How to Make KISIR, Turkish Version Of Tabbouleh | An Incredibly Delicious VEGAN Appetizer Recipe! 🌱
HTML-код
- Опубликовано: 17 июл 2020
- Today, we're making a mouthwatering vegan appetizer that is perfect for any gathering: Kisir, the Turkish version of Tabbouleh! 🥗🇹🇷 Learn how to create this incredibly delicious and healthy dish packed with fresh herbs, tangy pomegranate molasses, and fine bulgur. Trust us, once you try this recipe, you'll want to share it with everyone! Let's dive into the world of flavors and create a scrumptious vegan treat together. 😋
CHECK OUT OUR ETSY SHOP: www.etsy.com/shop/Refikadan
JOIN: ruclips.net/channel/UCONn...
SUBSCRIBE: bit.ly/38QQ03R
►SUBSCRIBE ► ►► bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► bit.ly/2G62xHD
►Our Etsy Store for International Shopping: www.etsy.com/shop/Refikadan
►Our Amazon Store for USA Shopping: amzn.to/3MMadOa
►To subscribe our Turkish channel: bit.ly/RefikaninYemekOkulu
To follow what is happening in our kitchen and cooking school;
►Facebook: / refikaninmutfagi
►Instagram: / refikabirgul
►Twitter: / refikabirgul
►Website: www.refikaninmutfagi.com
►The handcraft products that we use in our kitchen: goo.gl/0aKsMW
KISIR RECIPE
1,5 glasses(2 cups,350 gr) fine bulghur wheat (widely known as couscous)
2 cups(530 ml) water
220 gr spring onion(1 big bunch)
200 gr parsley(1 big bunch)
5-7 sprigs of fresh mint
1.5 heaping tablespoons tomato paste
1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
½ teaspoon black pepper
1 teaspoon salt
1,5 heaping teaspoons cumin
6-7 tablespoons olive oil
5 tablespoons pomegranate sour (pomegranate molasses, juice or you can use lemon juice as well)
Lemon
Lettuce
• First, put 2 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
• Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs fresh mint. Make thinner slices for the white part of the onions.
• After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoon of tomato paste, 1.5 tablespoon of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoon of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance saltiness. Mix it until all ingredients come together.
• Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
• Add 5 tablespoons pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
• Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
• Lastly, squeeze lemon juice on top and add lemon slices on side for the people who wants their Kısır with more lemon. 
Хобби
Oh my god! I'm a Turkish guy studying in the US. Today, my Taiwanese roommate made kısır that she learned here. I have never been more proud of Turkish culinary culture and your work Refika! Thank you!
So proud! 😍
Refike.....cok Tasaccur... love from Dubai/India
This is so touching!
A Turkish woman talking about Japanese Miyazaki and Italians while doing middle eastern/anatolian food in English. There must be more multicultural people such as Refika and share their knowledge with us!
Now my cheeks are blushing..
Bestest comment!!! I so agree!
So true and now it has indian taste also ,in India we called it" Daliya" and eaten by small kids to old ppl , jus loved her
@@Refika Hi In India Olive Oil Very Costly So we use any other oil???
@@Refika India We Call It "Daliya"
I'm Irish, I live in Germany. I love Turkish food. Im going to try all these recipes. Thank you for posting you videos in English!
I'm addicted to this channel. My sister did Erasmus in Izmir but at the time I couldn't visit. She absolutely fell in love with Turkey and the Turkish people. I've always wanted to go since then. This channel has definitely helped me deciding where to travel next, after corona. Ehehe. Making this for dinner tomorrow! Love from Portugal ❤️
You and your team are such an inspiration. Your happiness shows through your love of food. Long may you continue. Thank you. X
I love the way you honor the Ancestors and cultural beauty around food. Also, I am Native American and Eastern European descendant, and I am touched that you honored my Native Ancestors by acknowledging the contribution of the tomato from our lands to yours🙏
Thank youuu soo much.. 🙏❤️
I love that too!! Here in the USA we get the tidbits of Turkish food but cool to see these videos and learn the authentic way and the way to pronounce things!
This is an outstanding channel! Everything about it is right. The food, the photography, the colors, the editing, the information, and most of all, Refika and Bahar!😀💜🌷
Beauty is in the eye of the beholder..
@@Refika Beauty is apparent, in abundance. Thank you for this channel!
Hello from San Diego, California!
I just discovered your channel today and I love it!
I wanted to learn more about Turkish cuisine, because I recently received my Ancestry DNA test results back, and I learned I am part Turkish!
I think I may have subconsciously knew I was Turkish, because I enjoy all of the ingredients!
I also just eating a lot of vegetables. ☺️
Luckily, I have an array of Middle Eastern grocery stores to shop from in Southern California.
Please keep making your amazing videos!
Your new fan,
Elizabeth
Oooo elizabethyou are the sweatest.. hope after this covid is over you come to these lands to fell weather you feel connected in another way too.. 😘🙏🧿🙏
I love it! My mum makes this all the time and it fills me up and the ONLY salad I eat in bowls. She eats bulgur instead of rice and cooks the bigger bulgur version in anything leftovers with tomato sauce. But, in Syria we call it "eetsh" and I always thought that this name is Turkish. And never compare Bulgur with Couscous to non-burgul knowers. Couscous is so different in North Africa since it is pasta. I am glad you explained the wheat process. My mum's eetsh recipe is like yours but she adds small cut onions sautéed in oil to the bulgur, always adds both pomegranate molasses and lemon juice, and for the veggies, she shreds purple and white cabbage and tomatoes. It is like a Syrian coleslaw. :)
I fell in love with Turkish food years ago in Istanbul. Unfortunately, it was extremely difficult to find the ingredients in till last year, when a wonderful store with Turkish food products opened in my city. My family and I are regular customers there ever since. I love bulgur and will definitely make this dish soon! Best wishes to Refika and her team! You guys rock!!! Greetings from Slovenia!
Everytime i eat Kısır i always say”i wish everyone could taste it” and now i saw this video.Thank you Refika for sharing this masterpiece to the world!! And guys you should try it!!! It’s worth it.☝🏻loves from Turkey
I'm an American retired military living in Peru. I absolutely LOVE your presentation and foods. My workers crave these recipes. Very different from their usual foods 💖 you making me famous. There is a guy here from Turkey that smokes pork he thinks I'm a good cook lol so thank you!
"How much Turkish food would you like?"
"Yes".
This is like the perfect dish , perfect meal for anyone. Healthy ,satisfying,eye appealing . Its the weekend and now I want to make this ! Hand / fingers foods are the best . The tomato paste reminded me of my Grandmother in the 1960's...she was a good cook and put tomato paste into her dishes. Thank you Refika ! When I cook, I want to be INSPIRED. You have inspired me .
Soooo happy..
You are the best. I have never seen someone with this much love and energy. You are a great person. I can tell you that from watching your videos. I found you through my recommended videos and am glad that I came across one of your video and now am a big big big fan of yours. I hope one day I can meet u in person, Always welcome to Kerala, God's own country. SO MUCH LOVE FROM KERALA, INDIA😙❤
@Joe Al i didn't ask ur opinion
Just today I watched a video with a dish from Kerala :)
@@sarahr7890 that's great❤️🤗
When I was a kid in the 70s here in America, everyone knew what bulgur wheat was, but not couscous. Now, all I see is couscous and no bulgur wheat. lol
I'm from germany and love your recipes and your articulation. The videos are so amusing and cool as well. I made this kisir today and it was amazing. So easy and delicious!
Someone said once, if you have ingredients with a good quality, every recipe will taste good ! Thank you for sharing!
Can I say, I love you too? You’ve kindled an interest in Turkish food by the simplicity of your recipes and the obvious passion you have for food! Bahar does a fab job too! Love, from India :)
I cannot express how much I love this channel. You are a true gem. Great food, and your accent is so cute. You are very engaging. And so is Bahar. You both are so lovely. Thank you.
I just made this dish with my granddaughter and she LOVES it! Usually, she is a picky eater, so I am happy!💕
For those of us who cannot eat wheat, quinoa works well in Kısır too. But you have to cook the quinoa on the stovetop instead of adding hot water in a bowl and mix it with the other ingredients.
As a chef it's so much fun to watch you… you just make cooking fun again!!! Your dishes are elegant comfort food. I can serve this to any crowd from private dinner affairs to finger food just before the big game and they would think I spent an entire day in the kitchen making it… please continue to showcase dishes like this, it's what separates the rest of the cooking channels and yours!! Bravo
I like you for your efforts Refika. Everyone thinks about kebabs on Turkish cousine but it's more rich than that and has a lot of stuff for vegans too. Please make fellah köftesi too.
In Bulgaria, when we say turkish cuisine, we think of very heavily sweetened things, so it's very fun for me to see the other side of their cuisine, what they eat before dessert. In some ways, it's very similar, but there are those touches unique to them that make it that much more interesting.
My favorite part was when you said you needed to transfer the energy of your hands to the food. Yes, yes, yes! I'm from the southern part of the United States. My whole family uses our hands. We nurture with food. It's a lovely way to share love. Namaste.
Ah lovely, Namaste is is an Indian greeting. Turkey is predominately Muslim. 🥰
@@J_A_R007 , yes and I'm an American using it. That's the point. Namaste is a term that abridges cultures and beliefs.
Just made this recipe (added fresh chopped tomatoes and cucumber) and I'm right now like Bahar - standing in the kitchen just spooning the kisir straight into my mouth 😂
So delicious! Please more Turkish vegan recipes ❤️
I added tomatoes and cucumbers, made it even more refreshing
Refika lütfen for Allah's aski please do a Çig köfte recipe
I love the way you cook and explain everything.. great energy ❤️
There is a whole day dedicated to this dish by Turkish ladies which we call " kisir gunu " ( kisir day ) where they gather and make various of dishes and pastries. As kids we loved this day growing up as we could eat authentic Turkish food almost every week. You just realize how valuable this was when you grow older and live elsewhere :)
Today, I made Kisir for probably the umpteenth time. Every time I make it, it seems like the first time, and I marvel at how good it is. Thank you for the recipe.
I just discovered your channel! Where have you been all my life!! I love what you do and how you do it! I'm on my way to buy all the ingredients to make Kisir!! Wow!!
Thank you for brightening up these tough times with sense of humour, ethical attitudes and delicious recipes from your amazing cuisine. Gracias desde Madrid, España.
Eu sou descendente de japoneses, moro em São Paulo, Brasil. Eu amo a culinária turca! Sou apaixonada pela Turquia! Você está me ensinando pratos maravilhosos, muito obrigada e parabéns!👏👏👏 Saudações de São Paulo, Brasil 👋👋👋
This is my first Turkish dish and it was outstanding!!! I really enjoy your informative and entertaining videos. I’m looking forward to making many more of your dishes.
Thank you, from your new friend in Nashville, Tennessee.
Congrats for the great work, sharing Turkish recipes with foreigners. Greetings from Spain.
This looks AMAZING! I’m making it tomorrow. Thank you for remembering us vegans as you share the wonderful flavors that Turkey has to offer! 😋
I had a dish like this at a womans gathering once and have been thinking about it over and over. Now I know! Thank you, I can't wait to try this at home.
you are a fantastic ambassador for turkey refika! the only problem is all these videos make me so hungry
I love the recipe but especially all the history. So much of my family's history overlaps that it's like listening to my grandmother again. I love these and look so forward to your posts.
Salam, Thankyou for all the recipes, I've tried a couple of your recipes and the taste is just amazing. Love the Turkish cuisine alot. Love and Prayers from Pakistan ♥️♥️♥️
Pakistani cuisine is also awesome!!! I love it and try to make it at home, like jalabis (maybe writing it wrong :D), parathas, chicken Karahi, oooohhh rice pudding, dahl and everything I loveeeeeee them
I'm hooked! This is so inspiring! When I was younger I never cared much about cooking, but since I went vegan, I do a lot of cooking and exploring new recipes. Thank you for expanding my range of favourite yummy food...
This is so great to watch, Refika ... I'm so happy you're doing your recipes in English. I was born in Turkey 1972 ... but have lived in Australia since I was 5 and my Turkish is terrible! I have watched your Turkish cooking shows and manage to get by, trying your dishes, which remind me of my mother's cooking ... but NOW ... I am SO thrilled I can understand EVERYTHING!!! Masallah canim ... cok sevindim ... ellerine cok sagol ... ♡ ❤ ❣ ❥ ۵♡ ❤ ❣ ❥ ۵♡ ❤ ❣ ❥ ۵♡ ❤ ❣ ❥ ۵♡ ❤ ❣ ❥ ۵
and now I hear Kisir calling to my soul!
I love Tabbouleh, but the education you just gave makes me want to make Kisir - and the beetroot version looks so pretty like jewels on the plate!
You’re so lovely!!
I’ve made your Hummus, Doner Kabob’s (Turkish way!!), and am looking forward to making this too!!
Looks perfect for the hot weather!
You’re ray of love and light during troubling times.
Love all the camera work, editing, fun music and video clips too!!
All my best from the beautiful coast of North Carolina USA
Judy
Really life saving for hot weather. I also do it when I go on a road trip, because it is delicious, it feels full for a long time and does not disturb the stomach. But if you are going to do it, I definitely recommend you to find pomegranate syrup from somewhere because I think it is what gives its real taste. I like to eat with spoon, not lettuce, but you can try and find your style. I also put roasted onions for flavoring, but this is not for everyone. Also, as Bahar says, the taste gets better in time, so I suggest you to do it a couple of hours before eating.
Its called kebap in turkish... What is kabob 🤣🤣🤣
Indeed, it's a good dish for picnics.
And you can carry fine grain bulgur, pomegranate molasses, a small portion of oil and tomato paste, and a few tomato and cucumber with you, and when you're staying in a hotel and don't want to go out to eat, you only need hot water. And a bowl. Was our go to food at boarding school. Easy to buy and keep(not tomatoes and cucumber, but you can buy them easily as needed, and you can opt to forgo them) ingredients in a dorm closet without a fridge. Definitely much more healthier than cup noodles. I eat those too when needs must, but if I have ten minutes, it's kısır. Not that much time it's cup noodles but without it pocket ingredients, only noodles and pasta sauce.
Highly recommend it.
Stumbled on your videos and I'm now completely addicted to Refika's kitchen. Love the recipes! You have rekindled in me the joy of cooking! Thank you so much!
I just made this for dinner, and it is AMAZING. I’m starting to work my way through some of your recipes; that hummus is a game-changer too. I’ve never had hummus that smooth before.
This may have just become my favourite recipe. Thankyou for sharing!
The way you say and cook and the history behind it reminds me of all Oriental cuisine. Full of meaning, energy and soul.
Congratulations, it tastes better when it is a happy soul cooking. 😍
I love your videos. Thank you for sharing your recipes and I really appreciate you took the time out to explain where some of the ingredients actually came from. 2 big thumbs up for you.
We just love watching your channel.
So inspiring. Greetings from New Zealand.
I made this as a quick and light dinner tonight. When I started out I thought it would be good - but I had no idea. This is AMAZING. Thank you!
I look forward to Saturday mornings thanks to you, Refika. Your recipes and warm personality keep me full and satisfied, at least in my brain
Refika, your videos are amazing. I love the background information that you give.The process done on wheat makes me think that farmers are very hardworking everywhere and we are losing out on many ancient techniques due to modernization. Lots of love from India. I wish to visit Turkey someday, inshallah, i will meet you as well.
Bahar's editing is spot on.Too good 😍👍
Hello Refika! Could you please show us how to make Mercimek Koftesi? I think they would be very popular with people because they are traditional, vegan and healthy!
I made this last week for My lunches. It is so amazing and flavorful.
Love your recipes. Glad you provide us insights into how the food is planted, harvested and the whole process. You provide us a window into your culture.
I love listening to Refika explaining about food... . classy beautiful and passionate lady!
Love the way you explain food history!! ❤️❤️
I love how you explain about your traditions and where the origins are. I am Javanese and I was taught to cook by my late mom and grandmother. So I know how important specific ingredients are. Thanks and you put humour in that makes your cooking so delightful to watch.🙏🏼
I've recently made the lentil soup that saves the world, and it was a very happy tummy time! I'm making this Kisir recipe this eve without the pomegranate because I ran out. Just loving this food, it's so simple and delicious and nurturing and nourishing. I love exploring and trying food from all over the world. Thank you for sharing so generously :-)
Seeing that old man winnowing the wheat made me smile. When I was a small child my grandfather lived with us (Turkish). He used to clean rice by spreading it on the table and throwing the ‘bits’ on the floor. She got cross as she had to clean up the ‘bits’ on the floor. This was in the 1950’s. Love your knife and notice your pomegranate molasses is branded. Can we but them?
Once again my phone was listening when it heard me mention bulgur. Then there you are with a new video recipe. I have no excuse now. Have plenty of parsley basil lettuce and onions in my garden now
Ciao
But this is not your first time on the channel I remembwr your name.. if thats the case its not the sneaky algorithm listening to you.. but being heart to heart.. because the recapie is just out..
Refika, thank you so much for this English version of your channel. We are proud to share the repice's of our favorite dishes to our non-Turkish speaking friends. Besides you are a tremendous story teller! I love your style and charisma! And your recipes. 🥰😍♥️
Thank you so much for starting this channel. I’ve been in love with the Turkish cuisine since I visited it for the first time 10 years ago and was always looking for authentic recipes in English. Thank you ❤️
You are so knowledgeable about your food -- where it comes from, how it's prepared, what its health properties are! I admire that deeply! Greetings from Bulgaria! By the way, we don't really eat that much kisir or at least we tend to cook the bulgur when we make it, but we do share a lot of other dishes!
I’ve been to Turkey before, why have I not had this when I was there :(! It looks sooo good! Thank you for the video:)
Dear Refika, I am proud of you as a Turkish women from England. Today I made kısır to my neighbours. They loved it. When they wanted the recipe ı told them but they need sth on the internet. I didn't believe that I can't find english version. But you made it. Even if ı know, ı've listened to you. I am happy to having you..best wishes 🙏❤️🤗
Kısır!!!!
I love kısır, was going to ask a Turkish friend's mum for the recipe, but I'm so glad I can see how it's made. Hurray!
Thank you so much. :)
Sister recommended your channel. Best decision I made was subscribing
BEST VEGAN RECIPE EVER!
Vegan megan biz etorbular bile kiloyla kısır yeriz :)
I made this today as an American for my Turkish husband! He was amazed! Thank you so much and much love from Ankara ❤
Watching in Northern Ireland. I’ve been to turkey many times but just great to see how the food has been made. Using your book to broaden my knowledge. Enjoy your bubbly personality. Makes my day to watch.
I really love how you share the background of each dish along with the underlying reasons why our ancestors prepared food the way they did for health. You honour them and keep the wisdom alive that way. Keep it up!
I have everything on hands, will try this for lunch! Thank you for the recipe 😍
Pls write how the results come up.. 😘
Refika, I can't thank you enough for making this channel about the AMAZING TURKISH CUISINE 🌹 May Allah Bless you. Your recipes are amazing. Thank you for connecting me and my children to our fabulous roots. The Cuisine I grew up with and lost touch with. Now I feel blessed to teach my children the wonderful Turkish Refika Cuisine. Forever grateful. 💯❤🙏
I just read your biography, you are an amazing woman! All that you have done at such a young age. I love watching your videos. You have such a bold voice and energy that it makes me want to jump up and start cooking! I know that I was born in the wrong country. The Turkish landscape is so beautiful. The history of the people and food amaze me to this day. There is such mystery and suspense. The spices and blends that have come out of Turkey are beyond words. Keep bringing us these wonderful recipes and history like the man separating the wheat!
Refika I have to show this to my mum. She always used to tell us how her favourite food was Bulgar back when she was a kid. Even now she loves making it for my sister... Even though she herself cannot digest it well enough because of her age. Just today in the morning I was telling her how to make cream cheese, that you had showcased on your RUclips channel. Due to lock downs here in India it gets difficult..... Cheese is yet another of her favourite. Sending you and Bahar a lot of love from India.
Hi Refika I love the way you give some history and the values of each ingredient ur amazing chef and I love ur recipes
Beautiful! Thank you for the recipe. I'm from Mexico and have never heard of many of the ingredients mentioned, but went to buy everything I could find and now I'm about to make this recipe 😁
Love the history and background you give on the ingredients. Food is such a wonderful gateway to other cultures. Please continue to share like this! Thank you!
Wow just feel like grabbing from the screen and eating. Seriously ,great recipe. Thank you♥️♥️
Actually all of you makes our days worth while, I like the history part and music and part of sceenes of films, this the first time for me to see it,thank you so much I have grown acustomed to your awesom videos not only for cooking but to keep me company through the days, I'll seize this opportunity to introduce myself, I am an Egyptian lady lives with my son n his family,wife n two grandsons, thank you all for a wonderful time I spend with your videos, love u all n salam
This looks fantastic. I'm in Great Lent right now and need another delicious vegan dish that is not boring. This is definitely NOT boring! Thank you, Refika!
This is heaven on a tray! I live in Seattle, work in Pike Place Market, and dear friends own and run a little place there called Turkish Delight, and told me about your fine youtube presence. I am hooked! Thank you...
Love this exotic dish. I always like trying food from different cultures out
I see Turkish I subscribe. Lots of love from Bulgaria ❤️
Same 😅
Love from Ro
Merhaba. Thanks for the Turkish food cooking videos in English. It really helps me learn how to cook for my husband who is Turkish and I’m Canadian/Filipina. It was hard for me to learn from his family cooking when they tried to teach me when i was there on vacation because they don’t speak English. Please keep the videos coming. Tesekkurler.
Love this! You’re such a joy to watch and learn from!
Fabulous dish! Trying it tomorrow. I just finished making and eating your Memen eggs for our very late Saturday lunch. Your knife is excellent and going on my wishlist.
Yes! Where can we find this knife??
@@nathalieheath5693 Hi! You can find it from her website ✨ www.refikadan.com/refikadan-turkiyenin-sef-bicagi
I have tried this today itself, OMG it is so delicious. Even tastier than the traditional Arabic tabbouleh, loved it
Much love and admiration from the west coast of Canada. You are a great ambassador to your people and your region of the world!
Refika, it’s like you’re reading my mind of what I want to make next! I had a friend I worked with from Turkey, who would make this for my boyfriend and me, along with hummus of course! All your varieties of tabbouleh look delicious! Also, aside from the bulgar you use for it, the larger round type of pasta that you actually call kuskus/couscous is called Israeli or pearl couscous here in the U.S.! Sending love to you and Bahar from Las Vegas!
Loads of love to Las Vegas, and a big hug to Bren 😘
I love this recipe! I can't eat gluten so I made this with cauliflower rice and it was absolutely delicious! Bulgur looks so good but for anyone who is on a gluten-free diet, I would highly recommend trying it with Cauliflower rice :)
Jennie Kim Cauliflower rice, what a great suggestion! I was wondering what other grain-like ingredient would work. Maybe quinoa, from the Andes. Cauliflower seems like its texture would be closer.
You could use buckwheat, it's very similar but despite it's name is not a cereal and gluten free.
Just shared this recipe with my friend who's from Mauritius. She loved KISIR after eating it in Turkish restaurant and asked me the recipe. I thought Refika might have it in English. When someone asks a recipe, I always shoot your videos. Perfect.
I just made this, and OMG, I'm Lebanese and I make a killer tabouleh, but this, this is a different animal, love your chanel and thanks.
This looks so delicious. I can't wait to make it. I'm on a heart healthy diet and this will be perfect. Thank you for always being so positive. You are a joy to watch!!!!
Greetings from Germany. Really great videos and recipes🍅🥬 Thanks for your cheerful and funny way explaining Turkish food and ingredients to us. It‘s really fun watching you and I‘m learning a lot.🤗
You always add in your videos so many nutritional hints of what and how you prepare a dish. Know that these tips are MUCH appreciated.
i love turkish food and turkish people. Turkey love love love
I love this episode. I just learned so much about things that are so important about the nutritional and digestive qualities of the food. I love your grandfather's copper pot. You designed that knife? Great.
Couscous is very popular as a 'fancy' salad here in Canada and I assumed it was pasta noodles cut very small. I am so happy to learn about Bulgur and excited to try this out! Thank you Refika, your videos always make me happy to learn about the ingredients you use and then recipe ideas that make me drool!
Refika , your particular style- -knowledge, clarity and enthusiasm --is a joy. Thank you!
Yet another dish I will be making! Looks so yummy!
I would love to see more vegan foods. This looks delicious. I have really been enjoying your channel.