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I don't know where you are getting these ideas from, but you are clearly misguided. Based on your comment, it is obvious that you have never eaten gozleme in your life. Otherwise, you wouldn't write such an unnecessarily aggressive comment and use a foul language. I have Afghan friends, I love Afghan food, and I have been to many Afghan restaurants. I know both gozleme and boolani. I like both of them. However, they don't have much to do with each other. A typical gozleme is 3-5 times as big as bolani. In comparison to bolani, you either use a very small amount of yeast or no yeast in gozleme dough. That is why the texture of the two dishes are quite different from each other. Oil is typically one of the ingredients of bolani dough, but absolutely no oil is used for the dough of gozleme. You usually use pans to cook bolani; however, gozleme is cooked on "sac" which is a very large, but shallow inverted wok. You cook bolani in oil from the start. You don't use oil to cook gozleme. Initially, you cook it dry, once a side is lightly brown you apply butter. Then, you flip it a few times, until it is crispy and shiny. Gozleme is a traditionally a breakfast dish, but bolani comes as a side dish or a snack. Bolani is often served with a side of yogurt or chutney for dipping, but that is not the case for gozleme. The biggest difference is the filling. Most of the time boolani has potato filling, or leeks filling. Gozleme has dozens of fillings, most popular ones are spinach/feta, kashkaval, cokelek, tulum cheese, onion and ground beef, and potatoes.

Definitely Bzmati mate 😊

You may use vegetable or chicken based stock powder

@@TheArabAussieCookingChannel if i dont have tomato purée, how many roma tomatoes do i need to make the purée? i also dont have a blender but have a food processor

@markn9619 4 tomatoes blended in a food processor works 🙂

@@TheArabAussieCookingChannel came out really watery looking and there was still chunks of tomatoes still in there that wasn’t blended.

Great choices 👌

Pleasure to be of service 🫡, enjoy your bamia

Born and raised here in Alaska (indigenous) and I am just exploring Arabic cuisine. it looks incredible!

I'm so glad 😊, enjoy your bamia! 💛

@@TheArabAussieCookingChannel 😍

Definitely worth try 😊

My pleasure 🙏

I am so happy they are helpful for you @muamelhassan2192 😊🙏

@@TheArabAussieCookingChannel عادي احجي وياج ع الواتس او تليغيرام؟

After you've fully cooked them and they've cooled, you can freeze them. When you get hungry you can place once in a sandwich press or a large toaster to heat it back up! Make sure it's fully defrosted before toasting.

Hiii 😊

It's the best version of Kubba! Enjoy 😊

I wouldn't recommend that, try boiling as an alternative to baking. Good luck!

For the shanks, fill the pot with cold water, let it come to a first boil, then stop cooking and drain. I.e. as soon as it starts boiling you can turn the heat off. When adding your garlic, it's 2 whole bulbs - one peeled and segmented the other whole, unpeeled. The key to delicious bamia is lots of garlic and lots of tomato paste, trust me 😊 Hope this helps xx

Alif Afiyeh! 😊

She tells you in the video 45 min + or until the meat is soft

Total of 1 hour, or until the meat is soft bit you need to add the okra after 40 mins. All explained in the video 😊

Alif afiya ☺️

I was looking for this as normally it is included in maraka/stews!!! However it’s been a nice change today to leave it out, i like the option now so thankyou for showing this! 😊

We prefer shanks, ghee and a pressure cooker on this side of Iraq 😉

“No freaking way” ….please go make your own video and then critique it!

@@TheArabAussieCookingChannelhello sweetie, could you please tell me what pressure cooker you’re using? It seems to be a stainless steel one right?

Hi dina_1111, that's correct it's just a basic stainless steel pressure cooker, nothing fancy, no electronics. Unfortunately I can't remember what brand It is. Hope your bamia turns out amazing 😊💕

Thank you 😊

Thank you 😊

Ingredients are listed in the description....

Ingredients have always been listed in the description Mark Gardiner ☺️ Enjoy recipes from elsewhere 👋

I like to eat them with hummus but honestly you can have them with any sauce of your choice 😊

@@TheArabAussieCookingChannel what is the best sauce especially Arabian? Because i am going to make some soon?

Hmmm sounds like you need to cook it longer by boiling🤔

If on a regular pot (as opposed to a pressure cooker), the lamb can take up to three hours depending on the cut. It’s best to use a pressure cooker to save time and to tenderize it. For best flavor, I would put it on a slow cooker in the morning for 8 hours on low, as the slow cooking process REALLY brings out all the flavors as they have intensified for hours. It will be delicious any way you cook it, but the longer it cooks definitely really intensifies the flavors.

Hmm, maybe try unsalted butter as the next best option!

My pleasure Ovelek 😊

You can make a custard with milk, sugar, semolina and cream in a saucepan. When layering you can add mozzarella cheese ontop of the custard layer 😊

Hello 😊, it's vegetable stock powder though you can also use chicken stock if you wish. Xx

@@TheArabAussieCookingChannel thank u)

That's exactly right Karly, just cook for longer until the meat is falling off the bone 👌

I used chicken but you can use any stock of your choice - beef, vegetable or chicken stock :)

My pleasure Nasrin 😊