I really love your shows Refika. Thank you so much! Every time I watch I learn a lot of new stuff!! Turkic cuisine is very under rated! It 100% belongs among the best of the world.
Refika, Turkey definitely deserves to be on the list of delicious cuisine, thanks to you the great recipes are spreading across the world! Loved this mini class on sauces, fascinating! Thank you for all you and your team create to make the world a tasty place to live😉😘👍
Aleppo pepper! One of the best spices I have learned from your cooking, among many. I use it often. And pomegranate - seeds, syrup, etc. Tahini is magic. Love your show, love your crew, love you! Thank for teaching and sharing, caring about people, food and your heritage. 🥰🤗
Refika...I think I said this before in another video.... I taught up the hill from your place at UAA in the '90s. I used to walk through your 'village' on the way to the ferry. There's something 'magical' about your neighborhood. Some great creative energy exists there. Sorry I didn't know about you then. I would have loved to meet you. I left Istanbul in 2000 and now live in a tiny village in Canakkale province. If you're ever in the area... let me know....I'd love to meet you. My daughter lives here now too. She's a certified chef and loves your recipes as well. Thanks for this video. It's DELICIOUS!!
С оглед на общата ни история до 70те години на 19 век, българската кухня е възприела част от традициите на османската кулинария. И до днес се готвят много ястия от нея, макар и в разни варианти. Много ми хареса историята на сосовете и ще се възползвам от наученото, макар основните да са ми известни. За да се разбере истински вкусът им, трябва да ти ги приготви турски майстор готвач с местни продукти. За късмет многократно съм ги опитвала. Благодаря ви за направената систематизация, Рефика!👏👏❤❤
Sauces are a perfect foundation for creating wonderful meals. Thanks for all of this, and let us know when you put together an English version of your sauce bible. It would be interesting to see that pumpkin recipe. The image you presented of the dish made it look like candy! So beautiful.
Dear Refika, thank you very much for sharing these fundamental culinary recipes and skills. The way you share your knowledge with us is simply magical. In my country and more widely in the Balkans, there is a lot of culinary legacy of the Ottoman Empire, but I always find some new finesse in your recipes. Like you, I am a great admirer of Indian cuisine. Thank you for bringing joy to my heart and stomach :) Greetings from Bosnia to you and your team
She reminds me of a great aunt who is the one you go to stay with who spoils you with The best cookies :) i love her. Someone is very lucky to have her as a family member
I grew up in Berlin Germany (left in the late 80s), and we had quiet a few Turkish restaurants . I so miss the food. Besides the street food staples like Döner, lahmacun, börek, restaurants had so many great dishes. I do remember yoghurt sauces on top of bread that was broken into bite size pieces with either Döner or Köfte. Loved this video, I like learning about food origins, and history etc.
Thank you for doing this video outside to see the beauty of Istanbul!!!! This does not mean that I did not love the video or learn from you, that background just made me pay more attention and appreciate you more :)
You are luckiest person on earth Refika. You are doing the job you love in the most beautiful city in the world looking at magnificent Bosphorus. If I was in that kitchen I wouldn’t be able to cook anything. I would be just sitting at the balcony drinking tea and coffee, watch the world go by. ❤❤❤
As I watched this episode I was struck by the sheer abundance represented. Visually :the spectacular vistas, the lush images of the food and ingredients , and the brilliant ways the cooking process is depicted. Audio: your beautiful voice, word choices, simple but powerful explanations and descriptions, and the feedback from your exceptionally talented and beautiful colleagues. Knowledge: clear, concise , yet often inspiring explanations and history of the sauces and ways to share and enjoy them. Love and Respect: you and your team present everything with such consideration for the cook, the ingredients, and the viewers. You show appreciation and regard for the food itself, for the people who produce it, and for the benefit it brings to he body and soul . Joy and gratitude emanate from your voice, your word choices, your face, the ways food is depicted, and descriptions of how the food brings people together and demonstrates love and respect. I really cannot explain what you do to elevate humanity in a world that seems to ignore or minimize the most important and essential connections we must have to live a fulfilling existence. Thank you so very much. I am better for knowing you in this very limited corner of the world. I want to be like you and share what I have with the world in my own small ways. With sincere gratitude-❤ and hunger for delicious foods 😆 PEACE!
The 1st I visited Istanbul I had a salad dressed with a yogurt and garlic dressing, it was a revelation was a brilliant sauce. Turkish cuisine is amazing. I hope you publish more books in English I would love to have more❤ you are the best❤❤❤
This is so interesting and informative. From watching your channel, I realize that Turkey loves its yogurt sauces and butter sauces, but the note about the pomegranate sour was super cool. I would love to buy the sours and molasses or rather see more recipes of how to use them even if it involved like a mocktail series. Thank you for this video!
Thanks for your video, but Sok Ariç , or սոխառած or սոխեռած ,maybe its Armenian name for fried onion or boiled onion which is prepared for sauce `( Սոխ եռած )։ In our cuisine like yours , it is the base for many traditional dishes. I think as its come from Armenians or armenian language.
There are really tasty Turkish sauces, the reason why they're not that known and diffused elsewhere is because ( at least from your description ) Turkish sauces are not properly "codified", I cannot count how many times I've heard ( watching this video ) "sometimes you can add this, sometimes you can add that". I'm Italian, we do have a few "key" sauces and each one of them has quite a specific recipe. You can't just swap basil for oregano and call it the same way. Thus, I have a feeling these "Hidden Heroes" will remain somewhat hidden. Which a good reason to visit Turkey and have a good time! 🙂
Great video! Reminds me of the time when when had some German guests, and my mom cooked Barbunya (Borlotti Beans) and the lady was asking what the sauces is. My mom said "kendi suyunda pişiyor" meaning "it is cooked its own water/juice", and there was no sauce, because we did not think of the mixture of olive oil, onion and salça as a separate thing than the beans and carrots.
Marvellous ... Fantastic... No No No... Welcome to Refka's University where knowledge inevitably transform your daily routine recipes in to amazing original treasures Thanks for sharing. Well Done. Take Care... to all. Enjoy. Will be watching
Amazing video Refika & team! Thanks 🙏🏼 This helps me understand the foundations of Turkish cuisine and its philosophy, and I noticed quite a few similarities between Turkish cuisine and the food we eat at home. For example we cook the vegetables and meat in the sauce so that both of them become flavourful (like sokariç). We also put yogurt (dahi) in our food too and it's like a cooling sauce, and some dishes are braised in buttermilk. And adding a dollop of butter or ghee is a must. I will take all the wisdom you shared and apply to my cooking so I can travel to Turkey through food! Also much love from India 🫶🏼
Sauces! What a brilliant idea. May you put Turkish food in the forefront of the world's culinary attention. Thank goodness you have a book coming. I could never get it all from your video much as I would like to. I hope some Indian chef follows your lead and writes a good cookbook on their sauces.
Refikacım biz İzmirde yoğurt üzerine pul biberden daha çok karabiber yakarız . Bu nüansı pek bilmezler . Doğuda pul biber daha çok diye sanırım orada daha yaygın . Pulbiber yakacaksakta toz kırmızı biber kullanırız . Çılbırı , keşkeği ,yoğurtlu börülceyi ve bulgur pilavını , çökelekli erişteyi tereyağında karabiber yakarak dene çok daha lezzettli . Mantıya kırmızı biber yakışıyor o ayrı😅
I discovered cherry plums this year. Wondering what to do with them, I baked them (about ten pounds) in the oven and pureed them. The result tastes very much like a plum version of pomegranate molasses sour, no reduction needed. Since the pomegranate one is so expensive here (USA), I shall use my plum version as a substitute.
I realize that as a foodie I will HAVE to expose myself still to the Turkish Cousine!!! It really sounds enticing. Congrats for sharing your knowledge and tempting me. ❤😂
Your videos have been very helpful in preparation for a mini Kahvalti at my church in association with a program we have annually on one culture! You are a great teacher and all of the videos in English are much-appreciated! Sorry we can't have as many dishes as we'd like at our mini Kahvalti, BUT I have made of list of recipes to try at home. After living overseas many years ago, I still love learning and preparing foods from other cultures!
I learned about pomegranate molasses and tahini about 15 years ago and now they are always in my pantry because I love them so much! I make my own yogurt, but I don't cook with it a lot (it's my favorite breakfast food). Watching this video, it appears I use sour cream much like you do in savory dishes. One other thing that struck me is the roux-based sauce eaten at breakfast--if you sub the water for some kind of meat stock you'd have gravy. Biscuits and gravy are very popular in the American South. Really makes you wonder sometimes how much of food history is things passed on over time and how much is spontaneous local invention in separate places.
Oh, Refika, ❤ always so interesting and wonderful looking! Turkey looks like a beautiful country behind you!!! Warm and inviting... you are definitely helping the world discover Turkey's beauty and so very yummy dishes. Thank you and Blessings! 😊
I really love your work, your videos are great. I will try your recipes for sure, one of my coworker told me where to find the products. Should be a nice adventure! Thanks Refika.
I was thinking what to do with some left over Kofte (your Kofte spice mix obvs) from last night and this video appeared LOL. Gonna try the Salcali Domates with roasted potatoes Nom Nom.
I’m sitting at my kitchen making dumplings and all I can think about is all those delicious sauces. I’ve saved your video so I can start making these. We are lucky we we live in Australia that there are a few Turkish groceries stores not far from us. I’ll have to make a list.
In "The West" Turkish, Indian and African food is totally under-rated. But don't tell anyone! When I make Turkish food, it blows people away. It is not possible to have dolmas without yogurt!
Great lesson. As much as I know about cooking, still enjoy a lesson on basics. As many examples as you have shown on variations - still never thought about Turkish food as having "mother sauces".
Stopping midway thru so I don't forget...this is an AMAZING, informative video. I'm so glad to see such a rudimentary guide to sauces that aren't French. You're an amazing chef, and i have the utmost respect for u and your team.
Thanks for posting this one in English… it’s such a good Turkish-food foundational video for those of us that are outside the language.
I really love your shows Refika. Thank you so much! Every time I watch I learn a lot of new stuff!! Turkic cuisine is very under rated! It 100% belongs among the best of the world.
Refika, Turkey definitely deserves to be on the list of delicious cuisine, thanks to you the great recipes are spreading across the world! Loved this mini class on sauces, fascinating! Thank you for all you and your team create to make the world a tasty place to live😉😘👍
Refika, you are really my absolute cooking hero!! Thank you so much for sharing the secrets of the turkish kitchen with us! Love you all! ❤❤❤
Aleppo pepper! One of the best spices I have learned from your cooking, among many. I use it often. And pomegranate - seeds, syrup, etc. Tahini is magic. Love your show, love your crew, love you! Thank for teaching and sharing, caring about people, food and your heritage. 🥰🤗
Another culinary education class. Thank you. I love your lessons.
Refika...I think I said this before in another video.... I taught up the hill from your place at UAA in the '90s. I used to walk through your 'village' on the way to the ferry. There's something 'magical' about your neighborhood. Some great creative energy exists there. Sorry I didn't know about you then. I would have loved to meet you. I left Istanbul in 2000 and now live in a tiny village in Canakkale province. If you're ever in the area... let me know....I'd love to meet you. My daughter lives here now too. She's a certified chef and loves your recipes as well. Thanks for this video. It's DELICIOUS!!
Sounds like a heavenly life you've built for your family❤
How nice it must have been so nice in the 90s, where are you originally from? How is your experience with the high inflation in Turkey right now?
С оглед на общата ни история до 70те години на 19 век, българската кухня е възприела част от традициите на османската кулинария. И до днес се готвят много ястия от нея, макар и в разни варианти. Много ми хареса историята на сосовете и ще се възползвам от наученото, макар основните да са ми известни. За да се разбере истински вкусът им, трябва да ти ги приготви турски майстор готвач с местни продукти. За късмет многократно съм ги опитвала. Благодаря ви за направената систематизация, Рефика!👏👏❤❤
I love Turkish food and Refika is an incredibly crafty great cook!! Hugs from an 🇺🇸
Fantastic video. Thank you xx
Sauces are a perfect foundation for creating wonderful meals. Thanks for all of this, and let us know when you put together an English version of your sauce bible. It would be interesting to see that pumpkin recipe. The image you presented of the dish made it look like candy! So beautiful.
I'm so glad you liked it, I hope we can make pumpkin and other recipes together.
Omg, great lesson on sauces from Türkye! ❤❤❤
Dear Refika, thank you very much for sharing these fundamental culinary recipes and skills. The way you share your knowledge with us is simply magical. In my country and more widely in the Balkans, there is a lot of culinary legacy of the Ottoman Empire, but I always find some new finesse in your recipes. Like you, I am a great admirer of Indian cuisine. Thank you for bringing joy to my heart and stomach :)
Greetings from Bosnia to you and your team
She reminds me of a great aunt who is the one you go to stay with who spoils you with The best cookies :) i love her. Someone is very lucky to have her as a family member
You are a great ambassador for Turkish cuisine... and what a beautiful background you have, gorgeous!
I grew up in Berlin Germany (left in the late 80s), and we had quiet a few Turkish restaurants . I so miss the food. Besides the street food staples like Döner, lahmacun, börek, restaurants had so many great dishes. I do remember yoghurt sauces on top of bread that was broken into bite size pieces with either Döner or Köfte.
Loved this video, I like learning about food origins, and history etc.
Oh Refika I love your channel !
🤗 thank you. From 🇬🇷🤗👍
Thank you for doing this video outside to see the beauty of Istanbul!!!! This does not mean that I did not love the video or learn from you, that background just made me pay more attention and appreciate you more :)
It took my breath away- it represents her whole philosophy of cooking, eating. Sharing, and abundance!
I have your cookbook, but I would happily buy another just on this work you are doing on SAUCES- which does make a dish! ❤
My mouth is watering. I love Turkish cuisine. 💗 Thanks for the presentation. 💗
The egg yolks are the most beautiful shade of orange! I’ve never seen eggs like this! Can’t wait for your new cookbook to come out! ❤❤❤
You are luckiest person on earth Refika. You are doing the job you love in the most beautiful city in the world looking at magnificent Bosphorus. If I was in that kitchen I wouldn’t be able to cook anything. I would be just sitting at the balcony drinking tea and coffee, watch the world go by. ❤❤❤
Refika, you are an encyclopedia of Turkish cuisine. Thank you for this excellent presentation!
As I watched this episode I was struck by the sheer abundance represented. Visually :the spectacular vistas, the lush images of the food and ingredients , and the brilliant ways the cooking process is depicted.
Audio: your beautiful voice, word choices, simple but powerful explanations and descriptions, and the feedback from your exceptionally talented and beautiful colleagues.
Knowledge: clear, concise , yet often inspiring explanations and history of the sauces and ways to share and enjoy them.
Love and Respect: you and your team present everything with such consideration for the cook, the ingredients, and the viewers. You show appreciation and regard for the food itself, for the people who produce it, and for the benefit it brings to he body and soul . Joy and gratitude emanate from your voice, your word choices, your face, the ways food is depicted, and descriptions of how the food brings people together and demonstrates love and respect.
I really cannot explain what you do to elevate humanity in a world that seems to ignore or minimize the most important and essential connections we must have to live a fulfilling existence.
Thank you so very much. I am better for knowing you in this very limited corner of the world. I want to be like you and share what I have with the world in my own small ways.
With sincere gratitude-❤ and hunger for delicious foods 😆 PEACE!
Rafika, You are wonderful!
Thank you. 🤗
I love trying new flavors and sauces. Thanks for sharing this info!
The 1st I visited Istanbul I had a salad dressed with a yogurt and garlic dressing, it was a revelation was a brilliant sauce. Turkish cuisine is amazing. I hope you publish more books in English I would love to have more❤ you are the best❤❤❤
A most wonderful website.Great recipes,and analysis of the role of food in culture.Thank you so much.More of your brilliant vegan recipes please
Refika! This was 💯 fascinating! Thank you so much for this. I can't wait for the book!
Sending you love, because love is the only way to heal the world. Thank you for your continuing contribution to the beauty of creation!
Yes yes. Food my be made meticulously, with expensive ingredients, but if it is made with love , the simplest ingredients become magical.
Merci Erika for this extremely interesting video! I love your way of introducing the different ways of cooking with sauces in the Turkish sauces. 🥰
Another fantastic episode. I love watching the channel. Thank you for igniting my taste buds 👏❤
❤❤ thanks for your ideas and lessons learned 🌷🌷🌷 greetings from Roermond in the Netherlands 🌷🌷🌷
I am so hungry after watching video! ❤❤❤
This is so interesting and informative. From watching your channel, I realize that Turkey loves its yogurt sauces and butter sauces, but the note about the pomegranate sour was super cool. I would love to buy the sours and molasses or rather see more recipes of how to use them even if it involved like a mocktail series. Thank you for this video!
Beautiful background setting. Looks like you are sitting at a giant paella pan.
Thanks for your video, but Sok Ariç , or սոխառած or սոխեռած ,maybe its Armenian name for fried onion or boiled onion which is prepared
for sauce `( Սոխ եռած )։ In our cuisine like yours , it is the base for many traditional dishes. I think as its come from Armenians or armenian language.
Thank you for sharing this. Love it.
Fascinated while watching! 😘👌
My mouth is watering. I will definitely try to make some of the sauces.
I do hope that sauce book/pamphlet will be available in English ❤❤❤❤
There are really tasty Turkish sauces, the reason why they're not that known and diffused elsewhere is because ( at least from your description ) Turkish sauces are not properly "codified", I cannot count how many times I've heard ( watching this video ) "sometimes you can add this, sometimes you can add that". I'm Italian, we do have a few "key" sauces and each one of them has quite a specific recipe. You can't just swap basil for oregano and call it the same way. Thus, I have a feeling these "Hidden Heroes" will remain somewhat hidden. Which a good reason to visit Turkey and have a good time! 🙂
Great video! Reminds me of the time when when had some German guests, and my mom cooked Barbunya (Borlotti Beans) and the lady was asking what the sauces is. My mom said "kendi suyunda pişiyor" meaning "it is cooked its own water/juice", and there was no sauce, because we did not think of the mixture of olive oil, onion and salça as a separate thing than the beans and carrots.
Interesting video! Thank you so much from Canada 🤩🥰
Marvellous ... Fantastic...
No No No...
Welcome to Refka's
University where knowledge
inevitably transform your daily routine recipes in to amazing original treasures
Thanks for sharing.
Well Done.
Take Care... to all.
Enjoy.
Will be watching
You are always giving extra taste to our mouths that's why we love you thanks Refika and your lovely friend's 👍💞🇹🇷😋💐
Amazing video Refika & team! Thanks 🙏🏼 This helps me understand the foundations of Turkish cuisine and its philosophy, and I noticed quite a few similarities between Turkish cuisine and the food we eat at home. For example we cook the vegetables and meat in the sauce so that both of them become flavourful (like sokariç). We also put yogurt (dahi) in our food too and it's like a cooling sauce, and some dishes are braised in buttermilk. And adding a dollop of butter or ghee is a must. I will take all the wisdom you shared and apply to my cooking so I can travel to Turkey through food! Also much love from India 🫶🏼
Sauces! What a brilliant idea. May you put Turkish food in the forefront of the world's culinary attention. Thank goodness you have a book coming. I could never get it all from your video much as I would like to. I hope some Indian chef follows your lead and writes a good cookbook on their sauces.
Thanks for sharing all this knowledge! Im Willing to try more of the yogurt sauces! ❤❤❤❤
Superb, absolutely superb!
So interesting, thank you for sharing your knowledge and enthusiasm.
Great chefs never divulge their sauces! But seriously Refika, what a wonderful cultural tour around Turkey.
Refikacım biz İzmirde yoğurt üzerine pul biberden daha çok karabiber yakarız . Bu nüansı pek bilmezler . Doğuda pul biber daha çok diye sanırım orada daha yaygın . Pulbiber yakacaksakta toz kırmızı biber kullanırız . Çılbırı , keşkeği ,yoğurtlu börülceyi ve bulgur pilavını , çökelekli erişteyi tereyağında karabiber yakarak dene çok daha lezzettli . Mantıya kırmızı biber yakışıyor o ayrı😅
Thanks for sharing ❤
I discovered cherry plums this year. Wondering what to do with them, I baked them (about ten pounds) in the oven and pureed them. The result tastes very much like a plum version of pomegranate molasses sour, no reduction needed. Since the pomegranate one is so expensive here (USA), I shall use my plum version as a substitute.
Such amazing video Refika,I enjoy watching that,soooo useful 💕💕💕💕💕
Thank you. I enjoyed the lesson. 🙂
Great episode once again Refika and team. Thank you
I put Salça in the Mantı's sauce. Not just red pepper and butter.😊
So informative. Loved it. Thank you.
The existential nature of sauces, discuss! I love you Refika. No wonder your food is so good you make it using your love and intelligence!!
It all sounds so delicious. Thank you Refika. ❤
Wonderful! Teşekkürler!
This is fascinating! So inspiring. Thank you.
I realize that as a foodie I will HAVE to expose myself still to the Turkish Cousine!!! It really sounds enticing. Congrats for sharing your knowledge and tempting me. ❤😂
Also turkey was my fav holiday where I did not miss Indian food
Thank you great video very interesting love from london 10:19
Your videos have been very helpful in preparation for a mini Kahvalti at my church in association with a program we have annually on one culture! You are a great teacher and all of the videos in English are much-appreciated! Sorry we can't have as many dishes as we'd like at our mini Kahvalti, BUT I have made of list of recipes to try at home. After living overseas many years ago, I still love learning and preparing foods from other cultures!
I learned about pomegranate molasses and tahini about 15 years ago and now they are always in my pantry because I love them so much! I make my own yogurt, but I don't cook with it a lot (it's my favorite breakfast food). Watching this video, it appears I use sour cream much like you do in savory dishes. One other thing that struck me is the roux-based sauce eaten at breakfast--if you sub the water for some kind of meat stock you'd have gravy. Biscuits and gravy are very popular in the American South. Really makes you wonder sometimes how much of food history is things passed on over time and how much is spontaneous local invention in separate places.
Oh, Refika, ❤ always so interesting and wonderful looking! Turkey looks like a beautiful country behind you!!! Warm and inviting... you are definitely helping the world discover Turkey's beauty and so very yummy dishes. Thank you and Blessings! 😊
Fantastic video...and sooo many similarities to Indian Cuisine...❤
Love, love, love Turkish food. These sauces are so versatile! THanks for sharing the recipies!
Nice upload! I just made acili ezme and cacik for a barbecue yesterday!
I really love your work, your videos are great. I will try your recipes for sure, one of my coworker told me where to find the products. Should be a nice adventure! Thanks Refika.
i loved the video..good work
I was thinking what to do with some left over Kofte (your Kofte spice mix obvs) from last night and this video appeared LOL. Gonna try the Salcali Domates with roasted potatoes Nom Nom.
am i seeing the Bosporus over Refika's shoulder?
this is one of the places on my bucket list...
Thank you for this and I look forward to Turkish and Indian cuisine becoming as famous as French cuisine.
Thank you SO MUCH for posting the recipes!! These make me SO excited to try!! You have just upped my cooking game!!
I’m sitting at my kitchen making dumplings and all I can think about is all those delicious sauces. I’ve saved your video so I can start making these. We are lucky we we live in Australia that there are a few Turkish groceries stores not far from us. I’ll have to make a list.
Very informative thank you ❤
Thanks I really love the way you explain step by step. Is there a new book? Take care and keep shining. Hugs from Canada
Salaam!
In "The West" Turkish, Indian and African food is totally under-rated. But don't tell anyone! When I make Turkish food, it blows people away. It is not possible to have dolmas without yogurt!
На Запад обичат своите сандвичи и не подозират какви вкусни ястия ги очакват на Балканите и Изтока. Проблемът е техен.
fascinating.
Great lesson. As much as I know about cooking, still enjoy a lesson on basics. As many examples as you have shown on variations - still never thought about Turkish food as having "mother sauces".
You have opened my eyes to many new taste combinations.
Stopping midway thru so I don't forget...this is an AMAZING, informative video. I'm so glad to see such a rudimentary guide to sauces that aren't French. You're an amazing chef, and i have the utmost respect for u and your team.
Also, I agree with calling pomegranate molasses a "sour". It rly is drastically different than standard molasses.
Thank you for posting your sauces. Very delicious.
Lovely video
IIn Spanish cuisine, sauces also play a very important role, they are very varied and delicious.
Is South Africa we call the deep brown sugar syrup side product from refining sugar cane, moulases, and it goesvinto cattle feed
pekmez + tahini is great but even better is if you add (ground) mahleb. Also a shout out to sumac sour, who was sadly left out of the video.
Oh how great this overview on sauces... I see you looking into a 'notice book' is it fo sale..??
This book will be amazing
love your vids , but honestly your view is epic.... thanks Refika as alway
Cok guzel😊
thank you for sharing this !!!!!!
Love your recipes awsoooome. Thank you Rafika 👌💐⭐️⭐️⭐️⭐️⭐️👍