Are we ready?
Hi everyone, today I'm going to cook for you guys one of the best
chicken wraps you can ever taste. Probably in your life you have eaten
chicken with some kind of bread or something and it was very good but this
is going to be amazing. It's going to be amazing why it's because of the way it's
going to cook, it's going to be amazing because there are going to be some
vegetables and some spices that are going to get inside, all making the
chicken great.
For this recipe, we're going to need half a kilogram of chicken, it could be
breast or it could be thighs, in this case it's thighs without the bones and we
have a very hot green pepper but you can always switch if you have like a hot red
pepper and then not so hot green peppers you can always do that and one carrot
and three cloves of garlic which is quite big so if yours is smaller, please
use four or five and then we have the spices and we have red flake pepper,
cloves, something called a isot and I'm going to tell what it is but if you don't have
it, it's okay. I will tell the replacements and cumin and some sweet
cayenne pepper and salt and pepper, of course. Finally something to wrap it with
you can use lavash, if you have something like this or you can always
use tortilla wraps which are they're more mass produced etc or you
don't want to eat gluten, you can use lettuce and we need a big pan, the
biggest pan you have, would be wonderful.
It can be with anything but when it is
copper, I'm going to tell why it's better. Everything is going to happen on the
stove, so I have just like 5 to 10 minutes of preparation and in that
preparation first, I'm going to dice all these peppers. I'm going to start with
red pepper. I take the seed part out because these are the seeds, it's going
to go to the seed bank but if you don't have that you can go make it a compost.
As we are staying together with Bahar, she is responsible of the composting and
the cleaning. What do I do..
I mess up to place so there's always something to do.
We're in the house, it is 200 square meter house and 13,000 steps per day,
just cleaning and doing cooking. This one is really hot and the seeds are really
valuable, these should definitely go to the seed bank, these are special green
peppers from Antakya region, it's one of the most beautiful places in the world.
The world's oldest church is built there.
Oh.. it's hot.. Now third, I have this carrot
I haven't peeled it because I wanted to show you for example what Bahar does, she
used to do this but then we lose this much of carrot. What I do is, just this,
you take the outside skin and it's very little that you lose and again this goes
to the compost. I'm not going to put the middle of the carrot.
it's less sweet and
I always love the middle and I eat it.
Of course..
Peppers hot, oh my god..
We are going to have a lot of fun, incredible and finally we have three
garlics and I'm going to first crush them like this. These are quite
fresh garlics, I want to show you these are still really fresh. They
normally dry like this, they wrap it and make a batch and hang it the best way to
preserve the garlic is to hang. If I make it into a real puree, I'm going to lose
it's great water to the board so I don't want to do that. Now, here comes the
chicken. I've six thighs, all become about half a kilo but if you don't have thighs,
you have the breast, it would do. I am going to make centimeter long slices
and then dice them like this. This part is a little tastier than the breast. If
you're using breast when you're cooking please also add a tablespoon of butter.
When you're cooking to balance the taste. Now the chicken is ready, the vegetables
are. I have cloves, I'm going to use for this half a kilo of chicken, five cloves.
This is going to give a very nice with flowerry taste and it will make a
difference. This flowery tastes together with hotness becomes great but if you say
Refika, I don't have these, still you can make this recipe, it's going to be really
good again but this makes it amazing and great. The cloves are ready.
I'm leaving them here and now I have something called isot. Isot is a
kind of red pepper, it's special for a region called Urfa, they slice it and
take the seeds out and then sun-dried and then mix it with a bit of olive oil
and it becomes this color and taste really great. To this, I'm going to add a
tablespoon of red pepper as well. I'm going to make it even hotter and to this
I'm going to add water, this water is going to be tasty, it's going to give all
the flavors and it's going to waken up the dried peppers and what I'm going to
do because I put this much of water is, when I'm cooking some goodness will
stick to the pan and I'm going to clean that goodness with this and else than those
I have the cumin and red cayenne peppers. I'm going to add a bit of salt to the
chicken and a little bit of pepper and a bit of olive oil for the flavors to pass.
Before I dirty up my hand, I take this, my şimşir spoon. This is very specia,l it's
a wood called şimşir and it is really thick you can make a garlicky dish and
then just wash it in the sink and then make up let's say sweet apple pie and
mix it with this, the smell doesn't pass because the pores are really small, it's
a very stiff tree so when you make it out of this is really good and the
beautiful side of it is, this is still an artisan ship in Turkey and around
probably some other countries, I don't know, if you know please write it down.
Men still make it with their hands, this is a really old one probably 15 years
old. Now, I turn up the heat, this is a copper pan why the heat increases very
fast and slows down very fast so if I want to stop cooking our lower the
pressure, it's really easy in this but if you cook in a let's say a cast iron or
or something like this which has a thick bottom, what happens is it heats up the
pan even if you turn off the heat, it's continued
almost the same amount of cooking for a while.
They can use aluminium, enamelware,
something thin, something that doesn't have a bottom so I turn on the
heat. This time, I'm going to use hazelnut oil but if you don't have a hazelnut oil,
you can use a light olive oil as you can see it started to immediately get warm.
I'm not going to put all, I'm going to put half the chicken in.
For this recipe, I get my inspiration from a dish called tantuni which is
amazing and there they use cotton oil to make this. I don't crowd the pan. If
your pan is going to be smaller, probably it will. Divide the chicken in three
batches and do them in three times, why? If you crowd it up, the heat will not be
enough to warm the chicken or whatever the meat is, it's all the same for
mushroom then it will give away its water and then it's going to you in a way
boil in its own water and it's not as tasty and what we like is, we like the
brownness cause it's the Maillard reaction for that browness create
as you can see, I poured it around and I didn't touch for a while now I can. Now
the fun part starts, as it starts to change color I'm going to add almost
half the carrots but carrots are going to take longer to cook and when it's
like this, I'm starting to add the spices. I'm going to add half the cloves, like
heap teaspoon of cayenne pepper, this is going to change the color of the chicken
and half a teaspoon for this, half a teaspoon for the rest, cumin. What
I do with my wooden spatula, I clean the bottom of the pan.
Now, I add half garlic, of course started to smell amazing.
Chickens are almost done but most of the goodness is stuck on the pan so with
this water, I'm going to add half of the water, like this now, as you can see you
can clean it. Now, I add the peppers the red ones and the green ones and I
haven't put black pepper, just at the beginning a little but because the other
things are so good, I don't want to add more but salt for the vegetables and for
the rest of the chicken, I add it the last. Now, what I'm going to do
I have plain water, I also adds a bit of plain water here why
I did that to clean everywhere. Now, I turn off the heat and I'm going to
transfer this to another pan.
Now, I have this beautiful bread and I'm going to put it inside and clean the pan
with it. I'm going to tell you why a little later.
Like this.. Now we did this half, now the second round comes, a bit of oil, chicken
and I should tell you, the second round becomes tastier because there are more
things, better things in the pan so everything from the start, all the rest
of the herbs and ingredients a second round wouldn't kill anyone.
We add the rest of the cloves, cayenne pepper..
Then we add the garlic.
Finally, I add the salt and when the last batch is ready, I turn on the heat to the most and
I put a bit more water like this so I use one fourth of this glass, I'm going
to add in the measurements. I make it more watery why because I want to bread
for the wraps to soak it. And I'm going to add a finally the peppers and this
goes back to the pan. I put the meat to the sides and add more water like this.
And you can put pilav in the middle and will be again another incredible dish.
Now this is sizzling, I have this bread. I'm going to put in the middle like this.
This way, the bread also warms up but it takes too much water, then it might break.
So now for the wrap, I'm going to put like this...
On top of this, I'm going to add some parsley like this. You can add coriander,
rockets would be also very nice and final touch a little bit of lemon like
this. Now, I'm going to wrap it. In here, you have to be fast.
I know Bihar wants me to wait and as I wait it's going to break and it did
break.. Sorry my language..
Like this..
Cut it in the middle..
Half of it for your and half of it for me..
It's hot but not so mind-blowing hot.
Bahar you should try this.
Are enjoying it or are you burning?
In here, I'm going to add a very short easy ayran
recipe. As the tongue receptors are alerted with hotness.
Ayran is milky product reduces immediately and then you're ready for
the next bite.
Now I put five tablespoons of yogurt and whisk it until it's creamy.
Put some salt and some water. They put some ice to the glasses and then add the ayran.
I have some dried mint or mint leaves on top so this way you can drink this great
probiotic drink.
I normally brought my
pickles, normally I would put pickles inside but it was so hot, I was just
thinking. Thank you guys because I'm trying to share some Turkish recipes, I
get the chance to cook these at home with a lot of hope that you'll love them.
Thank you for all your energies, all their great messages, all their thumbs
ups. Please continue doing so you really make my day in this covid times and and
thank you so much.