Відео

Thank you yummm

There was no salt, pepper or any spices added. Is this the way it is done? Thank you for your friendly manners

I love this recipe Thank you so much I will be making this this weekend for my family gathering. 😋

It looks like they call that dish in Turkey "Borek", while in Khazakastan they call it Borat, in Uzbekistan they call it Babooek, while in the Alaskan Wilderness they call it Bobcat, but the original version was in Greece, where they call it Spanakopita, while the first original version was in Spain, not with "fillo" pastry, but with "masa" - where they call it empanadas y copita.

Nice. But please steady your camera and film from a bit further away. My eyes get confused with all that shakng and back and forth:)

Hello from romania. I love turkish cuisine bcs is full of flavored, freshnes and healty. I use to cook many of your recipes 5hnks for your hard work and sharring your recipes which brinf turkyie on my house.warm hugs

This video is making me dizzy 😮😮😮😮

Looks so yummy love it 😋😋❤

Aman rabby Aman 🤤🤤🤤🤤🤤🤤🤤 Mashallah 🤩 ✨👍🏼✨ Question pls So NO flour NO baking powder!?

👌🙏🇩🇪🇵🇰

Çok güzel teşekkür ediyorum 👏👌🤤😋😋

😍😍😍🥰🥰🥰

Harikasınız!

Please add more lighting, just add one direct lighting above, and camera very unsteady.

From my studies it were the Armenians that have created most of the dishes that the Turkish people try to claim as themselves created so your book is probably mostly dedicated to Armenians that is why when they were under the rule of the Ottoman Empire they were not allowed to name their dishes in Armenian names because they would be butchered and therefore they had to use Turkish warts and then these poor Armenians that scattered all over Europe shared their food with other cultures it is not Turkish most of these foods that you claimed it to be it is Armenian and you should credit them or they will be reparations I’m sure one day and I am not Armenian I’m just letting you know from an educated historian point of view

My love my darling !

Please keep Posting more recipes , I love Turkish cuisine and I’m Learning so much with you ❤

What is the name of the traditional Turkish cheese

Le temps de cuisson pouvez vous me dire et combien d'huile dans le lait

O porcarie

Can I prepare a day before , leave it in the fridge then bake the next day?

Too much talk but no cook

I love cilantro and parsley can we use them instead of spinach?

bonjour j'ai vu la recette ❤ je n'ai pas de four à pizza en extérieur mais un four traditionnel ventilation à combien doit-on mettre la température thermostat et combien de mn 😊merci 🇨🇵

I tried it ! Taste is good but thy fell apart

It brings me back to my time in Amsterdam where I stopped on my way to work at a Turkish bakery where they sold Borek. So delicious. Today I bought the ingredients and will try to make it myself. I also bought some minced meat and will try a non vegetarian version. Thanks for your video and the step by step explanation.

This looks amazing! Thank you so much!

Scrumptious

Ozlem! No wonder you've only 3K subs because your recipes aren't good at all and not authentic also. Can't remember the recipes I've checked couple of years ago but I think it was lahmacun which you put tomato paste (WTF) instead of chopped tomato, almost non parsley as well as using onion and garlic together. I am not a Turkish chef but I very well know Gaziantep only use fresh garlic on their pizza. Some other eastern parts of Turkey use onion only if not garlic used. You don't cooking.

Madam, what will happen, if you don't rub the aubergine with salt?

This is excellent. It has become a family favorite for us. Thank you!

Love it❤thanks for sharing 🤗🤩

GF

Malesef gurbetde kolay yufka bulamiyoruz. Baklavalik olanlarda guzel olmuyor. Kullandiginiz yufkanin ismini alabilirmiyim sakincasi yoksa.

Thank you for sharing And explaining step by step very well .🌷🌲🌷🌲🌷🌲🌷🌲🌷🌲🌷🌲🌷🌲

I was given your book as a gift and I love it. I will be making many of the recipes thank you for you inspiration.

Finally getting this right. ❤

beautiful Ozlem..

my darling cok tesekkurler <3

Thank you!

Just a reminder, mujjadara is an exclusively Arabic and Armenian dish. You could call it a middle eastern dish. It would be graceful of you to have mentioned that.

Wonderful, as always. I never add eggs to meatballs or meatloaf, it toughens up the meat. I add a few tablespoons of cream after I have soaked the bread in cream. If you don’t want to use dairy, just add water. Both will do the job of binding.

Thanks for the video, this is the most well-known cheesy pastry for mothers of Turkey. I really love its half-moon shape!

Congrats, it looks delicious, I also love your green plate!

I prefer without adding flour to it.

What a lovely woman! Appreciate all the nuanced tips in what to substitute and how to cook the eggplant. I will be looking for more of her recipe videos! 😊

Love this recipe and will try it this week.

Mashala v nice , next time i will come stay with you

is it easy to find free range eggs in Turkey?

MMM 😋 se vé delicioso..lo prepararé un día.. muchas gracias 😊🙏