Finally that channel where I can send links to my non-Turkish friends!Topics examined in depth, clickbait-free language, sufficient production quality, 3 different languages fluently and of course passion for food. Thank you for your effort. I am looking forward to the other episodes.
Following Alex for some years, great to discover this new channel through him! Already looking forward to a trip to a future trip to Istanbul! Best of luck with the new channel!
So good, I've tried to make Lahmacun in the past and it tasted ok, but not like I had when I was in Istanbul. Great video, now I need to try to resolve my mistakes! Thank you for the great video and I'm glad I found your channel!
I absolutely loved the video, the format, the subtle arrogance and pride in the culture!! Cannot wait to replicate your recipes! Greetings from sunny Mėxico 🇲🇽
Great work! I discovered your channel through Alex, who I’ve been admiring for years (still saving up for your amazing copper pans though) 😅 Anyone who has ever tested true Turkish cuisine is doomed to love it, so keep up the good work and please share detailed recipes and advices. Cheers from Bulgaria!
This is awesome. I can't wait for more content! Thr food nerd in me is eating this up! (Pun intended) This makes me want to go to Turkey and Syria so badly.
Great fan of Alex’s video’s! And this indepth breakdown and reasoning is great for getting to know, and appreciate, a cultural food! If i may add one piece of comfort advice: whilst sitting down the buttons of the blazer may be unbottoned (now it looks like it pulls alot, probably uncomfortable😅)
I've lived at Antep, originally from Adana, so I've tried Adana, Antep and Urfa lahmacun and they are sooo goood. I haven't tried Halep lahmacun yet, which I hope to try when I visit again.... I wish you the best of luck with your new channel!
Great detailed and lots of insights of lahmacun, one of my favourite dish.. As a person living abroad of Türkiye, we share the same feeling of not being surrounded by lahmacun outside of Türkiye.. I should make lahmacun this week..
Maybe one day! Haha! (Although ideally, I do prefer to stay independent from any would-be or actual governmental entity for the sake of my impartial sourcing)
Lahmacun was the very first dish I ever had in Türkiye, right at the border crossing. The waiter spoke no english, and I bet he was making fun of the confused me 😄
Thank you as this is quite informative. I'll add some notes. Though meat pies go way back in Mesopotamia and the Levant, called S'fiha in Arabic, the lahmacun/lahmajun/lahem be 3ajin form was supposedly introduced to Lebanon in the 1600's by Armenian merchants. Though there was no official border between Lebanon and Syria back then, it seems like it was introduced to Lebanese region first. (Way before Armenians migrated to Aleppo). The Armenian name M’salosh which comes from the terms "miss" for meat "losh" for lavash bread, had been translated to Arabic as Lahem bi 3ajin, meaning meat with dough. Armenians in the region being not fluent in Arabic pronounced it as lahmajun, the Ottoman Turks pronounced it about the same, Lahmacun. Arabs still pronounce it properly as Lahem bi 3ajin. Some Lebanese still call it S'fiha Armeniaa, meaning Armenian S'fiha (Armenian meat pie). I have no clue whether Armenian came up with the recipe for M'ssalosh or learned the recipe from Turks, as Turks, Armenians and Assyrians mingled together. As Armenians migrated to Lebanon during early 20th century from different Turkish regions such as Urfa, Antab, Adana...They all had different twists of the same foods. Growing up in Lebanon, women used to make their own toppings with lamb for Lahmajun, placed in bowls, they used to take them to local bakeries which would bake them in professional ovens. Every neighbor had a different twist, based from which region their parents had migrated from. I live in Southern California, there are many places that make basic lahmacun, I call those fast food style and inexpensive, however there are few that make premium versions which are superior. Here, we use beef as most of us find lamb to be too gamey, even if I grew up in a household eating lamb, as my dad did not allow beef at home. Sorry, as good as the Lahmacun might be in Türkiye, Beirut or Aleppo I can't do lamb anymore. I just bought some premium lamb, but could not eat it! Once that one stops eating lamb for a few years, it is difficult to go back, for many of us.
Hey there! Thanks for the input. People from all around our region, (not just Lebanon make the Lahmacun filling and bring it to bakeries). My Grandma still does it. Lahme-accûn (لحمة عجّون) is not a distortion of “لحمة بعجين” (Lahme Bi-Acin) but rather another (nowadays archaic) way of saying it. Lahmacun predates the 1600’s by a lot in the Levant, and it did make it’s way into Anatolia through the Levant in the 1200’s, I explain all of this thoroughly in the epidose. Also back in the 1600’s the concept of “Lebanon” other that the Mountains did not really exist. Armenians are similar to Turks in the way that when they adopt a dish from another language they keep the original name, like they did with the “Dolma” or “Lahmacun”. If it was indeed an original Armenian dish, it would most certainly exist in it’s native form in other regions where Armenians lived historically, such as the Caucasus, or Western Iran. It also does not / did not exist in many places in Anatolia with a historically strong Armenian cultural presence like Kars, Batman, Erzincan, Bitlis, Bingöl or Van, even in the Imperial days when Armenians were the majority in some parts of these provinces. I hate to say it but that argument is very weak. And last, sorry but ALL things put aside, Lahmacun made out of beef, not minced by hand, and not having tail fat is NOT Lahmacun, please go ahead and call it something else! (Read that part as a joke, but not quite, I’m kinda offended).
Emir bey merhaba, Harika bir konsept, fikrinize sağlık. Bence de Türk mutfağının temel problemleri bahsettiğiniz gibi. Bu minvalde global olarak yayılmasına imkan verecek şekilde İngilizce bir video üretmeniz takdire şayan. Yemeği kabaca anlatıp geçmektense, bir de üstüne etimolojisini anlatacak kadar derinlemesine incelemiş olmanız da beni çok memnun etti doğrusu. Sayenizde yıllardır yediğim bu yiyecekle ilgili birçok şey öğrendim. Müsadenizle bir de eleştiri yapmak isterim. Daha önce yine Alex'in videoları sebebiyle sizi görüp biraz inceleme fırsatım olmuştu. Belli ki bu ülkenin aydın, araştıran, entelektüel bir kesimindensiniz. Bunların hepsi bir araya gelince yüksek bir etki alanınız olduğunu da düşünüyorum. Ancak kanala yüklemiş olduğunuz ilk iki videodaki genel hissiyatım, -yukarıda saydığım tüm bu güzelliklerle beraber- yapmacık tavırlar barındırdığınız yönünde. Daha önceki videolarınızda sizi çok daha samimi bulmuştum. Zannediyorum çok kıymet verdiğiniz bir projeye başlamanın heyecanı ve kamera önünde olmanın garipliğiyle böyle olmuştur. Lütfen sözlerimi yapıcı bir eleştiri olarak kabul edin. Diğer videolarınızı da merakla bekliyor olacağım. Şimdiden ellerinize sağlık, Ve teşekkürler.
Subscribed as soon as I found out! Emir, a question, if you have the time. Timestamp 3:48 We get to look inside the wood-fired oven, and I noticed something I haven't seen before - a firebox in the back right corner (and a pretty rough and chipped oven floor). Q: Can you introduce us to these baking ovens and how they operate, also what makes them different and still desirable in modern times? Lastly, is this just this particular oven or are there others and how: are they built; do they work?
Yes, we started a full “Methodology and Equipment” series on everything that is needed for our cuisine and we will come to that oven style soon enough. To answer your question though, THAT oven is not “chipped” but as it built from stone, and with time & age some of the stone blocks of the flooring will move up & down as they are (typically) sitting on a rock-salt and broken glass-filled base that will need to be re-leveled from time to time (every other decade or so) by a master-oven-builder with a wooden mallet.
I also want to add something about the firebox at 3:48: 1- The fire is almost always at the right in Turkey, (except in certain ovens in Konya for the making of the “furun kebabı” where the grill + firebox is on the left). 2- The view is obstructed by a clay pot but to make lahmacun you need 2 fires going simultaneously, one on top of the grill (where the logs you see are burning) and another one right under it (albeit with fewer logs). I will also make a full explanation of that “double-burn” method in my next Lahmacun videos, where i’ll take you from the start to the finish of each regional variation with no “Nerd Talk” in between. Hope you’ll like it!
As an American that lived near Adana from 200 to 2004, I am fully looking forward to this channels success! I truly miss actual food from Türkiye! Yes i have tried the foods here in the states, and England, and even in Germany. While they were acceptable in their own forms, It was nothing like buying a Adana kebap from a man pushing a cart with an charcoal grill, or being asked to enjoy some Mercimek Çorbası, with friends as they broke their fast during Ramadan. I am also pleased that Alex had ayran when you had doner.. ( also Love your Renault with the red seat belts, and of course your 4 point harness!.. Am a car guy as well as a foodie. Had my 86 Golf GTI repainted while i was there...)
Well its seems I made my comment before even watching the video. And you break out the Salgam AND the ayran. :D To be fair, we usually had ours with Tekirdag Rakisi and cold Efes. Thank you for this video. the cultural, and regional differences in food, is a worldwide phenomenon (people will argue over sweet or savory cornbread here..and do not get me started on BBQ sauce.) and i thank you for explaining it in such detail. I look forward to more. And it looks like I need to find one of those individual pizza ovens to reach the temps needed to replicate your recipe.
Hey there! Thanks for watching! Well it was lunchtime so we had Şalgam & Ayran. But in dinner time small Adana-Style Lahmacun goes really well with Rakı, and so do the Kebabs sold in the old bazar of Adana. Good observation on the car + harness by the way it is a Sabelt 5-point on a ‘08 R-26, it’s been 5 years, I got to used to strapping it quickly now, it used to take an eternity in the first weeks! 😂
@WTMutfak My friend, All I can say is that anything you share to the world about food. Will be absorbed. I have traveled around the world, and am proud that i ate everything i could rather than ordering from McDonalds on my travels. I will travel back to your country one day.. Our portrait of Mustafa Kemal Atatürk is hung in our home with pride. I hoist a frosty beverage in your direction.
Thanks for the great video! I really enjoyed learning about the history and traditional methods of making lahmacun. But I have one suggestion, I believe you should be a bit more open to change, I understand that some variations of lahmacun may be considered blasphemy but without experimentation a cuisine would stagnate. Probably lots of people “broke some rules” to get to the lahmacun of today. Anyway I can understand your frustration when you see your culture misrepresented abroad. Looking forward to the next video!
Hey there! Please don’t get me wrong, I am entirely open to change and all for evolving BUT what I resent is “trying something new” or “trying to improve” BEFORE knowing, understanding and mastering the original. After completing the above steps and only then, the “new idea” will be a constructive one, in my opinion. I mean I did come up with a lot of “personal twists” on a lot of our traditional recipes and methods myself, but it took me sometimes at least 10+ years to succeed in creating something that carries the same “balance” and follows a similar philosophy as the original and traditional I was taught.
Hey there! “Irmik” is semolina, but “Irmikaltı” is not exactly “Semolina”. It’s literally the “particles that settle under the semolina” when you sieve it, so it’s much finer than regular “semolina”. By the way, I researched and there is something called “Semolina Rimacinata” and that might be the closest contender, but I am not %100 sure. Hope this helped!
@WTMutfak That's exactly what I bought, thank you. It's basically a finer ground semolina which some also call semola. Some Turkish groceries also sell halva irmik which obviously is not the same thing.
walla hayran kaldım hocam, yalnızca mutfağımıza değil ingilizce ve fransızcaya hakimiyetiniz de dudak uçuklattı, naçizane bir tavsiye vermeme müsaade olursa, sunumunuzu biraz daha akıcı yapıp daha rahat olursanız daha çok sempati toplarsınız, başarılar
Allah aşkına şu www.youtube.com/@JoshuaWeissman 'a Türk mutfağını öğret. Bi Antep'i Adana'yı falan gezdir. Bi İstanbul gastronomi turu yaptır. Herif Türk mutfağını Alman dönerinden ibaret sanıyor.
Selamlar, Üstünde çalışmaktayız, ve nedense bi sonraki videoda gayet başarılı şekilde oldu ama buna yükleyemedik bir türlü! Bu konuda destek istedim, umarım haftaya hallolur.
The French part (at the start) is literally entirely subtitled from start to finish, and it took me hours to embed it on the video editor. Ok, Now I see that the middle part has one sentence in French (that is not even a full sentence, it is cut in half) but this part will be re-uploaded in full ASAP with full subtitled; as we had some storage deletion problems, (we are new) so apologies for that.
Finally that channel where I can send links to my non-Turkish friends!Topics examined in depth, clickbait-free language, sufficient production quality, 3 different languages fluently and of course passion for food. Thank you for your effort. I am looking forward to the other episodes.
Welcome aboard, thanks a lot!
Following Alex for some years, great to discover this new channel through him! Already looking forward to a trip to a future trip to Istanbul! Best of luck with the new channel!
The history and etymology of food is so important to cultures and the world as a whole. Thank you.
Thank you and best of luck with your channel. Merci Alex.
Great video! Love the content, the attention to detail is prefect for a foodies, like me. Keep up the great work, can't wait for future episodes.
That was a very in depth breakdown of what looks like a simple set of very tasty looking dishes. I look forward to trying some or even all of them
Please do!
So good, I've tried to make Lahmacun in the past and it tasted ok, but not like I had when I was in Istanbul. Great video, now I need to try to resolve my mistakes! Thank you for the great video and I'm glad I found your channel!
I absolutely loved the video, the format, the subtle arrogance and pride in the culture!! Cannot wait to replicate your recipes! Greetings from sunny Mėxico 🇲🇽
Very informative and mouth-watering video. The level of information is like a Foodiepedia 😀 Now I’m craving Urfa lahmacun in Qatar!
Great work! I discovered your channel through Alex, who I’ve been admiring for years (still saving up for your amazing copper pans though) 😅
Anyone who has ever tested true Turkish cuisine is doomed to love it, so keep up the good work and please share detailed recipes and advices.
Cheers from Bulgaria!
Welcome aboard!
Muazzam bir calisma. Kalpten tesekkurler!
Brilliant! Thank you
Çok güzel bir videoydu başarılarının devamını bekliyoruzz
This is going to be a WONDERFUL channel!!! I'm looking forward to more episodes.
More to come!
I had lahmacun in Baku. It was amazing!
This is awesome. I can't wait for more content! Thr food nerd in me is eating this up! (Pun intended) This makes me want to go to Turkey and Syria so badly.
Knowledge is the only thing that should be desired to achieve for the human species. Thanks for contributing to that
Couldn't agree more!
Great fan of Alex’s video’s! And this indepth breakdown and reasoning is great for getting to know, and appreciate, a cultural food! If i may add one piece of comfort advice: whilst sitting down the buttons of the blazer may be unbottoned (now it looks like it pulls alot, probably uncomfortable😅)
Interesting. Thank you.
I've lived at Antep, originally from Adana, so I've tried Adana, Antep and Urfa lahmacun and they are sooo goood. I haven't tried Halep lahmacun yet, which I hope to try when I visit again.... I wish you the best of luck with your new channel!
Thank you!
Great detailed and lots of insights of lahmacun, one of my favourite dish.. As a person living abroad of Türkiye, we share the same feeling of not being surrounded by lahmacun outside of Türkiye.. I should make lahmacun this week..
My pleasure! I hope your Lahmacun will be made according to the strict codex! Haha 😆
Just taught my students to make lahmacun last week.
Beautiful. Super informative and interesting.
Glad you enjoyed it!
Woooo!
Bravo, üst seviye prodüksiyon kalitesi ve içerik. Başarılar.
Looking forward for more nerdy content about the famous cuisine of your region.
Turkey - here we come. You should be funded by the Turkish tourist board. Keep up the good job. Greetings from Denmark 🇩🇰
Maybe one day! Haha!
(Although ideally, I do prefer to stay independent from any would-be or actual governmental entity for the sake of my impartial sourcing)
Tebrikler, çok iyi bölüm olmuş.
👌
Lahmacun was the very first dish I ever had in Türkiye, right at the border crossing. The waiter spoke no english, and I bet he was making fun of the confused me 😄
Thank you as this is quite informative. I'll add some notes. Though meat pies go way back in Mesopotamia and the Levant, called S'fiha in Arabic, the lahmacun/lahmajun/lahem be 3ajin form was supposedly introduced to Lebanon in the 1600's by Armenian merchants. Though there was no official border between Lebanon and Syria back then, it seems like it was introduced to Lebanese region first. (Way before Armenians migrated to Aleppo). The Armenian name M’salosh which comes from the terms "miss" for meat "losh" for lavash bread, had been translated to Arabic as Lahem bi 3ajin, meaning meat with dough. Armenians in the region being not fluent in Arabic pronounced it as lahmajun, the Ottoman Turks pronounced it about the same, Lahmacun. Arabs still pronounce it properly as Lahem bi 3ajin. Some Lebanese still call it S'fiha Armeniaa, meaning Armenian S'fiha (Armenian meat pie). I have no clue whether Armenian came up with the recipe for M'ssalosh or learned the recipe from Turks, as Turks, Armenians and Assyrians mingled together. As Armenians migrated to Lebanon during early 20th century from different Turkish regions such as Urfa, Antab, Adana...They all had different twists of the same foods. Growing up in Lebanon, women used to make their own toppings with lamb for Lahmajun, placed in bowls, they used to take them to local bakeries which would bake them in professional ovens. Every neighbor had a different twist, based from which region their parents had migrated from. I live in Southern California, there are many places that make basic lahmacun, I call those fast food style and inexpensive, however there are few that make premium versions which are superior. Here, we use beef as most of us find lamb to be too gamey, even if I grew up in a household eating lamb, as my dad did not allow beef at home. Sorry, as good as the Lahmacun might be in Türkiye, Beirut or Aleppo I can't do lamb anymore. I just bought some premium lamb, but could not eat it! Once that one stops eating lamb for a few years, it is difficult to go back, for many of us.
Hey there!
Thanks for the input.
People from all around our region, (not just Lebanon make the Lahmacun filling and bring it to bakeries).
My Grandma still does it.
Lahme-accûn (لحمة عجّون) is not a distortion of “لحمة بعجين” (Lahme Bi-Acin) but rather another (nowadays archaic) way of saying it.
Lahmacun predates the 1600’s by a lot in the Levant, and it did make it’s way into Anatolia through the Levant in the 1200’s,
I explain all of this thoroughly in the epidose.
Also back in the 1600’s the concept of “Lebanon” other that the Mountains did not really exist.
Armenians are similar to Turks in the way that when they adopt a dish from another language they keep the original name, like they did with the “Dolma” or “Lahmacun”.
If it was indeed an original Armenian dish, it would most certainly exist in it’s native form in other regions where Armenians lived historically, such as the Caucasus, or Western Iran. It also does not / did not exist in many places in Anatolia with a historically strong Armenian cultural presence like Kars, Batman, Erzincan, Bitlis, Bingöl or Van, even in the Imperial days when Armenians were the majority in some parts of these provinces.
I hate to say it but that argument is very weak.
And last, sorry but ALL things put aside, Lahmacun made out of beef, not minced by hand, and not having tail fat is NOT Lahmacun, please go ahead and call it something else! (Read that part as a joke, but not quite, I’m kinda offended).
Super intéressant et appétissant! Bonne chance avec ta nouvelle chaîne!
Bulgaristandan selamlar. Başarılı bir çalışma olmu, tebrikler.
Emir bey merhaba,
Harika bir konsept, fikrinize sağlık.
Bence de Türk mutfağının temel problemleri bahsettiğiniz gibi. Bu minvalde global olarak yayılmasına imkan verecek şekilde İngilizce bir video üretmeniz takdire şayan.
Yemeği kabaca anlatıp geçmektense, bir de üstüne etimolojisini anlatacak kadar derinlemesine incelemiş olmanız da beni çok memnun etti doğrusu. Sayenizde yıllardır yediğim bu yiyecekle ilgili birçok şey öğrendim.
Müsadenizle bir de eleştiri yapmak isterim.
Daha önce yine Alex'in videoları sebebiyle sizi görüp biraz inceleme fırsatım olmuştu. Belli ki bu ülkenin aydın, araştıran, entelektüel bir kesimindensiniz. Bunların hepsi bir araya gelince yüksek bir etki alanınız olduğunu da düşünüyorum.
Ancak kanala yüklemiş olduğunuz ilk iki videodaki genel hissiyatım, -yukarıda saydığım tüm bu güzelliklerle beraber- yapmacık tavırlar barındırdığınız yönünde. Daha önceki videolarınızda sizi çok daha samimi bulmuştum. Zannediyorum çok kıymet verdiğiniz bir projeye başlamanın heyecanı ve kamera önünde olmanın garipliğiyle böyle olmuştur. Lütfen sözlerimi yapıcı bir eleştiri olarak kabul edin.
Diğer videolarınızı da merakla bekliyor olacağım.
Şimdiden ellerinize sağlık,
Ve teşekkürler.
Great video. Channel is great!
I appreciate that!
Subscribed as soon as I found out! Emir, a question, if you have the time. Timestamp 3:48 We get to look inside the wood-fired oven, and I noticed something I haven't seen before - a firebox in the back right corner (and a pretty rough and chipped oven floor). Q: Can you introduce us to these baking ovens and how they operate, also what makes them different and still desirable in modern times? Lastly, is this just this particular oven or are there others and how: are they built; do they work?
Yes, we started a full “Methodology and Equipment” series on everything that is needed for our cuisine and we will come to that oven style soon enough.
To answer your question though, THAT oven is not “chipped” but as it built from stone, and with time & age some of the stone blocks of the flooring will move up & down as they are (typically) sitting on a rock-salt and broken glass-filled base that will need to be re-leveled from time to time (every other decade or so) by a master-oven-builder with a wooden mallet.
I also want to add something about the firebox at 3:48:
1- The fire is almost always at the right in Turkey, (except in certain ovens in Konya for the making of the “furun kebabı” where the grill + firebox is on the left).
2- The view is obstructed by a clay pot but to make lahmacun you need 2 fires going simultaneously, one on top of the grill (where the logs you see are burning) and another one right under it (albeit with fewer logs).
I will also make a full explanation of that “double-burn” method in my next Lahmacun videos, where i’ll take you from the start to the finish of each regional variation with no “Nerd Talk” in between.
Hope you’ll like it!
@WTMutfak Cheers! Really appreciate you taking the time to respond. Look forward to the next videos. Thanks.
I love you guys 🎉❤ Thank YOU !!
Love you too Géraud!
Perfect channel, what the Turkish Cuisine needed..Good luck🎉🎉🎊
Thank you!
Love this channel already. Super hungry now though and that’s your fault haha
❤❤❤
As an American that lived near Adana from 200 to 2004, I am fully looking forward to this channels success! I truly miss actual food from Türkiye! Yes i have tried the foods here in the states, and England, and even in Germany. While they were acceptable in their own forms, It was nothing like buying a Adana kebap from a man pushing a cart with an charcoal grill, or being asked to enjoy some Mercimek Çorbası, with friends as they broke their fast during Ramadan. I am also pleased that Alex had ayran when you had doner.. ( also Love your Renault with the red seat belts, and of course your 4 point harness!.. Am a car guy as well as a foodie. Had my 86 Golf GTI repainted while i was there...)
Well its seems I made my comment before even watching the video. And you break out the Salgam AND the ayran. :D To be fair, we usually had ours with Tekirdag Rakisi and cold Efes. Thank you for this video. the cultural, and regional differences in food, is a worldwide phenomenon (people will argue over sweet or savory cornbread here..and do not get me started on BBQ sauce.) and i thank you for explaining it in such detail. I look forward to more. And it looks like I need to find one of those individual pizza ovens to reach the temps needed to replicate your recipe.
Hey there!
Thanks for watching!
Well it was lunchtime so we had Şalgam & Ayran.
But in dinner time small Adana-Style Lahmacun goes really well with Rakı, and so do the Kebabs sold in the old bazar of Adana.
Good observation on the car + harness by the way it is a Sabelt 5-point on a ‘08 R-26, it’s been 5 years, I got to used to strapping it quickly now, it used to take an eternity in the first weeks! 😂
@WTMutfak My friend, All I can say is that anything you share to the world about food. Will be absorbed. I have traveled around the world, and am proud that i ate everything i could rather than ordering from McDonalds on my travels. I will travel back to your country one day.. Our portrait of Mustafa Kemal Atatürk is hung in our home with pride. I hoist a frosty beverage in your direction.
Thanks for the great video! I really enjoyed learning about the history and traditional methods of making lahmacun. But I have one suggestion, I believe you should be a bit more open to change, I understand that some variations of lahmacun may be considered blasphemy but without experimentation a cuisine would stagnate. Probably lots of people “broke some rules” to get to the lahmacun of today. Anyway I can understand your frustration when you see your culture misrepresented abroad. Looking forward to the next video!
Hey there!
Please don’t get me wrong, I am entirely open to change and all for evolving BUT what I resent is “trying something new” or “trying to improve” BEFORE knowing, understanding and mastering the original.
After completing the above steps and only then, the “new idea” will be a constructive one, in my opinion.
I mean I did come up with a lot of “personal twists” on a lot of our traditional recipes and methods myself, but it took me sometimes at least 10+ years to succeed in creating something that carries the same “balance” and follows a similar philosophy as the original and traditional I was taught.
Good content but really underedited for the youtube algorithm of now
I personally like this style of videos. Much more relaxing.
Please release the in depth video with English voice over. Is there any known alternative for Irmik Alti btw? I'm thinking semola might work.
Yeah it is semolina
Hey there!
“Irmik” is semolina, but “Irmikaltı” is not exactly “Semolina”.
It’s literally the “particles that settle under the semolina” when you sieve it, so it’s much finer than regular “semolina”.
By the way, I researched and there is something called “Semolina Rimacinata” and that might be the closest contender, but I am not %100 sure.
Hope this helped!
@WTMutfak That's exactly what I bought, thank you. It's basically a finer ground semolina which some also call semola. Some Turkish groceries also sell halva irmik which obviously is not the same thing.
walla hayran kaldım hocam, yalnızca mutfağımıza değil ingilizce ve fransızcaya hakimiyetiniz de dudak uçuklattı, naçizane bir tavsiye vermeme müsaade olursa, sunumunuzu biraz daha akıcı yapıp daha rahat olursanız daha çok sempati toplarsınız, başarılar
Allah aşkına şu www.youtube.com/@JoshuaWeissman 'a Türk mutfağını öğret. Bi Antep'i Adana'yı falan gezdir. Bi İstanbul gastronomi turu yaptır. Herif Türk mutfağını Alman dönerinden ibaret sanıyor.
Geçen gördüm, baklavamızın da canını okudu 😆
abi alex'i neden bayramogluna goturmedin
lütfen türkçe altyazı
Selamlar,
Üstünde çalışmaktayız, ve nedense bi sonraki videoda gayet başarılı şekilde oldu ama buna yükleyemedik bir türlü!
Bu konuda destek istedim, umarım haftaya hallolur.
Throw that book away thats not lahmacun.
Please unbutton you jacket when sitting as you don’t look comfortable.
Other than that … thank you for the education and love.
I think I still can’t come to terms with myself about how much weight I gained recently… 🤣
@WTMutfak The only downside of amazing food 😂
No subtitles or captions for the French part yet everything else is in English?
So someone needs to know both? Shame...
The French part (at the start) is literally entirely subtitled from start to finish, and it took me hours to embed it on the video editor.
Ok, Now I see that the middle part has one sentence in French (that is not even a full sentence, it is cut in half) but this part will be re-uploaded in full ASAP with full subtitled; as we had some storage deletion problems, (we are new) so apologies for that.
latin american here from Costa Rica, unlucky enough not to have lahmacun here 🥲
Are we sensing a business opportunity? 🥰