Today, I would like to cook with you not one but two great recipes.
The first one is something you've been asking for so long
is the lavash, thin bread that's easily bendable and you can use it like a spoon,
you can use it as a wrap whatever you wrap or spoon with
becomes amazing also because of the bread and
it's so easy to do i made it so simple you won't believe it and it's something
you can do momentarily. Second one is my invention
and if one day you come to istanbul unannounced and say Refika, i'm here or
we meet on the doorway of the atelier fifty percent - sixty percent probability
that we are going to cook this dish together why it's really easy to
prepare, ingredients are easy to find and it's
amazingly delicious and we can do it together
in five to ten minutes. This recipe consists of thin
carpaccio like meat which is marinated in an amazing way
and on top of it there's this melting cheese which together with the meat's
juices in the pan becomes amazing in five minutes.
First i would like to start with the meat. I want to marinate it so that the
meat gets even tastier and to do that i start with a teaspoon of colored
pepper but it could be black pepper, if you have thin black pepper it's okay
and i'm going to use a mortar here.
What i do, i make a mixture of the black pepper actually
red one, green ones and white ones are different stages of black pepper same
pepper and different kind of drying green and
red ones are shock dry the white ones are watered and dried and
the outside the wrinkly skin is taken off but all together when it's
combined, it has like the red and green have more
fruity tastes. The taste and the bitterness becomes
very very mind-blowing. I have four garlic
cloves together with a bit of salt teaspoon of
salt not heap, i have two sprigs of rosemary these are
like more full if you have the store-bought
ones use three. What i do i never cut the rosemary
leaves well i found out that if you cut it with
a knife the bitterness becomes higher, what i do
i take all the leaves like this some of it i
leave it on the side so i'll use it as a topping and now i
beat this rosemary about 20 times. Now i need a medium for it to be
transferred so that's the olive oil so about six tablespoons of olive oil.
Now we have a great tasty mixture here but for it to get
into the meat as soon as possible and to make it
to tenderize me, to make it softer i need another medium and that's
vinegar and i have two tablespoons of white wine vinegar but you can use any
vinegar when white wine is a bit tastier so almost
done one final thing, i want a bit of hotness; red peppers are
like kicks you and then pulls it back.
Kicks you like this and then you get that
feeling and then everything's fine. So i add it
here, use one and a half if you have a problem with the hotness you can
decrease and i leave some on the side to put on
top the rest gets in and the seeds goes to
the bank to be planted now we have this incredibly tasty
mixture. Here we have 400 grams of fillet steak
and this would be great for four people. ı
have taken this from the butcher as a whole
and put this on the freezer before we started to shoot like half an hour why i
want to cut it thinly and i don't want it to be like jiggling around.
I have a sharp knife and i'll find this part is better straight so i
would like to cut it like this.
Thinly, but it should be very thinly sliced usually butchers wouldn't
want to do that. Now, we have all the pieces and some of
them are thin some of them are thicker because
it's like the final part and it's not easy to cut. I normally don't like using
any more plastic in the kitchen but for this
recipe i kind of need it and i'm cutting one edge and also this part.
You could but because you beat it the moist of the
meat gets into the paper and after two three uses it's not
well anymore. I put this one like this in the middle and like beat it like this
not like this but like sliding, hitting and sliding, hitting and sliding
so the first one comes what we do take a plate,
add some of the mixture to the bottom, some of the olive oil
so that it won't stick put the meat in and add some sauce now because there's
the vinegar the redness is going to brown a bit it's
so tasty you can even eat it like this after half an hour.
If you don't have this beating tool what you can do
take a pan which is like heavy at the bottom and you can
use it to hit it like this watch your hands for this one.
It's not very easy to do but it works, until now what we're trying to do
is like carpaccio but it's going to be different in a while
this mixture you can use it in many things it makes everything
great. Now, i have these small leftovers usually in tv shows in most of the
videos you never get to see these leftovers but in life in real life we
all do get these. So i'm also going to use them i have
collected them all here and put this plastic again and hit them
want to why do i have to use plastic by the way
like not just use it this directly because we're making it so thin, if it's
on the wood or on the metal it sticks and i don't want
to lose its water as well so this is the best way. So here you go,
we have great meat small like something like this becomes so big
like this.
We have to make sure that both sides of each piece
every meat gets its share from the sauce this will stay around like say 10 to 15
minutes until i make the bread but we need a small break
to make the bread.
Now i'm going to use 250 grams of flour in it, i'm going to put
125 milliliters of water to the middle. I'm not going to add it all together
add the olive oil two tablespoons and one teaspoon of salt, so i'm going to add
water step by step. By doing this what i did
normally the dough becomes really sticky in your hands but
this way it doesn't.
I added slowly and i didn't put my hand until
it gets into a certain amount of consistency.
I've been kneading for about six minutes seven minutes.
First it seems as if the flour wouldn't get inside
but it does and when it cleans the surface like this
it means it is done now i'm making round patties.
Normally, lavash we call it lavash, yufka more in Turkish
is the ancestor of bread even before the sourdough
when the wheat was grinded and mixed with water
it's what's there and in Anatolia, when i was small
from my father's village my grandfather would send
us grandma would send us yufkas like this round
things on top of each other because like once they make it and they make it as
the whole village and put somewhere and use it
all year long.
It doesn't go because you dry it. When you put one on top of each other it's still like a
semi-dried lavash, you take it out you put some water
and it comes back to life and you use it. It's the spoon
of Anatolia, they would eat it that way like they would have this big
sitting in the village tables and on the ground and there would be lavashes,
thin yufkas and then let's say the pilav
would come and then maybe if it's a like a Bayram or something
religious holiday or something, some meat what watery meat not like dried
like steaks like something with has a lot of
garlic onions and etc so what you do the yufkas, the lavashes at the bottom
will be wet. Everyone from their side will pick up a
piece have some pilav, have some meat and eat it that way. I
have five patties like this, i'm going to let them sit for five
minutes. At that time, what should we cook it with is going to
be the cast iron which we make our kebabs and burgers and
etc but we're not going to use the inside
but we're going to use the bottom like this. Why the cast iron gets really
hot well doesn't get cool very easily and i can
still arrange the fire but you say Refika i
don't have cast iron so i cannot make lavash, no, what we can do two other options i
have. One is my fancy enamelware pan
instead of this you can use this one and use this surface but the difference is
the enamelware gets really hot fast and cools down fast so adjusting the heat
will be a little harder. Something which would be rather
easier but not as easy as the cast iron would be some
stainless steel which has a thick bottom so
you can use these as well. Anyways i put it on the highest heat.
Now this is going to warm up and i'm going to make the patties, i
put not so much a little bit of flour and i
start to roll it and because this is a hard dough i need to push a little
but not too much if i push it too much it won't be as round.
So slowly roll the pin on the dough and then flip it and rotate
it 90 degrees. Now after i open it for a while and what
i'm going to do like pizza, i want to expand it a little more.
It is very easy to do. You want to try put it on your hands and tilt it like this and while you're doing
this have a bit of pull.
Faster faster..
But you're poking fingers too much.
Now it's longer so can you feel it with your hands
this is elongating it now do this from scratch
Yes yes this is yes yes... The first one in french there's a saying
that the first script would always burn so the first one might
not be so great.
From what i see, I believe it's very hot now so i turned it a bit less
why, it's suddenly brown before cooking the rest of the places.
For example these sites might not seem to you as if it's cooked but
think about the tortillas that are sold these are all just this color.
It's already cooked and it's already wel,l so no worries
for the first time people, it's really nice.
Now do the round thing it's going to make it rounder and mine is also ready.
Now when it's all ready like this guys ow uh i'm going to put a bit of butter.
We don't need to.. Now Bahar you can go and
ah before you put it sorry sorry.. each time we need a damp clothes
to clean because you know if there's a bit of flour,
there will be blacknesses on. Now you're so good
you don't have any flour but yes.. Once you put it
don't touch it until it leaves itself from the pan but don't put butter
when it's on there the milk on the butter is going to burn
on the stove. Turn it again it's done, you don't need to butter it, if
you don't want butter you don't need to..
Okay.
This helps like an insulator to keep
the moist a little longer. The most important
part is to arrange the heat and to arrange the heat actually
i want to show you these two breads that i made yesterday.
When the heat is not high, what it becomes
it doesn't become like this fluffy but rather a hard bread
because until it cooks, it takes all this moist out and it becomes a
cranky one like this. When it's too hot these bubbles become black before the
other places have time to mature so those
bubbles totally burn and become something like this.
This is what happens, when it's too hot. This is what happens, when it's too cold.
Now here comes the fun part on top of the meat, i need a melting cheese
and in Turkey we have something called kolot, it's an extension of kashar,
kashkawal what it is is it's young cheese which
can melt and elongate well you can use mozzarella,
different kind of cheeses that you can use that is good for the toasts and
melting you can use various kinds what i want to
show you is my little Refika technique for cutting thin
nice pieces of cheese. 200 grams of cheese is ready and
here i have my pan, this episode became more about like
actually understanding pans and this is a copper pen the
difference between the cast iron and the copper is
actually it's directly it's opposites what it happens is it's one of
the best conductors so the pan gets really hot very easily
and really cold when you turn it down. That's what i want because my meat is
very thin, it will cook very fast but if it's like
a cast iron or big thick bottom, stainless steel, it's going
to get cool in a long time so my meat will be
overcooked so enamelware, copper, if not aluminum could do. I turn on the heat
after now i have to be really fast, i put some olive oil
make sure that olive oil is distributed everywhere, i start to put my meat as you
can see it's already browning because of the vinegar.
So very fast i'm putting all these so if you come,
we're gonna do this together.
So i'm filling all these places, all the goodnesses here i don't want to
lose any of it after the first one which is this one
that you put you finish all putting all of them in. I
turn the first one around some of them are
really thin, so they're already cooked on even the other
side as well. If you like medium medium rare
you don't even have to turn the meat
and i'm putting all the cheese on top very fast
and do you remember the rosemaries and the red peppers
i add and finally a bit of black pepper, fresh and the lid here it goes.
One.
It's probably done, i turn it off
like if you have the guests like don't open it, don't have a look
open it in front of them in the middle of the table.
The lavashes are here as well, if we're ready three
two one oh and it's sizzling like this, here comes the lavash everyone does this.
If you don't dip it and if you don't get the water that the
meat is inside the dish still..
It is this thing..
Is it your turn my turn is it your turn?
Because you'll get
hot and yeah burn your mouth that's why okay.. For you guys i'm eating it.
Every time so good you get the smell of the rosemarry,
each taste opens one by one. Don't be ashamed when you do this even though you
don't do lavash please clean the plate with some kind of
bread or something.
Take good care both of us love you so
much also Murat who does the editing.
We all love you guys very much ,thank you for supporting us,
please support us more by sharing this video by pressing like
so that we can continue thank you for everything bye!!