggs and onions. There are small
additions for a higher taste that i want to give you
but originally if you have these three things,
you're going to make a great one.
It's going to be our breakfast, I have bad news for you Bahar because
there are lots of Usta's around, workers around the smell is going to go
to their noses as well. So we have to share so we're going to have like small slice.
If we're ready we can start and
meanwhile at some point I want to show you
the kitchen we have made outside.
Now I'm going to use three potatoes whatever you have would do, drier the
better. It's going to be crunchy because of bar normally i would do with
one big one but i'm going to do twice as much so i have three medium
sized potatoes. I'm going to dice them.
That's not dieting baby that i should say.
So I'm going to dice them like centimeters thick.
Like this. I didn't peel off the skins because it really increases the taste
and because it's also nutrition. If you have lots of soil
around it, you can use an organic scrub to scrub
the skins of the potatoes. I really don't want like perfect dices.
These edges, some of them become crunchier and I like
that crunchiness. So I don't mind if some of them are big some of them are smaller.
These are three potatoes diced because we have increases it became quite big
it's the nice thing that we are going to learn,
I have like a 20 to 24 centimeters pan and this much of potatoes if I put them
and try to cook them in a way fry them this is going to be small.
So the end result is going to be on that pan but I have a bigger one so
if you are okay with dirtying up two pans,
first use a bigger one because potatoes are rich on
starch and it's going to be a little sticky when i want to try to fry it it's
going to stick in any kind of pan like the teflon and
those kind of things because i don't like using them.
The highest I go for is the ceramic pans because i find the other ones really
unhealthy. What you should do to make the pan a
little more non-stick is to first turn on the heat. Every surface
skin glass everything has actually little bumps on it
but when you heat up what happens is it expands the surface area becomes a
little smoother and it closes the small gaps behind.
So by just heating the pan becomes a little more nonstick and the second thing of
course after it gets heat up is, oil. It's another agent which fills those
holes in a way and helps. I'm going to put 8 to 10
tablespoons of olive oil and i turn and make it all around like this. When
you first put the oil and it's not hot enough,
it's going to be like thicker but as it gets heated,
it becomes more like watery more runny that should be the
time we have to put our potatoes. I'm putting them like
almost like one by one so that i with my hands
separate them when they stick together. Now
all the potatoes are in. But i'm not going to just directly stir it
because i really want like the meat the sides which are
now touching the pan to really get cooked and then after i want to stir.
Otherwise, the heat on the pan decreases and the other side of the potato gets on
the pan and usually gets stuck. Some of the
potatoes will get stuck anyway but this is going to decrease it.
And for the heat, first three four minutes is going to be
really high but then we're going to lower it but
because it's like kind of windy and we're not on the full
highest but when you're doing it at home please decrease it a bit because
we want that creaminess in the inside to be really cooked.
So that can only be achieved if the potatoes take like 15 minutes to cook.
This is going to cook for a while so i want to show you my kitchen. This is
the kitchen i want to show you inside. I have drawn this when i was
28, so like a dream journal my boyfriend saw it and
for my birthday, he made this.
He was a really good guy.
Thank you. What i did is it has magnets in it.
So like the knives and etc they stick so if i move this around nothing much
happens and this is actually like five pieces so you can
carry them in the boxes so i carry this kitchen to
almost every place i go. These are tomatoes from my
mom's garden and my garden. This is the sink.
We have actually running water from the garden's pipe.
I've even connected the dishwasher. I have my refrigerator fully working.
And this is the pantry in the apartment this is the
seriousness of the construction. This is the empty kitchen. Everyone it's
going to be all white. Basically that's it.
Now back to the food.
Okay together with this something that's going to be a simple ingredient and
give a lot of flavor is the onion. I'm going to have one medium sized onion
and i'm going to slice it now how i take the potatoes off like i
scrape the bottom like this and take the
onions squeeze them a bit in first two minutes the onions will be on top like
those potatoes are going to be down then i'm going to
mix it and after like 15 minutes when you feel that the outside is
crunchy and inside is creamy it's all going to be
done. One thing i should say if this was done in a
Spanish way, they wouldn't want to change the color of
the potatoes. It's a different approach this is like the maillard reaction in meat the
outside crunches the caramelization kind of thing
is something i like. So i want to use it that way.
I also want to add about a heaped teaspoon of salt.
For example this is the first thing i can cut it from here
and get the whole branch or what i can do i can cut it from
here so that this branch can grow more. This is same for all kind of greens so
if it's in your garden and it can grow still it's not the end of the season do this.
And these are Bahar's strawberries.
Purslane have these black seeds and when you put it on the soil it can
grow almost everywhere it's like figs they're really fast and growing so
when you have like seeds like this don't panic because
a friend of mine did. It's nothing wrong and they're also
edible and crunchy i like them really much.
Years ago, the ice cream makers want the recipe from
me and i wanted to include these purslane
seeds as well. You can use them but you can also give them back to the soil so
that more purslane can come out. In a classic
breakfast, especially in the summertime we have
tomatoes, some greens and of course olives and we also have
cheese this is the cheese that Bahar has made
from fresh milk.
It's fresh cheese keeps you really fine for the whole day.
And very delicious. My onions are browning, potatoes are getting crunchier
now it's time for the eggs. I have six eggs. If you're more crowded you can
increase it. all these are going to go to our garden.
It looks ugly right now but you throw it like this
and then you close it was like a hole almost this big day by day this happens.
And afterwards whatever we put it grows
incredibly really really nice. So for these eggs i'm going to add a bit
of salt and Burak has just arrived so to celebrate
that i want to add another ingredient. without cream. yes
you don't need to do it and just yes two tablespoons of.
This will increase the taste we have a saying
in turkish it's called 'osuruklu g..e arpa çöreği bahane'
To the farty ass barley biscuit, barley tea bread or something is
an excuse. So, fill in the blanks. This is also done.
Now this is almost ready as you have seen, it shrunk.
But I'm not going to use this pan because i want a
thick and a really good texture. So, what i'm going to do
i'm going to heat up the pan again then we add the oil
wait for a while for the oil to surround everywhere.
Now i have another edition and this is for to be outside
i'm going to add bit of sesame seeds to the bottom like this bit for the
giants. I'm going to put finally a bit of salt
to the potatoes and put them inside.
I want to put the eggs now and i'm making sure that it's
going to everywhere.
A bit of a shake. Now i'm going to lower the heat
quite a lot and put the lid on. So that the inside also cooks
I didn't open the lid for about 10 minutes and now i'm going to put
some more sesame seeds on the top. I don't have an oven right now but if
you do can do this like take this directly to the oven to the grill and it
will work i free the edges i shake the
potatoes. Okay they're free so what i'm going to do i close it
take it away from the heat so my hands will not be on top of the heat
the lid has to be something like this or it could be a plain plate
that you cover. If there are edges it will stick
and you wouldn't like it. Now I take it out
turn it very fast and take it out and then slide it.
I had dropped a few potatoes.
Summer is coming.
We are just, Bahar one minute away from eating
this ultimate potatoes and eggs. If you're ready now whoa here you go
All good.
Now, finally.
That's the inside. Crunchy outside,
creamy potatoes, eggs all around. All good, perfect.
It's really crunchy i wasn't expecting that much crunch
It's a small difference but makes a big difference.
This is beautiful İstanbul under fig tree,
autumn winds. For now that's it guys. Sorry about this inconvenient place but
i wanted to show you how everything is going here. Take great
care of yourselves. Please tell me how you're surviving through Covid
please keep me informed. Bye.