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Fera
Germany
Приєднався 7 кві 2023
Testi Kebab in Istanbul, Türkiye (Turkey) - Turkish Food
#testikebab #turkishfood #istanbul
00:00:00 Kebab Café Restaurant Istanbul
00:00:24 The Menu
00:00:51 Starters - Grilled Cheese
00:01:02 Serving the Testi Kebab - Preparation on fire
"Testi kebab
(Pottery kebab, Clay kebab, Terracotta kebab)
Testi kebab is a traditional Turkish kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of Türkiye and is often considered a specialty of that area.
The ingredients are placed in the clay pot, which is then sealed with dough to keep the steam inside. The sealed pot is placed in a wood-fired oven or over hot coals to cook slowly. This method allows the flavors to meld together while the meat becomes tender and succulent.
When the testi kebab is ready, the pot is brought to the table and cracked open, either by the chef or the diner, using a small hammer or knife. The dramatic presentation and the delicious aroma that escapes when the pot is broken open make it a memorable dining experience.
While the basic ingredients remain consistent, there can be regional variations in the spices and vegetables used. Some versions might include additional ingredients like potatoes or different types of meat. The cooking method can also vary slightly, with some recipes calling for the pot to be buried in hot ashes for several hours." - www.tasteatlas.com/testi-kebab
"The pottery kebab (testi kebabı), is the most renown dish of the Cappadocia region. The traditional pottery kebab is made using an Avanos pot. Avanos, set on the banks of the Red River is the "pottery village" of Cappadocia. Prepared using only beef, tomatoes, capsicum and onions, with the addition of a mixture of herbs, the contents of the pottery kebab is placed into small, single-serve pots. Initially cooked in large clay pots and served directly on plates, it was later observed that serving equal amounts to everyone was difficult and those who got the last of the dish were served the more greasy parts of the meat. Hence, the pottery makers of Avanos were given orders for smaller individual-serve pots. This also allowed the meat to cook better.
Once the ingredients are placed into the pot, the opening is sealed off with a potato and placed in the tandoor to cook. As the potato becomes harder, a hole emerges in the middle, creating a pressure-cooker atmosphere inside the pot. The high temperature and pressure that develops inside the pot is the secret behind its unique taste.
Although most restaurants will have your pottery kebab order ready within 20-30 minutes to keep customers from waiting, traditionally, it needs to cook and simmer for about three hours. In Cappadocia, some of the busier restaurants will start cooking the kebab a couple of hours before peak times to ensure that customers enjoy a well-cooked traditional meal.Dibek Restaurant in Göreme, Cappadocia, set in a 475-year-old building, usually likes its guests to pre-order the pottery kebab, so they can start preparing hours in advance. While you wait for your meal at Dibek, sitting on cushions around the round tables on the floor, your kebab will be brought to you in the clay pot with a mini hammer. Using the mini hammer, the waiter will crack open your pot and pour its contents onto your plate, ready for you to dig in. A taste you will definitely want to try again." - www.dailysabah.com/food/2017/02/04/pottery-kebab-for-a-traditional-taste-of-central-anatolia
00:00:00 Kebab Café Restaurant Istanbul
00:00:24 The Menu
00:00:51 Starters - Grilled Cheese
00:01:02 Serving the Testi Kebab - Preparation on fire
"Testi kebab
(Pottery kebab, Clay kebab, Terracotta kebab)
Testi kebab is a traditional Turkish kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of Türkiye and is often considered a specialty of that area.
The ingredients are placed in the clay pot, which is then sealed with dough to keep the steam inside. The sealed pot is placed in a wood-fired oven or over hot coals to cook slowly. This method allows the flavors to meld together while the meat becomes tender and succulent.
When the testi kebab is ready, the pot is brought to the table and cracked open, either by the chef or the diner, using a small hammer or knife. The dramatic presentation and the delicious aroma that escapes when the pot is broken open make it a memorable dining experience.
While the basic ingredients remain consistent, there can be regional variations in the spices and vegetables used. Some versions might include additional ingredients like potatoes or different types of meat. The cooking method can also vary slightly, with some recipes calling for the pot to be buried in hot ashes for several hours." - www.tasteatlas.com/testi-kebab
"The pottery kebab (testi kebabı), is the most renown dish of the Cappadocia region. The traditional pottery kebab is made using an Avanos pot. Avanos, set on the banks of the Red River is the "pottery village" of Cappadocia. Prepared using only beef, tomatoes, capsicum and onions, with the addition of a mixture of herbs, the contents of the pottery kebab is placed into small, single-serve pots. Initially cooked in large clay pots and served directly on plates, it was later observed that serving equal amounts to everyone was difficult and those who got the last of the dish were served the more greasy parts of the meat. Hence, the pottery makers of Avanos were given orders for smaller individual-serve pots. This also allowed the meat to cook better.
Once the ingredients are placed into the pot, the opening is sealed off with a potato and placed in the tandoor to cook. As the potato becomes harder, a hole emerges in the middle, creating a pressure-cooker atmosphere inside the pot. The high temperature and pressure that develops inside the pot is the secret behind its unique taste.
Although most restaurants will have your pottery kebab order ready within 20-30 minutes to keep customers from waiting, traditionally, it needs to cook and simmer for about three hours. In Cappadocia, some of the busier restaurants will start cooking the kebab a couple of hours before peak times to ensure that customers enjoy a well-cooked traditional meal.Dibek Restaurant in Göreme, Cappadocia, set in a 475-year-old building, usually likes its guests to pre-order the pottery kebab, so they can start preparing hours in advance. While you wait for your meal at Dibek, sitting on cushions around the round tables on the floor, your kebab will be brought to you in the clay pot with a mini hammer. Using the mini hammer, the waiter will crack open your pot and pour its contents onto your plate, ready for you to dig in. A taste you will definitely want to try again." - www.dailysabah.com/food/2017/02/04/pottery-kebab-for-a-traditional-taste-of-central-anatolia
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Відео
Diwali Festival - India Day Thuringia 2024, Ilmenau, Germany
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Um puta dum rolê desses e fica essa boca aberta falando do Pe.Kelmon...Ninguem dando bola no comentário e ela insistindo no comentário 😅😅..Eita mala 💼💼
Uma jovem raiz , que não deixe acabar essa linda cultura portuguesa. O Fado.
❤
EVITE QUALQUER REGIÃO CENTRAL DO BRASIL! GERALMENTE ESTÃO ESVAZIADAS E ENTREGUES A TODO TIPO DE MAZELAS SOCIAIS, COMO A MENDICÂNCIA, TRÁFICO E USO DE DROGAS (CRACK), PROSTITUIÇÃO E A PRAGA DO "PIXO". E, É CLARO, OS OPORTUNISTAS DE SEMPRE, QUE SE APROVEITAM DE TODO CAOS, ALGUNS TRAVESTIDOS DE "MOVIMENTOS SOCIAIS"😏
Quando ele partiu o bife antes de falar eu "Aiii e pura pornografia" kkkkkkkkkkkkkkk
🥂🍻🍺
o capricho da senhorita fazendo o pão com linguiça, supera a falta de habilidade !! que maravilhosa!!!!
Curuz.
bh bom dimais sooooo
You're looking for a new singer right? Right?!
Torresmo é o deus dos mineiros
Muito bom
Boa noite! Vou estar em BH em janeiro por 5 dias. Vou tentar ir em alguns botecos tops que Neneo recomenda. Pergunta ai se ele topa fazer uma turnê pelos botecos de BH? Seria ÓTIMO|
achei bacana a interação do Nenel, celular todo o video..kkkk
Vielen dank das Video ist sehr interessant.
Il y a peut etre une adresse facile á trouver.
16 Rue du Faubourg Saint-Denis, 75010 Paris, France
Boa noite Nenel abraços, Jefferson de Ipatinga MG
O que foram ver nesse bar ? Kkkk
Ovo cru ne😂
Primeiro pedaço, o cara caçou o pedaço sem gema, ai nao pode meu campeao anjo.
Top demais
Lieber Fluggast, es wäre lieb, wenn Sie entweder Ihr Video löschen oder mich in Minute 4.54 raus schneiden. Wir als Flugbegleiter möchten ungerne gefilmt werden. Herzliche Grüße :)
Ok, kein Problem.
Ich habe den von Ihnen gewünschten Teil herausgeschnitten
Por mais centenas e milhares de videos como esse. Bora galera, isso aí é demais da conta!
Opa, valeu pela motivação! 🙏
14 hs de uma terça feira é hora de trabalhador está trabalhando.
A inveja é uma merda kkķkk
Boa tarde NENL, sou seu fã de carteirinha, moro em Ipatinga, mais minha filha mora na avenida Contagem ai em BH, neste feriado estarei ai se Deus quiser, me fala a onde vc vai tomar uma que iremos la para lhe conhecer pessoalmente e tomar uma BG que minha esposa ama, so compramos ela Baixa Gastronomia por Nenel, um Tripce e um fraternal abraço Jefferson
Boa tarde, eu sou o Fera "El Árabe", amigo de longa data do Nenel. Nesse canal eu gravo os bastidores do Nenel no incrível trabalho dele no Baixa Gastronomia por Nenel quando eu estou no Brasil e nos encontramos para resenhar e delirar na gastronomia do nosso Brasil. Mostrarei seu comentário para o Nenel. Abraços.
Boteco parece muito bom... masss cheio de bandeiras bregas... dono deve ser um bozoloide alienado... ouroemos Senhor!!! OUROEMOS!!!😂
Pizza de aliche é 10! Massss aprendi com o JB que ela deve ser só com o molho de tomates... sem mussarela, etc... e realmente é outro coisa!!!!😊
Comida de boteco é SP........Croquete, pastel camarão, Bolinho carne, Torresmo, Moela, Frios, .........Achei meio pesada as comidas de BH
Nenel você precisa conhecer o Bar do Gil, na Concórdia. Você vai amar o peixe frito dele, cerveja gelada, rabada, cada comida de boteco raiz melhor do que a outra. Fica a dica. Ele coloca mesas na praça.
What is the opening music on this video? I really like that. You listed the music used in the second half but not the first, I believe. Thanks.
I took it from the UA-cam audio library but I forgot the name and UA-cam isn't showing the name.
@@Fera27 Oh thank you so much for checking. It's very charming, I'll look for it.😀
In all the years I lived in Paris, I never knew Julien as a bouillon. Nor did I discover it when I researched these recently (I have two videos which reference them). But it turns out it was part of the Calmels et Causse chain, which was far less known than Duval or Chartier. Interesting how many places in Paris are reclaiming the title of "bouillon" (even Chartier's, which dropped the word for decades). Even new places (not really much like the old ones) are having success.
Note that the Grand Colbert was part of the same chain and actually operated under that name originally.
thank you very much for sharing such nice information
This is the same place where the novela Xica Da Silva was filmed. Only it was set in the late 18th century. At the time that Xica really lived in this little village. She was a slave turned queen by her relationship with Jao Fernandez de Olviera. They were together for 15 years and had 13 children. The novela showed things and people that didn’t exist, it was mostly for entertainment value. Xica Da Silva was a good person she did a lot to help the people who lived in the area. The novela showed that Xica did savage acts, it wasn’t true it was made up. Her arch enemy Violante Cabral did not exist.
Q lindo maravilhoso esse lugar
Pelo naipe desses l!xos , deu pra ver em quem votaram.
This was a super nice evening
Hello, how long does this crossing take? And how often does the boat go to marmaris?
seadreams.gr/ Twice per day, morning and afternoon. Around 1 hour crossing time.
Que rolê da hora, amo o centro
Pra que essa toalha no ombro ? Coisa nojenta do Karalho .
I’m planning to book in this hotel for next month. It’s good that their is a video of it 😊. How many minutes walking from the central station?
Not far away from central station. I've been walking all the time, even at night.
@@Fera27 thank you
Nenel e bigode que dupla
Adoro o Maleta
excelente registro de BUTECADA MINEIRA <3
O Centro acabou. Imundo e cheio de ideologia esquerdista emporcalhando a cidade.
Gastronomia baixa: estufa vazia...
Uns lugazin bom que tem aqui em BH viu,,,?
Bao dimais da conta sô!
o trem bão ço
Qual é o endereço dessa mercearia?
R. Jaguará, 310 - Saudade, Belo Horizonte - MG, 30285-080, Brazil
Que lugar maravilhoso,mercearia raiz de verdade.
A vitrine de discos mais bonita do brasil
Eu sou do tempo que o bar ainda ficava na Iara com a Juramento.