hello loveliest people of the world. hope you're going to have a great weekend
and today with this video i want to show you a turkish technique of cooking which is
very healthy incredibly fulfilling and so tasty.
the type of the dish is called the pottish or we can call the casserole it's a watery dish
which the water tastes great and that would be vegetables or beans chickpeas or other things or
they can exist together and there would be a small meat normally if you eat a steak you would eat
250 150 grams of meat alone but this way with 100 grams of meat four people can eat a full filling
dish and diet becomes really balanced small amount of meat a lot of vegetables what we do
is we use the meat's power of incredible taste we use the juices for the whole dish and so some of
the vegetables which normally you would say oh i don't like so much becomes an incredible dish this
technique is very easy and you'll understand once the video is over and you would be able to make it
without even looking at the recipe. and the technique is very simple but each step means
a lot. first we start with a big pot and to that we add a bit of oil it could be butter or olive oil
or any kind of oil you'd use. Then we would add some meat we first brown the meat and once it's
brown the taste of the meat increases incredibly and some parts of the meat you don't see if it's
mince meat or diced would be left at the bottom of the pan then we add the onions what onions does
in this pot dish, is two things first it will clean the bottom of the pan and get the juices to itself
then onion has the sourness and sourness it's a dimension to the food also the juices of the onion
helps the meat to soften. then you add the tomato paste it's very essential in turkish cooking and
i'll tell you later on why?. then we would add the legume which would be peas chickpeas lentils maybe
or vegetables like leeks celery celeriac potatoes sweet potatoes carrots anything then you toss the
main ingredient with this mixture of the paste and the meat and the onion it will all get covered
and then you'll add the water it could be plain water or it could be stock if it's a great stock
the taste will go crazy then you simmer slowly. it will cook and it's a collectivistic dish nothing
will stand out and the taste of each different ingredient will come to a balance. these dishes
are almost eaten with some kind of pilaf it could be made from bulgur or it could be rice or you
would eat it with bread you put that bread to the water of the dish and you soak it and eat
it. guys this is a reshoot i didn't like the take i've done in the original video so i wanted to
reshoot it for you guys i've done this pilaf like clouds and on top of those clouds come these beans
with its juices flowing between the rice and some yogurt and some pickles parsley mustard it's a
masterpiece.
for this dish we don't need much we need boiled white beans it can be any other type of beans
purple one all kind of beans would do why i'm using boiled because i want to make it in just
10 minutes. if you have more time just boil your beans and then do the same i have here
onions, a bit of green peppers, pepper paste, butter and sujuku that's all the ingredients we
need. first this bit of meat will give its taste to the whole dish this could be minced meat or
any kind of cured meat pancetta or a chorizo or pepperoni or sausage as it waits
it gets fermented and the umami in it increases a lot. so i'm going to dice this.
i'm throwing in the sujuks because it's very oily i don't cook the butter yet and then i have two
onions normally in a traditional turkish recipe they will dice this but i don't want like small
parts of onions and i want everything to be fast i have just kept the top here and i'm putting in
as like four pieces. the onion will give its taste to the dish but it won't have extra texture i'm
going to use one and a half onions and together with that i have three peppers they are not hot
but if you want hot you can use some hot peppers as well. guys some people ask for the cutting board
or the knife or these wooden şimşir spoons now after so much request we have succeeded
into being in etsy. so you can buy it from all over the world for right now from etsy as you can see
sujuk is giving its cuts to the pan onions are cooking and to this i also add the peppers this
is i have to tell you not the traditional way of making this one pot dish but this is an incredibly
easy Refika version from all these learnings. as sujuks are changing color i'm going to add the
butter of the dish which is a big tablespoon but it will make the juice of the beans very creamy.
then pepper paste this is a hot pepper paste a tablespoon and a tablespoon of tomato paste the
likelihood for you guys to have both of them is almost i know none so if you have like an italian
can of diced tomatoes or a paste you can use that. make sure to fry it we call that 'Salçayı
Ezmek' it's called crushing the paste in a way fry the paste so you get rid of that raw taste.
what we do with the end of the wooden spoon i'm making sure that it touches the bottom of the pan
that's the whole thing. you can have similar pot dishes around the world but the difference in
turkish cooking is Salça which is a tomato paste and we use it almost in every food it
has a very important and essential role in fact we have a turkey saying called 'Kadında kalça,
yemekte salça'. which is bomb in a woman tomato paste in food. it could be interpreted in different
ways if you have different interpretations please write it down. it's so natural and so great to have.
it's funny enough i want to tell you it's true function actually umami is the fifth taste which
helps the other four tastes dance, the msg in food or what we have in soya these are
remastered umamis. in some foods we find it naturally for example in the parmesan cheese
which like you put it in your mouth and something happens or some dried meat or sour dough bread the
gluten turns into glutamate and it works and in tomatoes for example before the tomato gets
ripe there's no umami but as it's totally well done umami increases in it and what we make the
tomato paste is from really ripe tomatoes we reduce its water and it becomes this pure thing
which helps all the other flavors that we put in a pizza for example the sauce is so important in
these pot dishes also the tomato paste works the same way. please do use it in these politicians
it gives an incredible dimension and it's the hero behind the scenes now please when you buy
can beans make sure that there are no additives and some people when i was making the hummus was
asking why are you using this like candy it's a shitty thing it's not canning processed started in
the time of napoleon in the time of war it was a discovery for the army to be able to eat food for
a long time so canning is a great process there's nothing wrong with it if it helps us to eat less
junk food and eat more healthy food it's great. the water at the bottom i used to throw this away but
i'm going to tell you what we can do with it now the smell is changing the salt is changing color
it's time to add the beans. now i'm also going to add water on the level of the piece people
oh it already looks ready a bit of salt our followers from india guys probably you have a
similar dish like this with a lot of different things from the sujuk we get some herbs like
garlic, cumin but probably you have some other things please tell us what and actually this looks very
similar to a british dish the breakfast beans yes think of not eating it for the breakfast but make
it a main course for dinner and it's so good after this boils it will be ready and if it sits for
an hour or two the beans will suck the flavor of the water here so it will be even
better.
because i had less than a liter of aquafaba and this bowl was not enough so i went
to my processor and look at this it's almost four liters worth of meringue
yeah no eggs in that no eggs just this white peas juice. how does it taste?
on your head wow what to do with it meringue thanks to vegans now we are getting to know
these kind of things so this was just plain white beans juice and it becomes this so we
can use it in many ways actually whatever you use egg whites here you go you have this beauty.
for the rice we have a turkish rice called Osmancık, it could be any
type of rice this is going to be a food for six people for each person i'm going to have
half a tea glass of rice so three glasses. this i have to really wash i am gonna put it into
warm running water now this is the fast way of doing it if you have time put it in a bowl and
let it sit for about 15 minutes in warm water the water will cool and take the extra starch away
so it won't be sticky. to make the rice we need two types of oil one is one two and three tablespoons
of olive oil and two tablespoons of butter normally people would put one tablespoon of
butter for each glass but this is me reducing it in some parts of flaxseed region for example
they would press the rice and if the butter wouldn't like go out of its pores it wouldn't
be a good one which makes like two tablespoons well what yeah once the butter totally melts
i'm going to put the rice the pan that i'm making it is flat it's a ceramic one usually people make
it on non-stick. i don't like non-sticks the teflon ones but it's important for the rice not to stick
in turkey. for example in iranian pilav a bit of sticking and a bit of caramelizing would be great
with this wooden spoon i'm making sure that each rice gets its good share of the oil also making
a good rice is a signature of you being a good cook in turkey. now as you can see the rice will
all turn transparent and it will start to become white and that's the time when i have to put water
the other one is turning white this part is dangerous because it's going to evaporate now
for each glass of rice which we put three we're going to put one and a half which is 4.5 glasses
of water. take your hands of the evaporating water two, three, four and a half i'm going to
put a heaped teaspoon of salt and mix it one final time after we put the water if we mix it too much
the starch is going to go to the water and it will make it sticky i'm closing the lid and turn
the heat to the lowest. this will slowly cook in 8 to 12 minutes and then we'll be ready to serve.
now the rice is cooking on the lower seed and i'm going to make a hole in the middle if the rice
sits like still and there's no water dipping into the middle it's a sign that it's really cooked
now it's all done but it's very moist and like if you get a very hot bread and put it on a nylon bag
it will be mushy and won't be really good so what you have to do is to take the extra moist
off we have to let this rice sit a little so i'm going to put a clean kitchen towel and
close the lid so this way the extra moist sucked by the towel we're going to have more dimensional
rice and the rice without the heat will find its balance and individuality
this is the individuality of the rice if it sits another 10 minutes it would be even better but
i want to have it really really hot for the serving
what i'm doing i'm just like collecting the rice like this.
now i'm going to make a rice damp.
now
so to the middle i'm adding the beans, my father comes from a village from cappadocia they were
eating on the floor and from the middle and they would first lie several layers of lavash
and then always the rice and then on top some kind of casserole dish like this so the water
of the dish goes to the pilaf and then to the lavash and they use the lavash as a spoon
to eat all of it that's his childhood's best memories. everything is very normal and nothing
much is unorthodox but now i'm going to do some Refika tricks to it i want to start with adding
some pickles. pickles are great especially for our health and intestines and because it has this
sourness and saltiness together it adds a great dimension to the food and moreover there's this
pickle juice and i want to add this pickle juice to the pilaf the same reason i'm adding the pickle.
this dish is normally eaten with yogurt but i know in some place if you have yogurt use süzme yogurt
which water is drained but if you can't find it use labneh and you can even mix this with a
bit of mustard that goes so well. so i am going to add a bit of mustard mustard works miracles with
beans and i'm saying this not just for the people who try new stuff but also the traditionalists and
finally some greens which will gain some freshness is parsley so all done. now dying to dig into this
of course this is like a posh way of putting it but if you want you can like put a piece of pilaf
and then some kuru fasulye and a bit of to show on the side that would also be a very nice decent
plate. now as a family you're gathered together or now you're having this saturday night dinner
in the lockdown and you want the family members to be very satisfied and happy having a lot of
fun and for that saturday night feast you want everyone to feel full. so this is a dish like that
and please eat it with if you have yogurt plain yogurt with no sugar.
this goes so well and beside it you can drink lassi you can drink iron and that's a big portion
this is a big portion this is going to go for Bahar, the first one is for me
actually this is such a dish that there are restaurants specifically just cooking this .
rice beans yogurt and tushie that's the only thing they sell the pepper paste i have used
is a bit hot so if you want a hot one and you don't have a paste
put a piece of paprika. you are going to give me the sujooks? i am.
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