Hello everyone we are in front of our building in Kuzguncuk
but today we are going to see and taste one of the most famous turkish street food
"kokoreç" and we are going to Çengelköy to eat that
we are in Çengelköy is like one of the bosphorus villages of istanbul it's like this is the bridge
and Kuzguncuk at the other side of the bridge Çengelköy is like famous with it's cucumber
and beautiful area there are so many tv shows
shot in Çengelköy when i was a child but lately that Çengelköy is famous
with kokoreç and mussels and we came to visit one of the best ones here so let's go
we are in a place named Paşa Kokoreç probably one of the best of the kokoreç in İstanbul we
are going to learn how to make kokoreç and then go back to kitchen and make a vegan version of it
but first we need to learn how to make it and show you the master
we are eating our kokoreç with of course turşu (pickles) and ayran and what i learned from Ahmet
Usta (Master Ahmet) how to make them first this is a lamb intestines and they are rolled around the
lamb fat i know when you think about intestines first are you eating intestines? yes we are
eating the intestines before that they are like soaked in water for a couple of days and they are
washing inside out for several times and they are totally clean and they are cooking on coal around
two to three hours its first cooking and then they are slicing them cooking on plate again
if you want İzmir style it's big chunks with cumin or if you want to traditional one like
meats with tomato and red pepper and cooking again and coming in bread what we are gonna do
because it's probably impossible for you to find intestines around the world we
are going to make a vegan version of it so everyone can enjoy this so the non-vegans
or non-vegetarians can come and eat in here the best one but for the vegan ones they're
going to make in the kitchen with mushroom and Erkan and Hande our testers are going to try
this is one of the most famous places in Çengelköy the name is "under the plane tree" because this tree
is around 800 years old it's even before Ottoman you can bring your breakfast here
uh you can get the tea or any drinks from here but you can bring your own food here you can
order from here but like this is one of the most famous places in even İstanbul for breakfast
thing about this song is about kokoreç and when i was a child like the negotiation started to Turkey
for be a member of european union and the kokoreç was the thing because europe was saying like it's
not really hygienic you to like selling in the streets like that and like it was a thing that
we can ban kokoreç but Mirkelam he made this song about it it's actually a love
song but it's telling from like about like it's kokoreç so like we and kokoreç can't be
apart from each other so we are not giving up kokoreç something like that and about kokoreç
and mainly about all of the offals like kidney heart brain meat we eat all of them
and and i think like there's an animal we took its life to eat it so maximizing the
like using the offals as well i think it's more fair and honest way to take a life but
we are going to make a vegan version of it so maybe european union accepts that
we are back in the kitchen before we start to cooking Refika is great she's not sick she
recovered very well but she's now on vacation so it was a really busy season for us i was
here for another week so stage was empty so i filled in to make another video because your
comments was so lovely all of them was really encouraging so i said why not another video
so now we are starting our vegan kokoreç to start with we have around half a kilo mushrooms any
mushrooms would do like they are making the kokoreç first we need to i don't know charcoal
barbecue brown the mushroom to do that i'm gonna half each of them so i can have a surface to make
them brown because they're round meanwhile i have a cast iron pan it's gonna heat really really much
after cutting them like as you can see it's really hot i'm putting them like this so they can brown
evenly like kebab like on the mangal as they are doing the thing is i'm not like making
full of pan so mushrooms won't like release their juice and become soggy
i'm gonna make them in two batches and it's gonna take a few minutes
as they brown i flip them and add the other batch if they are
too dry or your pan is not greasy you can always brush with any oil
now they're almost ready really brown so this is the time of my show if i can make it but
what i learned from Furkan because Furkan also his uncle has two they have his uncle has two kokoreç shops
Furkan Kokoreç if you go to Bursa if you go to İnegöl visit after eating your köfte of course and
he worked there for years so he's slightly better than me so i have a half of bread and i'm gonna
use the bread as i don't know how to say yeah it's like a shield then i'm going to chop them
and it's going to get a little messy but i'm going to collect them with my bread it's traditionally
it's used by this knife if you visit Turkey i'm sure you saw this knife because like
some says it's onion knife some says it's kebab knife some says it's
middle eastern chef knife but in every shop you can see this
so this is used to do this chopping and you can collect them again with the knife and chop again
as you can see our knife is really successful this is kind of ancestor of this
so you can easily make choppings with that and you can put your name on it it's on etsy
as you can see i chopped them very well so they are really small but now we have lots
of surface area so we are going to cook them again like they do in the kokoreç
as they are cooking i'm going to add some olive oil
first like they're going to be sandwiches with somun of course i'm going to like open them like
this we can take the inside but i always prefer with that this is half you can have like this
your kokoreç or there's also quarter so you can have your kokoreç with this amount as well and you
know what you need to do take the inside like this so this is the bread part while they are
getting really cooked i'm going to slice a tomato but like probably two slices will be enough for
two sandwiches and i'm going to cook the tomatoes as well just a little bit right next to mushrooms
and now of course onion the traditional one with onion tomato pepper and spices
and i'm taking back the tomatoes and chop them as well
now we can finish the kokoreç they were on low heat we are going to add some more olive
oil if you want you can use butter in here as well but we are making a vegan one so we
are not using butter of course salt every red pepper and here comes the great spices
in our cuisines kokoreç without cumin i think it's nothing around a leveled teaspoon cumin and a heap
teaspoon oregano and paprika sweet or chilli whatever you want it's just to give the color
and then we are going to add the peppers tomatoes and the onions now we are going to just cook it
for about one minute and then it's gonna be ready but before that we are going to soak
our breads on them to get all the flavors and now there's not something traditional i'm gonna add
just a splash of water to scrub the all the beets from the pan and of course some more olive oil the
original kokoreç has a big chunk of fat inside so it's usually keep them juicy now it's almost ready
what we need to do last we are going to have press the bread so it can get all the flavors
now we can fill them in
okay now it's time for the our kokoreç judges to judge my kokoreç of course our Erkan
he eats kokoreç in every two weeks and Hande maybe a month
and Furkan The Kokoreç Guy Furkan Kokoreç oh my God baby
delicious very delicious i might be put vegetables too much because
i think usually they don't have this much pepper and tomato it's a vegan one
that's what i don't like about kokoreç and all the offals like but the texture of like
it's not soft it's like elastic yeah that's what i don't like about offals as you can see another
week another recipe and we nailed it thanks for the idea to the Refika because it was her idea
Furken's execution and my performance i hope you liked it my second video i'll be still waiting
your great comments have a nice summer but before that don't forget to like the video and subscribe
of course and you can also comment about what would you like to see in Turkey
or maybe some summer places for this summer and we can make for you that's it take care bye-bye