Btw, I never see chefs getting the charring portion of an Mexican salsa or adobo/birria sauce right. You nailed it! This is excellent. The bitterness is needed and adds so much to the flavor.
@@Refika it's incredibly satisfying to finally see someone get it right. I've really waited for this for so many years. I do believe you're a very good cook. Excellent even. That's so nice to see. 🤗😙
I tried doing this and it destroyed my cast iron. I had to strip it and re-season pan. It was delicious but hoping for some tips on an alternative, perhaps roasting in hot hot oven or charring under broiler?
I was never taught to cook properly growing up as I didn't have a mum around. I feel like now I'm in my 30s I finally have a "mum" teaching me how to cook. I wish I'd had a mother like you, feel free to adopt me if you are looking for a 30+ English daughter lol 😆 Love you and your channel ❤
Salça, Turkish tomato paste Makes 2 kg of salça Preparation Time: 2-3 hours + waiting overnight Cooking Time: 1 to 1,5 hours Difficulty: Medium 20 kg tomatoes, romaine or plum tomatoes are the best, but anyone would do great 200 g rock or sea salt ¼ cup olive oil, plus more for jars • Wash the tomatoes and make small X marks to the bottom of them with your knife. • Boil them for a minute and directly transfer to ice cold water. This way, you will be able to peel them very easily. • Peel the tomatoes and place them into your food processor. Pulse until they become a puree. • Sieve to discard the seeds. • Collect all the puree in cloth sacks and place on a sieve overnight to drain the juice. Put something heavy on it to fasten the process. • Transfer the puree on a wide and large pot and turn the heat on. • Add in the olive oil and salt. • Stirring frequently with a wooden spoon, cook the puree until it becomes a thick paste. Cooking time will differ according to your pot and tomatoes, but it will roughly take 1-1,5 hours. • Meanwhile, wash your jars and place them into the oven on 120 C (250 F) to sterilize. Sterilize the lids in boiling water for 10 seconds and be sure that your lids are new because used ones may have the air contact and it can rotten your salça. • Transfer the salça into jars and press with the back of your spoon to not leave any air bubbles in. • Smooth the surface using the back of the spoon and clean the brim with a paper towel. Cover the whole surface by pouring olive oil to avoid any air contact. Close the lids tightly while hot. • Keep the jars in a cool and dark place. You can use them up to one or maybe two years- if the environmental conditions are good- keep the jars in the refrigerator after opening. • Your sun kissed tomato salça is ready, I am sure you will use them a lot if you are a subscriber because I know we are going to use them for pot dishes, mezes, breakfast, or any food that we want to level up!
Hello Refika, am going to make the salsa and the tomato paste and I was wondering if you don't have to boil the jars with the salsa or tomato paste inside them to properly preserve them? like you do when you prepare marmalades? or just the olive oil on the top will preserve them? Thank you Mari
I live in Ecuador and have turkish friends. I cook your recipes and they feel like they are at home. I am learning a lot about Turkey through your recipes
You are a real Turkish ambassador. Every thing you do and say represents Turkey in a beautiful way. Sometimes I can taste and smell your cooking right through my cell phone screen. So glad I recently discovered your channel. Would love to see more about your jams.
i didn't know anything about turkish cuisine until i stumbled across your channel a few months ago, and now i think it is one of the most interesting and beautiful cuisines out there! i loved seeing this turkish interpretation of a mexican recipe; it would be really cool to see more turkish interpretations of foods from other cultures, like italian or indian!
👍 Through the history European came to America and bring culture and customs which mixed during the time.... So we can share now beautiful heritage and inspiration for good 🤗🍀💕✨✨✨✨✨✨✨✨
As an experiment I grew a few chickpeas in my garden this year. With the first harvest I made falafel with home-grown onion, garlic, parsley, celery tops, rue, thyme, mint and summer savoury. I'd never eaten fresh chickpeas before. It was delicious. Thank you for being such an inspiration.
I am so Happy that Turkish people took something from our Mexican traditions. This is perfect as in the US it it Hispanic Heritage Month. I make salsa the same way minus the garlic (gives me stomach issues) and instead of the vinegar I add lime or lemon juice. I love your recipes. Thank you for sharing ❤
Same here, lime is my favourite because it adds a bit of sweetness, I also add a bit of the skin, but that's just personal, I prefer brown sugar... also, they are Turks, in case you were in doubt like the Aztecs Turks were once a great empire.
Considering that Turkish people came before Mexico was creole, the Mexican cuisine is derived from Turkish influence, actually Spanish cuisine before the Ottoman Empire was Arabic so much of the Spanish dishes are similar to Arabic/Turkish food
@@DaDO-hp3ul salsa is made primarily of new world ingredients - eg. tomatoes and peppers - so in this case, the influence went the other way than what you describe. salsa was being made by aztecs for a long time before the spanish showed up!
@@jraaccountsCorrect! And George Washington Carver did not invent peanut butter. Native people to Argentina (where peanuts come from) were crushing peanuts before the New World was re-discovered.
I just canned 25 jars of salsa two days ago. Our recipes are similar. It’s fantastic. The only difference is I used jalapeños for my peppers. It’s so good on all kinds of food, meats, fish and of course chips. Yum
I've been eating fresh salsa since I was a kid. My mom always made a quick, cold salsa of tomato, onion, garlic, and serrano peppers. She would throw it in the blender and we'd snack on it all day. When I started making my own salsa, I preferred to roast my veggies but I don't peel the char off unless it's really, really burned. I like the char flavor. Other than roasting the veggies, I add lime juice, cilantro, salt and pepper, and and the veggies to the blender and it's usually eaten by the next day. Delicious! I'm looking forward to making your salsa. I love seeing food cross cultures. Thank you!
1st recipe that u show is so much similar to the one that we prepare in our home. We ad mustard oil instead of olive oil for slit hint. V also use that burnt part for smoky flavour. It is one of the type of chutney that v eat as side dish in INDIA. Lot's of love from INDIA
I bought the wooden chopping board and enamel bowl and a few knives when I was at your shop in Kuzguncuk in July, I will have to buy some more enamel bowls when I am over again in December as they are so handy. I'd love to see you cook Cezerye as I'm obsessed with it and we don't have it here in New Zealand.
You are so beautiful and entertaining. I love the food education in each of your recipes. You’re a great educator. I’d love to spend time in Turkey with you as my guide. It’s so important to be educated in food and travel for it makes the experience life and culinary changing. Thank you.
Beanie, you made me blush! 😍 I totally agree with what you think about food and travel. These are the moments I live for as well.. Hope you can make it to Turkey someday!
Where I grew up and lived almost all of my life is in Old Mexico. We had a 1 acre salsa garden. We spent so many hours and days and weeks every summer making salsa. I miss it so much now that I live in town.
@@Refika my Mom had a restaurant. Us kids had to learn to cook and grow food at a young age. We sold so many bowls of salsa that I never wanted to see another bowl of it in my life. My Dad was a farmer and business owner. Food runs in my family. 🤷 I'm ok with it. Food is joy.
@@Hamzazaie I mean the area that was Mexico before the war. It was Mexico clear up through California. Even Colorado was in Mexico. Too bad more of the culture wasn't left behind. It's really unfortunate.
@@Hamzazaie Also, I should add that I grew up best friends with a Mexican girl. (My Spanish is horrible. I'm embarrassed to even try to use it.) Her mom taught me a lot about Mexican food and culture. She was from Oaxaca. My Mom also paid to learn a lot about cooking Mexican food, traveled to learn, and used what she learned in her restaurant. I did the same thing, but worked as a travel writer so I could get paid to learn. I couldn't afford it otherwise.
Growing up in Bulgaria we used to make lutenitca and apetitka ( salsa like spreads) in the summer kitchen every summer at my grandparents house. Cooking on open fire gives smokiness and depth of flavour of the food. Granny also used to make salsa like spread with aubergine called kiopoolu, watching journey cooking takes me back, thank you 🤗🧡🍂
Just bought too many tomatoes today and now I have the perfect recipe for it :) love how you always share interesting facts and anecdotes. Coming episodes, take us to traditional markets and behind the scenes of some famous eateries.
Beautiful colours. That was one of the things I loved travelling in Turkey, some of the shades of colours you just didn't see anywhere else, the bright scarlet of the pepper paste, the deep red, almost like dried blood of the Urfa biber and the whole rainbow of colour & smells of the spices in the Büyük Çarşı, the flashes of green from pistachios roasting in their shells. The videos are always so beautifully shot, I like to let them wash over me & I can imagine the smells. Full of sunny happiness. Sadly I haven't made any salsa this year, I didn't grow any tomatoes. Its a shame as I love it with a soft boiled or fried egg. Thanks for the video, it was a nice treat having such a long one this week.
Actually, hell ya! salsa and egg is the bomb 💣 more people need to eat this , with some bread to soak it all up at the end 😇 I like to leave all the veg extra chunky!
I also love making all kinds of sauces and spreads! They make great gifts too! Just don't forget not to wipe your eyes or nose when working with chili peppers! Needless to say, I was on fire most of the afternoon.🌶️🥵
Tonight I went to a restaurant here in Chicago called Istanbul Cafe. I had sogurme. It was the best eggplant dish I ever had covered in walnuts. Would love to learn to make this dish. It's was almost as amazing as refikas personality. She is a ray of love and sunshine
OMG, what a thrill to see a well-made Mexican recipe on my favorite UA-cam channel, here In Mexico we call that " salsa tatemada" and traditionally it is made in the "molcajete" which is a kind of mortar, hopefully we can send you one to the other side of the world Refika.
Refika hanim iyiki varsiniz. Siz ve ekibiniz ülkemiz adina harika isler yapiyorsunuz. Yurtdisinda yasiyorum ve arkadas cevremde sizin takipcileriniz varmis bende yeni ögrendim ve cok gururlandim. Yani ingilizce programa basladiginizda cok mutlu olmustum cünkü bizim zengin mutfagimizi en iyi tarafindan dünyaya tanitacaginizdan emindim ve yanilmadim. Size ve emegi gecen tüm ekip arkadaslariniza cok Tesekkür ederim. Hepinize sevgiler,saygilar.
Another thing: It adds so much to have the translations available when people comment in other languages! It's funny when the program tries to translate the emojis!Thank you, that's very thoughtful.
Not only is the food amazing. I love the fact that you speak to us and not at us as some other chefs. It almost feel like we are in the kitchen with you.
You, Rafika, have changed my world! Lemme tell you :) Nearly EVERYTHING that I cook now has Turkey/Cyprus written all over it! Thank you for sharing your culture and experiences through food with the WORLD! You are soooooo appreciated. PS. I've had a serious fear of breadmaking... I don't know why...LOL I attempted Lavash... Yes, it was "Struggle Bread", but I'm going to keep going. This channel gave me the courage to get over my fears. Thank you, Refika!
Turkish tomato paste changed my life. I use a lot of tomato paste and I used to buy tinned or canned tomato paste. The cost would add up over time. Then I found a giant jar of tomato paste (1kg!!) for about $5 at my local Middle Eastern store and now I always tomato paste in my fridge.
What I like about your channel is the way you give tips on the proper method and the reasons for doing things a certain way. I just made salsa for the first time and I didn't have time to process it because we just started eating it right after cooking!
Refika, Habibi, I am such a FAN of you and your crew!!! You are so informative and conscientious! I would love to see some Lebanese food! Ive been trying to recreate a soup my mom used to make from liftee zoom (pickled turnips juice). Keep doing what you do…your enthusiasm is infectious! 🥰❤️ From Kansas USA
I'd definitely would love to see you take on different regional Turkish dishes when you travel there, like whatever the regional dish of Cappadocia is etc.
My fiancee and I watch these videos every week. We love Refikah and her whole family and all her friends. This is beautiful, positive, wholesome content with a lot of excellent food information too. With love from Chicago.
I love this! Your my favorite cooking channel on UA-cam. I’ve made many of your recipes. I’d love to see you bring in some Southeast Asian style cuisine as well. I lived in Asia for over seven years. Foods from Thailand and Malaysia with good curries, Singapore with laksa, and Indonesia with all the good Chili’s and spices would do well with mash ups in Turkish food. Some foods like dim sum from HK work well too.
Ooo I'm excited to see all the new international recipes you'll add and taking us to different places in Turkey to see how different foods are made. I've always been interested in learning more about cooking, so anything new or unusual for people living outside of Turkey would be such a joy to see.
In my life I’ve always wanted to know somebody like Refika and have someone like her for a friend because she exudes honesty, talent and LOVE. I think she has the absolute best cooking show and Bahar (another dear and talented soul) clearly knows how to showcase her gifts.
I love following y’all and your channel’s journey so much! Your warm energy and zest for life, food and stories brings us all a little closer together in such isolating times…so thank you!! I travel to Turkey through you (somewhere I haven’t yet been, but it’s a dream). SO excited to see where you take us next throughout your country and to hopefully learn of local products and recipes, and of course more stories. Also that stew at the end..👀 yes please!
Hi, your salsa salça looks great!! I made the pepper paste and is amazing, I ❤it!! Your channel it's great as it is, and like you said showing us how your olive oil is made and the food from different regions would be a great addition. ❤
Love your videos! I make your curried cauliflower pilaf nearly every week. It is so tasty and healthy. I would love to see more videos with interesting treatments for vegetables like that one. Thanks!
Oh my god you make the same as my grandma’s used to make it in Italy 🇮🇹 spread it in wooden boxes to dry in the sun ☀️ then put in terracotta pot with olive oil on top to keep the air out so it didn’t go mouldy,we use the paste in winter when we didn’t have ripe tomato 🍅 god bless for you to give me such beautiful memories.🥲
Accents are lovely and the way you say "win ager" should be your trademark because it's adorable. I've been waiting for this video just to compare it to what we have here in Texas USA. It is like our tomato paste which is much easier to buy than make but you've inspired me to try to make it next season by growing the right tomatoes. You make everything look much easier to make or maybe it's just your wonderful positive attitude. Thank you for sharing and blessings blessings to you and your crew!
Love your show! 🥰 And, I really love learning about the history of Turkey, the foods, landscape, culture, etc. what a beautiful country! I would so enjoy visiting in person.
Refika,my dear U know how to eat, And what goes with what. I love 💘 it. U remind me My grandma in her cooking NOT HER AGE HAHA. THANK U FROM USA, AND A GREEK FRIEND
yet another great video! dear refika, you are such an absolute joy to watch. i can't wait for the new stuff you're planning. i would LOVE to see mash-ups of traditional dishes from elsewhere with turkish food, like a turkish take on a particular dish of a place. i guess like you did with the salsa here! collabs sound like fun too! and if you travel, i would LOVE to see dishes from the different regions of turkey. i feel that what is most valuable in what you're doing is you're documenting and sharing traditional turkish cuisine with the world. there is so much value in the traditional way of cooking which is being lost all around the world as we all eat more takeout, processed food, etc. i'd love for you to showcase the complexity and brilliance of traditional regional turkish cooking, dishes we may never even come across in a restaurant, the kinds of dishes that only grandmas still make, etc. (maybe cooking WITH grandmas, having them on-screen? samin nosrat did that in her netflix series and it was so awesome!)
This looks so good, I'm hungry now. 😍 I don't know how authentic but I saw a good chef peel the charred skin off and place it in a small bowl with a little bit of water. Then if he needed to add water to thin out the salsa later he could strain that water with burnt skins into the blender. You keep the essence of that smokiness but not the peels.
Every time I watch one of your video clips, I watch another and another and can't stop! What is more sensational than a fresh juicy tomato. Recently I harvested tomatoes from my vegetable garden and decided to use my own method of sun-drying a few. Will try to post a photo. Love and peace from Cape Town, South Africa ❤️✌️
U are amazing Rafikeh.... subscribed Ur channel last night n have fallen in luv with every bit of U n Ur show....the info u share About every ingredient make it a star....the way u speak n teach....u are a gem. Keep shining luv
I make your red pepper paste regularly and love it, i use it on sandwiches all the time. I am excited to try Salca now as well, thank you for the video!
Salsa just means sauce and in Mexico we have literally hundreds of them, but that is besides the point, we always love your videos Refika, you are an inspiration in the kitchen, and by the way, we don't can the salsas, we finish them in a few days, they never go to waste in Mexico.
This looks like it would be a party in your mouth! LOL (One quick question, please... so, you do not put these jars into a "hot water bath" to seal the lids? What is the "shelf life" when that is not done?) REALLY glad you are all back, too, and looking forward to all the new ADVENTURES you mentioned sharing with us all. Thank you for what you provide... a 'lightness' to our day. MUCH Love... Deborah
the vinegar plus the olive oil "cover" on top preserve the salsa. the olive oil "cover" is how pesto is traditionally kept for long periods of time in italy, too. (the way to do it is to continually top it up with olive oil whenever using it, as needed.) she said the turkish version lasts 1-2 years.
Btw, I never see chefs getting the charring portion of an Mexican salsa or adobo/birria sauce right. You nailed it! This is excellent. The bitterness is needed and adds so much to the flavor.
Glad you enjoyed it! 😍😘
@@Refika it's incredibly satisfying to finally see someone get it right. I've really waited for this for so many years. I do believe you're a very good cook. Excellent even. That's so nice to see. 🤗😙
I tried doing this and it destroyed my cast iron. I had to strip it and re-season pan. It was delicious but hoping for some tips on an alternative, perhaps roasting in hot hot oven or charring under broiler?
@@shannonz9211 Mexican cooks do it on a propane/charcoal grill or a big comal over an open fire.
@@shannonz9211 I actually put the veggies straight on the gas burner. I just watch it carefully and constantly turn the veggies.
I was never taught to cook properly growing up as I didn't have a mum around. I feel like now I'm in my 30s I finally have a "mum" teaching me how to cook. I wish I'd had a mother like you, feel free to adopt me if you are looking for a 30+ English daughter lol 😆
Love you and your channel ❤
Salça, Turkish tomato paste
Makes 2 kg of salça
Preparation Time: 2-3 hours + waiting overnight
Cooking Time: 1 to 1,5 hours
Difficulty: Medium
20 kg tomatoes, romaine or plum tomatoes are the best, but anyone would do great
200 g rock or sea salt
¼ cup olive oil, plus more for jars
• Wash the tomatoes and make small X marks to the bottom of them with your knife.
• Boil them for a minute and directly transfer to ice cold water. This way, you will be able to peel them very easily.
• Peel the tomatoes and place them into your food processor. Pulse until they become a puree.
• Sieve to discard the seeds.
• Collect all the puree in cloth sacks and place on a sieve overnight to drain the juice. Put something heavy on it to fasten the process.
• Transfer the puree on a wide and large pot and turn the heat on.
• Add in the olive oil and salt.
• Stirring frequently with a wooden spoon, cook the puree until it becomes a thick paste. Cooking time will differ according to your pot and tomatoes, but it will roughly take 1-1,5 hours.
• Meanwhile, wash your jars and place them into the oven on 120 C (250 F) to sterilize. Sterilize the lids in boiling water for 10 seconds and be sure that your lids are new because used ones may have the air contact and it can rotten your salça.
• Transfer the salça into jars and press with the back of your spoon to not leave any air bubbles in.
• Smooth the surface using the back of the spoon and clean the brim with a paper towel. Cover the whole surface by pouring olive oil to avoid any air contact. Close the lids tightly while hot.
• Keep the jars in a cool and dark place. You can use them up to one or maybe two years- if the environmental conditions are good- keep the jars in the refrigerator after opening.
• Your sun kissed tomato salça is ready, I am sure you will use them a lot if you are a subscriber because I know we are going to use them for pot dishes, mezes, breakfast, or any food that we want to level up!
I'm loving the Turkish way of making tomato sauce "Salca" 😋
I Love it. Thanks Refika. Say hi to Bahar. She is the heart of the program.!!! She really enjoys the food .
Super
Hello Refika, am going to make the salsa and the tomato paste and I was wondering if you don't have to boil the jars with the salsa or tomato paste inside them to properly preserve them? like you do when you prepare marmalades? or just the olive oil on the top will preserve them? Thank you Mari
👍 Thank you so much 💖 😍💓Love from Sweden 🤗 🍀 💕 ✨ ✨
I am Kurdish, accidentally found this channel and I am in love, been binge watching but hopefully won’t be followed by binge eating.
I live in Ecuador and have turkish friends. I cook your recipes and they feel like they are at home. I am learning a lot about Turkey through your recipes
You are a real Turkish ambassador. Every thing you do and say represents Turkey in a beautiful way. Sometimes I can taste and smell your cooking right through my cell phone screen. So glad I recently discovered your channel. Would love to see more about your jams.
i didn't know anything about turkish cuisine until i stumbled across your channel a few months ago, and now i think it is one of the most interesting and beautiful cuisines out there!
i loved seeing this turkish interpretation of a mexican recipe; it would be really cool to see more turkish interpretations of foods from other cultures, like italian or indian!
👍 Through the history European came to America and bring culture and customs which mixed during the time.... So we can share now beautiful heritage and inspiration for good 🤗🍀💕✨✨✨✨✨✨✨✨
As an experiment I grew a few chickpeas in my garden this year. With the first harvest I made falafel with home-grown onion, garlic, parsley, celery tops, rue, thyme, mint and summer savoury. I'd never eaten fresh chickpeas before. It was delicious. Thank you for being such an inspiration.
You are the most beautiful talented intelligent chef on UA-cam. I just adore you 💕
She is gorgeous !
Me tooooo just found her ...
I am so Happy that Turkish people took something from our Mexican traditions. This is perfect as in the US it it Hispanic Heritage Month. I make salsa the same way minus the garlic (gives me stomach issues) and instead of the vinegar I add lime or lemon juice. I love your recipes. Thank you for sharing ❤
Same here, lime is my favourite because it adds a bit of sweetness, I also add a bit of the skin, but that's just personal, I prefer brown sugar... also, they are Turks, in case you were in doubt like the Aztecs Turks were once a great empire.
Considering that Turkish people came before Mexico was creole, the Mexican cuisine is derived from Turkish influence, actually Spanish cuisine before the Ottoman Empire was Arabic so much of the Spanish dishes are similar to Arabic/Turkish food
@@DaDO-hp3ul salsa is made primarily of new world ingredients - eg. tomatoes and peppers - so in this case, the influence went the other way than what you describe. salsa was being made by aztecs for a long time before the spanish showed up!
@@jraaccountsCorrect! And George Washington Carver did not invent peanut butter. Native people to Argentina (where peanuts come from) were crushing peanuts before the New World was re-discovered.
@@DaDO-hp3ul Actually European...
I would love to see a travel vlog with your team exploring food in different parts of Turkey!!
I just canned 25 jars of salsa two days ago. Our recipes are similar. It’s fantastic. The only difference is I used jalapeños for my peppers. It’s so good on all kinds of food, meats, fish and of course chips. Yum
Much love from Kenya, Africa
I've been eating fresh salsa since I was a kid. My mom always made a quick, cold salsa of tomato, onion, garlic, and serrano peppers. She would throw it in the blender and we'd snack on it all day.
When I started making my own salsa, I preferred to roast my veggies but I don't peel the char off unless it's really, really burned. I like the char flavor. Other than roasting the veggies, I add lime juice, cilantro, salt and pepper, and and the veggies to the blender and it's usually eaten by the next day. Delicious!
I'm looking forward to making your salsa. I love seeing food cross cultures. Thank you!
That's exactly how I make my salsa, you can't buy a better version.
1st recipe that u show is so much similar to the one that we prepare in our home. We ad mustard oil instead of olive oil for slit hint. V also use that burnt part for smoky flavour. It is one of the type of chutney that v eat as side dish in INDIA.
Lot's of love from INDIA
I bought the wooden chopping board and enamel bowl and a few knives when I was at your shop in Kuzguncuk in July, I will have to buy some more enamel bowls when I am over again in December as they are so handy. I'd love to see you cook Cezerye as I'm obsessed with it and we don't have it here in New Zealand.
As ever, she shows how to make fabulous food with simple ingredients. You are an absolute star and I love to watch you.
oh Refika.. You are amazing! Greetings from Greece!
You are so beautiful and entertaining. I love the food education in each of your recipes. You’re a great educator. I’d love to spend time in Turkey with you as my guide. It’s so important to be educated in food and travel for it makes the experience life and culinary changing. Thank you.
Beanie, you made me blush! 😍 I totally agree with what you think about food and travel. These are the moments I live for as well.. Hope you can make it to Turkey someday!
Where I grew up and lived almost all of my life is in Old Mexico. We had a 1 acre salsa garden. We spent so many hours and days and weeks every summer making salsa. I miss it so much now that I live in town.
Wow, you must be a salsa expert then 😍
@@Refika my Mom had a restaurant. Us kids had to learn to cook and grow food at a young age. We sold so many bowls of salsa that I never wanted to see another bowl of it in my life. My Dad was a farmer and business owner. Food runs in my family. 🤷 I'm ok with it. Food is joy.
What do you mean by “old Mexico”?
Compatriota aquí. De que parte de México?
@@Hamzazaie I mean the area that was Mexico before the war. It was Mexico clear up through California. Even Colorado was in Mexico. Too bad more of the culture wasn't left behind. It's really unfortunate.
@@Hamzazaie Also, I should add that I grew up best friends with a Mexican girl. (My Spanish is horrible. I'm embarrassed to even try to use it.) Her mom taught me a lot about Mexican food and culture. She was from Oaxaca. My Mom also paid to learn a lot about cooking Mexican food, traveled to learn, and used what she learned in her restaurant. I did the same thing, but worked as a travel writer so I could get paid to learn. I couldn't afford it otherwise.
Growing up in Bulgaria we used to make lutenitca and apetitka ( salsa like spreads) in the summer kitchen every summer at my grandparents house. Cooking on open fire gives smokiness and depth of flavour of the food. Granny also used to make salsa like spread with aubergine called kiopoolu, watching journey cooking takes me back, thank you 🤗🧡🍂
Just bought too many tomatoes today and now I have the perfect recipe for it :) love how you always share interesting facts and anecdotes. Coming episodes, take us to traditional markets and behind the scenes of some famous eateries.
These are absolutely brilliant ideas and definitely noted! ❤️
I'm interested in the dish you showed for only a second - the pastry that you broke open and dished the stew out of. It looked wonderful.
Beautiful colours. That was one of the things I loved travelling in Turkey, some of the shades of colours you just didn't see anywhere else, the bright scarlet of the pepper paste, the deep red, almost like dried blood of the Urfa biber and the whole rainbow of colour & smells of the spices in the Büyük Çarşı, the flashes of green from pistachios roasting in their shells.
The videos are always so beautifully shot, I like to let them wash over me & I can imagine the smells. Full of sunny happiness.
Sadly I haven't made any salsa this year, I didn't grow any tomatoes. Its a shame as I love it with a soft boiled or fried egg.
Thanks for the video, it was a nice treat having such a long one this week.
Loved you and your video! Thks andcsee you next time...?
Sorry, i meant ..For sure🤗
Actually, hell ya! salsa and egg is the bomb 💣 more people need to eat this , with some bread to soak it all up at the end 😇 I like to leave all the veg extra chunky!
I also love making all kinds of sauces and spreads! They make great gifts too! Just don't forget not to wipe your eyes or nose when working with chili peppers! Needless to say, I was on fire most of the afternoon.🌶️🥵
Tonight I went to a restaurant here in Chicago called Istanbul Cafe. I had sogurme. It was the best eggplant dish I ever had covered in walnuts. Would love to learn to make this dish. It's was almost as amazing as refikas personality. She is a ray of love and sunshine
OMG, what a thrill to see a well-made Mexican recipe on my favorite UA-cam channel, here In Mexico we call that " salsa tatemada" and traditionally it is made in the "molcajete" which is a kind of mortar, hopefully we can send you one to the other side of the world Refika.
My wife and I enjoy watching your cooking lessons. We are so pleased that children like you two are taking your knowledge to the world!
I love turkey and turkish food and your cooking stye
Refika hanim iyiki varsiniz. Siz ve ekibiniz ülkemiz adina harika isler yapiyorsunuz. Yurtdisinda yasiyorum ve arkadas cevremde sizin takipcileriniz varmis bende yeni ögrendim ve cok gururlandim. Yani ingilizce programa basladiginizda cok mutlu olmustum cünkü bizim zengin mutfagimizi en iyi tarafindan dünyaya tanitacaginizdan emindim ve yanilmadim. Size ve emegi gecen tüm ekip arkadaslariniza cok Tesekkür ederim. Hepinize sevgiler,saygilar.
Another thing: It adds so much to have the translations available when people comment in other languages! It's funny when the program tries to translate the emojis!Thank you, that's very thoughtful.
Not only is the food amazing. I love the fact that you speak to us and not at us as some other chefs. It almost feel like we are in the kitchen with you.
Awesome video as usual. I would love to see more traditional Turkish recipes with a vegan twist. For the planet 🌍. Turkish food is so delicious.
You, Rafika, have changed my world! Lemme tell you :) Nearly EVERYTHING that I cook now has Turkey/Cyprus written all over it! Thank you for sharing your culture and experiences through food with the WORLD! You are soooooo appreciated. PS. I've had a serious fear of breadmaking... I don't know why...LOL I attempted Lavash... Yes, it was "Struggle Bread", but I'm going to keep going. This channel gave me the courage to get over my fears. Thank you, Refika!
Turkish tomato paste changed my life. I use a lot of tomato paste and I used to buy tinned or canned tomato paste. The cost would add up over time. Then I found a giant jar of tomato paste (1kg!!) for about $5 at my local Middle Eastern store and now I always tomato paste in my fridge.
What I like about your channel is the way you give tips on the proper method and the reasons for doing things a certain way. I just made salsa for the first time and I didn't have time to process it because we just started eating it right after cooking!
Refika, Habibi, I am such a FAN of you and your crew!!! You are so informative and conscientious!
I would love to see some Lebanese food! Ive been trying to recreate a soup my mom used to make from liftee zoom (pickled turnips juice). Keep doing what you do…your enthusiasm is infectious! 🥰❤️
From Kansas USA
I'd definitely would love to see you take on different regional Turkish dishes when you travel there, like whatever the regional dish of Cappadocia is etc.
My fiancee and I watch these videos every week. We love Refikah and her whole family and all her friends. This is beautiful, positive, wholesome content with a lot of excellent food information too.
With love from Chicago.
I love this! Your my favorite cooking channel on UA-cam. I’ve made many of your recipes. I’d love to see you bring in some Southeast Asian style cuisine as well. I lived in Asia for over seven years. Foods from Thailand and Malaysia with good curries, Singapore with laksa, and Indonesia with all the good Chili’s and spices would do well with mash ups in Turkish food. Some foods like dim sum from HK work well too.
Awesome! Thank you! Definitely noted...
Love watching Refika close her eyes and just enjoy the taste sensation
Great Find, this podcast is Educational & Entertaining 😊
I am enjoying your shows so very much. Have learned a lot about your culture and delicious food. Thank you ver much.
Ooo I'm excited to see all the new international recipes you'll add and taking us to different places in Turkey to see how different foods are made. I've always been interested in learning more about cooking, so anything new or unusual for people living outside of Turkey would be such a joy to see.
Whether I'm cooking or not, your videos always make me feel better!
In my life I’ve always wanted to know somebody like Refika and have someone like her for a friend because she exudes honesty, talent and LOVE. I think she has the absolute best cooking show and Bahar (another dear and talented soul) clearly knows how to showcase her gifts.
Thank you! Right in time - I'm harvesting lots of tomatoes these days.
Love love love refika! Her recipes and personality ♥️♥️♥️
I love following y’all and your channel’s journey so much! Your warm energy and zest for life, food and stories brings us all a little closer together in such isolating times…so thank you!! I travel to Turkey through you (somewhere I haven’t yet been, but it’s a dream). SO excited to see where you take us next throughout your country and to hopefully learn of local products and recipes, and of course more stories. Also that stew at the end..👀 yes please!
The culinary travel videos sound like a lot of fun! I look forward to them!
Loved it, Refika.Thank you for the gastronomical delights & the spectacular visual treat.Stay blessed, gorgeous Refika & Team.
That dish at the end with the bread dome looked AMAZING!
I loved this recipe, I hope there are more canning recipes in the future
So enjoy watching your videos. Your an amazing cook Regina 🤩🥰❤️
Love you showing the chopping by hand. It doesn't really take long and gives better texture.
Hi, your salsa salça looks great!! I made the pepper paste and is amazing, I ❤it!!
Your channel it's great as it is, and like you said showing us how your olive oil is made and the food from different regions would be a great addition. ❤
I love those cutting boards! 😁 So helpful to be able to scrape the cut food right into the bowl below 😁
Love to see that you still have your "old" kitchen🤗 of course I also like the salça recipe 😋
Love your videos! I make your curried cauliflower pilaf nearly every week. It is so tasty and healthy. I would love to see more videos with interesting treatments for vegetables like that one. Thanks!
I hope some day you will come to Mexico! You will love the food here!
I would LOVE to do that, honestly..
Started with soup and gone through a rabbit hole of Turkish food and culture 😍 representing 🇰🇪
I cannot wait to see how olive oil is made. I so enjoy watching your episodes and look forward to visiting Turkey
Oh my god you make the same as my grandma’s used to make it in Italy 🇮🇹 spread it in wooden boxes to dry in the sun ☀️ then put in terracotta pot with olive oil on top to keep the air out so it didn’t go mouldy,we use the paste in winter when we didn’t have ripe tomato 🍅 god bless for you to give me such beautiful memories.🥲
Oh Rafika and team...... missed you.... thank you so much for yet another fantastic video... lots of love from 🇿🇦
20 minutes of Refika 😭 im so happy!!
You are such an easy teacher. Thank you for sharing your knowledge
So excited to see more of Turkey!! I love the style of salsa you made. Tha is for the NO Teflon tip!!
Accents are lovely and the way you say "win ager" should be your trademark because it's adorable. I've been waiting for this video just to compare it to what we have here in Texas USA. It is like our tomato paste which is much easier to buy than make but you've inspired me to try to make it next season by growing the right tomatoes. You make everything look much easier to make or maybe it's just your wonderful positive attitude. Thank you for sharing and blessings blessings to you and your crew!
Thank you Refika from Sri Lanka
Love your show! 🥰 And, I really love learning about the history of Turkey, the foods, landscape, culture, etc. what a beautiful country! I would so enjoy visiting in person.
Love all your videos , absolutely love how you explain everything, you are totally amazing 🥰🥰🥰
I can’t wait to see more of Turkey! I loved your picnic video where we got to see your old school. Beautiful 😍
There are always useful recipes here,
Thank you Refika team! 😊
Love that you are back, missed you so much. Not just your food but all your personalitys filled with love and laughter. Yahoo
Thank you
I can feel the beautiful sour smell of salça through the video😍
I love all your recipes. You are an amazing cook with a wonderful team and a very entertaining way of explaining things.
Refika,my dear
U know how to eat,
And what goes with what.
I love 💘 it.
U remind me
My grandma in her cooking
NOT HER AGE HAHA.
THANK U
FROM USA,
AND A GREEK FRIEND
Wow looks delicious
yet another great video! dear refika, you are such an absolute joy to watch. i can't wait for the new stuff you're planning. i would LOVE to see mash-ups of traditional dishes from elsewhere with turkish food, like a turkish take on a particular dish of a place. i guess like you did with the salsa here! collabs sound like fun too! and if you travel, i would LOVE to see dishes from the different regions of turkey. i feel that what is most valuable in what you're doing is you're documenting and sharing traditional turkish cuisine with the world. there is so much value in the traditional way of cooking which is being lost all around the world as we all eat more takeout, processed food, etc. i'd love for you to showcase the complexity and brilliance of traditional regional turkish cooking, dishes we may never even come across in a restaurant, the kinds of dishes that only grandmas still make, etc. (maybe cooking WITH grandmas, having them on-screen? samin nosrat did that in her netflix series and it was so awesome!)
Such an insightful comment! Thank you for taking the time ❤️ There are many good ideas and we have noted many! 😘
I will try the Salca when tomatoes are cheaper ..
i like turkish food, thanks Refika
❤️ I am so happy to find this channel. Çok teşekkür ederim :)
😘❤️
Oh God, I miss Turkey. I don't hate our Hungarian veggies but Turkish tomatos are simply on another level.
I have to agree on that! I am in love with tomatoes 😍
This looks so good, I'm hungry now. 😍 I don't know how authentic but I saw a good chef peel the charred skin off and place it in a small bowl with a little bit of water. Then if he needed to add water to thin out the salsa later he could strain that water with burnt skins into the blender. You keep the essence of that smokiness but not the peels.
I always love Turkish food so tasty and healthy, tea and coffee are also superb! Greetings from Philippines!!
Every time I watch one of your video clips, I watch another and another and can't stop! What is more sensational than a fresh juicy tomato. Recently I harvested tomatoes from my vegetable garden and decided to use my own method of sun-drying a few. Will try to post a photo.
Love and peace from Cape Town, South Africa ❤️✌️
Speaking in concentrated tomatoes:
I would like to know about EZME in turkish cuisine.
Noted! 😘✨
Ezme is a favourite i did tried Refikas recipe but i didn't cut in cubes next time i will try nevermind
Please make the domed bread chickpea situation you showed at the end. Looks incredible.
Yay! Sure we should!!
U are amazing Rafikeh.... subscribed Ur channel last night n have fallen in luv with every bit of U n Ur show....the info u share About every ingredient make it a star....the way u speak n teach....u are a gem. Keep shining luv
Welcome aboard! ❤️😘
Thank you for making your beautiful knife available in your etsy shop - it is so comfortable and balanced in my hand! I will use it and treasure it :)
I love the way u explain in details 🥰 one more must try recipe 😍
Lots of love fm jakarta 💝
I make your red pepper paste regularly and love it, i use it on sandwiches all the time. I am excited to try Salca now as well, thank you for the video!
Salsa just means sauce and in Mexico we have literally hundreds of them, but that is besides the point, we always love your videos Refika, you are an inspiration in the kitchen, and by the way, we don't can the salsas, we finish them in a few days, they never go to waste in Mexico.
Hi Refika, this is Susanne from Austria 🇦🇹! I‘m a big fan and watch every Video.
I will also try this and come back with a commend!
In love with turkey and Turkish food
I love your cutting board!! That cutout at the end is brilliant! This salsa recipe is amazing. I'm looking forward to the end of tomato season,!
This looks like it would be a party in your mouth! LOL (One quick question, please... so, you do not put these jars into a "hot water bath" to seal the lids? What is the "shelf life" when that is not done?) REALLY glad you are all back, too, and looking forward to all the new ADVENTURES you mentioned sharing with us all. Thank you for what you provide... a 'lightness' to our day. MUCH Love... Deborah
the vinegar plus the olive oil "cover" on top preserve the salsa. the olive oil "cover" is how pesto is traditionally kept for long periods of time in italy, too. (the way to do it is to continually top it up with olive oil whenever using it, as needed.) she said the turkish version lasts 1-2 years.
Fabulous tutorial on these. Thank you. I always learn so much from you.
I love your channel. You are such a lovely person and fun to watch! I am looking forward to all the new ideas you’ve mentioned.
I don't comment because it has all been said. Rafika's Kitchen is so inspirational and instructional. What else could you ask for...