Topik: Hikayesi ve Tarifi

ENGLISH BELOW.
İnciraltı Meyhanesi'nin işletmecisi İlhan Kabadayı ve meze aşığı Alex Dawe, İstanbul Ermenilerine ait olan lezzetli ve bir o kadar da zahmetli olan vegan meze topiğin tarihi ve yapılışı hakkında sohbet ediyor.
Ilhan Kabadayı, the manager of İnciraltı Meyhanesi, and mezze lover Alex Dawe are talking about the history and making of the delicious and laborious vegan meze topig, which belongs to the Istanbul Armenians. This time our video is Turkish but you can find the ingredients and recipe in English below.
Ingredients: (Service for 8-10 persons)
For dough:
½ kg chickpeas
1 kg potatoes
½ olive oil
Salt
Sugar
For the filling:
1.5 kg of onions
40 g of currants
20 g pine nuts
300 gr tahini
½ tbsp of salt
½ tbsp of cinnamon
½ tbsp of allspice
½ tbsp of sugar
Recipe:
1- Chopped onions are roasted until they become caramelized and after cooling, currants, pine nuts, salt, sugar, cinnamon, and cumin are added and left to rest.
2- Boiled chickpeas and potatoes are made into a dough by being put in a mixer.
3- Tahini is added to the caramelised onions that have been rested for a day.
4- Take a handful of chickpea and potato dough, open it and place it in the middle of the caramelized onion, close it and form a ball.
5- When it is placed on the serving plate, a pinch of cinnamon and olive oil is added on it and served.
Director: Sinem Atakul
Director of Photoghraphy: Ali Kıran
Camera Crew: Ali Kıran, Sinem Atakul, Recep Cem Duran
Editing: Ali Kıran
Styling: Sinem Atakul
Cast: Zeynel Sağ
DIT: Recep Cem Duran
Assistant: Yusuf Yazıcı
Production Company: Raver Production & Raver Studio Kitchen

[@dilayicgudel8417]

Ağzımda bir bayram var! Ne güzel bir tanım 🖤

[@adamkafasi]

tane karabiber de var evet ama asıl baharat bileşeni yeni bahar'dır İlhan bey. konuya biraz daha hakim olmalısınız; "şey" demek yerine topik mezesinde anlatılacak nice temel bilgi vardı.

[@bilgesukbdy]

❤️❤️

[@gokhankatranc1600]

Tarif yok bos konusma lar var

[@ronnybertram372]

𝔭𝔯𝔬𝔪𝔬𝔰𝔪 🤗